Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
There’s nothing quite like a warm bowl of Veggie Pot Pie Soup to bring comfort, especially on a chilly day. This hearty dish captures all the delightful flavors of a classic pot pie without the fuss of making a crust. If you’re a fan of wholesome vegetables swimming in a rich, creamy broth, you’re in for a treat!
Why Make This Recipe
Veggie Pot Pie Soup is not just an easy choice for dinner; it’s also an excellent way to pack in a variety of nutritious vegetables. This recipe is perfect for vegetarian family dinners, satisfying meat lovers and veggie enthusiasts alike. The creamy texture combined with an array of colorful veggies makes it a feast for the eyes and the palate. Plus, it’s versatile, allowing you to use whatever vegetables you have on hand. If you’re looking for comfort food that is both delightful and nourishing, this soup is sure to become a new favorite!
How to Make Veggie Pot Pie Soup
Creating your own Veggie Pot Pie Soup is a straightforward process that doesn’t take too much time. With just a few simple ingredients, you’ll be able to rustle up a comforting bowl of deliciousness that warms the heart!
Ingredients
- 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
- In a large pot, melt the butter over medium heat. Once melted, add the diced onion and minced garlic. Sauté until fragrant, about 3–5 minutes.
- Stir in the diced carrots and potatoes, sautéing them for another 5 minutes to soften slightly.
- Sprinkle the flour over the vegetables and stir until they are evenly coated.
- Slowly whisk in the vegetable broth, taking care to avoid lumps.
- Add the dried thyme, rosemary, salt, and pepper. Allow the soup to simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the broccoli florets, frozen peas, and corn. Continue to simmer for an additional 5–7 minutes, until all vegetables are just tender.
- Pour in the milk and cream (if using), stirring until the soup becomes creamy and thickened. Adjust your seasoning to taste.
- Garnish with fresh parsley and serve hot.
Pro Tips for Success with Veggie Pot Pie Soup
- Prep the Vegetables: Chop all your vegetables before starting to cook. This makes the process quicker and prevents overcooking while you’re trying to prepare everything.
- Stir Frequently: When adding the flour, ensure you stir constantly to avoid clumps. This helps achieve a smooth, creamy texture.
- Adjust Thickness: If you prefer a thicker soup, let it simmer a bit longer or add more flour. For a thinner soup, add more vegetable broth or milk.
- Flavor Boost: For extra depth, add a splash of soy sauce or Worcestershire sauce for umami flavor.
Flavor Variations for Veggie Pot Pie Soup
- Add Protein: Consider adding diced chicken, turkey, or chickpeas to make the soup heartier.
- Spice it Up: If you enjoy a bit of heat, toss in some red pepper flakes or diced jalapeños for a spicy kick.
- Herb Variations: Switch up the dried herbs with fresh herbs like parsley, thyme, or basil to change the flavor profile.
- Cheesy Delight: Stir in shredded cheese like cheddar or mozzarella for a cheesy twist.
Serving Suggestions for Veggie Pot Pie Soup
Serve your Veggie Pot Pie Soup with crusty bread or homemade biscuits for dipping. A side salad can add a refreshing touch to your meal, balancing the rich flavors of the soup. For an elegant touch, consider topping the soup with a sprinkle of croutons or a dollop of sour cream for added creaminess.
Storage and Freezing Instructions for Veggie Pot Pie Soup
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stove or in the microwave, adding a splash of milk or broth to restore creaminess if needed.
- Freezing: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————-|————–|
| Calories | 350 |
| Protein | 10g |
| Carbohydrates | 45g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 600mg |
FAQ About Veggie Pot Pie Soup
Can I add meat to this soup?
Absolutely! Adding diced chicken, turkey, or even sausage can enhance the flavor and provide additional protein. Just be sure to cook the meat thoroughly before adding it to the soup.
What if I’m dairy-free?
You can easily make a dairy-free version by using plant-based milk like almond or oat milk, and omitting the heavy cream. You might want to adjust the flour to achieve the right consistency instead.
How can I make this recipe gluten-free?
To make Veggie Pot Pie Soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Just ensure to use gluten-free vegetable broth as well.
Is there a way to make this soup spicier?
If you enjoy a bit of heat, consider adding red pepper flakes or diced jalapeños when you sauté the onions and garlic. This will infuse the soup with a nice kick.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well and save prep time! Just be sure to adjust the cooking time slightly since frozen veggies can cook quicker.
Final Thoughts
Veggie Pot Pie Soup is a delightful, comforting dish that proves hearty meals can be simple and healthy. With its rich flavors, creamy texture, and vibrant veggies, it’s bound to become a staple in your kitchen. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this soup hits the spot every time. Enjoy the warmth and comfort that comes in every spoonful!
Print
Veggie Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, hearty soup capturing the delightful flavors of classic pot pie without the crust, filled with nutritious veggies in a creamy broth.
Ingredients
- 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
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sauté until fragrant, about 3–5 minutes.
- Stir in the diced carrots and potatoes, sautéing for another 5 minutes to soften slightly.
- Sprinkle the flour over the vegetables and stir until coated.
- Slowly whisk in the vegetable broth, avoiding lumps.
- Add the dried thyme, rosemary, salt, and pepper. Simmer for about 15 minutes, until the potatoes are tender.
- Stir in the broccoli florets, frozen peas, and corn. Simmer for an additional 5–7 minutes, until all vegetables are just tender.
- Pour in the milk and cream (if using), stirring until creamy and thickened. Adjust seasoning to taste.
- Garnish with fresh parsley and serve hot.
Notes
For thicker soup, simmer longer or add more flour; for thinner soup, add broth or milk. Can add protein or make it spicy with red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
