Veggie Pot Pie Soup Recipe

Introduction

This Veggie Pot Pie Soup is a comforting and creamy dish packed with fresh vegetables and warm herbs. It combines the flavors of a classic pot pie into a cozy bowl that’s perfect for any season.

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 the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent.
2. Step 2: Stir in the diced carrots and potatoes, sautéing for about 5 minutes to soften slightly.
3. Step 3: Sprinkle the all-purpose flour over the vegetables and stir well until they are evenly coated.
4. Step 4: Slowly whisk in the vegetable broth, stirring continuously to prevent lumps from forming.
5. Step 5: Add the dried thyme, dried rosemary, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
6. Step 6: Stir in the broccoli florets, frozen peas, and corn kernels. Continue simmering for 5 to 7 minutes until the vegetables are just tender.
7. Step 7: Pour in the milk and heavy cream, stirring until the soup becomes 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 dairy-free version, substitute butter with olive oil, use coconut or almond milk, and skip the heavy cream or replace it with coconut cream.
• Adding cooked shredded chicken or turkey can turn this soup into a hearty main course.
• Use fresh herbs like thyme or rosemary if available for a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Veggie Pot Pie Soup?

Yes, this soup freezes well. Cool completely, then transfer to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use different vegetables?

Absolutely! Feel free to swap in your favorite vegetables like green beans, zucchini, or mushrooms to customize the soup to your taste.

Veggie Pot Pie Soup Recipe

Print Recipe

★★★★★

4.5 from 120 reviews

This comforting Veggie Pot Pie Soup combines a medley of fresh vegetables in a creamy broth, capturing the flavors of a classic pot pie in a warm, hearty soup perfect for any season.

• Author: Mila
• 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)

Fats & Oils

• 2 tablespoons unsalted butter or olive oil

Seasonings & Others

• 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 the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
2. Add Root Vegetables: Stir in the diced carrots and potatoes, sautéing for an additional 5 minutes to slightly soften and develop flavor.
3. Coat with Flour: Sprinkle the all-purpose flour over the vegetables and stir thoroughly until all the pieces are evenly coated, which helps thicken the soup later.
4. Add Broth: Slowly whisk in the vegetable broth, stirring constantly to avoid lumps from the flour, ensuring a smooth base for the soup.
5. Season and Simmer: Add the dried thyme, dried rosemary, salt, and pepper. Bring the soup to a gentle simmer and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
6. Add Remaining Vegetables: Stir in the broccoli florets, peas, and corn kernels. Continue to simmer for 5 to 7 minutes until these vegetables are just tender yet still vibrant.
7. Finish Soup: Pour in the milk and optional heavy cream, stirring to combine. Allow the soup to heat through and thicken slightly until creamy. Taste and adjust seasoning with additional salt and pepper if needed.
8. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot for a comforting meal.

Notes

• For a dairy-free version, substitute milk and cream with coconut milk or any plant-based milk of choice.
• Use olive oil instead of butter for a vegan-friendly option.
• To add extra protein, consider adding cooked shredded chicken or beans.
• You can swap frozen peas and corn with fresh when available for brighter flavors.
• Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 2 months.

Keywords: veggie pot pie soup, creamy vegetable soup, vegetarian pot pie, comforting soup, easy soup recipe