Description
A comforting soup that embodies all the cozy flavors of pot pie without the crust.
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 the butter over medium heat. Add the diced onion and minced garlic. Cook until fragrant and translucent, about 3–4 minutes.
- Add the diced carrots and potatoes. Sauté, stirring occasionally, for about 5 minutes to begin softening.
- Sprinkle the flour over the vegetables. Stir constantly for 1 minute so the flour coats the vegetables and cooks slightly.
- Slowly whisk in the vegetable broth. Add it a little at a time and whisk to prevent lumps, creating a smooth base.
- Stir in the dried thyme, dried rosemary, and a good pinch of salt and pepper. Bring the pot to a gentle simmer.
- Simmer for 15 minutes, until the potatoes are tender when pierced with a fork.
- Add the broccoli florets, frozen peas, and corn kernels. Simmer 5–7 minutes more, until the broccoli is bright and just tender.
- Pour in the milk and heavy cream (if using). Stir and warm through until the soup is creamy and slightly thickened. Taste and adjust seasoning.
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
For a dairy-free option, use olive oil instead of butter and swap milk for plant-based alternatives. Can be made gluten-free using cornstarch instead of flour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American