Description
A warm and hearty soup that celebrates the comforting flavors of pot pie without the crust, filled with fresh vegetables and creamy goodness.
Ingredients
- 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
- 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
- In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant.
- Stir in carrots and potatoes, and sauté for 5 minutes.
- Sprinkle flour over the vegetables and stir until all are coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until the potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer for an additional 5–7 minutes until the vegetables are just tender.
- Pour in milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
- Garnish with parsley and serve hot.
Notes
Feel free to mix and match your favorite vegetables or adjust seasonings to your taste. Great served with crusty bread.