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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.

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)

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

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