Description
A hearty and comforting veggie pot pie soup. It’s packed with healthy vegetables and perfect for a cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped potatoes
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 sheet refrigerated pie crust, baked and crumbled (optional, for topping)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in potatoes, garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Stir in frozen peas and corn. Cook for 5 minutes.
- In a separate bowl, whisk together flour and melted butter until smooth.
- Gradually whisk the flour mixture into the simmering soup until thickened.
- Serve hot, topped with crumbled baked pie crust if desired.
Notes
- For a creamier soup, you can add 1/2 cup of heavy cream or coconut milk in the last 5 minutes of simmering.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- You can customize the vegetables based on what you have on hand. Other good options include green beans, parsnips, or sweet potatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American