Veggie pot pie soup is the hug in a bowl you’ve been craving. It’s rich, creamy, and packed with colorful vegetables. This comforting dish is perfect for chilly nights or when you need something cozy and satisfying. Plus, it’s simple to make, making it an ideal choice for busy weeknights with the family.
Why This Veggie Pot Pie Soup Is Great
This soup is a wonderful option for families. It’s easy to prepare with everyday ingredients you probably already have on hand. The flavors come together quickly, so you won’t spend hours in the kitchen. Plus, it’s a great way to sneak in some veggies for the kids without them even noticing. Everyone will love the creamy texture and warm taste.
How to Make Veggie Pot Pie Soup
Making this soup is a breeze. You simply cook the veggies, add some broth, and let it simmer until everything is tender. Then you stir in the milk and cream for that comforting, creamy texture. It’s a perfect dish for beginners, and the cooking method is straightforward and beginner-friendly.
What You Need
- 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
Step-by-Step
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
- Stir in carrots and potatoes, sauté for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
- Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
- Pour in milk and cream; stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
How to Serve Veggie Pot Pie Soup
This soup is delicious on its own, but you can elevate the meal with some crusty bread or buttery biscuits on the side. A simple green salad also pairs wonderfully. It’s perfect for family dinners or as a comforting meal for friends on a cozy night in.
How to Store Veggie Pot Pie Soup
To keep leftovers fresh, store the soup in an airtight container in the fridge for up to 4 days. If you want to freeze it, let it cool completely first. Then transfer to a freezer-safe container, where it will last for about 3 months. To reheat, simply warm it on the stove or in the microwave until heated through.
Recipe Tips
- Use olive oil for a healthier option.
- Swap in different veggies like mushrooms or spinach if you have them on hand.
- For a heartier dish, add cooked chicken or turkey.
- Stir in some cheese for extra creaminess at the end.
- Don’t skip the garnishing with fresh parsley; it adds brightness!
Variations & Swaps
- Herb Swaps: Try adding different herbs like oregano or basil for a flavor twist.
- Dairy-Free Option: Use coconut milk or a dairy-free cream substitute for a creamy texture.
- Added Protein: Include beans or lentils for a protein boost that kids will love.
FAQs
Can I make this soup ahead of time?
Absolutely! You can prepare the soup up to two days in advance. Just store it in the refrigerator and warm it before serving. This makes it even more flavorful as the ingredients mingle together.
Can I freeze the leftover soup?
Yes, this soup freezes well! Pour it into a freezer-safe container once cooled. It can last up to 3 months. Just remember to let it thaw in the fridge before reheating.
What’s the best way to reheat Veggie Pot Pie Soup?
The best way to reheat is on the stovetop over medium heat, stirring occasionally. You can also microwave it, but be sure to do it in short intervals to heat evenly.
What if I don’t have a certain vegetable? Can I substitute it?
Definitely! Feel free to swap out any vegetable for what you have available. Just remember to adjust cooking times for any firmer veggies like sweet potatoes.
What common mistakes should I avoid?
One common mistake is overcooking the vegetables. Keep an eye on them to ensure they remain tender but not mushy. Also, adjust the seasoning at the end to suit your taste.
Veggie Pot Pie Soup
Ingredients
Vegetable Base
- 2 tablespoons unsalted butter or olive oil Use olive oil for a healthier option.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
Liquid Ingredients
- 4 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1/2 cup heavy cream (optional)
Seasonings
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish Don’t skip garnishing; it adds brightness!
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onion and garlic, cook until fragrant.
- Stir in carrots and potatoes, sauté for 5 minutes.
- Sprinkle flour over vegetables and stir until coated.
- Slowly whisk in vegetable broth, stirring to avoid lumps.
- Add thyme, rosemary, salt, and pepper. Simmer for 15 minutes until potatoes are tender.
Cooking
- Stir in broccoli, peas, and corn. Simmer 5–7 minutes until vegetables are just tender.
- Pour in milk and cream; stir until creamy and thickened. Adjust seasoning.
- Garnish with parsley and serve hot.
