Description
A warm and creamy soup that captures the comforting flavors of pot pie without the crust, packed with wholesome vegetables.
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 (or olive oil) over medium heat. Add diced onion and minced garlic, cooking until fragrant.
- Stir in the diced carrots and potatoes. Sauté for about five minutes to soften the vegetables.
- Sprinkle the flour over the vegetables and stir until they are well coated.
- Gradually whisk in the vegetable broth, stirring continuously to prevent lumps from forming.
- Add dried thyme, rosemary, salt, and pepper. Allow the mixture to simmer for about 15 minutes, or until the potatoes are tender.
- Stir in broccoli florets, peas, and corn. Continue to simmer for an additional 5 to 7 minutes, or until the vegetables are just tender.
- Pour in the milk and cream (if using) and stir until the soup is creamy and thickened. Taste and adjust seasoning as necessary.
- Garnish with fresh parsley and serve hot.
Notes
For a thicker soup, add more flour or let it simmer uncovered. Customize with your favorite vegetables or add protein for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American