Description
This Veggie Pot Pie Soup recipe offers a comforting and nourishing meal. It transforms the classic pot pie into a creamy, cozy soup loaded with vegetables, perfect for chilly days and busy weeknights. This dish is easy to make, family-friendly, and adaptable for various dietary needs, including vegetarian and vegan options. It utilizes pantry staples for a healthy and delicious meal rotation.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 3 cups vegetable broth
- 1 cup milk or plant-based milk
- Optional: 1 cup mushrooms or green beans
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
- Stir in the carrots, celery, and potatoes. Sauté for 5–7 minutes to develop flavor and soften the vegetables slightly.
- Add thyme, rosemary, salt, and pepper. Sprinkle in the flour and stir well until everything is coated.
- Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
- Stir in the frozen peas, corn, and milk. Let the soup warm through for 5 more minutes, stirring occasionally.
- Taste and adjust seasoning. Serve warm.
Notes
- For extra creaminess, blend part of the soup before serving.
- Use coconut milk or oat cream for a dairy-free option.
- Add spinach or kale for extra greens and nutrients.
- To make gluten-free, use cornstarch or arrowroot instead of flour.
- Store leftovers in the fridge up to 5 days or freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Vegetarian, Comfort Food
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg