Easy Veggie Pot Pie Soup
This Easy Veggie Pot Pie Soup captures all the comforting flavors of a classic pot pie — creamy, hearty, and full of tender vegetables without the fuss of a crust. Made in one pot and ready in under 40 minutes, this cozy veggie pot pie soup is the ultimate comfort food for chilly days.
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 potatoes diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups vegetable broth
- 1 cup milk or cream dairy or plant-based
- 3 tbsp all-purpose flour
- 1 tsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- Salt and black pepper to taste
- Optional Add-Ins:
- 1 cup sliced mushrooms
- ½ cup green beans or spinach
- 1 cup cooked shredded chicken or chickpeas
Instructions
- Sauté the vegetables: In a large pot, heat butter or olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes, until softened and fragrant.
- Make the roux: Sprinkle flour over the vegetables and stir for 1 minute to coat evenly.
- Add liquid: Slowly pour in the vegetable broth, stirring constantly to prevent lumps.
- Simmer: Add potatoes, peas, corn, and any optional veggies. Stir in milk or cream, then bring to a gentle simmer. Cook 15–20 minutes, or until the potatoes are tender.
- Season and serve: Add thyme, parsley, salt, and pepper. Taste and adjust seasoning. Serve warm with biscuits or puff pastry on the side.
Notes
- Use fresh herbs for a richer, more aromatic flavor.
- Skip potatoes if you plan to freeze the soup they can become grainy after thawing.
- Add a splash of milk or broth when reheating to restore creaminess.
- For a vegan version, use olive oil and plant-based milk like oat or soy.