Name: Veggie Pot Pie Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 stalks celery, chopped; 2 medium potatoes, peeled and diced; 1 ½ cups broccoli florets; 1 cup corn kernels; 1 cup green peas; 1/4 cup all-purpose flour; 4 cups vegetable broth; 1 cup heavy cream or half-and-half; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1 tablespoon chopped parsley (plus more for garnish)

When the temperatures drop and all I want is something cozy and satisfying, I always find myself turning to this Veggie Pot Pie Soup. It’s everything I love about a classic pot pie—rich, creamy, full of tender vegetables—but in comforting soup form. There’s something so nostalgic and heartwarming about every spoonful, and I find it’s a perfect way to slow down and nourish myself.

I created this soup recipe when I was craving that familiar pot pie flavor but didn’t want to mess with making crust. The result is thick and creamy, loaded with veggies like carrots, peas, corn, potatoes, and broccoli, and seasoned to perfection. Whether you’re looking for a meatless dinner option or just want a lighter spin on comfort food, this recipe truly hits the spot.

Why You’ll Love This Veggie Pot Pie Soup

This soup gives you all the creamy, savory goodness of a pot pie without any of the hassle. It’s quick to make, can be adapted to use whatever veggies you have on hand, and is naturally vegetarian. You’ll love how filling it is without feeling heavy—and it’s ideal for both weeknight dinners and make-ahead lunches.

What Kind of Vegetables Work Best in Veggie Pot Pie Soup?

While I love the combination of classic pot pie veggies like carrots, peas, corn, potatoes, and broccoli, the beauty of this soup is how flexible it is. You can swap in green beans, mushrooms, cauliflower, or even zucchini depending on what’s in season or what you have on hand. Just aim for a mix of textures and flavors—some soft, some with a little bite—to keep every spoonful interesting.

Options for Substitutions

Dairy-Free: Swap the cream for full-fat coconut milk or a plain, unsweetened non-dairy creamer for a vegan version.
Thickener: Instead of flour, try cornstarch or a gluten-free flour blend to make the soup gluten-free.
Protein Boost: Add in some canned white beans or chickpeas for extra heartiness.
Seasonings: A pinch of thyme, rosemary, or a dash of smoked paprika can take the flavor to the next level.
Frozen Veggies: Short on prep time? Frozen mixed vegetables work beautifully and cut down the chopping time.

Ingredients for This Veggie Pot Pie Soup

Butter or Olive Oil: Used to sauté the vegetables and add richness to the base of the soup.
Yellow Onion: Provides savory depth and natural sweetness once softened.
Garlic: Adds aromatic flavor and enhances the savory elements.
Carrots: A classic pot pie veggie, they bring color, texture, and a touch of sweetness.
Celery: Adds an herby, slightly peppery crunch that rounds out the mirepoix base.
Potatoes: Offer heartiness and help thicken the soup naturally as they cook.
Broccoli Florets: Add vibrant color, texture, and nutrients to the soup.
Corn Kernels: Sweet and juicy, they balance out the savory flavors.
Green Peas: A staple in pot pie recipes, they provide color and a soft pop in every bite.
All-Purpose Flour: Used to thicken the soup and create that creamy, luscious texture.
Vegetable Broth: The base of the soup; use low-sodium to better control seasoning.
Heavy Cream or Half-and-Half: Makes the soup ultra-creamy and comforting.
Salt and Black Pepper: Essential for bringing all the flavors to life.
Dried Thyme & Parsley: Earthy herbs that evoke classic pot pie seasoning.

Step 1: Sauté the Aromatics

Start by heating butter or olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the onions are translucent and the vegetables are slightly softened.

Step 2: Stir in the Flour

Sprinkle the flour evenly over the cooked vegetables. Stir well to coat everything and cook for 2–3 minutes to eliminate the raw flour taste. This step is crucial for developing a roux that thickens the soup.

Step 3: Add the Broth and Potatoes

Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a simmer and cook for 10–12 minutes, or until the potatoes are tender.

Step 4: Add Remaining Vegetables

Once the potatoes are soft, stir in the broccoli, corn, and peas. Simmer for another 5–7 minutes until the broccoli is bright green and tender.

Step 5: Finish with Cream

Reduce the heat to low and gently stir in the heavy cream or half-and-half. Let it warm through for 2–3 minutes, but do not boil. Taste and adjust seasoning as needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and garnish with chopped parsley, cracked black pepper, and a pinch of red pepper flakes if you like a little heat. Serve with crusty bread or flaky biscuits for the full pot pie experience.

How Long to Prepare the Veggie Pot Pie Soup

This soup is surprisingly quick to prepare, especially considering how comforting and hearty it is. The total prep and cook time is usually around 40 minutes, making it weeknight-friendly.

Prep Time: Chopping the vegetables takes about 15 minutes. If you use pre-chopped or frozen vegetables, you can cut that time down significantly.

Cook Time: Once the veggies hit the pot, the soup simmers and thickens in about 25 minutes. That includes softening the potatoes and finishing the soup with cream.

Tips for Perfect Veggie Pot Pie Soup

Dice the potatoes small and evenly so they cook faster and more uniformly.
Sauté the flour long enough to remove any raw taste—this deepens the flavor and ensures the soup thickens properly.
Don’t overcook the broccoli; add it toward the end so it stays vibrant and slightly crisp.
Use fresh herbs when possible for a flavor boost, especially parsley for garnish.
Stir in the cream slowly and off the heat to prevent curdling.

Watch Out for These Mistakes While Cooking

Skipping the Roux: Not cooking the flour enough can lead to a grainy texture.
Overboiling After Adding Cream: This can break the cream and ruin the smooth texture.
Adding All Veggies at Once: Stagger their addition based on cooking time to keep texture varied.
Under-seasoning: The soup needs salt to bring out the best in the vegetables—don’t skip taste testing.
Too Much Broth: Be cautious when adding broth—too much can make the soup too thin.

What to Serve With Veggie Pot Pie Soup?

1. Flaky Buttermilk Biscuits

A classic pairing—perfect for dunking and soaking up the creamy soup.

2. Garlic Bread

Adds a crunchy, savory element that contrasts beautifully with the creamy texture.

3. Mixed Green Salad

A crisp side salad with vinaigrette brings freshness and balances out the richness of the soup.

4. Roasted Root Vegetables

For an ultra-cozy meal, serve alongside oven-roasted carrots, parsnips, or sweet potatoes.

5. Puff Pastry Twists

These buttery, flaky twists mimic pot pie crust and are easy to make from store-bought dough.

Storage Instructions

Refrigerator: Let the soup cool to room temperature before transferring it to an airtight container. It will stay fresh in the fridge for 4–5 days. Reheat gently on the stovetop or in the microwave.

Freezer: Because of the cream, freezing may slightly alter the texture, but it can still be done. Allow the soup to cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, stirring frequently.

Estimated Nutrition (per serving)

Calories: 290
Protein: 6g
Carbohydrates: 35g
Fiber: 6g
Sugar: 6g
Fat: 15g
Saturated Fat: 8g
Sodium: 540mg
Cholesterol: 40mg

Frequently Asked Questions

Can I make this soup vegan?

Yes! Use olive oil instead of butter, plant-based milk or coconut milk instead of cream, and skip any dairy-based ingredients.

Can I use frozen vegetables?

Absolutely. A frozen vegetable medley is a great shortcut and makes this recipe even quicker.

Can I make it ahead of time?

Yes, it actually tastes better the next day. Just store it in the fridge and reheat gently before serving.

How can I thicken the soup more?

Add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) toward the end of cooking and simmer for a few extra minutes.

Is this soup gluten-free?

It can be! Swap the all-purpose flour with a gluten-free flour blend or use cornstarch as your thickener.

Conclusion

Veggie Pot Pie Soup is the ultimate cold-weather comfort dish. It’s creamy, filling, and packed with vibrant vegetables and savory flavor. Whether you’re making it for a quiet dinner or meal prepping for the week, it’s a go-to recipe you’ll want to return to again and again. Plus, it’s endlessly customizable, making it easy to adapt to any dietary needs or what’s available in your fridge.