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Veggie Pot Pie Soup

Creamy Veggie Pot Pie Soup: A Cozy Comfort Food Delight

Creamy Veggie Pot Pie Soup is a warm, nourishing dish rich in vegetables, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil Substitute with olive oil for a dairy-free option.
  • 1 medium Onion Diced finely.
  • 2 cloves Garlic Minced.
For the Veggies
  • 2 medium Carrots Diced.
  • 2 medium Potatoes Diced.
  • 2 cups Broccoli Florets Fresh or frozen.
  • 1 cup Frozen Peas Fresh peas can be used if available.
  • 1 cup Corn Kernels Fresh or frozen.
For the Broth
  • 4 cups Vegetable Broth Low-sodium recommended.
For the Creaminess
  • 1 cup Whole Milk or Half-and-Half Coconut milk can be used for a vegan option.
  • 1/2 cup Heavy Cream Optional.
For Thicker Consistency
  • 1/4 cup All-Purpose Flour Use cornstarch for gluten-free.
For Flavoring
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary Use sparingly.
  • Salt and Pepper To taste.
For Garnishing
  • 2 tablespoons Fresh Parsley Chopped.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or heat olive oil over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, stirring continuously for about 3-4 minutes until soft and translucent.
  2. Stir in 2 diced medium carrots and 2 diced medium potatoes. Sauté for about 5 minutes to soften.
  3. Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables and mix well. Cook for another 2 minutes.
  4. Gradually whisk in 4 cups of vegetable broth and add 1 teaspoon each of dried thyme and rosemary along with salt and pepper to taste. Bring to a gentle simmer for about 15 minutes.
  5. Stir in 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Simmer for an additional 5-7 minutes.
  6. Add 1 cup of whole milk or half-and-half, stirring gently. Simmer over low heat for another 2-3 minutes.
  7. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Use the freshest vegetables for the best flavor and nutrition. Avoid curdling by keeping the heat low when adding dairy.

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