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Veggie Pot Pie Soup

A creamy, comforting soup that delivers the flavors of pot pie without the crust, filled with hearty vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Vegetables
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
Broth and Dairy
  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half Use plant milk for a vegan version
  • 1/2 cup heavy cream (optional) Skip for a lighter version
Thickening and Seasoning
  • 2 tablespoons all-purpose flour Or gluten-free flour for a GF version
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
Garnish
  • Fresh parsley, for garnish

Method
 

Preparation
  1. In a large pot, melt butter over medium heat. Add onion and garlic and cook until fragrant.
  2. Stir in carrots and potatoes, sauté for 5 minutes.
  3. Sprinkle flour over the vegetables and stir until coated.
Cooking
  1. Slowly whisk in vegetable broth, stirring to avoid lumps.
  2. Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
  3. Stir in broccoli, peas, and corn. Simmer for 5–7 minutes until vegetables are just tender.
  4. Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
  5. Garnish with parsley and serve hot.

Notes

For a different flavor, add cooked shredded chicken, mustard, or smoked paprika. Swap white potatoes for sweet potatoes for a sweeter soup.