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A bowl of Veggie Pot Pie Soup feels like a warm hug on chilly nights — all the cozy, creamy flavors of a pot pie without the hassle of rolling out crust. This crustless pot pie adapts beautifully to weeknight cooking and works for picky eaters and vegetarian crowds alike. For a similar one-pot comfort option, try this Comforting One-Pot Creamy Vegetable Soup for another creamy vegetable soup idea.
What makes this recipe special
This Veggie Pot Pie Soup turns pantry and fridge staples into a thick, spoonable comfort food that’s quick enough for busy evenings yet rich enough for company. It’s budget-friendly, naturally vegetarian, and easy to customize — swap vegetables, add a can of beans, or make it dairy-free in minutes.
“Made this on a rainy night and it tasted just like my grandmother’s pot pie — without the fuss. Cozy, filling, and my kids loved it!” — happy home cook
Preparing Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Start by sautéing aromatics, build a roux to thicken, then simmer root vegetables until tender. Finish with quicker-cooking broccoli and frozen peas/corn, stir in milk and cream for silkiness, taste and serve. The whole process takes about 30–40 minutes from start to bowl, and it’s easy to scale up or down.
What you’ll 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
Substitutions and notes:
- Olive oil works for a dairy-free start; finish with plant-based milk and omit cream for a lighter or vegan-friendly bowl.
- Use sweet potatoes instead of white potatoes for a sweeter profile.
- Swap rosemary/thyme with poultry seasoning or Italian seasoning if that’s what you have on hand.
Step-by-step instructions
- Heat 2 tablespoons unsalted butter or olive oil in a large pot over medium heat. Add 1 medium onion, diced, and 2 garlic cloves, minced; cook until fragrant and translucent, about 3 minutes.
- Stir in 2 medium carrots, diced, and 2 medium potatoes, diced. Sauté for 5 minutes to begin softening.
- Sprinkle 2 tablespoons all-purpose flour over the vegetables and stir for 1–2 minutes so the flour cooks and coats the veggies.
- Slowly whisk in 4 cups vegetable broth, stirring constantly to avoid lumps and create a smooth base.
- Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, and pepper to taste. Bring to a simmer and cook 15 minutes, or until the potatoes are tender.
- Stir in 2 cups broccoli florets, 1 cup frozen peas, and 1 cup corn kernels (fresh or frozen). Simmer 5–7 minutes until the broccoli and frozen vegetables are just tender.
- Pour in 1 cup whole milk or half-and-half and 1/2 cup heavy cream (optional). Stir until the soup is creamy and slightly thickened. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Best ways to enjoy it
Serve this soup with a crisp green salad, warm crusty bread, or a flaky biscuit to get that pot-pie-around-the-edge feel. Top with a sprinkle of sharp cheddar or a drizzle of chili oil for contrast. For a heartier lunch, ladle over cooked rice or crusty toasted sourdough. If you want another cozy comfort dish to pair alongside, check this Classic Chicken Pot Pie Pasta for inspiration.
Storage and reheating tips
- Refrigerator: Cool to room temperature, store in an airtight container for up to 4 days.
- Freezing: The soup freezes well without the dairy—freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over medium-low, stirring and adding a splash of milk or broth to loosen if it’s thickened. Avoid high heat to prevent dairy separation.
Helpful cooking tips
- To avoid lumps when adding broth, add it gradually while whisking or use a small whisk.
- If the soup gets too thick after chilling, thin with reserved broth, milk, or water and reheat slowly.
- For creamier texture, mash a cup of the cooked potatoes in the pot before adding the milk.
- Taste and adjust salt at the end — broth brands vary widely in saltiness.
Creative twists
- Make it vegan: Use olive oil, plant-based milk (unsweetened oat or soy), and skip the heavy cream.
- Add protein: Stir in cooked white beans, shredded rotisserie chicken (if not vegetarian), or cubed tofu.
- Spice it up: Add a pinch of smoked paprika or cayenne for warmth.
- Swap vegetables: Use cauliflower, green beans, or parsnips depending on seasonality.
Common questions
Q: Can I make this soup gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch slurry (mix 1–2 tablespoons cornstarch with cold water) to thicken.
Q: Is it okay to use low-fat milk instead of whole milk?
A: You can, but whole milk or half-and-half gives a richer mouthfeel. If using low-fat milk, add a tablespoon of butter or a splash of cream for silkiness.
Q: Can I prepare this ahead for a dinner party?
A: Prepare the base up to the point before adding broccoli and peas, cool, and refrigerate. On the day, reheat, add the quick-cook vegetables and dairy, and finish. This keeps the greens bright and prevents overcooking.
Conclusion
For more inspiration and variations on this theme, see Vegetarian Pot Pie Soup – Life Currents and Veggie Pot Pie Soup – Easy Cheesy Vegetarian.
Internal link suggestions (anchor text only):
- Comforting One-Pot Creamy Vegetable Soup
- Classic Chicken Pot Pie Pasta
Veggie Pot Pie Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, creamy soup that captures the flavors of pot pie without the hassle of crust, perfect for chilly nights.
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
Instructions
- Heat 2 tablespoons unsalted butter or olive oil in a large pot over medium heat. Add the diced onion and minced garlic; cook until fragrant and translucent, about 3 minutes.
- Stir in the diced carrots and potatoes. Sauté for 5 minutes to begin softening.
- Sprinkle the flour over the vegetables and stir for 1–2 minutes, allowing the flour to cook and coat the veggies.
- Slowly whisk in vegetable broth, stirring constantly to avoid lumps and create a smooth base.
- Add thyme, rosemary, salt, and pepper to taste. Bring to a simmer and cook for 15 minutes, until potatoes are tender.
- Stir in the broccoli florets, peas, and corn. Simmer for 5–7 minutes until the broccoli and frozen vegetables are just tender.
- Pour in whole milk and cream (if using). Stir until creamy and slightly thickened. Adjust seasoning with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
For a dairy-free version, swap unsalted butter for olive oil and use plant-based milk. This soup is easily customizable with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 40mg