Veggie Pot Pie Soup
A cozy, creamy soup packed with nostalgic flavors of a classic pot pie, but made quicker and easier without the crust.
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter or olive oil Use olive oil for dairy-free
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced (Yukon Gold or russet)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the Vegetables
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
For Creaminess
- 1 cup whole milk or half-and-half For dairy-free, use unsweetened oat or soy milk
- 1/2 cup heavy cream Optional — for extra richness; omit or replace with more milk
For Thickening
- 2 tablespoons all-purpose flour For gluten-free, substitute with 2 tbsp cornstarch mixed with cold water
For Garnish
- Fresh parsley to taste for garnish
Instructions
Preparation
- Heat a large pot over medium heat and melt the butter or warm the oil.
- Add the diced onion and minced garlic. Cook 2–3 minutes until fragrant and translucent.
- Stir in the diced carrots and potatoes. Sauté for about 5 minutes so they begin to soften.
- Sprinkle the flour over the vegetables and stir well to coat. Cook 1 minute to remove raw flour taste.
Cooking
- Slowly whisk in the vegetable broth, pouring a little at a time to avoid lumps.
- Add the thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
- Stir in the broccoli florets, peas, and corn. Simmer for 5–7 minutes until the broccoli and frozen vegetables are just tender.
- Pour in the milk and optional heavy cream. Stir and heat until the soup is creamy and slightly thickened. Taste and adjust seasoning.
Serving
- Ladle into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
If you want more protein, add cooked chickpeas or diced cooked chicken at the end. For a lighter soup, skip the heavy cream and use all milk.