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–+ servings
Veggie Pot Pie Soup

Creamy Veggie Pot Pie Soup for Ultimate Cozy Comfort

This Creamy Veggie Pot Pie Soup wraps the comfort of a classic pot pie in a rich, creamy broth, making it an irresistible weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil Substitute with vegan butter for dairy-free.
  • 1 Medium Onion Diced.
  • 2 Garlic Cloves Minced.
For the Vegetables
  • 2 Medium Carrots Diced.
  • 2 Medium Potatoes Diced.
  • 1 cup Broccoli Florets Fresh or frozen.
  • 1 cup Frozen Peas No preparation needed.
  • 1 cup Corn Kernels Fresh corn can be used in season.
For the Soup
  • 4 cups Vegetable Broth Can substitute with chicken broth.
  • 1 cup Whole Milk or Half-and-Half Plant-based milk can be used for vegan option.
  • 1/2 cup Heavy Cream Optional.
  • 1/4 cup All-Purpose Flour Can substitute with cornstarch or gluten-free flour.
For Seasoning
  • 1 teaspoon Dried Thyme Fresh thyme can enhance the dish.
  • 1/2 teaspoon Dried Rosemary
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
For Garnish
  • 2 tablespoons Fresh Parsley Chopped.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Veggie Pot Pie Soup
  1. In a large pot over medium heat, melt the butter or olive oil. Add diced onion and minced garlic, cooking for about 3-4 minutes until translucent.
  2. Stir in diced carrots and potatoes, sautéing for another 5 minutes.
  3. Sprinkle flour over the sautéed vegetables, stirring well to coat. Cook for 1-2 minutes.
  4. Gradually pour vegetable broth while whisking to avoid lumps. Bring to a gentle simmer.
  5. Add dried thyme, rosemary, salt, and pepper; let simmer for 15 minutes.
  6. Add broccoli florets, frozen peas, and corn kernels; continue to simmer for another 5-7 minutes.
  7. Reduce heat to low and stir in milk and heavy cream until mixed; warm through for another 3-5 minutes.
  8. Remove from heat, adjust seasoning, and serve in bowls garnished with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 3500IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

Add cream at the end over low heat to prevent curdling. Use fresh herbs for enhanced flavor. Ensure vegetables are diced uniformly for even cooking. Cook in advance for a busy week.

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