Description
A hearty and comforting veggie pot pie soup. It’s packed with healthy vegetables and is perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 cup chopped potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 cup milk
- 1 sheet puff pastry, thawed
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- Add potatoes, thyme, rosemary, salt, and pepper. Stir to combine.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Stir in peas and corn.
- In a small bowl, whisk together flour and butter until smooth. Gradually whisk in milk until combined.
- Pour the flour mixture into the soup and stir until thickened.
- Pour soup into individual oven-safe bowls or a large oven-safe dish.
- Cut puff pastry to fit over the bowls or dish. Place puff pastry on top.
- Bake for 15-20 minutes, or until puff pastry is golden brown and puffed.
Notes
- For a creamier soup, you can use half-and-half instead of milk.
- Add your favorite herbs and spices for extra flavor.
- This soup is also delicious without the puff pastry topping.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg