If you love the warm and cozy flavors of pot pie, you’ll adore this Veggie Pot Pie Soup. It’s a comforting and hearty dish that packs all the deliciousness of a classic pot pie but without the fuss of a crust. Perfect for chilly days or when you want to enjoy some nourishing and satisfying food, this soup is sure to become a favorite in your kitchen.

Why Make This Recipe

This recipe is an easy way to enjoy a classic pot pie without the work of making a crust. It’s loaded with fresh vegetables, creamy goodness, and hearty flavors. Plus, it’s customizable, so you can add your favorite veggies or adjust the ingredients based on what you have at home. This soup is not only delicious but also a great way to boost your vegetable intake in a fun and tasty way!

How to Prepare Veggie Pot Pie Soup

Making Veggie Pot Pie Soup is a straightforward process. With just a few steps, you can create a flavorful and filling meal that warms the soul. Here’s how to do it:

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

How to Serve Veggie Pot Pie Soup

Serve this soup in warm bowls, allowing everyone to dive straight into their delicious, creamy goodness. You can pair it with crusty bread or a simple salad for a complete meal. A sprinkle of fresh parsley on top not only adds a touch of color but also brightens the flavors.

How to Store Veggie Pot Pie Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for 3–4 days. When you’re ready to enjoy it again, simply reheat on the stove until warm. You can also freeze the soup for up to 3 months. Just remember to let it cool before transferring it to a freezer-safe container.

Tips to Make Veggie Pot Pie Soup Perfectly

For an even heartier soup, consider adding cooked chicken or turkey.
Swap out vegetables based on your favorites or what’s in season for a different taste every time.
If you like a bit of heat, add a pinch of red pepper flakes or some diced jalapeños.
Make sure to stir the flour in well to avoid any lumps in your soup.

Variations

Try using sweet potatoes instead of regular potatoes for a sweeter flavor.
For a richer taste, use vegetable broth instead of water.
Experiment with different herbs like basil or oregano to change up the flavor profile.

FAQ

1. Can I use different vegetables?
Absolutely! Feel free to mix in your favorite vegetables like green beans, mushrooms, or bell peppers.

2. Is this soup vegetarian?
Yes, this soup is vegetarian as it uses vegetable broth and no meat ingredients.

3. How can I make it vegan?
You can easily make this soup vegan by using olive oil instead of butter and substituting the cream and milk with coconut milk or a plant-based milk alternative.

Enjoy your warm and hearty Veggie Pot Pie Soup! It’s comfort food that feels good to eat and share.