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

Introduction

There’s something truly special about a warm, hearty soup. Veggie Pot Pie Soup brings the comforting goodness of a classic pot pie without the hassle of making a crust. It’s cozy, filling, and packed with nutritious vegetables. Perfect for chilly days, this recipe is sure to become a family favorite.

Why Make This Recipe

Making Veggie Pot Pie Soup is not only simple but also a fantastic way to enjoy a variety of vegetables in one bowl. It’s an easy weeknight meal that takes minimal effort while delivering maximum comfort. Plus, it’s versatile! You can swap in whatever veggies you have on hand. By preparing this dish, you create a wholesome, nourishing meal that warms the heart and fills the belly.

How to Prepare Veggie Pot Pie Soup

Follow these steps to create your own delicious Veggie Pot Pie Soup. It’s as easy as 1-2-3!

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

Steps:

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 the vegetables and stir until coated.
Slowly whisk in the 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 for 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.

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How to Serve Veggie Pot Pie Soup

Serve your Veggie Pot Pie Soup hot, garnished with fresh parsley for a pop of color. Pair it with a slice of crusty bread or a simple salad for a complete meal.

How to Store Veggie Pot Pie Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it over medium heat on the stove, adding a little extra broth or milk if it thickens up too much.

Tips to Make Veggie Pot Pie Soup Perfectly

Don’t overcook your vegetables; you want them tender but still vibrant.
Taste as you go! Adjust the seasoning to your preference.
Feel free to add other vegetables, such as spinach or bell peppers, for an extra nutrient boost.

Variations

For a protein boost, add cooked chicken or white beans.
Spice it up with a pinch of red pepper flakes for a bit of heat.
Swap the milk and cream for a dairy-free alternative like coconut milk or almond milk to keep it vegan-friendly.

FAQ

Q: Can I make this soup ahead of time?
A: Yes! You can make it ahead of time and store it in the fridge. Just reheat before serving.

Q: Is this recipe vegan?
A: To make it vegan, use olive oil instead of butter, and replace dairy milk and cream with plant-based alternatives.

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Fresh vegetables will work just as well and may enhance the flavor of your soup.

Enjoy creating this delightful Veggie Pot Pie Soup, and share it with your family and friends for a comforting meal they’ll love!

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