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Veggie Pot Pie Soup

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Veggie pot pie soup is a creamy, hearty, and comforting one-pot meal filled with tender vegetables and cozy flavor. It’s a quicker, crust-free take on the classic pot pie—perfect for chilly days.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup milk or plant-based milk
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • Optional: fresh parsley, biscuits, or puff pastry for serving

Instructions

  1. In a large pot, heat olive oil or butter over medium heat.
  2. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
  3. Stir in garlic and cook for 1 more minute until fragrant.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
  5. Slowly whisk in vegetable broth, ensuring the flour fully dissolves.
  6. Add diced potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  7. Stir in milk, peas, and corn. Simmer for another 5 minutes until heated through and creamy.
  8. Taste and adjust seasoning. Serve with fresh parsley and biscuits or puff pastry if desired.

Notes

  • Use plant-based milk and vegan butter for a fully vegan version.
  • For extra richness, add a splash of cream or top with shredded cheese.
  • Stir in white beans or tofu for added protein.
  • Soup thickens as it cools—add extra broth or milk when reheating.
  • Great with crusty bread, biscuits, or served in a bread bowl.

Nutrition

Find it online: https://juliameals.com/veggie-pot-pie-soup/