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Veggie Pot Pie Soup

Cozy Veggie Pot Pie Soup: Comforting Flavors in a Bowl

Veggie Pot Pie Soup offers rich flavors and warmth in a bowl, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter or Olive Oil Adds richness and flavor; for a lighter option, use olive oil.
  • 1 medium Onion, diced Provides foundational flavor; shallots can make a milder base.
  • 2 cloves Garlic, minced Enhances flavors with a heartwarming aroma.
  • 2 medium Carrots, diced Introduces sweetness and vibrant color; substitute with parsnips for a twist.
  • 2 medium Potatoes, diced Offers heartiness and texture; Yukon gold potatoes add extra creaminess.
For the Veggie Medley
  • 2 cups Broccoli florets Boosts nutrients and adds a slight crunch; cauliflower is a delightful alternative.
  • 1 cup Frozen Peas Contributes sweetness and bright color.
  • 1 cup Corn Kernels Brings pop and sweetness to the mix.
For the Creamy Base
  • 4 cups Vegetable Broth The essential liquid that provides rich flavor.
  • 1 cup Whole Milk or Half-and-Half Adds luscious creaminess; use plant-based milk for a vegan option.
  • ½ cup Heavy Cream An indulgent touch for extra richness; feel free to omit for a lighter soup.
For Thickening and Flavor
  • 2 tablespoons All-Purpose Flour The secret for thickening; cornstarch is a great gluten-free alternative.
  • 1 teaspoon Dried Thyme Offers aromatic flavor; fresh thyme elevates taste even more.
  • ½ teaspoon Dried Rosemary Infuses the soup with an earthy aroma.
  • Salt and Pepper Key seasonings to taste, enhancing the soup's flavor.
For Garnish
  • Fresh Parsley Brings a pop of freshness and color to your warm bowl of comfort.

Equipment

  • Large Pot

Method
 

Step‑by‑Step Instructions for Veggie Pot Pie Soup
  1. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 medium diced onion and 2 minced garlic cloves. Cook for about 3–4 minutes until the onion becomes translucent and fragrant, stirring occasionally.
  2. Stir in 2 diced medium carrots and 2 diced medium potatoes. Sauté the mixture for an additional 5 minutes, allowing the vegetables to soften slightly.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, mixing well until all vegetables are coated. Cook for about 1–2 minutes.
  4. Gradually whisk in 4 cups of vegetable broth, ensuring a smooth mixture. Increase the heat slightly, bringing the soup to a gentle simmer. Cook for about 10 minutes.
  5. Add 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and season with salt and pepper to taste. Simmer for 15 minutes, stirring occasionally.
  6. Introduce 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Simmer for another 5 to 7 minutes until the broccoli is tender.
  7. Reduce the heat to low and stir in 1 cup of whole milk and ½ cup of heavy cream if desired. Cook for an additional 3–5 minutes.
  8. Ladle the creamy soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side salad.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

This Veggie Pot Pie Soup is not just a meal; it’s a cozy embrace in every bite! Enjoy your cooking adventure!

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