Description
A hearty and comforting veggie pot pie soup that’s perfect for chilly days.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 cup frozen peas
- 2 cups potatoes, diced
- 1 cup corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup biscuit dough (for topping)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, and sauté until softened.
- Stir in garlic, thyme, and rosemary, and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Add potatoes, peas, and corn; reduce heat and simmer until potatoes are tender.
- Stir in heavy cream and season with salt and pepper.
- Top with biscuit dough and bake according to dough instructions until golden brown.
Notes
- Feel free to add your favorite vegetables.
- Use low-fat cream for a lighter version.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Veggie Pot Pie Soup, vegetarian soup, comfort food, pot pie soup