Name: Veggie Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter or olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium carrots, diced; 2 medium potatoes, diced; 2 cups broccoli florets; 1 cup frozen peas; 1 cup corn kernels (fresh or frozen); 4 cups vegetable broth; 1 cup whole milk or half-and-half; 1/2 cup heavy cream (optional); 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and pepper, to taste; Fresh parsley, for garnish

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Why make this recipe

Veggie Pot Pie Soup is the perfect comfort food. This soup captures all the warm and hearty flavors of a traditional pot pie without the fuss of making a crust. It’s loaded with fresh vegetables and creamy goodness, making it a satisfying meal for anyone. Plus, it’s easy to make and can be enjoyed by everyone, including vegans if you swap out some of the dairy.

How to make Veggie Pot Pie Soup

Ingredients

2 tablespoons unsalted butter or olive oil
1 medium onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 medium potatoes, diced
2 cups broccoli florets
1 cup frozen peas
1 cup corn kernels (fresh or frozen)
4 cups vegetable broth
1 cup whole milk or half-and-half
1/2 cup heavy cream (optional)
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish

Directions

In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant.
Stir in carrots and potatoes; sauté for 5 minutes.
Sprinkle flour over the vegetables and stir until coated.
Gradually whisk in vegetable broth, stirring to avoid lumps.
Add thyme, rosemary, salt, and pepper. Let the mixture simmer for 15 minutes until the potatoes are tender.
Stir in broccoli, peas, and corn. Simmer for another 5–7 minutes until the vegetables are just tender.
Pour in milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
Garnish with parsley and serve hot.

How to serve Veggie Pot Pie Soup

Serve Veggie Pot Pie Soup hot in bowls. You can add a sprinkle of fresh parsley on top for extra flavor. Pair it with some crusty bread or a simple side salad for a complete meal.

How to store Veggie Pot Pie Soup

If you have leftovers, store them in an airtight container in the fridge. The soup will be good for up to 3 days. You can reheat it on the stove over medium heat, adding a splash of broth or water to loosen it if needed.

Tips to make Veggie Pot Pie Soup

Feel free to mix in any vegetables you have on hand. Zucchini, bell peppers, or green beans can also work well.
If you want a thicker soup, leave it on the stove for a little longer after adding the milk and cream.
For a vegan version, use olive oil for cooking and replace the milk and cream with plant-based alternatives.

Variation

You can make a loaded version by adding cooked chicken or turkey for extra protein. This also works well with a sprinkle of cheese on top before serving.

FAQs

Can I freeze Veggie Pot Pie Soup?
Yes, you can freeze this soup. Just make sure it cools completely before placing it in a freezer-safe container. It can last for about 3 months in the freezer.

Is this soup gluten-free?
This soup can be made gluten-free by using gluten-free flour or cornstarch instead of all-purpose flour.

How can I make this soup spicy?
You can add some red pepper flakes or diced jalapeños during the cooking process to kick up the heat in the soup.

Veggie Pot Pie Soup

Author: lu-ann
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A hearty and creamy vegetable soup that captures all the flavors of a traditional pot pie, perfect for comfort food lovers.

Instructions

In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant.
Stir in carrots and potatoes; sauté for 5 minutes.
Sprinkle flour over the vegetables and stir until coated.
Gradually whisk in vegetable broth, stirring to avoid lumps.
Add thyme, rosemary, salt, and pepper. Let the mixture simmer for 15 minutes until the potatoes are tender.
Stir in broccoli, peas, and corn. Simmer for another 5–7 minutes until the vegetables are just tender.
Pour in milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
Garnish with parsley and serve hot.