Ever craved a heartwarming bowl of soup that wraps you in a cozy hug?

Let me introduce you to Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust. This creamy, dreamy delight combines all the best flavors of your traditional pot pie minus the flaky crust. You get a hearty mix of vegetables in a simple one-pot meal that’s perfect for any night of the week. Plus, it’s super quick to whip up—so you can dive straight into your next binge-watch without delay! 😊

Why Make This Recipe

Who doesn’t love a recipe that hits all the right notes? Here are a few reasons to fall in love with this soup:

Easy Cleanup: You’ll only need one pot! That means less time scrubbing dishes and more time enjoying your cozy comfort food.
Family-Friendly: Picky eaters? No problem! This soup is loaded with veggies and tastes amazing—kids will gobble it up in no time.
Affordable: Using budget-friendly ingredients makes this recipe a winner, leaving your wallet happy too.

Seriously, who can resist?

Ingredients

You don’t need fancy stuff — just these basics to make this comforting soup:

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

Directions

Let’s get cooking! Here’s how to create your comforting bowl of goodness:

In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until fragrant.
Stir in carrots and potatoes, sautéing for about 5 minutes.
Sprinkle flour over the veggies and stir until they are well-coated.
Slowly whisk in vegetable broth, making sure to stir to avoid any pesky lumps.
Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until the potatoes are tender.
Toss in the broccoli, peas, and corn, simmering for another 5–7 minutes until all the veggies are just tender.
Pour in the milk and cream (if using), stirring until everything is creamy and thickened. Adjust seasoning if necessary.
Garnish with parsley and serve hot.

How to Make Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust (Overview)

Making this soup is as easy as pie (pun totally intended)! Start by sautéing your aromatics to fill your kitchen with those intoxicating scents. Then, add in the veggies and let them mingle with the broth. Pro tip: Don’t skip toasting the garlic; it makes all the difference! Just wait for everything to simmer to perfection, stir in the cream, and you’re ready to serve.

How to Serve Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

Serve this scrumptious soup in vibrant bowls to showcase its colorful veggies. To elevate the experience, consider some crusty bread or cheesy toast on the side for a satisfying crunch. The aroma will have everyone swooning long before the first sip!

How to Store Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

You can keep any leftovers in the fridge for about 3–4 days. To freeze, scoop portions into airtight containers, and store for up to 3 months. When you’re ready to indulge again, just reheat in a pot or microwave until warm throughout. Dinner’s ready in a jiffy!

Tips to Make Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

Here are a few insider tricks to make your soup even better:

Texture Play: If you want a chunkier soup, reserve some of the cooked veggies before blending or stirring in the cream.
Swaps: Use your favorite veggies, like zucchini or green beans—whatever is in season or on sale!
Spice It Up: Add a pinch of cayenne pepper or some sriracha for a hint of heat if that’s your jam.

Variation

Want to switch things up? Try a Mexican twist by adding black beans and corn, along with a sprinkle of cumin and cilantro. You could also go fully plant-based by swapping out the milk and cream with coconut milk or nut milk and skipping the butter. There’s no wrong way to enjoy this soup!

FAQs

1. Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for several days, making it a perfect make-ahead meal.

2. How can I thicken the soup?
If you like it thicker, just let it simmer longer, or add a slurry of cornstarch and water.

3. What if I don’t have all the veggies?
No worries! The beauty of this recipe is its flexibility—use whatever veggies you have on hand!

📌 Pin this recipe for your next cozy dinner night!