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Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust

Veggie Pot Pie Soup: Comfort in a Bowl That's Crust-Free

This Veggie Pot Pie Soup offers a creamy, hearty comfort without the crust, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil For a vegan option, use coconut oil.
  • 1 medium onion, diced Provides sweetness and depth.
  • 2 cloves garlic, minced Fresh garlic is preferred.
  • 2 medium carrots, diced Can be substituted with parsnips.
  • 2 medium potatoes, diced Consider sweet potatoes for added sweetness.
  • 2 cups broccoli florets Swap with kale or spinach if desired.
  • 1 cup frozen peas Feel free to use fresh peas when in season.
  • 1 cup corn kernels Brings sweetness and crunch.
  • 4 cups vegetable broth Chicken broth can be used for a non-vegetarian version.
For the Creaminess
  • 1 cup whole milk or half-and-half Can be substituted with almond or coconut milk.
  • 1/2 cup heavy cream Optional for added richness.
For Thickening and Flavor
  • 2 tablespoons all-purpose flour Use cornstarch for a gluten-free option.
  • 1 teaspoon dried thyme Enhances flavor profile.
  • 1/2 teaspoon dried rosemary Fresh herbs can elevate the taste.
  • salt and pepper Adjust to personal preference.
For Garnish
  • fresh parsley Adds a pop of freshness and color.

Equipment

  • Large Pot

Method
 

Cooking Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Add 1 diced medium onion and 2 minced garlic cloves, stirring frequently until the onion becomes translucent and fragrant, about 4-5 minutes.
  2. Stir in 2 diced medium carrots and 2 diced medium potatoes. Cook for about 5 minutes until the vegetables begin to soften.
  3. Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables, mixing thoroughly until everything is evenly coated.
  4. Gradually whisk in 4 cups of vegetable broth, ensuring the mixture is smooth. Bring to a gentle simmer over medium heat for about 5 minutes.
  5. Add 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, and season with salt and pepper to taste. Allow to simmer for 15 minutes.
  6. Stir in 2 cups of broccoli florets, 1 cup of frozen peas, and 1 cup of corn kernels. Continue to simmer for an additional 5-7 minutes.
  7. Lower the heat and pour in 1 cup of whole milk or half-and-half and 1/2 cup of heavy cream, stirring until creamy, about 3 minutes.
  8. Ladle the hot Veggie Pot Pie Soup into bowls and garnish with freshly chopped parsley. Serve immediately.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 620mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 3500IUVitamin C: 50mgCalcium: 150mgIron: 2.5mg

Notes

This soup keeps well in the fridge for up to 3 days and can be frozen for up to 3 months.

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