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–+ servings

Hearty Veggie Pot Pie Soup

A comforting soup that combines the rich flavors of a classic pot pie with the ease of a soup, filled with tender vegetables and creamy broth.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition

Ingredients
  

Vegetables
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium celery stalks, diced
  • 1 medium potato, peeled and diced
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • to taste fresh parsley, chopped (for garnish)

Equipment

  • large pot

Method
 

  1. Wash and peel the vegetables. Dice the onion, carrots, celery, and potato into small, even pieces. Mince the garlic finely.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute.
  3. Add the diced carrots, celery, and potato to the pot. Sauté these vegetables for about 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth. Add the frozen peas and corn kernels, along with the dried thyme, rosemary, salt, and black pepper. Stir everything together and bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
  5. In a small bowl, whisk together the heavy cream and flour until smooth. Gradually add this mixture to the soup, stirring continuously to avoid lumps. Allow the soup to simmer for an additional 5 minutes until it thickens slightly.

Nutrition

Calories: 250kcalProtein: 5gSodium: 800mg

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