Description
A creamy, hearty soup loaded with tender vegetables and savory herbs, Veggie Pot Pie Soup captures all the comforting flavors of pot pie without the crust.
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
1. In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
2. Stir in carrots and potatoes, sauté for 5 minutes.
3. Sprinkle flour over vegetables and stir until coated.
4. Slowly whisk in vegetable broth, stirring to avoid lumps.
5. Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
6. Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
7. Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
8. Garnish with parsley and serve hot.
Notes
Add cream at the end and keep heat low to prevent curdling.
Use fresh herbs for best flavor.
For a vegan version, swap dairy with coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Keywords: veggie pot pie soup, creamy vegetable soup, pot pie without crust, hearty vegetable chowder, comfort food soup