why make this recipe
This Veggie Pot Pie Soup gives you the warm taste of pot pie without the crust. It is creamy, full of vegetables, and easy to make. It fills you up and comforts you on cold days. If you like warm one‑pot meals, try this hearty chicken veggie soup for another cozy option.
introduction
This soup tastes like a pot pie in a bowl. You get carrots, potatoes, broccoli, peas, and corn in a thick, creamy broth. The soup cooks on the stove in one pot. It makes a good weeknight dinner or a meal to share. It stays good in the fridge and rewarms well.
why make this recipe
Make this when you want comfort food that is easy and quick. It uses common ingredients. It is meatless but still filling. You can change the vegetables you have on hand. The soup is mild and family friendly.
how to make Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Follow these steps to make the soup. Read all steps before you start.
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
Directions :
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
- Stir in carrots and potatoes, sauté for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
- Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
For another soothing soup idea, try this Italian penicillin soup which also uses simple ingredients and gentle flavors.
how to serve Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Serve hot in bowls. Add extra parsley on top. Offer crusty bread or toast on the side for dipping. You can also spoon the soup over rice for a heartier meal.
how to store Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring until hot. You can freeze the soup for up to 3 months in a freezer container. Thaw overnight in the fridge before reheating.
tips to make Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
- Cut vegetables into similar sizes so they cook evenly.
- Use a splash more broth if you want a thinner soup.
- For a richer flavor, brown the vegetables a bit longer before adding flour.
- If you like, swap milk for a dairy-free milk and skip the cream for a lighter version.
- If you want a different meal idea to cook on a slow cooker, see this crockpot pierogi casserole.
variation (if any)
- Add cooked shredded chicken for a non-vegetarian option.
- Stir in a spoon of mustard or a sprinkle of smoked paprika for a flavor twist.
- Use sweet potatoes instead of white potatoes for a sweeter soup.
- Make it gluten free: use a gluten-free flour or cornstarch slurry to thicken.
FAQs
Q: Can I make this soup vegan?
A: Yes. Use olive oil, plant milk, and skip the cream. Use a vegan thickener like cornstarch or gluten-free flour.
Q: Can I use frozen vegetables only?
A: Yes. Frozen vegetables work fine. Add them later in the cooking so they do not overcook.
Q: How do I make the soup thicker?
A: Simmer longer to reduce the liquid, or stir a little extra flour mixed with cold milk into the soup and cook until thick.
Q: Can I prepare this ahead for a party?
A: Yes. Make the soup, cool it, and keep it in the fridge. Reheat and finish with fresh parsley before serving.
Conclusion
This Veggie Pot Pie Soup brings pot pie flavors to your bowl with less work. It warms you, fills you, and keeps well in the fridge. For another take on a vegetarian pot pie soup, see a similar Vegetarian Pot Pie Soup – Life Currents. If you want more vegetarian pot pie ideas, check this Veggie Pot Pie Soup – Easy Cheesy Vegetarian.
Print
Veggie Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting soup that tastes like pot pie without the crust, packed with vegetables and a creamy broth.
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
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
- Stir in carrots and potatoes, sauté for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
- Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
Notes
For a non-vegetarian option, add cooked shredded chicken. For gluten-free, use gluten-free flour or cornstarch slurry to thicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, vegetarian, comfort food, pot pie, creamy soup