Veggie Pot Pie Soup Comfort in a Bowl Without the Crust
This veggie pot pie soup is a comforting bowl of goodness, packed with vegetables and creamy flavors, perfect for a cozy meal without the crust.
Equipment
- large pot
- Whisk
- cutting board
- knife
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, 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
- 1/2 cup heavy cream (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter in a large pot over medium heat, then add onion and garlic until aromatic.
- Add carrots and potatoes, sautéing for 5 minutes.
- Dust the vegetables with flour and mix until coated.
- Gradually whisk in vegetable broth, stirring to prevent lumps.
- Season with thyme, rosemary, salt, and pepper, then simmer for 15 minutes until potatoes are soft.
- Add broccoli, peas, and corn, simmering for an additional 5-7 minutes until tender.
- Stir in milk and cream until the soup is creamy and thickened, adjusting seasoning as needed.
- Serve hot, garnished with parsley.
Notes
To prevent curdling, add cream at the end and maintain low heat. Fresh herbs enhance the flavor significantly. For a vegan option, replace dairy with coconut milk or cashew cream.