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

Why Make This Recipe

If you’re searching for something warm, comforting, and easy to make, then Veggie Pot Pie Soup is perfect for you. This delightful dish brings the classic flavors of pot pie to a cozy soup form, making it a go-to for chilly days or whenever you need a hug in a bowl. Plus, it’s packed with colorful veggies that add both nutrition and flavor. It’s a recipe that embodies love and comfort, showing just how wonderful simple ingredients can be when transformed into something special.

How to Make Veggie Pot Pie Soup

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

Directions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant.
2. Stir in the carrots and potatoes, sautéing for about 5 minutes.
3. Sprinkle the flour over the vegetables and stir until everything is nicely coated.
4. Slowly whisk in the vegetable broth, stirring to avoid lumps.
5. Add the dried thyme, rosemary, salt, and pepper. Let it simmer for about 15 minutes until the potatoes are tender.
6. Stir in the broccoli, peas, and corn. Simmer for another 5–7 minutes until the vegetables are just tender.
7. Pour in the milk and cream, stirring until the soup is creamy and thickened. Adjust seasoning as needed.
8. Garnish with fresh parsley and serve hot.

How to Serve Veggie Pot Pie Soup

Serve your Veggie Pot Pie Soup in warm bowls, and watch as it fills the room with comforting aromas. A slice of crusty bread on the side is perfect for dipping, making every bite feel extra special. This dish is just as comforting on its own but can also be topped with a sprinkle of grated cheese or a dollop of sour cream for added richness.

How to Store Veggie Pot Pie Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To freeze, place the cooled soup in freezer-safe containers and keep it for up to 3 months. When you’re ready to enjoy it again, simply thaw and reheat on the stove. You might need to add a splash of broth to loosen it up as it thickens when frozen.

Tips to Make Veggie Pot Pie Soup

1. Add More Veggies: Feel free to customize the soup with your favorite vegetables like bell peppers or zucchini.
2. Herbal Boost: Fresh herbs like thyme or parsley added at the end can brighten up the flavors beautifully.
3. Creaminess Level: Adjust the milk and cream to your liking if you prefer a lighter soup, or go for more cream for added richness.
4. Thicker Soup: For a thicker consistency, increase the amount of flour slightly or blend a portion of the soup before adding the cream.

Variation

You can turn this Veggie Pot Pie Soup into a protein-packed delight by adding shredded chicken or cooked lentils. If you prefer a spice kick, sprinkle in some red pepper flakes or a splash of hot sauce for a warm twist.

FAQs

Can I use frozen vegetables in Veggie Pot Pie Soup?

Absolutely! Frozen vegetables work wonderfully in this recipe. They save time and are just as nutritious. Just add them in the last few minutes of cooking to ensure they don’t become mushy.

How can I make Veggie Pot Pie Soup gluten-free?

To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Ensure your vegetable broth is also gluten-free.

Can I make Veggie Pot Pie Soup ahead of time?

Yes! This soup can be made ahead of time. It’s even better the next day as the flavors meld together. Just reheat on the stove.

Is Veggie Pot Pie Soup suitable for vegans?

Yes! Simply replace the butter with olive oil, omit the cream, and use plant-based milk. It’s still delicious and comforting!

Conclusion

I hope you’ll give this Veggie Pot Pie Soup a try. It’s a hearty, flavorful bowl of comfort that can warm you up during colder days. Each spoonful brings a bit of nostalgia, reminding us of home and good times with family. Don’t forget to follow my journey on Pinterest and Medium for more recipes filled with love!