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Veggie Pot Pie Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/veggie-pot-pie-soup-recipe/