Description
A hearty and comforting vegetable pot pie soup loaded with fresh vegetables and creamy goodness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup potatoes, diced
- 1 cup green beans, chopped
- 1 cup corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup pie crust, cut into strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for another minute.
- Add potatoes, green beans, corn, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes, until vegetables are tender.
- Stir in heavy cream, thyme, rosemary, salt, and pepper.
- Add frozen peas and cook for 5 more minutes.
- Top with pie crust strips and serve hot.
Notes
- Adjust seasoning to your taste.
- Use any seasonal vegetables you prefer.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Vegetable Pot Pie Soup, Vegetarian Soup, Comfort Food, Hearty Soup