Description
A comforting, creamy soup filled with hearty vegetables that evokes the classic 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 or heat the oil over medium heat. Add the diced onion and minced garlic, stirring until fragrant.
- Introduce the diced carrots and potatoes, sautéing for about five minutes to soften them slightly.
- Sprinkle flour over the vegetables, stirring until they are evenly coated.
- Gradually whisk in the vegetable broth, ensuring no lumps form. Stir continuously for a smooth consistency.
- Season the mixture with thyme, rosemary, salt, and pepper. Allow it to simmer for about 15 minutes or until the potatoes are tender.
- Add the broccoli, peas, and corn. Continue to simmer for another 5–7 minutes.
- Pour in the milk and heavy cream, if using. Stir gently until the mixture thickens and achieves a creamy consistency.
- Garnish with fresh parsley before serving hot.
Notes
For added depth of flavor, consider roasting your vegetables before adding them to the soup. Adjust seasoning to taste for an improved flavor profile.
