Description
A comforting, creamy soup packed with vegetables and classic pot pie flavors, without the hassle of a crust.
Ingredients
Scale
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced (Yukon Gold or Russet)
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, melt the butter over medium heat (or warm the olive oil). Add the diced onion and minced garlic and cook until fragrant and translucent, about 3–4 minutes.
- Stir in the diced carrots and potatoes; sauté for 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir until evenly coated; cook for 1–2 minutes.
- Slowly whisk in the vegetable broth, stirring constantly to avoid lumps.
- Add the dried thyme, rosemary, and a pinch of salt and pepper. Bring to a gentle simmer.
- Simmer for 15 minutes, or until the potatoes are tender.
- Stir in the broccoli florets, frozen peas, and corn kernels, and simmer for 5–7 minutes.
- Pour in the milk and heavy cream (if using) and stir until creamy. Adjust seasoning with salt and pepper.
- Garnish with chopped fresh parsley and serve hot.
Notes
Sodium can be reduced with low-sodium broth. For vegan, substitute creams with plant-based alternatives. For gluten-free, use cornstarch instead of flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 7.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg