Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe
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.
- 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
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
- 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.
- Cook Root Vegetables: Add the diced carrots and potatoes to the pot and sauté for 5 minutes, allowing them to slightly soften.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat them evenly; this will help thicken the soup later.
- Add Broth: Slowly whisk in the vegetable broth, stirring continuously to prevent lumps and combine the flour with the liquid smoothly.
- 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.
- 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.
- 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.
- 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
