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Cozy Veggie Pot Pie Soup

veggie pot pie soup - featured image

A hearty and comforting soup that delivers all the flavors of a classic pot pie without the fuss of a crust. Perfect for cozy fall evenings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 potatoes (Russet or Yukon Gold), peeled and cubed
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk or non-dairy alternative
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste

Instructions

  1. Heat 2 tablespoons of butter in a large pot or Dutch oven over medium heat until melted.
  2. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant and translucent.
  3. Stir in the diced carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
  4. Sprinkle 3 tablespoons of flour over the vegetables and stir to coat evenly.
  5. Gradually pour in 4 cups of vegetable broth while stirring to avoid lumps.
  6. Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.
  7. Reduce heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
  8. Stir in 1 cup of milk and let it heat through for 2-3 minutes.
  9. Add the frozen peas and corn, and cook for an additional 5 minutes.
  10. Remove the bay leaf before serving. Taste and adjust seasoning as needed.

Notes

[‘Cut vegetables evenly to ensure even cooking.’, ‘Flour is essential for thickening the soup and achieving the creamy texture.’, ‘Simmer the soup slowly to allow flavors to develop.’, ‘Be generous with thyme for a comforting herbal flavor.’, ‘If the soup is too thick, add a splash of broth or milk. If too thin, simmer longer or add more flour.’]

Nutrition

Keywords: veggie pot pie soup, fall soup recipe, comfort food, vegetarian soup, creamy soup, pot pie flavors