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

why make this recipe

Veggie Pot Pie Soup is a delightful twist on the classic pot pie. It packs all the comforting flavors in a warm, hearty bowl but skips the crust, making it lighter and easier to prepare. This soup is perfect for chilly days when you want something cozy, yet it’s also packed with nutrition from a variety of fresh vegetables. Plus, it’s a great way to sneak in extra servings of veggies for the whole family!

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:

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

how to serve Veggie Pot Pie Soup

Serve Veggie Pot Pie Soup hot, ideally in a cozy bowl. You can pair it with some crusty bread or a side salad for a wholesome meal. A sprinkle of fresh parsley on top adds a nice touch and a pop of color.

how to store Veggie Pot Pie Soup

To store the leftovers, let the soup cool completely and transfer it to an airtight container. It can be stored in the fridge for up to 3 days. To reheat, warm it gently on the stove while stirring. If it thickens too much, add a splash of vegetable broth or milk to loosen it.

tips to make Veggie Pot Pie Soup

• Customize your veggies based on what you have on hand; zucchini, green beans, or bell peppers can be great additions.
• For added flavor, include a splash of soy sauce or Worcestershire sauce when simmering.
• If you like a bit of heat, toss in some red pepper flakes for a spicy kick.

variation

If you’re looking for a different take, you can transform this soup into a creamy vegan dish by using coconut milk instead of dairy milk and cream. Swap out butter for olive oil and ensure no animal products are included in your vegetable broth.

FAQs

Can I freeze Veggie Pot Pie Soup?
Yes, you can freeze the soup! Just make sure to leave out the cream or milk if you plan to freeze it, as they can change texture. Add them during reheating instead.

How long does Veggie Pot Pie Soup last in the fridge?
The soup will last for about 3 days in the fridge when stored in an airtight container.

Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used and may enhance the flavor and texture of the soup. Just make sure they are cut into similar sizes for even cooking.

Veggie Pot Pie Soup

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful twist on the classic pot pie, packed with comforting flavors in a warm and hearty bowl, all while using a variety of fresh vegetables.

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Ingredients

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• 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

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Instructions

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

Notes

Customize your veggies based on what you have on hand; zucchini, green beans, or bell peppers can be great additions. For added flavor, include a splash of soy sauce or Worcestershire sauce when simmering. If you like a bit of heat, toss in some red pepper flakes for a spicy kick.

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

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 30mg