Go Back

Veggie Pot Pie Soup

A creamy, hearty soup that captures the flavors of traditional pot pie without the crust—perfect for a cozy night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, 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

Method
 

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

Notes

Feel free to experiment with different vegetables based on your preferences or what you have on hand. Serve with crusty bread or cheesy toast for added crunch.