Veggie Pot Pie Soup: Cozy Comfort in Every Bowl

This Veggie Pot Pie Soup serves up cozy comfort in every bowl with a creamy broth and colorful veggies.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Soups

Cuisine: Vegetarian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons unsalted butter or olive oil substitute with coconut oil for vegan version
1 medium onion, diced provides savory base
2 cloves garlic, minced enhances flavor

For the Vegetables

2 medium carrots, diced offers sweetness and color
2 medium potatoes, diced adds heartiness
2 cups broccoli florets adds nutrients
1 cup frozen peas can be substituted with fresh peas
1 cup corn kernels fresh or frozen

For the Broth

4 cups vegetable broth use low-sodium for better flavor control
1 cup whole milk or half-and-half substitute with almond milk for dairy-free
½ cup heavy cream optional for increased richness

For Thickening and Seasoning

2 tablespoons all-purpose flour use cornstarch for gluten-free
1 teaspoon dried thyme adds earthy flavor
½ teaspoon dried rosemary provides aromatic herbal notes
salt and pepper to taste

For Garnish

fresh parsley adds freshness

Equipment

Large pot

Method

Cooking Steps

Melt 2 tablespoons of unsalted butter or olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 minced garlic cloves, stirring for about 3-4 minutes until translucent.
Stir in 2 diced carrots and 2 diced potatoes and sauté for about 5 minutes.
Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring continuously for 1-2 minutes to create a roux.
Gradually whisk in 4 cups of vegetable broth, stirring until smooth and simmering for 3-4 minutes.
Add 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and salt and pepper to taste, simmering for 15 minutes.
Stir in 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels, simmering for an additional 5-7 minutes.
Reduce heat to low, stir in 1 cup of whole milk and optional ½ cup of heavy cream, cooking for 2-3 minutes.
Serve in bowls, garnished with fresh parsley, alongside crusty bread or crackers.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 750mgFiber: 6gSugar: 4gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For best results, add cream at the end to prevent curdling and use fresh herbs for enhanced flavor.

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