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–+ servings

Veggie Pot Pie Soup

A warm and fulfilling soup packed with vibrant vegetables and rich flavors, all the comforts of a traditional pot pie without the crust.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 6 servings

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter or olive oil Use butter for richer flavor or olive oil for a healthier option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas Can be substituted with fresh peas.
  • 1 cup corn kernels Use fresh or frozen corn.
  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream (optional) Include for extra creaminess.
  • 2 tablespoons all-purpose flour Can substitute with gluten-free flour if needed.
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • to taste Salt and pepper
  • for garnish Fresh parsley

Instructions

Preparation

  • In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until fragrant.
  • Stir in the carrots and potatoes, sautéing for about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until everything is well-coated.
  • Slowly whisk in the vegetable broth, stirring continuously to avoid lumps.
  • Add thyme, rosemary, salt, and pepper to taste. Allow the mixture to simmer for 15 minutes or until the potatoes are tender.
  • Stir in the broccoli, peas, and corn; let it simmer for an additional 5–7 minutes until the vegetables are just tender.
  • Pour in the milk and cream, stirring until the soup becomes creamy and thickened. Adjust the seasoning as needed.
  • Garnish with fresh parsley and serve hot.

Notes

For extra creaminess, blend a portion of the soup and return it to the pot. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to three months.