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Vegetarian Pot Pie Soup

A bowl of delicious veggie pot pie soup, filled with carrots, peas, and corn, topped with a swirl of cream and fresh parsley.
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A creamy, comforting vegetarian soup that tastes like pot pie without the crust. This one-pot meal is perfect for busy weeknights and can be made ahead.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (1 medium)
  • 1 cup chopped carrots (2 medium)
  • 1 cup chopped celery (2 stalks)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup half-and-half or heavy cream
  • 1/4 cup chopped fresh parsley

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Stir in thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
  3. Pour in vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10 minutes, or until vegetables are tender.
  4. Stir in frozen peas and corn. Cook for 5 minutes more, or until heated through.
  5. Stir in half-and-half or heavy cream and fresh parsley. Heat gently until warmed through, but do not boil.
  6. Serve hot.

Notes

  • For a thicker soup, you can whisk together 2 tablespoons of all-purpose flour or cornstarch with 1/4 cup of cold water and stir it into the simmering soup before adding the cream.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
  • Freeze cooled soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutrition

Find it online: https://cutcooktaste.com/veggie-pot-pie-soup/