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Veggie Pot Pie Soup

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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.

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

  1. Heat butter or olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until soft.
  2. Add garlic and cook for 1 minute. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
  3. Gradually whisk in vegetable broth. Add potatoes, thyme, parsley, salt, pepper, and bay leaf if using.
  4. Bring to a simmer and cook for 15–20 minutes, until potatoes are fork-tender.
  5. Stir in milk, peas, and corn. Simmer for a few minutes until heated through and slightly thickened.
  6. For a richer soup, stir in cream or a pat of butter. Remove bay leaf. Adjust seasoning to taste.
  7. 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

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