INTRODUCTION
Veggie pot pie soup is a wonderful dish that brings comfort on chilly days. This recipe offers the hearty flavor of traditional pot pie but without the crust. It is warm, filling, and nutritious, packed with a variety of vegetables. This soup warms your heart and fills your belly, making it a favorite for many.
Making soup is often simpler than it seems. With just a few tasty ingredients, you can create a meal that the whole family will enjoy. The creamy texture and rich flavors make each spoonful delightful. Plus, the best part is that you can easily adapt it to your taste preferences.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love veggie pot pie soup. Here are some of them:
- Quick and Easy: This recipe is simple to prepare. You can make it in about 30 minutes or less. Perfect for busy weeknights!
- Healthy and Nutritious: Packed with vegetables like carrots, broccoli, and peas, this soup is a great way to get your daily intake of nutrients.
- Comfort Food: On a cold day, there’s nothing better than a warm bowl of creamy soup. It feels like a warm hug in a bowl!
- Versatile: You can easily modify this recipe based on the vegetables you have at home or your dietary preferences.
- Great for Meal Prep: This soup keeps well in the refrigerator and can be easily frozen, making it perfect for meal prep.
Overall, veggie pot pie soup is a satisfying dish that hits the spot every time.
HOW TO MAKE Veggie Pot Pie Soup
Cooking veggie pot pie soup is a straightforward process. Here’s a step-by-step guide to making this delicious dish from scratch.
EQUIPMENT NEEDED
To make veggie pot pie soup, you don’t need many tools, just some common kitchen items:
- Large pot: This is where you will cook the soup.
- Wooden spoon: For stirring the ingredients.
- Measuring cups: To measure the broth, milk, and other ingredients.
- Knife and cutting board: To chop the vegetables.
Ingredients You’ll Need
To gather your ingredients for the soup, here’s what you will need:
- 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
STEP-BY-STEP INSTRUCTIONS
Now, follow these easy steps to prepare your veggie pot pie soup:
- In a large pot, melt the butter over medium heat. Wait until it bubbles a little.
- Add the diced onion and minced garlic. Cook until the onion is soft and fragrant, about 3-4 minutes.
- Stir in the diced carrots and potatoes. Sauté these for about 5 minutes, until they start to get tender.
- Sprinkle flour over the vegetables. Stir until all the vegetables are coated with flour.
- Slowly whisk in the vegetable broth. Keep stirring to avoid lumps forming.
- Add in the dried thyme, rosemary, salt, and pepper. Let the soup simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the broccoli, peas, and corn. Allow it to simmer for another 5–7 minutes, until all vegetables are just tender.
- Pour in the milk and cream, stirring everything together until it becomes creamy and thickened. Taste and adjust the seasoning as needed.
- Garnish with fresh parsley before serving. Serve the soup hot!
HOW TO SERVE Veggie Pot Pie Soup
When serving veggie pot pie soup, there are several great ways to present it:
- In individual bowls: Ladle the soup into bowls for each person.
- With bread: Serve with crusty bread or toast on the side for dipping.
- Topped with crackers: Crushed crackers can add a crunchy texture.
- With a sprinkle of cheese: A sprinkle of shredded cheese on top can add flavor and richness.
Enjoy your soup warm and cozy!
STORAGE & FREEZING : Veggie Pot Pie Soup
Veggie pot pie soup stores well, making it enjoyable even on your busy days:
- Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for about 3-4 days. Just reheat it on the stove or in the microwave before serving.
- Freezer: If you want to keep it longer, you can freeze the soup. Pour it into freezer-safe containers or bags, leaving some space for it to expand. It can last for up to 3 months in the freezer. When ready to eat, thaw in the refrigerator overnight, then reheat on the stove.
SERVING SUGGESTIONS
Here are a few suggestions on what to serve with veggie pot pie soup:
- Salads: A simple green salad pairs nicely with the soup.
- Sandwiches: Grilled cheese or turkey sandwiches make great companions.
- Roasted Veggies: Serve alongside roasted vegetables for extra nutrition.
- Fruit: A fruit salad or some sliced fruit brings a refreshing contrast.
VARIATIONS
If you want to change it up, consider the following variations:
- Different Vegetables: Use whatever veggies you have on hand. Bell peppers, zucchini, or green beans can be good substitutes.
- Use Chicken or Turkey: For a heartier option, add cooked chicken or turkey to the soup.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Herb Changes: Experiment with different herbs like basil or oregano for varied flavors.
- Creamy Alternatives: Substitute cream with coconut milk for a lighter dairy-free version.
FAQs
1. Can I make this soup gluten-free?
Yes! Use gluten-free flour as a thickening agent instead of all-purpose flour.
2. Can I add meat to this soup?
Absolutely! Cooked chicken or turkey can be added for a meaty version.
3. How do I make this soup vegan?
Use plant-based butter, omit the cream or substitute with coconut cream, and use plant-based milk.
4. Can I use fresh vegetables instead of frozen?
Yes! You can use fresh vegetables, just make sure to adjust cooking times as needed.
MAKE-AHEAD TIPS FOR Veggie Pot Pie Soup
To make preparing this soup even easier, you can follow these make-ahead tips:
- Chop Vegetables in Advance: Spend some time chopping your vegetables ahead of time and keep them in the fridge until you’re ready to cook.
- Pre-cook Ingredients: You can pre-cook some veggies or even pre-make a big batch of the soup. Then, just heat and serve when you want it.
- Portion Out for Easy Reheating: After making the soup, portion it out into individual servings. This makes it easy to grab and heat whenever you need a quick meal.
With these tips, enjoying veggie pot pie soup becomes even simpler and more convenient. Happy cooking!
Veggie Pot Pie Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat until it bubbles.
- Add the diced onion and minced garlic. Cook until the onion is soft and fragrant, about 3-4 minutes.
- Stir in the diced carrots and potatoes. Sauté for about 5 minutes, until they start to get tender.
- Sprinkle flour over the vegetables. Stir until all the vegetables are coated with flour.
- Slowly whisk in the vegetable broth, stirring to avoid lumps.
- Add the dried thyme, rosemary, salt, and pepper. Simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the broccoli, peas, and corn. Simmer for another 5–7 minutes, until all vegetables are just tender.
- Pour in the milk and cream, stirring until creamy and thickened. Taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving. Serve the soup hot.