Cozy Veggie Pot Pie Soup: Creamy Comfort in a Bowl

This Veggie Pot Pie Soup is a creamy, comforting dish that brings warmth and nourishment without the hassle of a crust.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons unsalted butter or olive oil Use olive oil for a vegan option.
1 medium onion Diced; substitute with shallots for a milder taste.
3 cloves garlic Minced; garlic powder works in a pinch.
2 medium carrots Diced; frozen carrots can save you time.
2 medium potatoes Diced; sweet potatoes offer a lovely twist.

For the Vegetables

2 cups broccoli florets Feel free to swap in seasonal greens.
1 cup frozen peas Fresh peas are great in season.
1 cup corn kernels Use fresh, frozen, or canned.

For the Soup Liquid

4 cups vegetable broth Chicken broth can be used for a non-vegan option.
1 cup whole milk Coconut milk makes it vegan.
0.5 cup heavy cream Optional for extra indulgence.

For Thickening

0.25 cup all-purpose flour Cornstarch or a gluten-free blend works too.

For Seasoning

1 teaspoon dried thyme Fresh thyme offers more vibrancy.
0.5 teaspoon dried rosemary Omit for a milder profile.
to taste salt Adjust according to your taste.
to taste pepper Adjust according to your taste.

For Garnish

to taste fresh parsley Other herbs like chives can be used.

Equipment

large pot

Method

Main Instructions

In a large pot, melt unsalted butter or heat olive oil over medium heat. Add diced onion and minced garlic, stirring frequently for about 5 minutes until the onion becomes translucent and fragrant.
Incorporate diced carrots and diced potatoes into the pot, sautéing for an additional 5 minutes until the vegetables start to soften.
Sprinkle all-purpose flour over the sautéed vegetables, stirring well to coat everything evenly. Cook for about 1-2 minutes.
Gradually whisk in vegetable broth, ensuring there are no lumps. Increase the heat to bring the mixture to a simmer.
Stir in dried thyme, dried rosemary, and season with salt and pepper to taste. Allow the soup to simmer uncovered for around 15 minutes.
Fold in broccoli florets, frozen peas, and corn kernels. Let the soup simmer for an additional 5-7 minutes.
Reduce the heat to low and stir in whole milk and heavy cream. Cook for another 5 minutes until thickened slightly.
Taste and adjust seasonings as needed. Ladle the warm soup into bowls, garnishing with fresh parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently on the stove for best texture and flavor.

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