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Veggie Pot Pie Soup

A warm and comforting veggie pot pie soup packed with nutritious vegetables and a creamy texture, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Vegetables
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
Liquids
  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream (optional) Can be omitted for a lighter version
Thickening and Seasoning
  • 2 tablespoons all-purpose flour Use gluten-free flour for a gluten-free option.
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • to taste salt and pepper
Garnish
  • to taste fresh parsley For garnish

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat until it bubbles.
  2. Add the diced onion and minced garlic. Cook until the onion is soft and fragrant, about 3-4 minutes.
  3. Stir in the diced carrots and potatoes. Sauté for about 5 minutes, until they start to get tender.
  4. Sprinkle flour over the vegetables. Stir until all the vegetables are coated with flour.
  5. Slowly whisk in the vegetable broth, stirring to avoid lumps.
  6. Add the dried thyme, rosemary, salt, and pepper. Simmer for about 15 minutes, or until the potatoes are tender.
  7. Stir in the broccoli, peas, and corn. Simmer for another 5–7 minutes, until all vegetables are just tender.
  8. Pour in the milk and cream, stirring until creamy and thickened. Taste and adjust seasoning as needed.
  9. Garnish with fresh parsley before serving. Serve the soup hot.

Notes

This soup keeps well in the refrigerator for about 3-4 days, and it can be frozen for up to 3 months. Consider adding different vegetables or proteins based on personal preference.