There’s something irresistibly cozy about a hot bowl of veggie pot pie soup on a chilly evening, don’t you think? It’s like a comforting hug in a bowl, brimming with vibrant veggies and creamy broth. This soup has been a lifesaver on busy weeknights when I’ve got hungry kids tugging at my apron strings! Plus, it’s surprisingly quick to whip up, making it a staple in my meal rotation.
If you’re a fan of hearty soups as much as I am, you might also love my Creamy Tomato Basil Soup.
Why you’ll love this recipe
This veggie pot pie soup is basically comfort food with a healthy twist. Here’s why it’s going to be a favorite:
- Quick and easy: Perfect for a weeknight dinner.
- Versatile: You can play around with whatever veggies are hiding in your fridge.
- Kid-friendly: The creamy texture and mild flavors are a hit with little ones.
- Make-ahead friendly: It tastes even better the next day!
Ingredients
Here’s what you’ll need for this delicious concoction:
- 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
Step-by-step instructions
Sauté the aromatics
In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until they become fragrant and the onion is translucent. This should take about 3–4 minutes.
Add the veggies
Stir in the carrots and potatoes, letting them sauté for about 5 minutes. I like this part because the aroma fills the kitchen, making the whole house feel welcoming.
Thicken the soup
Sprinkle the flour over the vegetables and stir until everything is well coated. This step helps thicken the soup nicely.
Pour in the broth
Slowly whisk in the vegetable broth, making sure there are no lumps. Add the thyme, rosemary, salt, and pepper. Let everything simmer for about 15 minutes, or until the potatoes are just tender.
Final touches
Add the broccoli, peas, and corn, letting them simmer for 5–7 minutes until all the veggies are tender but still bright. Pour in the milk and cream, stirring until the soup is creamy. Adjust the seasoning to taste.
Serve and enjoy
Garnish with fresh parsley and serve your delectable veggie pot pie soup hot!
Recipe tips & variations
- Veggie swap: Feel free to use cauliflower, green beans, or even mushrooms.
- Vegan version: Use coconut milk instead of dairy and skip the butter for a vegan-friendly option.
- Spice it up: If you like a bit of heat, add a pinch of chili flakes when sautéing the garlic.
Storage & reheating
To store your soup, let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days, or you can freeze it for up to 2 months.
Reheating
When you’re ready to enjoy it again, reheat the soup on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water.
FAQs
- Can I use chicken broth instead of vegetable broth?
- Absolutely! Chicken broth will add a different depth of flavor.
- What’s the best way to thicken the soup?
- The flour in the recipe acts as a thickening agent. If you prefer an even thicker soup, you can mash some of the potatoes.
- Can I make this soup ahead of time?
- Yes! This soup is perfect for making ahead. Just store it properly and reheat as needed.
- What can I use instead of heavy cream?
- You can substitute it with more milk, or for a lighter version, try Greek yogurt or a non-dairy alternative.
Recipes you may like
Love this veggie pot pie soup? Here are some other hearty recipes you might want to try:
Hearty Chicken & Veggie Soup for Cozy Nights In
Cozy Veggie Pot Pie Soup for Heartwarming Nights
And there you have it! A simple yet satisfying meal that’s as comforting as it is nourishing. Enjoy every spoonful of this cozy veggie pot pie soup!
Veggie Pot Pie Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A comforting and healthy veggie pot pie soup perfect for chilly evenings.
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
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until they become fragrant and the onion is translucent, about 3–4 minutes.
- Add the veggies: Stir in the carrots and potatoes, letting them sauté for about 5 minutes.
- Thicken the soup: Sprinkle the flour over the vegetables and stir until everything is well coated.
- Pour in the broth: Slowly whisk in the vegetable broth, add the thyme, rosemary, salt, and pepper, and let everything simmer for about 15 minutes.
- Final touches: Add the broccoli, peas, and corn, letting them simmer for 5–7 minutes until all the veggies are tender but still bright. Pour in the milk and cream, stirring until creamy.
- Serve and enjoy: Garnish with fresh parsley and serve hot!
Notes
- Veggie swap: Use cauliflower, green beans, or mushrooms.
- Vegan version: Use coconut milk instead of dairy and skip the butter.
- Spice it up: Add a pinch of chili flakes when sautéing the garlic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 40mg