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–+ servings
Veggie Pot Pie Soup

Hearty Veggie Pot Pie Soup: Comfort Food Made Easy

This Veggie Pot Pie Soup is a comforting and creamy dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil Substitute with vegetable oil for a dairy-free option.
  • 1 medium onion Use shallots for a milder taste.
  • 3 cloves garlic Fresh garlic is preferred.
  • 2 medium carrots Substitute with parsnips for a different taste.
  • 2 medium potatoes Swap for sweet potatoes or use gluten-free flour for thickening.
  • 1 cup broccoli florets Cauliflower can be used as a substitute.
  • 1 cup frozen peas Fresh peas can be used when available.
  • 1 cup corn kernels Diced bell peppers can be a flavorful substitute.
  • 4 cups vegetable broth Use homemade or low-sodium broth for reduced sodium intake.
For Creaminess
  • 1 cup whole milk or half-and-half Coconut milk can replace for a dairy-free version.
  • 1 cup heavy cream Optional; omit for a lighter option or use cashew cream for a vegan twist.
For Thickening and Flavor
  • 1/4 cup all-purpose flour Gluten-free flour can substitute.
  • 1 teaspoon dried thyme Fresh herbs maximize flavor impact.
  • 1/2 teaspoon dried rosemary Fresh herbs maximize flavor impact.
  • to taste salt
  • to taste pepper
For Garnish
  • 1/4 cup fresh parsley Substitute with chives or green onions if desired.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt the butter or olive oil over medium heat. Add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent.
  2. Stir in the diced carrots and diced potatoes, cooking for an additional 5 minutes until they begin to soften.
  3. Sprinkle the flour over the sautéed mixture, stirring continuously for about 2 minutes.
  4. Gradually whisk in the vegetable broth, adding the thyme and rosemary. Simmer for approximately 15 minutes.
  5. Mix in the broccoli florets, frozen peas, and corn kernels, simmering for 5-7 minutes.
  6. Lower the heat and stir in the milk or half-and-half, adding cream if desired. Heat gently until creamy.
  7. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 7500IUVitamin C: 50mgCalcium: 150mgIron: 2mg

Notes

This soup is versatile based on available vegetables and can be made gluten-free or vegan.

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