Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe

Introduction

Veggie Pot Pie Soup offers all the comforting flavors of a classic pot pie without the crust. This creamy, vegetable-packed soup is perfect for a cozy meal, delivering warmth and satisfaction in every spoonful.

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 butter over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent.
2. Step 2: Stir in diced carrots and potatoes, sautéing for about 5 minutes until they begin to soften.
3. Step 3: Sprinkle the flour over the vegetables and stir well until they are evenly coated.
4. Step 4: Slowly whisk in the vegetable broth, stirring constantly to prevent lumps from forming.
5. Step 5: Add dried thyme, rosemary, salt, and pepper. Simmer the soup for 15 minutes, or until the potatoes are tender.
6. Step 6: Stir in broccoli florets, peas, and corn kernels. Continue to simmer 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 thickened. Taste and adjust seasoning as needed.
8. Step 8: Garnish with fresh parsley and serve the soup hot.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use a plant-based milk and cream alternative.
• Feel free to swap the vegetables with your favorites or whatever you have on hand, such as green beans or zucchini.
• To add protein, consider stirring in cooked chickpeas or white beans before serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. For longer storage, freeze the soup in airtight containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Just mix the thickener with a bit of cold liquid before adding to the soup to avoid clumps.

Is it necessary to use heavy cream?

No, the heavy cream is optional. You can omit it or replace it with more milk or a plant-based cream alternative to keep the soup lighter.

Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe

---

★★★★★

4.8 from 332 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This hearty Veggie Pot Pie Soup offers all the comforting flavors of a classic pot pie, but in a warm, creamy bowl without the crust. Packed with a medley of vegetables like carrots, potatoes, broccoli, peas, and corn, simmered in a flavorful vegetable broth enriched with milk and cream, this soup is the perfect comforting meal that’s both satisfying and simple to prepare.

---

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons unsalted butter or olive oil
• 1 medium onion, diced
• 2 garlic cloves, 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)

Liquids and Thickener

• 4 cups vegetable broth
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 2 tablespoons all-purpose flour

Seasonings and Garnish

• 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 diced onion and minced garlic, cooking until fragrant and translucent, about 3-5 minutes.
2. Add Root Vegetables: Stir in diced carrots and potatoes, sautéing for approximately 5 minutes until slightly softened.
3. Incorporate Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat, which will help thicken the soup later.
4. Add Broth: Slowly whisk in the vegetable broth, stirring constantly to prevent lumps, creating a smooth base for the soup.
5. Season and Simmer: Add dried thyme, dried rosemary, salt, and pepper to taste. Allow the soup to simmer gently for 15 minutes until the potatoes become tender.
6. Add Remaining Vegetables: Stir in the broccoli florets, frozen peas, and corn kernels. Continue to simmer for an additional 5 to 7 minutes until all the vegetables are tender but still bright and fresh.
7. Add Dairy: Pour in the whole milk (or half-and-half) and optional heavy cream. Stir thoroughly as the soup thickens and becomes creamy. Adjust the seasoning if necessary.
8. Garnish and Serve: Remove from heat, garnish with freshly chopped parsley, and serve the soup hot for a comforting meal.

Notes

• For a dairy-free version, substitute the milk and cream with coconut milk or a plant-based alternative.
• You can add cooked shredded chicken or turkey for added protein.
• Use fresh or frozen vegetables depending on availability.
• To make it gluten-free, replace all-purpose flour with a gluten-free thickener such as cornstarch or arrowroot.
• This soup reheats well and can be stored in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Veggie Pot Pie Soup, comfort food, creamy vegetable soup, vegetarian soup, easy dinner, healthy soup recipe