Veggie Pot Pie Soup Recipe

Introduction

Enjoy the comforting flavors of a classic pot pie in a warm, hearty soup form. This Veggie Pot Pie Soup is packed with tender vegetables and a creamy broth, perfect for cozy dinners any day of the week.

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

Instructions

1. Step 1: In a large pot, heat the butter or olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Step 2: Add the diced carrots and potatoes to the pot. Cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
4. Step 4: Gradually pour in the vegetable broth while stirring to prevent lumps. Add the dried thyme and rosemary. Bring the mixture to a simmer and cook until the vegetables are tender, about 15 minutes.
5. Step 5: Stir in the broccoli florets, peas, and corn. Simmer for another 5-7 minutes until the broccoli is tender but still bright green.
6. Step 6: Lower the heat and stir in the milk and heavy cream, if using. Heat gently without boiling until warmed through. Adjust seasoning with salt and pepper to taste.
7. Step 7: Serve the soup hot, garnished with fresh herbs or crusty bread if desired.

Tips & Variations

• For a richer taste, use half-and-half or heavy cream, but you can skip the cream for a lighter version.
• Substitute the potatoes with sweet potatoes for a slightly sweeter flavor.
• Add cooked chicken or turkey for a non-vegetarian version.
• If you like a thicker soup, mash a few of the cooked potatoes 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. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use olive oil instead of butter, replace milk and cream with plant-based alternatives like coconut or almond milk, and ensure your vegetable broth is vegan.

What can I serve with Veggie Pot Pie Soup?

This soup pairs wonderfully with crusty bread, garlic rolls, or a light green salad for a complete and satisfying meal.

Veggie Pot Pie Soup Recipe

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★★★★★

4.5 from 76 reviews

This comforting Veggie Pot Pie Soup is a hearty, creamy vegetable soup inspired by classic pot pie flavors. Packed with carrots, potatoes, broccoli, peas, and corn, simmered in a savory vegetable broth enriched with milk, cream, and herbs, it offers a delicious and warming vegetarian meal perfect for any season.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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)

Fats & Thickeners

• 2 tablespoons unsalted butter or olive oil
• 2 tablespoons all-purpose flour

Herbs & Spices

• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

Instructions

1. Prepare the base: In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
2. Cook the vegetables: Add the diced carrots, potatoes, and broccoli florets to the pot. Stir and cook for about 5 minutes, allowing the vegetables to begin softening.
3. Add broth and seasonings: Pour in the vegetable broth, then add the dried thyme and rosemary. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
4. Make the roux and thicken the soup: In a separate small pan, melt the butter or use the reserved fat, then whisk in the all-purpose flour. Cook the roux for about 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk or half-and-half to create a smooth mixture, then add this back into the soup pot, stirring well to combine.
5. Finish the soup: Stir in the frozen peas, corn kernels, and heavy cream if using. Cook for another 5-7 minutes on low heat until the peas and corn are heated through and the soup has thickened according to your liking.
6. Season and serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve warm with crusty bread or your favorite garnish.

Notes

• For a vegan version, substitute butter with olive oil and use plant-based milk and cream alternatives.
• You can add cooked shredded chicken or turkey for a non-vegetarian version.
• Use fresh or frozen vegetables depending on availability; adjust cooking times accordingly.
• The heavy cream is optional but adds extra richness and creaminess to the soup.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Veggie pot pie soup, vegetable soup, vegetarian soup, creamy vegetable soup, comforting soup, pot pie inspired soup