Hearty Veggie Pot Pie Soup That Warms the Soul

This Veggie Pot Pie Soup is a delicious, warm, and creamy dish you'll love on chilly evenings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons unsalted butter or olive oil Adds richness; substitute with neutral oil for dairy-free.
1 medium onion, diced Builds the soup base with savory sweetness.
2 cloves garlic, minced Enhances flavor with aromatic notes.
2 medium carrots, diced Provides natural sweetness and texture.
2 medium potatoes, diced Adds heartiness and body.

For the Veggies

2 cups broccoli florets Contributes nutrition and color.
1 cup frozen peas Offers sweetness and texture.
1 cup corn kernels Adds sweetness and bite.

For the Broth

4 cups vegetable broth Serves as the flavorful base.

For Creaminess

1 cup whole milk or half-and-half Adds creaminess; substitute with plant-based milk for vegan.
1/2 cup heavy cream, optional For extra richness; can be replaced with coconut milk.

For Thickening

2 tablespoons all-purpose flour Thickens the soup; substitute with cornstarch for gluten-free.

For Flavor

1 teaspoon dried thyme Adds herbaceous flavor.
1/2 teaspoon dried rosemary Provides a woodsy aroma.
salt and pepper Enhances overall flavor, to taste.

For Garnish

fresh parsley Adds freshness.

Equipment

large pot

Method

Step‑by‑Step Instructions

In a large pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, stirring frequently until fragrant and slightly translucent, about 3-4 minutes.
Stir in 2 diced medium carrots and 2 diced medium potatoes, sautéing for about 5 minutes until they begin to soften.
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and mix well until coated. Cook for another 1-2 minutes.
Gradually whisk in 4 cups of vegetable broth, bring to a gentle boil over medium-high heat, stirring continuously.
Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and salt and pepper to taste. Reduce heat to low and let simmer uncovered for 15 minutes.
Toss in 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Simmer for an additional 5-7 minutes.
Stir in 1 cup of whole milk or half-and-half and optionally 1/2 cup heavy cream. Heat through over low heat for about 3-4 minutes.
Ladle the hot soup into bowls and sprinkle with fresh parsley. Serve immediately.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

To achieve the ideal creamy texture, simmer longer or add an extra tablespoon of flour. Ensure low heat when incorporating cream to prevent curdling.

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