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Veggie Pot Pie Soup

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Veggie Pot Pie Soup is a creamy, comforting vegetarian soup inspired by classic pot pie filling. Loaded with tender vegetables in a velvety broth and seasoned with herbs, this one-pot recipe is cozy, satisfying, and perfect for chilly nights. Enjoy it with puff pastry, biscuits, or crackers for the ultimate comfort food experience.

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

Instructions

  1. Heat butter or oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  2. Stir in garlic, potatoes, thyme, and parsley. Cook for 1 minute more.
  3. Sprinkle flour over vegetables and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
  4. Gradually whisk in the vegetable broth until smooth. Bring to a simmer.
  5. Simmer for 15–20 minutes, or until the potatoes are fork-tender.
  6. Stir in milk or cream, peas, and corn. Simmer for 3–5 more minutes to heat through.
  7. Season with salt and pepper to taste.
  8. Serve hot with puff pastry, biscuits, or crackers if desired.

Notes

  • Use sweet potatoes for a sweeter twist.
  • Add cooked mushrooms or greens for variety.
  • Stir in cooked lentils or white beans for extra protein.
  • Thicken further by mashing a few potato chunks into the broth.
  • Make it vegan with olive oil and a dairy-free milk like oat or almond.

Nutrition

Find it online: https://recipesbyliza.com/veggie-pot-pie-soup/