Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Introduction
Warm, rich, and utterly comforting, Veggie Pot Pie Soup brings all the flavors of a classic pot pie but in a cozy soup form. This delightful dish is perfect for chilly evenings when you want something satisfying without the fuss of rolling out pie crust. With chunky vegetables swimming in a creamy broth, this soup is like a hug in a bowl. Whether you’re looking to warm up your family or impress guests, this recipe is sure to hit the spot!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour!
- Simple Ingredients: Uses familiar vegetables easily found in your pantry and fridge.
- Comfort Food: Perfect for chilly nights or when you need a cozy meal.
- Crowd-Pleaser: A delightful dish loved by kids and adults alike.
- Unbelievably Delicious: Creamy, hearty, and savory, it’s packed with flavor!
This Veggie Pot Pie Soup stands out because it offers all the warmth and taste of traditional pot pie without the hassle of a crust. It’s comforting and satisfying enough to invite seconds!
Ingredients Needed
For the base:
- 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)
For the sauce:
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
- 2 tablespoons all-purpose flour
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
How to Make Veggie Pot Pie Soup
- In a large pot, melt the butter (or heat the olive oil) over medium heat. This will create a flavorful base.
- Add the diced onion and minced garlic. Cook until fragrant and the onion is translucent, about 3-4 minutes. This step enhances the flavor.
- Stir in the carrots and potatoes, sautéing for about 5 minutes. This helps soften the veggies.
- Sprinkle the flour over the vegetable mix, stirring until everything is well-coated. This thickens the soup.
- Gradually whisk in the vegetable broth, stirring continuously to prevent lumps from forming.
- Add thyme, rosemary, salt, and pepper. Let this simmer for 15 minutes, or until the potatoes are tender.
- Mix in the broccoli, peas, and corn. Simmer for another 5–7 minutes until all vegetables are tender but not mushy.
- Pour in the milk and optional cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Serving and Storage Tips
Serving this soup can be as simple as ladling it into bowls and topping it with fresh parsley. For an extra touch, consider serving it with crusty bread or garlic toast.
To store, let the soup cool completely and then transfer it to an airtight container. Refrigerate for up to 3 days. To reheat, warm the soup on the stovetop over low heat until heated through. You can also microwave it in a microwave-safe bowl, stirring occasionally.
Helpful Notes
- Make-It-Your-Way: Feel free to substitute any veggies you enjoy, such as bell peppers or zucchini.
- Thickness Control: If you prefer a thicker soup, add more flour or reduce the broth. For a thinner soup, increase the broth amount.
- Vegan Option: Use olive oil, dairy-free milk, and skip the cream for a vegan dish.
Conclusion
This Veggie Pot Pie Soup is a wonderful way to enjoy comforting flavors in a creamy, hearty dish. It’s quick to make, loaded with nutrients, and perfect for any occasion. If you try this recipe, please leave a comment and a star rating! And don’t forget to share this recipe on social media—your friends will love it too! What vegetables did you add? Let us know below!
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work great in this recipe. They are convenient and typically just as nutritious!
How do I make this soup gluten-free?
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
Is this recipe freezer-friendly?
Absolutely! You can freeze the soup in an airtight container for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Print
Veggie Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm and comforting veggie pot pie soup in a creamy broth, packed with chunky vegetables.
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
Instructions
- In a large pot, melt the butter (or heat the olive oil) over medium heat.
- Add the diced onion and minced garlic. Cook until fragrant and the onion is translucent, about 3-4 minutes.
- Stir in the carrots and potatoes, sautéing for about 5 minutes.
- Sprinkle the flour over the vegetable mix, stirring until everything is well-coated.
- Gradually whisk in the vegetable broth, stirring continuously to prevent lumps from forming.
- Add thyme, rosemary, salt, and pepper. Let this simmer for 15 minutes, or until the potatoes are tender.
- Mix in the broccoli, peas, and corn. Simmer for another 5–7 minutes.
- Pour in the milk and optional cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
- Garnish with fresh parsley and serve hot.
Notes
Feel free to substitute any veggies you enjoy and adjust thickness by altering flour and broth amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg