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Veggie Pot Pie Soup

Amazing Veggie Pot Pie Soup Recipe

  • Author: basmer
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Veggie Pot Pie Soup recipe offers the comforting flavors of classic pot pie in a nourishing, creamy soup. It’s packed with vegetables, easy to make, and perfect for busy weeknights or cozy fall dinners. Adaptable for various dietary needs, it’s a budget-friendly and satisfying meal.

Ingredients

Scale
  • 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

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
  2. Stir in the carrots, celery, and potatoes. Sauté for 5-7 minutes to develop flavor and soften the vegetables slightly.
  3. Add thyme, rosemary, salt, and pepper. Sprinkle in the flour and stir well until everything is coated.
  4. Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.
  5. Stir in the frozen peas, corn, and milk. Let the soup warm through for 5 more minutes, stirring occasionally.
  6. Taste and adjust seasoning. Serve warm, optionally topped with fresh herbs or a biscuit.

Notes

  • For extra creaminess, blend part of the soup before serving.
  • Use coconut milk or oat cream for a dairy-free option.
  • Add spinach or kale for extra greens and nutrients.
  • To make gluten-free, use cornstarch or arrowroot instead of flour.
  • Store leftovers in the fridge up to 5 days or freeze for future meals.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Vegetarian, Comfort Food
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 210
  • Sugar: 6g
  • Sodium: 480mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 5mg

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Find it online: https://www.recipesmolly.com/veggie-pot-pie-soup-recipe/