Name: Veggie Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or butter; 1 onion, diced; 2 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, diced; 1/2 cup peas (fresh or frozen); 1/2 cup corn (fresh or frozen); 1/2 cup green beans or other veggies (optional); 1/4 cup all-purpose flour; 4 cups vegetable broth; 1 cup milk or cream (or non-dairy milk); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1/2 teaspoon fresh thyme or dried Italian herbs; 1 bay leaf (optional)

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Veggie Pot Pie Soup is a creamy, comforting bowl of all the cozy flavors I love in a classic pot pie—without the crust. It’s packed with tender vegetables in a rich, savory broth that’s smooth, satisfying, and perfect for chilly days. I love how it’s simple, wholesome, and just as filling and flavorful as the original pie, but lighter and easier to make.

Why You’ll Love This Recipe

I love this recipe because it brings comfort food to the table in a nourishing, veggie-packed way. It has all the creamy goodness of pot pie filling, but with fewer steps and no need for pastry. It’s also super versatile—I use whatever vegetables I have on hand, and I can make it vegan or dairy-free with easy swaps. Whether I’m cozying up on the couch or feeding the family, this soup always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Onion, diced
Garlic, minced
Carrots, sliced
Celery, chopped
Potatoes, diced
Peas (fresh or frozen)
Corn (fresh or frozen)
Green beans or other veggies (optional)
Vegetable broth
All-purpose flour (for thickening)
Milk or cream (or non-dairy alternative)
Salt and black pepper
Fresh thyme or dried Italian herbs
Bay leaf (optional)

Directions

In a large pot, I heat olive oil or butter over medium heat. I sauté the onion, garlic, carrots, and celery until softened—about 5–7 minutes.
I sprinkle in the flour and stir constantly for 1–2 minutes to make a light roux.
I slowly pour in the vegetable broth, stirring to dissolve the flour mixture.
I add the potatoes, bay leaf, and herbs. I bring the soup to a simmer and cook for 15–20 minutes, or until the potatoes are tender.
I stir in the corn, peas, and green beans, and simmer for another 5–10 minutes.
I lower the heat and stir in the milk or cream. I let it warm through without boiling.
I season with salt and pepper to taste, remove the bay leaf, and serve hot.

Servings and timing

This recipe makes about 4–6 servings and takes around 40 minutes from start to finish. It’s ideal for lunch, dinner, or even meal prep for the week.

Variations

I add cooked beans or lentils for a protein boost.
I use sweet potatoes instead of regular for a richer flavor.
I make it vegan with plant-based milk and oil instead of butter.
I top with puff pastry crackers or biscuit croutons for that pot pie crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove or in the microwave, stirring in a splash of broth or milk if it thickens too much. This soup also freezes well—I cool it fully, freeze it in portions, and thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables?

Yes, I often do for convenience. I just add them toward the end so they don’t overcook.

How do I make it thicker?

I use a bit more flour when sautéing or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end of cooking.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend or cornstarch for thickening, and double-check that the broth is gluten-free.

What’s the best non-dairy milk for this soup?

I like using unsweetened almond milk or oat milk for a creamy texture without strong flavor.

Can I add noodles or rice?

Sure! I stir in cooked rice or pasta at the end to make it even heartier.

Conclusion

Veggie Pot Pie Soup is everything I love about comfort food—warm, creamy, and loaded with goodness—without the fuss of making a full pie. It’s easy to adapt, full of flavor, and perfect for cozy nights or make-ahead meals. Whether I’m going meatless for the day or just want something soothing and simple, this soup always brings comfort in a bowl.