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Veggie Pot Pie Soup

A comforting soup capturing all the delicious flavors of pot pie without the fuss of a crust, perfect for chilly evenings or cozy weekend gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter or olive oil Olive oil can be used for a dairy-free version.
  • 1 medium onion, diced
  • 2 cloves garlic, 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
  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half Use whole milk for a lighter option.
  • ½ cup heavy cream (optional) Omit for a lighter soup.
Seasonings
  • 2 tablespoons all-purpose flour For thickening.
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper, to taste
Garnish
  • Fresh parsley for garnish Adds color and freshness.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and minced garlic, cooking until fragrant—about 2 minutes.
  3. Stir in the carrots and potatoes. Sauté for 5 minutes until they begin to soften.
  4. Sprinkle the flour over the vegetables, stirring until they are well-coated.
  5. Gradually whisk in the vegetable broth to avoid any lumps forming in the mix.
  6. Season the pot with thyme, rosemary, salt, and pepper. Allow it to simmer for 15 minutes, or until the potatoes are tender.
  7. Fold in the broccoli, peas, and corn, letting them simmer for an additional 5-7 minutes until just tender.
  8. Pour in the milk and cream (if using), stirring until the soup is creamy and thick. Adjust the seasoning to your taste.
  9. Garnish with fresh parsley before serving hot.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, let the soup cool before transferring to freezer-safe containers; it can last up to 3 months.