Name: Veggie Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 2 medium potatoes, peeled and diced; 1/2 cup frozen peas; 1/2 cup frozen corn; 1/4 cup all-purpose flour; 4 cups vegetable broth; 1 cup milk or cream (or non-dairy alternative); 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; Salt and black pepper, to taste; Optional: Puff pastry squares, biscuits, or crackers for serving

Jump to Recipe·Leave a Review

Veggie Pot Pie Soup is my cozy, meatless twist on the classic comfort food. It has all the creamy richness of a pot pie filling—tender vegetables, a velvety broth, and herb flavor in every bite—without the crust. It’s warm, hearty, and perfect for chilly nights when I want something satisfying, simple, and nourishing.

Why You’ll Love This Recipe

I love this soup because it gives me that nostalgic pot pie flavor in a faster, easier format. It’s totally vegetarian, packed with vegetables, and easy to make in one pot. The broth is creamy and comforting, but lighter than a full pie. I can also customize it with whatever veggies I have in the fridge. It’s cozy, filling, and tastes like home in a bowl. Veggie Pot Pie Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter or olive oil
Onion, diced
Garlic, minced
Carrots, chopped
Celery, chopped
Potatoes, peeled and diced
Frozen peas
Frozen corn
All-purpose flour (for thickening)
Vegetable broth
Milk or cream (or dairy-free alternative)
Dried thyme
Dried parsley
Salt and black pepper
Puff pastry squares, biscuits, or crackers (optional, for serving)

Directions

I start by heating the butter or olive oil in a large soup pot over medium heat.
I sauté the onion, carrots, and celery until soft—about 5–7 minutes.
I stir in the garlic, potatoes, and dried herbs, cooking for another minute.
I sprinkle in the flour and stir well to coat the vegetables, cooking it out for 1–2 minutes.
I gradually whisk in the vegetable broth, making sure there are no lumps.
I bring the soup to a simmer and cook for about 15–20 minutes, until the potatoes are tender.
I stir in the milk or cream and add the peas and corn, letting everything heat through.
I taste and adjust the seasoning, then ladle the soup into bowls.
If I’m feeling fancy, I serve it with puff pastry “croutons” baked in the oven, or just a warm biscuit on the side.

Servings and timing

This recipe makes about 4–6 servings and takes 15 minutes to prep and 30 minutes to cook. I can have a pot of this hearty soup ready in under an hour.

Variations

Sometimes I stir in cooked mushrooms for extra umami flavor, or add chopped spinach or kale at the end for more greens. I’ve also used sweet potatoes instead of regular potatoes for a slightly sweeter version. If I want more protein, I stir in white beans or lentils.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I warm it on the stove or in the microwave, stirring occasionally. It thickens as it sits, so I add a splash of broth or milk to loosen it up. It can be frozen too—just cool it completely before sealing and thaw gently before reheating. Veggie Pot Pie Soup

FAQs

Can I use frozen vegetables?

Yes, I often use frozen peas, corn, and even mixed veggies to save time. I just add them toward the end of cooking.

Is this soup vegan?

It can be. I use olive oil instead of butter and a dairy-free milk like oat or almond. The flavor still turns out rich and creamy.

How do I make it thicker?

The flour does most of the thickening, but I can also simmer it a bit longer uncovered, or mash a few of the potatoes into the soup.

Can I serve this with crust or pastry?

Definitely. I bake puff pastry squares or biscuits and serve them on the side or right on top of the soup for that pot pie vibe.

What herbs go best in this soup?

Thyme and parsley are my go-tos, but I’ve also added rosemary or sage during the holidays for extra cozy flavor.

Conclusion

Veggie Pot Pie Soup is one of those soul-warming recipes I can make on repeat. It’s creamy, hearty, and packed with flavor—just like the filling of a classic pot pie, but faster and easier. Whether I serve it with biscuits, crackers, or puff pastry, this soup always feels like comfort in a bowl.