Description

Creamy, hearty, and packed with colorful vegetables, this Veggie Pot Pie Soup is everything you love about a traditional pot pie—without the crust! It’s a quick dinner option that’s cozy and satisfying, ideal for chilly nights. With just the right balance of savory herbs, tender veggies, and a rich, velvety base, it’s also an easy recipe to adapt for vegan or gluten-free diets. Whether you’re after healthy dinner ideas, comforting soups, or easy food ideas to feed the whole family, this recipe delivers warmth and flavor in every spoonful.

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)

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Instructions

1. Heat butter or olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.

2. Sprinkle flour over the vegetables and stir well. Cook for 2–3 minutes to remove the raw flour taste.

3. Slowly pour in vegetable broth while stirring. Add potatoes, thyme, salt, and pepper. Bring to a simmer and cook for 10–12 minutes until potatoes are tender.

4. Stir in broccoli, corn, and peas. Simmer for another 5–7 minutes until broccoli is tender but still vibrant.

5. Lower the heat and add cream. Stir gently and warm through without boiling.

6. Taste and adjust seasoning. Serve hot, garnished with parsley and freshly cracked pepper.

Notes

For a gluten-free version, use cornstarch or gluten-free flour in place of all-purpose flour.

Don’t let the soup boil after adding cream—keep the heat low to avoid curdling.

Using frozen mixed vegetables can cut prep time in half while still tasting delicious.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 6g
Sodium: 540mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 6g
Cholesterol: 40mg