Veggie Pot Pie Soup is everything I love about a comforting pot pie, but in a warm, creamy soup form. It’s loaded with tender vegetables, rich flavor, and a silky broth that tastes like it’s been simmering all day. This cozy, one-pot meal is perfect for chilly nights or whenever I’m craving something hearty and wholesome—without the fuss of making a pie crust.
Why I Love This Recipe
I love this recipe because it takes the classic flavors of a vegetable pot pie and turns them into a much easier and quicker dish. There’s no need to roll dough or bake anything, but I still get all the comfort and satisfaction. It’s creamy, full of veggies, and perfect with a side of crusty bread or even a flaky biscuit. It also makes great leftovers, which is always a win for me.
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, diced
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Garlic, minced
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Carrots, sliced
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Celery, chopped
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Potatoes, diced
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Frozen peas
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Corn (fresh, canned, or frozen)
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Vegetable broth
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Milk or cream
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All-purpose flour (for thickening)
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Salt and pepper
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Dried thyme
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Optional: fresh parsley or a splash of lemon juice for brightness
Directions
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I heat the oil or butter in a large pot over medium heat, then sauté the onion, garlic, carrots, and celery for 5–7 minutes, until softened.
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I stir in the flour and cook for 1–2 minutes to remove the raw taste.
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I slowly pour in the vegetable broth while stirring, then add the potatoes, thyme, salt, and pepper.
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I let it simmer for 15–20 minutes, until the potatoes are tender.
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I add the peas, corn, and milk or cream, then simmer for another 5 minutes to warm everything through and let the soup thicken.
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I taste and adjust the seasoning, and sometimes I stir in a bit of lemon juice or fresh herbs at the end to brighten it up.
Servings and Timing
This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Variations
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Add protein: I stir in cooked chickpeas, white beans, or shredded rotisserie chicken.
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Make it vegan: I use plant-based milk and oil instead of butter, and skip the cream.
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Extra herbs: I mix in rosemary, sage, or a pinch of nutmeg for more pot pie flavor.
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Spicy kick: I add a dash of cayenne or crushed red pepper for gentle heat.
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Serve with crust: I bake puff pastry squares or biscuits to serve on the side or on top.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a pot over medium-low heat or in the microwave. If it thickens too much in the fridge, I just add a splash of broth or milk while reheating to loosen it up.
FAQs
Can I freeze Veggie Pot Pie Soup?
Yes, I let it cool completely and store it in freezer-safe containers. I leave out the cream if I plan to freeze it, then stir in fresh cream when reheating.
What vegetables work best?
I stick with traditional pot pie veggies like carrots, peas, corn, celery, and potatoes, but I sometimes add green beans, mushrooms, or spinach.
Can I make this gluten-free?
Yes, I use a gluten-free flour blend or cornstarch to thicken the soup instead of all-purpose flour.
How do I make it thicker?
If I want a thicker consistency, I simmer it a bit longer or add an extra tablespoon of flour or cornstarch slurry.
Can I use canned vegetables?
Yes, but I drain them well and add them at the end since they’re already cooked. Fresh or frozen usually hold their texture better.
Conclusion
Veggie Pot Pie Soup is a comforting, creamy, and easy-to-make meal that gives me all the cozy vibes of a classic pot pie—without the crust. It’s loaded with nourishing vegetables and perfect for warming up on a cold day. I love how versatile and filling it is, and it’s always a hit whether I’m serving it for family dinner or packing it for lunch the next day.
Print
Veggie Pot Pie Soup
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: undefined
- Cuisine: American Comfort Food
- Diet: Vegetarian
Description
Veggie Pot Pie Soup is a creamy, hearty, and comforting one-pot soup that tastes like a classic pot pie without the crust. It’s packed with vegetables, rich flavor, and perfect for cozy nights.
Ingredients
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Instructions
In a large pot, heat oil or butter over medium heat.,Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.,Stir in flour and cook for 1–2 minutes to form a roux.,Gradually pour in vegetable broth while stirring.,Add potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are tender.,Stir in peas, corn, and milk or cream. Simmer for another 5 minutes until heated through and thickened.,Taste and adjust seasoning. Add lemon juice or parsley if desired.,Serve warm with crusty bread or biscuits.
Notes
For a vegan version, use plant-based milk and skip dairy.,Thicken soup with cornstarch if gluten-free.,Add white beans or chickpeas for extra protein.,Store leftovers in the fridge for up to 4 days; reheat with a splash of broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: undefined
- Fat: 10g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: undefined
