Description
This easy pierogi soup is cozy, creamy, and loaded with veggies, but it all comes together surprisingly fast. Frozen mini cheese pierogi are a shortcut for this tasty weeknight meal!
Ingredients
Units
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- 2 tablespoons butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups vegetable broth
- 16oz mini frozen cheese pierogi
- 1/2 cup evaporated milk
- Salt & pepper to taste
Instructions
- Sauté the butter, onion, carrot, and celery over medium-low heat until the vegetables begin to soften, about 8 minutes.
- Add the garlic, smoked paprika, and thyme. Cook for 2 minutes to bring out the flavor of the spices.
- Stir in the flour and cook for one minute to eliminate the raw flour taste.
- Slowly add the vegetable broth, stirring well to prevent lumps. Bring to a gentle boil.
- Add the mini pierogi and cook for 3–4 minutes, until tender.
- Remove from heat and stir in the evaporated milk. Season with salt and pepper to taste.