Veggie Pot Pie Soup Recipe

Introduction

This Veggie Pot Pie Soup is a comforting and hearty dish that delivers all the flavors of a classic pot pie in a warm, creamy bowl. Packed with fresh vegetables and simple seasonings, it’s perfect for cozy dinners or anytime you crave something nourishing and delicious.

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

Instructions

1. Step 1: In a large pot, melt butter over medium heat. Add diced onion and minced garlic; cook until fragrant, about 2–3 minutes.
2. Step 2: Stir in diced carrots and potatoes, sauté for 5 minutes until they begin to soften.
3. Step 3: Sprinkle the flour evenly over the vegetables and stir well to coat everything.
4. Step 4: Slowly whisk in the vegetable broth, stirring constantly to prevent lumps from forming.
5. Step 5: Add dried thyme, dried rosemary, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until potatoes are tender.
6. Step 6: Stir in broccoli florets, peas, and corn. Simmer for another 5 to 7 minutes until all vegetables are just tender.
7. Step 7: Pour in the milk and heavy cream, stirring until the soup is creamy and slightly thickened. Taste and adjust seasoning as needed.
8. Step 8: Garnish with fresh parsley and serve the soup hot for a comforting meal.

Tips & Variations

• For a richer flavor, use half-and-half or heavy cream, but you can omit cream for a lighter version.
• Feel free to add other vegetables like celery or green beans to customize your soup.
• To make it vegan, use olive oil instead of butter and a plant-based milk and cream alternative.
• If you like a thicker soup, mash a few potatoes against the side of the pot before adding the milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of broth or milk to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Simply prepare as instructed and refrigerate overnight before reheating.

Can I freeze Veggie Pot Pie Soup?

Yes, it freezes well for up to 2 months. Cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight and reheat slowly on the stove.

Veggie Pot Pie Soup Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

This comforting Veggie Pot Pie Soup brings all the classic flavors of a pot pie in a creamy, hearty soup form. Loaded with fresh and frozen vegetables like carrots, potatoes, broccoli, peas, and corn, simmered in a savory thyme and rosemary-infused vegetable broth, and finished with cream and milk for richness. It’s an easy one-pot meal perfect for chilly days or when you want cozy comfort food without the fuss of baking a pie.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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)

Liquids & Dairy

• 4 cups vegetable broth
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 2 tablespoons unsalted butter or olive oil

Seasonings & Thickener

• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Sauté aromatics: In a large pot, melt butter or heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until they become fragrant and translucent, about 3-4 minutes.
2. Add root vegetables: Stir in the diced carrots and potatoes, sautéing for about 5 minutes to slightly soften them and build flavor.
3. Coat with flour: Sprinkle the all-purpose flour evenly over the vegetables and stir continuously to coat them, which will help thicken the soup later.
4. Add broth: Slowly whisk in the vegetable broth while stirring to prevent any lumps from forming, creating a smooth base.
5. Season and simmer: Add dried thyme, dried rosemary, salt, and pepper to taste. Bring the soup to a simmer and cook for 15 minutes until the potatoes are tender.
6. Add remaining vegetables: Stir in the broccoli florets, frozen peas, and corn kernels. Simmer for an additional 5 to 7 minutes until these vegetables are just tender but still vibrant.
7. Finish with dairy: Pour in the whole milk (or half-and-half) and optional heavy cream, stirring until the soup is creamy and slightly thickened. Adjust seasoning with additional salt and pepper if needed.
8. Garnish and serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately for a comforting meal.

Notes

• You can substitute butter with olive oil for a dairy-free version.
• Heavy cream is optional but adds extra richness; you can omit or replace with more milk for lower fat content.
• For added protein, consider stirring in cooked shredded chicken or tofu when adding the broccoli.
• To make this gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken.
• Leftovers keep well refrigerated for up to 4 days and can be reheated gently on the stovetop or microwave.

Keywords: Veggie Pot Pie Soup, vegetable soup, creamy vegetable soup, vegetarian soup, comfort food, easy soup recipe