Description
This Veggie Pot Pie Soup is a creamy, wholesome, and comforting dish packed with vegetables, herbs, and flavor. It takes the classic comfort of a pot pie and turns it into a hearty soup perfect for chilly days. This nourishing recipe is vegetarian, easy to make, and budget-friendly—ideal for busy weeknights, meal prep, or anyone craving a cozy bowl of goodness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 3 cups vegetable broth
- 1 cup milk or plant-based milk
- Optional: 1 cup mushrooms or green beans for extra veggies
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant and soft.
- Stir in carrots, celery, and potatoes. Cook for 5–7 minutes to soften and develop flavor.
- Add thyme, rosemary, salt, and pepper. Sprinkle flour over the veggies and stir until evenly coated.
- Gradually pour in the vegetable broth while stirring. Simmer for 15–20 minutes until the potatoes are tender.
- Stir in peas, corn, and milk. Cook for another 5 minutes, stirring gently until creamy and heated through.
- Taste and adjust seasoning. Serve hot with crusty bread, fresh herbs, or a biscuit on top.
Notes
- For extra creaminess, blend part of the soup before serving.
- Use coconut milk or oat cream for a dairy-free option.
- Add spinach or kale for extra greens and nutrients.
- To make gluten-free, use cornstarch or arrowroot instead of flour.
- Store leftovers in the fridge up to 5 days or freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Vegetarian, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg