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–+ servings
Veggie Pot Pie Soup

Creamy Veggie Pot Pie Soup for Cozy Nights In

Experience the comforting flavors of Veggie Pot Pie Soup, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil Adds richness and depth
  • 1 medium onion, diced Provides a savory foundation
  • 3 cloves garlic, minced Infuses aromatic flavor
For the Veggies
  • 2 medium carrots, diced Contributes sweetness and color
  • 2 medium potatoes, diced Adds heartiness to the soup
  • 2 cups broccoli florets Brings color and nutrients
  • 1 cup frozen peas Offers sweet crunch
  • 1 cup corn kernels Adds sweetness and texture
For the Creaminess
  • 4 cups vegetable broth Provides a delicious base
  • 1 cup whole milk or half-and-half Ensures a creamy consistency
  • 1 cup heavy cream Optional for richness
For Flavoring
  • ¼ cup all-purpose flour Thickens the chowder
  • 1 teaspoon dried thyme Offers earthy herbal notes
  • ½ teaspoon dried rosemary Delivers aromatic flavor
  • salt and pepper Adjust to taste
For Garnishing
  • 2 tablespoons fresh parsley, chopped Adds a fresh touch

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt unsalted butter or heat olive oil over medium heat. Add diced onion and minced garlic. Sauté until translucent, about 3-5 minutes.
  2. Stir in diced carrots and diced potatoes. Continue to sauté for another 5 minutes.
  3. Sprinkle flour over the sautéed vegetables, stirring to coat evenly. Cook for 1-2 minutes.
  4. Gradually pour in vegetable broth while whisking to prevent lumps. Stir until smooth and begins to thicken, about 3-4 minutes.
  5. Add thyme, rosemary, and salt and pepper to taste. Simmer uncovered for about 15 minutes.
  6. Incorporate broccoli florets, frozen peas, and corn kernels. Stir gently and simmer for an additional 5-7 minutes.
  7. Pour in whole milk or half-and-half, and stir continuously until creamy and thickened, about 2-3 minutes.
  8. Ladle soup into bowls and garnish with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2.5mg

Notes

Customize the veggies based on your preferences and seasonality. Use dairy-free substitutes for a vegan version.

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