Description
A warming, creamy soup filled with seasonal vegetables reminiscent of a classic pot pie, served without the 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
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- ½ cup heavy cream (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In a large pot, melt the butter or olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until fragrant, about 2–3 minutes.
- Stir in the diced carrots and potatoes, sautéing for an additional 5 minutes.
- Sprinkle the flour over the vegetables and stir until evenly coated.
- Gradually whisk in the vegetable broth, stirring continuously to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Let it simmer for 15 minutes, or until the potatoes are tender.
- Stir in the broccoli, peas, and corn, simmering for another 5–7 minutes until the veggies are just tender.
- Pour in the milk and cream, stirring until the mixture is creamy and thickened. Adjust seasoning as needed.
- Garnish with fresh parsley before serving hot.
Notes
For a nutrient boost, consider adding more vegetables such as zucchini or green beans. You can also swap out the dairy for plant-based substitutes for a vegan variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 30mg