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Veggie Pot Pie Soup

Veggie Pot Pie Soup

A warm, creamy, comforting soup packed with veggies and classic pot pie flavor — minus the crust. Easy, cozy, and perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Stovetop
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter or olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 carrots chopped
  • 2 potatoes diced
  • 2 cups broccoli florets
  • 1 cup peas
  • 1 cup corn
  • 4 cups vegetable broth
  • 1 cup milk or half-and-half
  • ½ cup heavy cream optional
  • 2 tbsp flour
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt & pepper
  • Fresh parsley

Method
 

  1. Heat butter in a pot; sauté onion and garlic.
  2. Add carrots and potatoes; cook 5 minutes.
  3. Stir in flour until veggies are coated.
  4. Slowly add broth while stirring.
  5. Add thyme, rosemary, salt, and pepper; simmer 15 minutes.
  6. Add broccoli, peas, and corn; simmer 5–7 minutes.
  7. Add milk and cream on low heat; stir until creamy.
  8. Garnish and serve warm.

Notes

  • Keep heat low after adding dairy.
  • Make vegan with plant milk + coconut cream.
  • Add beans or tofu for protein.
  • Adjust thickness with cornstarch or extra broth.
  • Nutritional Facts (Approx. per Serving)

Nutritional Facts (Approx. per Serving)

  • Calories: 280
  • Protein: 7g
  • Carbs: 32g
  • Fat: 14g
  • Fiber: 5g
  • Sugar: 7g
  • Sodium: 510mg