Description

Warm up your chilly evenings with this comforting Veggie Pot Pie Soup, a delightful blend of creamy broth, vibrant vegetables, and a flaky biscuit topping. This recipe captures the essence of home-cooked nostalgia, delivering rich flavors and inviting aromas that will remind you of cozy family gatherings. Perfect for weeknight dinners or entertaining guests, it’s a heartwarming dish that everyone will love.

Ingredients

Scale

4 cups low-sodium vegetable broth
1 cup mixed vegetables (carrots, peas, corn)
2 medium Yukon Gold potatoes, diced
1 medium sweet onion, chopped
3 cloves garlic, minced
2 tsp dried thyme
1 tsp dried rosemary
1/4 cup all-purpose flour
1 cup whole milk or heavy cream
Optional: Biscuit topping mix (for fluffiness)

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Instructions

1. Heat a large pot over medium heat and add 2 tsp olive oil. Sauté chopped onions until soft (about 5 minutes).
2. Stir in minced garlic and flour; cook for an additional minute to form a roux.
3. Add mixed vegetables and diced potatoes; stir well to combine.
4. Gradually pour in vegetable broth while stirring to prevent lumps. Bring to a simmer and cook for about 15 minutes until veggies are tender.
5. Reduce heat and slowly add milk or cream, stirring constantly until creamy.
6. For optional biscuit topping, prepare according to package instructions during the last five minutes of cooking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 620mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 8g
Cholesterol: 30mg