Veggie pot pie soup takes everything I love about a classic vegetable pot pie—the creamy filling, tender veggies, and comforting flavor—and transforms it into a cozy, one-pot soup. It’s creamy, hearty, and packed with nourishing vegetables, all without the need for a crust. I get the same nostalgic flavor of pot pie, but in a quicker, easier-to-make form.
Why You’ll Love This Recipe
I love how warm and filling this soup is without being heavy. It’s completely vegetarian and easy to adapt to what I have in my kitchen. It gives me that comforting, creamy texture I crave in colder months, and it comes together with simple ingredients and just one pot. Paired with a biscuit or crusty bread, this soup gives all the pot pie vibes—no oven required.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil or butter
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Onion (chopped)
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Carrots (sliced)
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Celery (chopped)
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Garlic (minced)
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Potatoes (diced)
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Frozen peas and corn
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All-purpose flour (for thickening)
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Vegetable broth
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Milk or plant-based milk
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Fresh or dried thyme
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Salt and pepper
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Optional: fresh parsley, biscuits or puff pastry for serving
Directions
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I heat oil or butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5–7 minutes until softened.
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I stir in the garlic and cook for another minute until fragrant.
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I sprinkle the flour over the veggies and stir to coat, cooking for about 1 minute to remove the raw taste.
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I slowly whisk in the vegetable broth, making sure the flour dissolves completely.
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I add the potatoes, thyme, salt, and pepper, then bring the soup to a boil.
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I reduce the heat and let it simmer for 15–20 minutes until the potatoes are tender.
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I stir in the milk and frozen peas and corn, cooking for another 5 minutes until everything is heated through and the soup is creamy.
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I taste and adjust the seasoning, then ladle it into bowls and top with fresh parsley or serve with warm biscuits.
Servings and timing
This soup serves about 4 to 6 people.
Total time is about 40 minutes:
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10–15 minutes for preparation
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25–30 minutes for cooking
Variations
Sometimes I add mushrooms or green beans for extra veggies, or use sweet potatoes instead of regular ones. If I want a richer soup, I stir in a splash of cream or top it with shredded cheese. I’ve also served it with puff pastry sticks or dropped biscuit dough on top and baked the pot for a “deconstructed” pot pie version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat, adding a splash of broth or milk if it thickens too much. It’s also freezer-friendly—I let it cool completely, then freeze it in portions for up to 2 months.
FAQs
Can I make this soup vegan?
Yes, I use plant-based milk and olive oil or vegan butter. It’s just as creamy and flavorful without any dairy.
How do I keep the soup from getting too thick?
If it thickens while sitting or during reheating, I just stir in more broth or milk until it reaches the texture I like.
Can I use fresh herbs instead of dried?
Definitely. I usually use about three times more fresh herbs than dried. Fresh thyme or parsley adds great flavor.
What’s the best way to serve this soup?
I like it with warm biscuits, puff pastry twists, or crusty bread. It’s also great in a bread bowl for extra comfort.
Can I add protein to this soup?
Yes, I sometimes stir in white beans, lentils, or even diced tofu to add more substance while keeping it vegetarian.
Conclusion
Veggie pot pie soup is the ultimate bowl of comfort—creamy, hearty, and full of nourishing vegetables. It’s easy to make, flexible with ingredients, and cozy enough for any chilly day. When I want all the flavors of a classic pot pie without the work of a crust, this soup is my go-to solution.
