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Delicious Veggie Pot Pie Soup recipe with fresh vegetables and herbs.

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

A hearty and comforting soup, inspired by classic pot pie, packed with vegetables and savory flavors without the crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 2 medium Carrots diced
  • 2 Celery stalks diced
Vegetables
  • 2 medium Potatoes peeled and diced
  • 1 cup Frozen green beans
  • 1 cup Frozen peas
  • 1 cup Frozen corn
Liquid & Thickener
  • 4 cups Vegetable broth
  • 1 cup Milk or cream for richer
  • 2 tbsp All-purpose flour
Seasoning
  • 1 tsp Dried thyme
  • 0.5 tsp Dried rosemary
  • 2 tbsp Fresh parsley chopped (for garnish, optional)
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Whisk
  • Ladle

Method
 

Preparing the Base
  1. 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.
  2. 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.
Cooking the Soup
  1. Add diced potatoes to the pot. Continue to simmer for 10-15 minutes, or until the potatoes are tender.
  2. 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.
Serving
  1. Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired, and serve immediately.

Notes

For a richer soup, use half-and-half or heavy cream instead of milk. Add cooked chicken or turkey for a non-vegetarian version. Adjust vegetable quantities and types based on preference.