Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe

Introduction

Veggie Pot Pie Soup is a comforting, hearty dish that captures all the cozy flavors of a traditional pot pie without the crust. Packed with fresh vegetables and creamy broth, it’s perfect for a satisfying meal any day of the week.

Ingredients

• 2 tablespoons unsalted butter or olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream (optional)
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Step 1: In a large pot, melt the butter or heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent.
2. Step 2: Stir in the diced carrots and potatoes, sautéing for about 5 minutes until slightly softened.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat evenly, which will help thicken the soup.
4. Step 4: Slowly whisk in the vegetable broth, stirring continuously to prevent lumps from forming.
5. Step 5: Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes, or until the potatoes are tender.
6. Step 6: Stir in the broccoli florets, frozen peas, and corn kernels. Simmer for an additional 5 to 7 minutes until the vegetables are just tender.
7. Step 7: Pour in the milk and heavy cream (if using). Stir gently until the soup becomes creamy and slightly thickened. Taste and adjust the seasoning as needed.
8. Step 8: Garnish with fresh parsley and serve the soup hot for a comforting meal.

Tips & Variations

• For a dairy-free version, substitute the butter with olive oil and use coconut milk or another plant-based milk instead of dairy milk and cream.
• Add other vegetables like celery or green beans for extra flavor and texture.
• Use fresh herbs instead of dried if available, adding them at the end for a burst of freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute butter with olive oil and use plant-based milk and cream alternatives to keep the soup vegan while maintaining a creamy texture.

Can I freeze Veggie Pot Pie Soup?

You can freeze the soup, but it’s best to do so before adding the milk and cream. Thaw completely and then stir in dairy or dairy substitutes before reheating to maintain the best texture.

Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe

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★★★★★

4.9 from 93 reviews

This Veggie Pot Pie Soup offers the cozy flavors of a traditional pot pie without the crust. Packed with hearty vegetables like carrots, potatoes, broccoli, peas, and corn in a creamy, savory broth, this comforting soup is perfect for a warm, satisfying meal any day of the week.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons unsalted butter or olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced

Vegetables

• 2 medium carrots, diced
• 2 medium potatoes, diced
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)

Liquids and Cream

• 4 cups vegetable broth
• 1 cup whole milk or half-and-half
• 1/2 cup heavy cream (optional)

Thickener and Seasonings

• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste

Garnish

• Fresh parsley, for garnish

Instructions

1. Sauté Aromatics: In a large pot, melt the butter (or heat olive oil) over medium heat. Add the diced onion and minced garlic, cooking until fragrant and the onion is translucent, about 3-4 minutes.
2. Cook Root Vegetables: Add the diced carrots and potatoes to the pot and sauté for 5 minutes, allowing them to slightly soften.
3. Add Flour: Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat them evenly; this will help thicken the soup later.
4. Add Broth: Slowly whisk in the vegetable broth, stirring continuously to prevent lumps and combine the flour with the liquid smoothly.
5. Season and Simmer: Stir in the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer, then cook for about 15 minutes until the potatoes are tender.
6. Add Remaining Vegetables: Stir in the broccoli florets, frozen peas, and corn kernels. Simmer for another 5 to 7 minutes until these vegetables are tender but still vibrant.
7. Finish with Cream: Pour in the whole milk (or half-and-half) and the optional heavy cream. Stir until the soup is creamy and thickened. Taste and adjust the seasoning if necessary.
8. Serve: Garnish with fresh parsley and serve the soup hot for a comforting meal.

Notes

• If you prefer a thicker soup, increase the flour to 3 tablespoons.
• Heavy cream is optional; for a lighter version, use only milk or half-and-half.
• For added protein, consider stirring in cooked shredded chicken or beans.
• Fresh herbs can replace dried thyme and rosemary for a brighter flavor.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: vegetable pot pie soup, creamy vegetable soup, pot pie without crust, vegetarian soup, comfort food, easy soup recipe