Amazing Veggie Pot Pie Soup Recipe

Name: Amazing Veggie Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, sliced; 1 medium potato, diced; 1 cup frozen peas; 1 cup frozen corn; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; Salt and pepper, to taste; 3 tablespoons all-purpose flour (or gluten-free flour); 3 cups vegetable broth; 1 cup milk or plant-based milk; Optional: 1 cup mushrooms or green beans

by basmer

12 de October de 2025

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Veggie pot pie soup has a way of making even the busiest weeknights feel like a cozy Sunday. I remember the first time I tried to recreate my grandma’s famous chicken pot pie as a soup – it felt like a culinary challenge! But after a few tries, I landed on this incredibly satisfying version. The aroma of sautéed veggies and savory herbs filling my kitchen always brings a smile to my face. This creamy vegetable pot pie soup captures all those beloved flavors in a comforting, nourishing broth, packed with tender vegetables. It’s a culinary hug in a bowl that’s surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Veggie Pot Pie Soup

This soup is a winner for so many reasons! It’s the perfect blend of wholesome goodness and pure comfort. Here’s why it’s destined to become a favorite:

Incredibly Flavorful: It captures the classic taste of pot pie without the fuss of a crust.
Packed with Veggies: You get a full serving of deliciousness with every spoonful.
Easy Weeknight Meal: This easy veggie pot pie soup comes together quickly, saving you time.
Hearty and Satisfying: It’s a truly hearty vegetable pot pie soup that will keep you full and happy.
Customizable: Feel free to swap in your favorite vegetables or add a protein boost.
Budget-Friendly: Uses common pantry staples and frozen vegetables for an affordable meal.
Comfort Food Bliss: It’s the ultimate cozy dish for a chilly evening.

Ingredients for Homemade Veggie Pot Pie Soup

Gathering these simple ingredients is the first step to a delightful bowl of pot pie soup with vegetables. This recipe is designed for ease and flavor, using pantry staples and fresh produce.

2 tablespoons olive oil – for sautéing the aromatics
1 small onion, finely diced – the flavor base
2 cloves garlic, minced – adds a pungent kick
2 carrots, chopped – for sweetness and color
2 celery stalks, sliced – brings a subtle savory note
1 medium potato, diced – adds heartiness and creaminess
1 cup frozen peas – for pops of sweetness and texture
1 cup frozen corn – another sweet element that cooks quickly
1/2 teaspoon dried thyme – classic pot pie herb
1/2 teaspoon dried rosemary – complements the thyme beautifully
Salt and pepper, to taste – essential for enhancing all flavors
3 tablespoons all-purpose flour (or gluten-free flour) – this thickens the soup, creating that signature creamy texture
3 cups vegetable broth – the liquid foundation of our soup
1 cup milk or plant-based milk – for ultimate creaminess; oat milk or cashew milk work wonderfully for dairy-free options
Optional: 1 cup mushrooms or green beans – for added texture and nutrients

How to Make Veggie Pot Pie Soup

Whipping up this comforting soup is easier than you think. This one-pot vegetable pot pie soup comes together in about 40 minutes, making it perfect for a busy weeknight. Get ready for a truly delicious and satisfying meal!

Step 1: Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add the 1 small onion, finely diced, and 2 cloves garlic, minced. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
Step 2: Stir in the 2 carrots, chopped, 2 celery stalks, sliced, and 1 medium potato, diced. Sauté these vegetables for about 5-7 minutes, allowing them to soften slightly and develop a bit of flavor.
Step 3: Sprinkle in the 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and a generous pinch of salt and pepper. Now, add the 3 tablespoons all-purpose flour. Stir everything together until the vegetables are evenly coated with the flour. Cook for another minute, stirring constantly.
Step 4: Gradually pour in the 3 cups vegetable broth while continuously stirring to prevent any lumps from forming. Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 5: Stir in the 1 cup frozen peas, 1 cup frozen corn, and 1 cup milk or plant-based milk. If you’re using optional additions like mushrooms or green beans, add them now. Continue to cook for about 5 more minutes, stirring gently, until the soup is heated through and slightly thickened. This is what makes it a quick veggie pot pie soup.
Step 6: Taste your creation and adjust the seasoning with more salt and pepper if needed. Ladle the hearty soup into bowls. The aroma alone is pure comfort!

Pro Tips for the Best Veggie Pot Pie Soup

Want to elevate your soup game? I’ve picked up a few tricks over the years that make this veggie pot pie soup truly stand out. Follow these simple tips for a restaurant-worthy bowl right in your own kitchen!

For an extra creamy texture, take about 1 cup of the soup (making sure to get plenty of vegetables!) and blend it until smooth using an immersion blender or a regular blender. Stir it back into the pot.
Don’t be afraid to add more vegetables! Spinach, kale, or even some diced zucchini can be stirred in during the last few minutes of cooking for extra nutrients.
If you don’t have milk, heavy cream or half-and-half will make it even richer, though it will increase the calorie count. For a dairy-free option, full-fat coconut milk or oat cream works beautifully.

What’s the secret to perfect Veggie Pot Pie Soup?

The real secret to a perfect bowl of best veggie pot pie soup is building layers of flavor. Sautéing the aromatics and vegetables properly before adding the flour and broth is key. This develops a deep, savory base that makes all the difference. For more on building flavor, check out this guide on homemade seasoning mixes.

Can I make Veggie Pot Pie Soup ahead of time?

Absolutely! This soup is fantastic for meal prep. Once cooled, store it in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, making it even tastier the next day. Just reheat gently on the stovetop.

How do I avoid common mistakes with Veggie Pot Pie Soup?

A common pitfall is adding the flour directly to hot liquid, which causes lumps. Always whisk the flour into the sautéed vegetables and cook for a minute before gradually adding broth. Also, avoid over-boiling after adding milk, as it can sometimes curdle. Learn more about common cooking mistakes and how to avoid them.

Best Ways to Serve Veggie Pot Pie Soup

This soup is pure comfort in a bowl, and it pairs beautifully with a few simple additions. Serving it warm with a side of crusty bread or flaky biscuits makes it an ideal comfort food veggie pot pie soup experience. I love to serve it with a simple side salad with a light vinaigrette to add a fresh contrast to the richness of the soup.

For an extra special touch, consider topping your soup with a dollop of sour cream or Greek yogurt, a sprinkle of fresh chives, or even some crumbled bacon for a savory crunch. A small, flaky biscuit or a piece of garlic bread is perfect for soaking up every last drop of that delicious, creamy broth.

Nutrition Facts for Veggie Pot Pie Soup

This hearty and delicious veggie pot pie soup is surprisingly light. Here’s a breakdown of the estimated nutritional information per serving to help you understand what makes this soup so satisfying and good for you.

Calories: 210
Fat: 9g
Saturated Fat: 1.5g
Protein: 6g
Carbohydrates: 27g
Fiber: 5g
Sugar: 6g
Sodium: 480mg

Nutritional values are estimates and may vary based on specific ingredients used, especially if you opt for plant-based milk or add extra vegetables.

How to Store and Reheat Veggie Pot Pie Soup

This delicious veggie pot pie soup is perfect for making ahead, which is fantastic for busy schedules. Once your soup has cooled down slightly, transfer it into airtight containers. For refrigerator storage, it will keep well for about 3 to 4 days. The flavors actually tend to deepen overnight, making it even more delicious!

If you want to store it for longer, this soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. For reheating, gently warm the soup on the stovetop over low heat, stirring occasionally until it’s heated through. If the soup seems too thick after thawing or reheating, you can add a splash of broth or milk (dairy or non-dairy, as with a vegan pot pie soup recipe) to reach your desired consistency.

Frequently Asked Questions About Veggie Pot Pie Soup

Can I make this Veggie Pot Pie Soup vegan?

Absolutely! To make this a delicious vegan pot pie soup recipe, simply swap the dairy milk for your favorite plant-based alternative like oat milk, cashew cream, or full-fat coconut milk. Ensure your vegetable broth is also vegan. The flour thickener works perfectly with plant-based milks, maintaining that lovely creamy texture.

Is Veggie Pot Pie Soup considered healthy?

Yes, this veggie pot pie soup is a wonderfully healthy veggie pot pie soup option! It’s loaded with a variety of vegetables that provide essential vitamins, minerals, and fiber. By using vegetable broth and milk (or plant-based milk), and controlling the amount of salt, it’s a nourishing and satisfying meal that’s much lighter than traditional pot pie.

What vegetables work best in this soup?

The recipe calls for carrots, celery, potatoes, peas, and corn, which are classic pot pie vegetables. However, feel free to get creative! Mushrooms, green beans, broccoli florets, diced zucchini, or even some chopped kale or spinach (added in the last few minutes of cooking) are fantastic additions. This makes it a versatile vegetarian pot pie soup that can adapt to whatever you have on hand.

Can I add protein to make it a more complete meal?

Definitely! While it’s hearty on its own, you can easily boost the protein. Stir in some cooked shredded chicken or turkey for a non-vegetarian version, or add chickpeas, white beans (like cannellini or Great Northern), or cubed firm tofu for a plant-based protein punch. This makes it an even more satisfying and complete meal.

Variations of Veggie Pot Pie Soup You Can Try

This adaptable soup is a fantastic base for all sorts of delicious tweaks! Whether you have dietary needs or just want to switch things up, here are a few ways to make it your own:

Gluten-Free Delight: To create a wonderful gluten-free veggie pot pie soup, simply swap the all-purpose flour for a gluten-free all-purpose flour blend, or use cornstarch or arrowroot powder. Whisk 3 tablespoons of cornstarch or arrowroot with a little cold water before adding it to the simmering broth (Step 4) to thicken.
Lighter & Brighter: For a low-calorie veggie pot pie soup, use a lighter milk alternative like unsweetened almond milk or skim milk. You can also load it up with extra non-starchy vegetables like spinach, kale, or zucchini, which adds volume and nutrients without many extra calories.
Spicy Kick: Add a pinch of red pepper flakes along with the thyme and rosemary in Step 3 for a subtle warmth that complements the savory flavors. You could also stir in a tablespoon of your favorite hot sauce at the end.
Creamy Mushroom Medley: Sauté sliced mushrooms (cremini or shiitake) with the onions and garlic in Step 1 for an extra layer of earthy flavor and a richer, more complex soup.