Description
This Vegetarian Pot Pie Soup is packed with hearty veggies, fresh herbs, and a touch of heavy cream. It’s a healthy, cozy, and comforting meal to make on a cold rainy day. We love to serve this veggie pot pie soup with a side of crusty bread or buttery biscuits.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 3 medium carrots, sliced
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 3 to 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium vegetable broth
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh chopped rosemary
- 1 dried bay leaf
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, or to taste
- 2 cups finely chopped broccoli florets
- 1/2 cup frozen green peas
- 1/2 cup frozen corn (or more green peas or cut green beans)
- 1/4 cup heavy cream
- 1/4 cup fresh chopped flat-leaf parsley
Instructions
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the onion, celery, and carrots, and cook for 5 to 7 minutes, stirring occasionally until the veggies are tender.
- Add the potatoes and garlic, and let cook for 2 minutes, until the garlic is fragrant. Add the flour and let cook, stirring often for 1 to 2 minutes.
- Add the vegetable broth, fresh thyme, fresh rosemary, bay leaf, kosher salt, and freshly ground black pepper. Use a spoon to scrape up any brown bits at the botton of the pot.
- Bring the soup to a boil, then add the broccoli and turn the heat down low to let simmer for 15 minutes, partially covered, until the vegetables are crisp tender.
- Stir in the green peas, corn, and heavy cream. Let simmer on low for 3 to 5 minutes, or until the peas and corn are tender.
- Stir in the fresh chopped parsley. Taste and adjust the salt or black pepper if needed. Serve hot and enjoy! Leftovers will keep up for 3 to 4 days in an airtight container in the fridge.
Notes
- Make it vegan: Use dairy-free butter or more olive oil instead of regular butter. Use canned coconut milk or dairy-free milk instead of heavy cream.
- Nutritional information is a rough estimate based on 4 servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 341
- Sugar: 9g
- Sodium: 1600mg
- Fat: 14.3g
- Saturated Fat: 5.2g
- Unsaturated Fat: 6.9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7.7g
- Protein: 7.7g
- Cholesterol: 18mg