Looking for a cozy dinner that’s ready in under 30 minutes? This Veggie Pot Pie Soup is the answer to your busy weeknight prayers. Imagine a steaming bowl filled with hearty vegetables, creamy broth, and comforting spices without the fuss of a crust! This dish is not just a feast for the mouth; it’s also a warm hug in a bowl.
This rich and velvety soup is packed with flavors that will warm your heart and belly. Imagine the satisfying crunch of carrots and potatoes mingling with tender broccoli florets, all simmered in a creamy base that’s seasoned to perfection. What makes this soup special is its ability to deliver all the tastes of classic pot pie without the heavyweight of a pastry crust. It’s perfect for anyone craving comfort food, especially when time is tight.
Why should you make this dish? It’s quick to prepare, making it ideal for those chaotic evenings filled with homework and chores. Plus, it uses simple, everyday ingredients that you likely already have in your pantry or fridge. Most importantly, Veggie Pot Pie Soup is a hit with the whole family, bringing everyone to the table for a hearty meal!
Why You’ll Love This Recipe
- Ready in 30 minutes
- Made with pantry staples
- Perfect for weekly meal prep
- Naturally vegan and gluten-free
Ingredients for Veggie Pot Pie Soup
- 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
Step-by-Step Instructions of Veggie Pot Pie Soup
- Melt the butter or heat the olive oil in a large pot over medium heat.
- Sauté the diced onions and minced garlic until they become fragrant and translucent.
- Add the diced carrots and potatoes, stirring them in for a few minutes until they begin to soften.
- Stir in the broccoli florets, peas, and corn, cooking for an additional 3-4 minutes.
- Pour in the vegetable broth, bring to a gentle simmer, and let it cook for about 10 minutes.
- Whisk together the milk, cream, and flour in a bowl until smooth, then add this mixture to the pot.
- Season with thyme, rosemary, salt, and pepper, mixing everything well.
- Let the soup continue to simmer for another 5-7 minutes, allowing it to thicken up.
- Garnish with fresh parsley just before serving.
Tips for Success
- Don’t skip the sautéing; it brings out the natural sweetness of the vegetables.
- Adjust the thickness by adding more broth for a soupier consistency or less for a thicker pot pie feel.
- Simmer longer if you like your veggies extra tender.
Substitutions & Variations of Veggie Pot Pie Soup
To Make It Vegan/Gluten-Free: Use olive oil instead of butter, coconut milk instead of whole milk or half-and-half, and cornstarch instead of all-purpose flour.
Variations: Stir in some fresh spinach or kale for extra greens, or add white beans for a protein boost. Feeling adventurous? A spoonful of pesto can take this soup to a whole new level!
Storage Instructions of Veggie Pot Pie Soup
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: This soup freezes beautifully and can be kept for up to 3 months. Just thaw it overnight in the fridge before reheating.
Make-Ahead: Chop all vegetables a day ahead to save time and make dinner prep a breeze!
Frequently Asked Questions (FAQ) of Veggie Pot Pie Soup
Can I add more vegetables? Absolutely! Feel free to throw in your favorite veggies like bell peppers or zucchini.
Is this soup suitable for meal prep? Yes, it’s perfect for meal prep! Just cook and store in individual portions for an easy grab-and-go lunch.
How do I reheat the leftovers? Reheat gently on the stove, adding a splash of broth if it thickens up too much.
Conclusion
Savoring a bowl of Veggie Pot Pie Soup makes for a comforting experience that brings warmth to anyone’s dinner table. This recipe not only saves you time but is also a delightful way to sneak in those veggies all while enjoying a cozy meal. Give it a try, and don’t forget to leave a comment and a star rating to share your experience!
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Veggie Pot Pie Soup
A cozy dinner ready in under 30 minutes, this Veggie Pot Pie Soup is a warm hug in a bowl, packed with hearty vegetables and creamy broth.
- Total Time: 30 minutes
- Yield: 4 servings
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
- Melt the butter or heat the olive oil in a large pot over medium heat.
- Sauté the diced onions and minced garlic until they become fragrant and translucent.
- Add the diced carrots and potatoes, stirring them in for a few minutes until they begin to soften.
- Stir in the broccoli florets, peas, and corn, cooking for an additional 3-4 minutes.
- Pour in the vegetable broth, bring to a gentle simmer, and let it cook for about 10 minutes.
- Whisk together the milk, cream, and flour in a bowl until smooth, then add this mixture to the pot.
- Season with thyme, rosemary, salt, and pepper, mixing everything well.
- Let the soup continue to simmer for another 5-7 minutes, allowing it to thicken up.
- Garnish with fresh parsley just before serving.
Notes
Don’t skip the sautéing; it brings out the natural sweetness of the vegetables. Adjust the thickness by adding more broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegan, Gluten-Free