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Veggie Pot Pie Soup

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Veggie Pot Pie Soup is a creamy, comforting, and wholesome soup that captures all the cozy flavors of a classic pot pie without the crust. It’s loaded with tender vegetables in a rich, savory broth—perfect for chilly days or when you need a bowl of comfort.

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)

Instructions

  1. In a large pot, heat olive oil or butter over medium heat.
  2. Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
  3. Stir in flour and cook for 1–2 minutes to form a light roux.
  4. Gradually add vegetable broth while stirring to dissolve the flour.
  5. Add potatoes, bay leaf, and herbs. Simmer for 15–20 minutes until potatoes are tender.
  6. Add corn, peas, and green beans, and cook for another 5–10 minutes.
  7. Reduce heat and stir in milk or cream. Warm through without boiling.
  8. Season with salt and pepper, remove bay leaf, and serve hot.

Notes

  • Add cooked beans or lentils for extra protein.
  • Use sweet potatoes instead of white potatoes for a twist.
  • Top with biscuit croutons or puff pastry crackers for crunch.
  • To freeze, cool completely and store in airtight containers.

Nutrition

Find it online: https://cookedbymaya.com/veggie-pot-pie-soup-for-winter-dinner/