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
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
- 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.
- Add Root Vegetables: Stir in diced carrots and potatoes, sautéing for approximately 5 minutes until slightly softened.
- Incorporate Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat, which will help thicken the soup later.
- Add Broth: Slowly whisk in the vegetable broth, stirring constantly to prevent lumps, creating a smooth base for the soup.
- 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.
- 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.
- 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.
- 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
