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Veggie Pot Pie Soup

Creamy Veggie Pot Pie Soup for Ultimate Comfort Food Bliss

This Veggie Pot Pie Soup offers comforting warmth and an explosion of flavors, making it the perfect choice for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil Substitute with vegan butter or oil for a dairy-free version.
  • 1 medium onion Use shallots for a milder taste.
  • 2 cloves garlic Minced; can use garlic powder as a quick substitute.
For the Vegetables
  • 2 medium carrots Diced; can replace with parsnips.
  • 2 medium potatoes Diced; sweet potatoes work beautifully.
  • 2 cups broccoli florets Cauliflower is an excellent alternative.
  • 1 cup frozen peas Fresh peas can be used when in season.
  • 1 cup corn kernels Fresh or frozen; substitute with diced bell peppers.
For the Broth & Creaminess
  • 4 cups vegetable broth Chicken broth can be used for a non-vegetarian option.
  • 1 cup whole milk or half-and-half Swap with coconut milk for a dairy-free option.
  • 1/2 cup heavy cream Optional; omit for a lighter version.
For Thickening & Flavors
  • 2 tablespoons all-purpose flour Cornstarch can work for a gluten-free option.
  • 1 teaspoon dried thyme Fresh thyme enhances taste significantly.
  • 1/2 teaspoon dried rosemary Feel free to omit if unavailable.
  • salt and pepper Season to taste.
For Garnish
  • fresh parsley Adds a touch of freshness; substitute with chives if preferred.

Equipment

  • Large Pot

Method
 

Cooking Steps
  1. In a large pot, melt 2 tablespoons of butter or olive oil over medium heat. Add one diced medium onion and two minced garlic cloves, stirring frequently for about 3 minutes until the onion becomes translucent.
  2. Mix in two diced medium carrots and two diced medium potatoes. Sauté for about 5 minutes, stirring occasionally until they begin to soften slightly.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, stirring to ensure they are evenly coated. Cook for another minute.
  4. Gradually whisk in 4 cups of vegetable broth and bring the mixture to a gentle boil, then lower the temperature to maintain a simmer.
  5. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and salt and pepper to taste. Let the mixture simmer uncovered for about 15 minutes.
  6. Stir in 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Simmer for an additional 5 to 7 minutes.
  7. Pour in 1 cup of whole milk and, if desired, 1/2 cup of heavy cream. Stir continuously over low heat for about 2 minutes until creamy.
  8. Garnish with freshly chopped parsley and serve hot, paired with crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

This Veggie Pot Pie Soup is an invitation to warm your kitchen and your hearts!

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