why make this recipe
Veggie Pot Pie Soup is the perfect way to enjoy all the comforting flavors of a classic pot pie without the fuss of making a crust. This soup is hearty, filled with fresh vegetables, and creamy, making it a warm and satisfying dish for chilly days. It’s also a great option for anyone looking to enjoy a meatless meal without sacrificing taste or comfort.
how to make Veggie Pot Pie Soup
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
Directions:
- In a large pot, melt butter over medium heat. Add onion and garlic, cooking until fragrant.
- Stir in carrots and potatoes, and sauté for 5 minutes.
- Sprinkle flour over the vegetables and stir until they are coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until the potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer for an additional 5–7 minutes until the vegetables are just tender.
- Pour in milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning to taste.
- Garnish with fresh parsley and serve hot.
how to serve Veggie Pot Pie Soup
Serve this comforting soup hot in bowls, making sure to sprinkle some fresh parsley on top for added color and freshness. It pairs well with crusty bread or a simple salad for a complete meal. You can also serve it with crackers on the side for some extra crunch.
how to store Veggie Pot Pie Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to let it cool completely before freezing.
tips to make Veggie Pot Pie Soup
- Feel free to use any vegetables you have on hand. Zucchini, green beans, or even mushrooms can be great additions to the soup.
- For a smoky flavor, consider adding some smoked paprika.
- If you want a thicker soup, add a bit more flour or reduce the amount of broth.
- Adjust the creaminess based on your preference by adding more or less milk and cream.
variation
You can turn this into a loaded baked veggie pot pie soup by adding some cubed tofu or chickpeas for extra protein. You can also make it spicier by adding a pinch of red pepper flakes or your favorite hot sauce.
FAQs
Can I use dairy-free milk in this recipe?
Yes, you can use almond, soy, or oat milk instead of whole milk or half-and-half. Just make sure to choose an unsweetened variety for the best flavor.
Is this soup gluten-free?
To make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
How can I make this soup more filling?
You can add cooked rice or quinoa to the soup to make it even heartier. Adding grains will give it a nice texture and extra nutrition.
Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook for about 5-7 minutes until softened.
- Sprinkle flour over the cooked vegetables and stir for 1 minute. Gradually whisk in vegetable broth and milk, ensuring no lumps. Bring the mixture to a gentle simmer, stirring occasionally.
- Add diced potatoes to the pot. Continue to simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in the frozen green beans, peas, and corn. Cook for an additional 3-5 minutes, until vegetables are heated through. Season with dried thyme, rosemary, salt, and black pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.