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

why make this recipe

Veggie Pot Pie Soup is a warm, comforting dish that brings all the flavors of a traditional pot pie without the hassle of making a crust. It’s perfect for chilly days when you want something hearty and satisfying. This soup is packed with colorful vegetables and creamy goodness, making it a nutritious choice for everyone. Plus, it’s simple to prepare, and you can easily adapt it to suit your tastes or dietary needs.

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

how to serve Veggie Pot Pie Soup

Serve Veggie Pot Pie Soup in bowls while it’s hot. You can pair it with crusty bread or a simple salad for a complete meal. The vibrant colors of the vegetables make this dish visually appealing, and the creamy texture makes it feel cozy.

how to store Veggie Pot Pie Soup

To store leftovers, let the soup cool completely. Transfer it to airtight containers and store it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When ready to enjoy, simply thaw and reheat on the stove until warmed through.

tips to make Veggie Pot Pie Soup

• If you want a thicker soup, add more flour or reduce the amount of broth.
• Feel free to switch up the vegetables based on what you have at home—zucchini, green beans, or bell peppers can also work well.
• For extra flavor, consider adding a dash of hot sauce or a sprinkle of cheese when serving.

variation

For a heartier version, you can add cooked protein such as shredded chicken or beans. If you prefer a vegan option, skip the cream and milk, and use plant-based alternatives.

FAQs

1. Can I use frozen vegetables in the soup?
Yes, frozen vegetables work great in this soup. Just add them in the same step as fresh vegetables.

2. Is this soup gluten-free?
To make this soup gluten-free, use gluten-free flour instead of all-purpose flour.

3. Can I make this soup ahead of time?
Absolutely! You can make it ahead of time and reheat it when you’re ready to serve. Just keep in mind that the veggies may become softer after sitting.

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