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Veggie Pot Pie Soup

A comforting and creamy soup that embodies the flavors of traditional pot pie without the crust, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, 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 Use non-dairy milk for a vegan option.
  • 1/2 cup heavy cream (optional) Can be skipped for a lighter version.
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Method
 

Cooking Instructions
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and minced garlic, cooking until they become fragrant.
  3. Stir in the diced carrots and potatoes, and sauté for about 5 minutes.
  4. Sprinkle the flour over the vegetables, stirring until everything is well coated.
  5. Slowly whisk in the vegetable broth, stirring as you go to avoid lumps.
  6. Add the thyme, rosemary, salt, and pepper. Let the mixture simmer for 15 minutes, or until the potatoes are tender.
  7. Gently stir in the broccoli, peas, and corn, then simmer for an additional 5–7 minutes until the vegetables are just tender.
  8. Pour in the milk and cream (if using), stirring until the soup becomes creamy and thickened. Adjust seasoning as necessary.
  9. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.