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–+ servings
Veggie Pot Pie Soup

Creamy Veggie Pot Pie Soup: Warm Comfort in Every Spoon

A quick and creamy Veggie Pot Pie Soup that delivers comforting warmth and nutritious goodness, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil substitute with dairy-free butter for vegan option
  • 1 medium onion can use shallots for milder flavor
  • 2 cloves garlic substitute with garlic powder (1 clove = 1/8 tsp)
  • 2 medium carrots substitute with parsnips for different flavor
  • 2 medium potatoes use sweet potatoes for a twist
For the Vegetables
  • 2 cups broccoli florets can use cauliflower as alternative
  • 1 cup frozen peas fresh peas can be used in season
  • 1 cup corn kernels substitute with diced bell peppers
For the Broth and Creaminess
  • 4 cups vegetable broth use low-sodium for healthier option
  • 1 cup whole milk or half-and-half substitute with almond or coconut milk
  • 0.5 cup heavy cream omit for lighter version
For Thickening and Seasoning
  • 3 tablespoons all-purpose flour substitute with cornstarch for gluten-free
  • 1 teaspoon dried thyme fresh herbs can be used
  • 1 teaspoon dried rosemary fresh herbs preferred
  • salt and pepper essential for seasoning, adjust to taste
For Garnish
  • 2 tablespoons fresh parsley use chives or green onions as alternatives

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until they become fragrant and the onion is translucent.
  2. Add 2 diced carrots and 2 medium diced potatoes to the pot. Sauté these veggies for about 5 minutes, stirring occasionally.
  3. Sprinkle 3 tablespoons of all-purpose flour over the sautéed vegetables, stirring to coat them evenly. Cook for about 1 minute.
  4. Gradually whisk in 4 cups of vegetable broth, stirring continuously. Increase the heat to bring the mixture to a simmer. Cook for about 15 minutes.
  5. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, along with salt and pepper to taste. Let the soup simmer for another 5 minutes.
  6. Stir in 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Continue to simmer for an additional 5-7 minutes.
  7. Pour in 1 cup of whole milk and, if desired, ½ cup of heavy cream. Stir well until the soup becomes creamy and velvety.
  8. Ladle the soup into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 42gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This soup is perfect for customization. Modify with your favorite seasonal veggies or protein options to make it your own.

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