Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

Why Make This Recipe

Veggie Pot Pie Soup is a warm and tasty dish that brings comfort to your day. It has all the flavors of a classic pot pie but comes without the crust. This makes it lighter and easier to enjoy.

Perfect for cold days, it’s packed with vegetables and creamy goodness. You will love how easy it is to prepare, and it’s sure to please everyone at the table!

How To Make Veggie Pot Pie Soup

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:

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic. Cook until you can smell the good aroma.
2. Stir in the carrots and potatoes. Sauté them for about 5 minutes.
3. Sprinkle the flour over the vegetables and stir until they are well-coated.
4. Slowly whisk in the vegetable broth, stirring well to avoid lumps.
5. Add the thyme, rosemary, salt, and pepper. Let it simmer for 15 minutes until the potatoes become tender.
6. Stir in the broccoli, peas, and corn. Simmer for another 5–7 minutes until the vegetables are just tender.
7. Pour in the milk and cream. Stir until the soup is creamy and thickened. Adjust the seasoning to your taste.
8. Garnish with fresh parsley and serve hot.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories. It also has a good amount of protein and healthy fats from the cream.

How To Serve Veggie Pot Pie Soup

Serve the Veggie Pot Pie Soup warm in bowls. You can add extra parsley on top for a fresh touch. It tastes great with crusty bread or crackers on the side.

How To Store Veggie Pot Pie Soup

If you have leftovers, let the soup cool down before storing. Place it in an airtight container and keep it in the fridge for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stove or in the microwave before serving again.

Tips To Make Veggie Pot Pie Soup

• Feel free to mix and match your favorite vegetables. This recipe can be made with whatever you have in your fridge.
• Use fresh herbs for more flavor. They can really enhance the taste of the soup.
• If you want a thicker soup, add a bit more flour or reduce the amount of broth.

Health And Benefits Of This Recipe

Veggie Pot Pie Soup is healthy and nutritious. It is loaded with vegetables that provide vitamins and minerals. The use of whole milk or cream gives a nice source of calcium, while the variety of veggies adds fiber to your diet. This soup is a good balance of healthy fats, carbs, and proteins, making it a wholesome meal.

Variation

You can easily turn this soup into a hearty dish by adding some cooked chicken or turkey. You can also make it dairy-free by using coconut milk instead of whole milk and cream.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe. They are convenient and save time!

Can I make this soup ahead of time?
Absolutely! This soup tastes even better after it sits for a day. Just reheat it before serving.

What can I add for extra flavor?
You can add a splash of lemon juice or a sprinkle of hot sauce for a little kick. Fresh herbs like basil or parsley also boost flavor!