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Vegetarian Pot Pie Soup

Creamy vegetarian pot pie soup made with potatoes, carrots, and peas.
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Prep Time 15 minutes
Course Soup
Cuisine American

Ingredients
  

  • 3 medium Yukon Gold potatoes
  • 3 tablespoons olive oil divided
  • 1 large onion finely chopped
  • 6 medium carrots peeled and sliced ¼-inch thick (about 1½ cups)
  • 2 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups milk
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ¼ cup apple juice or additional vegetable broth non-alcoholic substitute
  • ¾ cup frozen peas thawed

Instructions
 

  • Pierce the potatoes several times with a fork and microwave until tender, about 5–10 minutes depending on size. Cool slightly, then dice into ½- to 1-inch cubes. Set aside.
  • Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and sauté onions until deeply golden and caramelized, about 15–20 minutes.
  • Add carrots and cook until tender, about 5–7 minutes. Transfer vegetables to the bowl with the potatoes.
  • Reduce heat to medium. Add butter and remaining olive oil to the pot. Once melted, whisk in flour and cook for 1 minute.
  • Slowly whisk in vegetable broth, milk, thyme, salt, and pepper until smooth and thickened.
  • Stir in apple juice or extra vegetable broth and cook for 1 additional minute.
  • Add the cooked vegetables and peas. Simmer on medium-low for 15 minutes, stirring occasionally.
  • Taste and adjust seasoning. Serve hot.

Notes

Add mushrooms or celery for extra texture