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Creamy Veggie Pot Pie Soup
Emily

Veggie Pot Pie Soup

This Veggie Pot Pie Soup takes all the cozy flavors of a classic pot pie and turns them into a hearty, creamy, vegetable-packed soup. Perfect for chilly days when you crave comfort in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Cuisine: American, Comfort Food
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, 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 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • salt and pepper, to taste
  • fresh parsley, for garnish

Equipment

  • Large pot
  • wooden spoon
  • knife
  • cutting board
  • Whisk

Method
 

  1. In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
  2. Stir in carrots and potatoes, sauté for 5 minutes.
  3. Sprinkle flour over vegetables and stir until coated.
  4. Slowly whisk in vegetable broth, stirring to avoid lumps.
  5. Add thyme, rosemary, salt, and pepper. Simmer 15 minutes until potatoes are tender.
  6. Stir in broccoli, peas, and corn. Simmer 5–7 minutes until tender.
  7. Pour in milk and cream, stir until creamy and thickened. Adjust seasoning.
  8. Garnish with parsley and serve hot.

Notes

Make it lighter by using olive oil and milk instead of butter and cream. For a vegan option, use plant-based butter and non-dairy milk/cream. Serve with crusty bread or biscuits for the full pot pie experience.