Go Back
–+ servings
Veggie Pot Pie Soup

Cozy Up with Creamy Veggie Pot Pie Soup Delight

This Veggie Pot Pie Soup is a comforting, creamy dish perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil Coconut oil works for dairy-free option.
  • 1 medium Onion Shallots can provide a milder taste.
  • 2 cloves Garlic Feel free to adjust for personal preference.
For the Veggies
  • 2 medium Carrots Frozen carrots are a good substitute.
  • 2 medium Potatoes Sweet potatoes can add a different flavor dimension.
  • 1 cup Broccoli Florets Swap for cauliflower if preferred.
  • 1 cup Frozen Peas Fresh peas are an alternative.
  • 1 cup Corn Kernels Canned corn works in a pinch.
For the Broth
  • 4 cups Vegetable Broth Using low-sodium broth helps control salt intake.
  • 1 cup Whole Milk or Half-and-Half Consider almond or coconut milk for non-dairy options.
  • 1/2 cup Heavy Cream Optional; skip for a lighter soup.
For the Flavor
  • 1/4 cup All-Purpose Flour Use cornstarch for a gluten-free alternative.
  • 1 teaspoon Dried Thyme Fresh thyme can enhance the taste.
  • 1/2 teaspoon Dried Rosemary Feel free to omit if it's not to your liking.
  • Salt and Pepper Essential seasonings to taste.
  • Fresh Parsley For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Once hot, add 1 diced onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until fragrant and the onion is translucent.
  2. Stir in 2 diced carrots and 2 diced potatoes, sautéing for an additional 5 minutes until the vegetables begin to soften.
  3. Sprinkle 1/4 cup of all-purpose flour over the cooked vegetables and stir thoroughly. Cook for about 1-2 minutes.
  4. Gradually whisk in 4 cups of vegetable broth, ensuring to eliminate any lumps. Bring to a gentle simmer and allow to thicken slightly.
  5. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, along with salt and pepper to taste. Let the soup simmer for 15 minutes.
  6. Next, add 1 cup of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels to the pot. Stir well and simmer for an additional 5-7 minutes.
  7. Reduce the heat to low, then stir in 1 cup of whole milk and, if desired, 1/2 cup of heavy cream. Mix until everything is well combined.
  8. Taste the soup and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This soup is adaptable to different vegetables and can be made gluten-free by using cornstarch instead of flour.

Tried this recipe?

Let us know how it was!