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why make this recipe

Veggie Pot Pie Soup gives the warm, cozy taste of pot pie without the crust. It is quick, full of vegetables, and easy to make. You can feed a family or save leftovers for days. If you like pot pie flavors but want a lighter meal, this soup is a good choice.

introduction

This soup mixes soft potatoes, carrots, broccoli, peas, and corn in a creamy broth with herbs. It tastes like comfort food and is simple to cook. If you enjoy casseroles with pot pie flavors, you might also like this hearty twist on a chicken pot pie casserole that uses many of the same flavors.

how to make Veggie Pot Pie Soup

Follow the steps below to cook the soup. Work in an order that keeps things simple: sauté, thicken, add broth, then add tender vegetables and cream at the end.

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

how to serve Veggie Pot Pie Soup

Serve hot in bowls with a sprinkle of fresh parsley. Add crusty bread or buttered toast on the side. For a party, serve with a small baked roll or bread inspired by easy French onion soup bites to soak up the creamy broth.

how to store Veggie Pot Pie Soup

Cool the soup to room temperature, then place it in an airtight container. Store in the fridge for up to 4 days. Reheat on the stove over medium heat, stirring often. For longer storage, freeze up to 3 months in a freezer-safe container. Thaw in the fridge overnight and reheat slowly.

tips to make Veggie Pot Pie Soup

Use olive oil instead of butter for a dairy-free start, then add a non-dairy milk at the end if needed.
Cut vegetables to similar sizes so they cook evenly.
If you want a thicker soup, add a bit more flour or simmer longer to reduce.
For a crunchy topping, consider toasted breadcrumbs or a flaky biscuit on the side and get ideas from lemon pecorino crusted chicken techniques for crisp texture.
Taste and adjust salt and pepper at the end.

variation (if any)

Add cooked shredded chicken or chickpeas for more protein.
Swap heavy cream for plain yogurt or coconut cream for a different flavor.
Use different vegetables: green beans, cauliflower, or sweet potato work well.

FAQs

Q: Can I make this soup vegan?
A: Yes. Use olive oil, a plant-based milk (like oat or soy), and skip the heavy cream or use a vegan cream.

Q: Can I use frozen vegetables instead of fresh?
A: Yes. Add frozen vegetables after the potatoes are mostly cooked. They will warm through quickly.

Q: How do I make the soup thicker without cream?
A: Mix a tablespoon of cornstarch with cold water and stir into the hot soup, or mash a few potatoes in the pot to thicken naturally.

Q: Can I prepare this ahead of time?
A: Yes. Cook through step 6, cool, and refrigerate. Add milk and cream and reheat before serving.

Conclusion

For more pot pie soup ideas and variations, see a simple vegetarian version at Vegetarian Pot Pie Soup – Life Currents. For another take on veggie pot pie soup with a different spin, check Veggie Pot Pie Soup – Easy Cheesy Vegetarian.