Description
A hearty and comforting soup that combines the flavors of a classic pot pie in a creamy, vegetable-packed broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pie crust, baked and cut into strips
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over vegetables and stir to coat.
- Slowly pour in vegetable broth while stirring.
- Add milk, peas, corn, thyme, salt, and pepper.
- Bring to a simmer and cook for 15 minutes.
- Serve hot with pie crust strips on top.
Notes
- Use pre-made pie crust for convenience.
- Add cooked chicken for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg