Name: Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

Why You’ll Love This Recipe

I love this soup because it’s a one-pot wonder that doesn’t skimp on flavor or texture. It’s creamy without being too heavy and filling without needing meat or pastry. The blend of potatoes, broccoli, peas, carrots, and sweet corn gives each bite color, variety, and that nostalgic pot pie feeling. Whether I’m going meatless for the night or just need a bowl of pure comfort, this recipe always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

Sauté the Base:
In a large pot over medium heat, I melt the butter (or heat olive oil), then add the onion and garlic. I cook them for a few minutes until they’re soft and fragrant.
Add Root Vegetables:
I stir in the carrots and potatoes and let them sauté for about 5 minutes. This helps them start to soften and absorb flavor.
Add Flour:
Next, I sprinkle the flour over the vegetables and stir well so everything gets evenly coated. This helps thicken the soup later.
Pour in Broth:
I slowly whisk in the vegetable broth to prevent lumps from forming. Once it’s all added, the mixture starts looking like a hearty soup.
Season and Simmer:
I add the thyme, rosemary, salt, and pepper, then let the soup simmer for about 15 minutes—just enough time for the potatoes to become nice and tender.
Add Green Veggies:
Now I toss in the broccoli, peas, and corn. I let them cook for another 5 to 7 minutes until they’re just tender but still vibrant.
Make It Creamy:
I pour in the milk and, if I’m using it, the heavy cream. Then I stir it all together and let it heat gently until the soup is rich and creamy. I always keep the heat low at this point to avoid curdling.
Finish and Serve:
Before serving, I taste and adjust the seasoning, then top each bowl with chopped fresh parsley for a pop of freshness.

Servings and Timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Vegan Version: I swap the butter for olive oil, and instead of milk or cream, I use coconut milk or cashew cream. It still turns out beautifully rich.
Spiced Up: When I want a little more depth, I add a pinch of smoked paprika or a splash of white wine with the broth.
More Protein: Sometimes I stir in cooked chickpeas or white beans to make it more filling.
Low-Carb: I replace the potatoes with cauliflower florets for a lighter option.

Storage/Reheating

I store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium-low heat, stirring occasionally to keep the creamy texture smooth. If the soup thickens too much in the fridge, I just add a splash of broth or milk while reheating.

For longer storage, I freeze this soup without the cream added. Once I’m ready to serve it, I thaw it and stir in the cream or milk as it reheats.

FAQs

Can I make this soup dairy-free?

Yes, I often make it with olive oil and use coconut milk or a plant-based cream substitute. It still has a great texture and flavor.

Can I use frozen vegetables instead of fresh?

Absolutely. I use frozen broccoli, peas, or even a mixed vegetable blend when I want to save time. Just add them during the last 5–7 minutes of cooking so they don’t overcook.

What if I don’t have heavy cream?

No problem. I just use extra milk or half-and-half, or stir in some Greek yogurt at the end for added creaminess.

Can I make this ahead of time?

Yes. I sometimes make it a day or two ahead and just reheat it gently on the stove. The flavors deepen overnight, making it even better the next day.

How can I thicken the soup more?

If I want it thicker, I either add a bit more flour in the beginning or simmer it a little longer after adding the dairy. I also mash some of the potatoes directly in the pot to naturally thicken the soup.

Conclusion

Veggie Pot Pie Soup is my go-to when I want something that’s warming, nourishing, and easy to make. It’s got all the flavor of a pot pie filling—just in cozy, creamy soup form. Whether I’m going meatless or just looking for a no-fuss meal, this recipe never fails to satisfy.