Cozy Up with Creamy Veggie Pot Pie Soup for Dinner

This Veggie Pot Pie Soup is a creamy delight that wraps you in comfort with vibrant vegetables, perfect for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Unsalted Butter or Olive Oil Substitute with olive oil for a dairy-free option.
1 medium Onion, diced Yellow or white onions add sweetness.
2 cloves Garlic, minced Fresh is best, but garlic powder can be used.
2 medium Carrots, diced Swap with parsnips for a different flavor.
2 medium Potatoes, diced Yukon gold or russets work well.
1 cup Broccoli Florets Fresh or frozen work nicely.
1 cup Frozen Peas Fresh peas can also be used.
1 cup Corn Kernels Diced bell peppers can provide a fun variety.

For the Broth

4 cups Vegetable Broth Use chicken broth for a non-vegetarian option.

For the Creaminess

1 cup Whole Milk or Half-and-Half Substitute with coconut milk for a different flavor.
1/2 cup Heavy Cream Optional, omit for a lighter soup.

For Thickening

1/4 cup All-Purpose Flour Swap with cornstarch for a gluten-free version.

For Seasoning

1 teaspoon Dried Thyme Use fresh thyme in three times the amount.
1/2 teaspoon Dried Rosemary Can be omitted or replaced with fresh.
Salt and Pepper Adjust to taste.

For Garnish

1 tablespoon Fresh Parsley Chop finely before sprinkling.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of unsalted butter or heat olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for about 3-4 minutes until fragrant and translucent.
Incorporate 2 diced carrots and 2 medium potatoes, continuing to sauté for another 5 minutes until the vegetables soften.
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring gently. Cook for an additional 2 minutes.
Gradually whisk in 4 cups of vegetable broth, ensuring no lumps form. Bring to a gentle simmer.
Season with 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and salt and pepper to taste. Let simmer for 15 minutes.
Stir in 1 cup of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Simmer for 5–7 minutes until tender.
Pour in 1 cup of whole milk or half-and-half and, if desired, 1/2 cup heavy cream. Stir gently until creamy.
Adjust seasoning if needed and garnish with freshly chopped parsley before serving hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For a vegan option, replace dairy with coconut milk or cashew cream, and ensure your broth is vegetable-based.

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