Why Make This Recipe

Veggie Pot Pie Soup is the perfect way to enjoy the comforting flavors of a pot pie without the hassle of making a crust. It’s warm, hearty, and filled with fresh vegetables that create a delicious and satisfying meal. This soup is not only a great way to use up whatever veggies you have in your fridge, but it also provides a rich and creamy texture that leaves you feeling cozy and content. Plus, it’s a fantastic option for vegetarians or anyone looking to add more plant-based meals to their routine.

How to Make Veggie Pot Pie Soup

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, cooking until fragrant.
Stir in carrots and potatoes, and sauté for 5 minutes.
Sprinkle flour over the vegetables and stir until all are coated.
Slowly whisk in vegetable broth, stirring to avoid lumps.
Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until the potatoes are tender.
Stir in broccoli, peas, and corn. Simmer for an additional 5–7 minutes until the vegetables are just tender.
Pour in milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
Garnish with parsley and serve hot.

How to Serve Veggie Pot Pie Soup

Serve this warm and hearty soup in bowls, garnished with fresh parsley on top. You can pair it with crusty bread or crackers for dipping, making it a complete meal that’s deliciously comforting.

How to Store Veggie Pot Pie Soup

To store leftover soup, let it cool completely before transferring it to an airtight container. It will last in the fridge for up to 4 days. If you’d like to keep it longer, consider freezing the soup. Pour it into freezer-safe containers or bags, leaving space for expansion. It should stay good for about 2 to 3 months in the freezer.

Tips to Make Veggie Pot Pie Soup

Feel free to mix and match your favorite vegetables. Zucchini, green beans, or spinach can also be great additions.
If you want a thicker soup, you can use more flour. Alternatively, for a lighter option, skip the heavy cream.
Adjust the seasonings to your taste, adding more herbs or spices as desired.

Variation

You can make this soup gluten-free by using cornstarch or a gluten-free flour blend in place of the all-purpose flour. Additionally, you can add some protein by including cooked beans or lentils.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables work great in this soup. Just add them in when you would add fresh vegetables.

What can I substitute for milk?
You can use almond milk, soy milk, or any plant-based milk for a dairy-free alternative.

How can I make this recipe spicy?
You can add red pepper flakes or a dash of hot sauce to give the soup a spicy kick. Enjoy your homemade Veggie Pot Pie Soup!

Veggie Pot Pie Soup