Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Warmth in Every Spoonful
Have you ever wanted a cozy hug in a bowl that you can savor without all the fuss? Veggie Pot Pie Soup has arrived to wrap you in comfort, minus the crust! This straight-from-the-stove delight packs in all the creamy, hearty flavors of a classic pot pie, all made in one pot. It’s quick, satisfying, and perfect for those chilly evenings when you crave something taste bud-tingling and soul-soothing.
Why Make This Recipe
Why should you dive into this recipe? Well, for starters, it’s a one-pot wonder. Who doesn’t love an easy cleanup after a long day? Mixing flavors with minimal mess means more time for snuggling up on the couch.
And let’s not forget the wallet-friendly aspect—the ingredients are simple and affordable. You might even have most of them lounging around in your pantry right now. Plus, it’s a fantastic way to sneak in those veggies—your inner child will thank you later!
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 2 tablespoons unsalted butter or olive oil
- 1 medium onion, diced
- 2 garlic cloves, 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 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Directions
Ready to bring it all together? Let’s go step-by-step!
- In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until fragrant—your kitchen will smell amazing!
- Stir in the carrots and potatoes, sautéing them for about 5 minutes until they start to soften.
- Sprinkle flour over the vegetables and stir until they’re all coated.
- Slowly whisk in the vegetable broth, stirring to avoid any lumps.
- Add the thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes until the potatoes are tender.
- Toss in the broccoli, peas, and corn, and let it simmer for another 5-7 minutes until the veggies are just tender.
- Pour in the milk and cream (if using), stirring until everything becomes creamy and thickened. Taste, then adjust the seasoning to your liking.
- Garnish with parsley and serve hot — enjoy the lively colors and rich aroma!
How to Make Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust (Overview)
Making this soup is as easy as pie (well, without the crust)!
- Start by melting butter and softening onions—a great way to lay the flavor groundwork.
- Sauté the root veggies. A little patience here brings out the sweetness!
- Add the flour. Now, don’t skip toasting the garlic—it makes all the difference!
- Whisk in the broth, add herbs, simmer, and voilà—the soup already feels like a warm embrace!
- Finally, toss in your favorite greens and pour in cream for that luxurious finish.
Trust me, once you start, you won’t want to stop cooking!
How to Serve Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Serve this glorious soup in a deep bowl, allowing its vibrant colors to shine. Pair it with some crispy bread for dipping to soak up every last drop. Picture this: you lift your spoon, and the warm, creamy broth welcomes you as it swirls with colorful veggies. Ah, comfort on a chilly evening!
How to Store Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Got leftovers? Lucky you! Store your soup in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, go ahead! Just make sure to cool it completely first. Thaw in the fridge overnight, then reheat on the stove, adding a splash of broth or milk to bring it back to life.
Tips to Make Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
- Mix up the veggies: Feel free to toss in whatever you have—zucchini or green beans work great!
- Thicken it up: For an extra creamy texture, make a roux with the flour before adding the broth.
- Don’t overcook: Keep those greens tender-crisp for the best texture contrast.
- Spice it up: A dash of hot sauce can add a great kick if you’re feeling adventurous.
- Make it a meal: Serve over rice or quinoa for a heartier dish.
Variation
Want to shake things up? Go for a vegan version by using plant-based milk and broth, and swap the butter for olive oil. You can also experiment with spices, like adding a pinch of curry powder for an exotic twist!
FAQs
1. Can I use fresh vegetables instead of frozen?
Absolutely! Fresh veggies work wonderfully—just be mindful of cooking times!
2. How long does this soup last in the freezer?
You can freeze it for about 3 months. Just make sure to label it so you don’t forget what deliciousness awaits!
3. Can I make this soup ahead of time?
For sure! It’ll taste even better the next day after the flavors have mingled. Just store it in the fridge, and you’re all set!
📌 Pin this recipe for your next cozy dinner night!
Veggie Pot Pie Soup
Ingredients
Method
- In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until fragrant.
- Stir in the carrots and potatoes, sautéing them for about 5 minutes until they start to soften.
- Sprinkle flour over the vegetables and stir until they’re all coated.
- Slowly whisk in the vegetable broth, stirring to avoid any lumps.
- Add the thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes until the potatoes are tender.
- Toss in the broccoli, peas, and corn, and let it simmer for another 5-7 minutes until the veggies are just tender.
- Pour in the milk and cream (if using), stirring until everything becomes creamy and thickened. Adjust the seasoning to your liking.
- Garnish with parsley and serve hot.
