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Veggie Pot Pie Soup

A cozy, one-pot veggie soup that captures the rich flavors of a classic pot pie without the crust, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Vegetables
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup corn kernels (fresh or frozen)
Liquids & seasonings
  • 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
Garnish
  • Fresh parsley, for garnish

Method
 

Preparation
  1. In a large pot, melt butter over medium heat. Add the onion and garlic, cooking until fragrant.
  2. Stir in the carrots and potatoes, sautéing them for about 5 minutes until they start to soften.
  3. Sprinkle flour over the vegetables and stir until they’re all coated.
  4. Slowly whisk in the vegetable broth, stirring to avoid any lumps.
Cooking
  1. Add the thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes until the potatoes are tender.
  2. Toss in the broccoli, peas, and corn, and let it simmer for another 5-7 minutes until the veggies are just tender.
  3. Pour in the milk and cream (if using), stirring until everything becomes creamy and thickened. Adjust the seasoning to your liking.
  4. Garnish with parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For freezing, cool completely first, and thaw in the fridge overnight. Adding a splash of broth or milk when reheating is recommended.