Veggie Pot Pie Soup is a creamy, cozy, and comforting soup that brings all the classic flavors of a traditional pot pie—without the crust. Loaded with tender vegetables and simmered in a rich, herby broth, this soup is pure comfort in a bowl. I love making it on chilly nights when I want something warm, filling, and meat-free.
Why You’ll Love This Recipe
I love this soup because it gives me everything I crave in a pot pie—creamy texture, hearty veggies, and savory herbs—but without the extra work of baking. It’s easy to prepare, super customizable, and totally satisfying. Whether I serve it with crusty bread, puff pastry sticks, or a biscuit on the side, it feels like a hug in a bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Onion, finely chopped
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Garlic, minced
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Carrots, diced
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Celery, chopped
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Potatoes, peeled and cubed
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Frozen peas
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Frozen corn
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Butter or olive oil
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All-purpose flour (for thickening)
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Vegetable broth
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Milk or plant-based milk
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Dried thyme
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Dried parsley
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Salt and black pepper
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Optional: bay leaf, heavy cream, or a splash of white wine for depth
Directions
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I start by heating butter or olive oil in a large pot over medium heat. I sauté the onion, carrots, and celery until soft, about 5–7 minutes.
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I add the garlic and cook for another minute, then sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
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I slowly pour in the vegetable broth while whisking, then add the cubed potatoes, thyme, parsley, salt, pepper, and bay leaf if using.
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I bring it to a simmer and cook until the potatoes are tender, about 15–20 minutes.
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I stir in the milk, peas, and corn, letting everything heat through and thicken. For extra creaminess, I add a splash of heavy cream or a pat of butter at the end.
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I remove the bay leaf, taste and adjust the seasoning, and serve hot with biscuits, bread, or puff pastry strips on the side.
Servings and timing
This recipe serves 4 to 6 people and takes about 40 minutes from start to finish. It’s great for a weeknight dinner or meal prep for cozy lunches during the week.
Variations
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I sometimes add mushrooms or chopped green beans for more variety.
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For a vegan version, I use plant-based butter and unsweetened almond or oat milk.
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I stir in cooked white beans or lentils when I want extra protein.
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A splash of lemon juice or vinegar at the end adds brightness.
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I use leftover roasted veggies for a shortcut and deeper flavor.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so I add a splash of broth or milk when reheating. It warms up well on the stovetop or in the microwave, and the flavor only gets better with time.
FAQs
Can I freeze veggie pot pie soup?
Yes, I let it cool completely and freeze it in portions for up to 2 months. I thaw overnight in the fridge and reheat gently, adding liquid if needed.
What’s the best milk to use?
I usually use whole milk or unsweetened oat milk for a creamy result, but any milk or non-dairy alternative works. Just avoid flavored or sweetened versions.
Can I make it gluten-free?
Yes, I use a gluten-free flour blend in place of regular flour, or thicken it with a cornstarch slurry at the end.
How do I make it richer?
I stir in a bit of cream or a dollop of sour cream at the end for extra richness. A drizzle of olive oil on top also adds depth.
What can I serve with this soup?
I love pairing it with biscuits, puff pastry sticks, crusty bread, or a simple side salad for a balanced meal.
Conclusion
Veggie Pot Pie Soup is one of those meals I turn to when I need warmth, comfort, and something nourishing. It’s creamy, loaded with vegetables, and so easy to make. Whether I’m serving it with bread on a rainy night or reheating a bowl for lunch, it always brings that cozy, homemade feel I love.
PrintVeggie Pot Pie Soup
Veggie Pot Pie Soup is a creamy, cozy, and comforting soup that captures all the flavors of a classic pot pie—without the crust. Packed with tender vegetables and simmered in a herby, velvety broth, it’s a meat-free meal perfect for chilly evenings or comforting lunches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp butter or olive oil
- 1 onion, finely chopped
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and cubed
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup milk or unsweetened plant-based milk
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper, to taste
- Optional: 1 bay leaf, 2 tbsp heavy cream or a splash of white wine
Instructions
- Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until soft.
- Add garlic and cook for 1 minute. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in vegetable broth. Add potatoes, thyme, parsley, salt, pepper, and bay leaf if using.
- Bring to a simmer and cook for 15–20 minutes, until potatoes are fork-tender.
- Stir in milk, peas, and corn. Simmer for a few minutes until heated through and slightly thickened.
- For a richer soup, stir in cream or a pat of butter. Remove bay leaf. Adjust seasoning to taste.
- Serve hot with biscuits, crusty bread, or puff pastry strips.
Notes
- Add mushrooms or green beans for variety.
- Use plant-based milk and butter for a vegan version.
- Stir in cooked white beans or lentils for extra protein.
- Add lemon juice or vinegar at the end for brightness.
- Soup thickens as it sits—add broth or milk when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
