Veggie Pot Pie Soup

A cozy, crust-free twist on classic pot pie — creamy, veggie-packed, and soul-warming.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Vegetarian

Calories: 350

For the Base

2 tablespoons unsalted butter or a good-quality olive oil Use olive oil for a dairy-free option.
1 medium yellow or white onion, finely diced
2 cloves garlic, minced Adjust to your love of garlic.

For the Vegetables / Filling

2 medium carrots, peeled and diced into bite-sized pieces
2 medium potatoes (Yukon Gold or russet), peeled and diced Aim for uniform cubes.
2 cups broccoli florets Fresh is best for texture; frozen also works if thawed.
1 cup frozen peas No need to thaw unless you want to.
1 cup corn kernels Fresh, frozen, or thawed canned corn all work.

For the Creamy Broth

4 cups vegetable broth Low-sodium if you want control over salt.
1 cup whole milk or a creamy plant-based milk Oat milk is a good neutral option.
½ cup heavy cream (optional) See notes below for dairy-free swaps.
2 tablespoons all-purpose flour For thickening; see alternatives below.
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed between your fingers
to taste Salt and freshly ground black pepper

To Finish

Preparation

Prepare your mise en place. Chop the onion, mince the garlic, dice the carrots and potatoes into uniform 1/2-inch cubes, and cut broccoli into small florets.
Over medium heat, melt the unsalted butter or warm olive oil in a large Dutch oven.
Add the diced onion and minced garlic. Cook, stirring occasionally, until the onion is translucent and the garlic is fragrant — about 3–5 minutes.

Cooking

Stir in the diced carrots and potatoes, sautéing for about 5 minutes.
Sprinkle the all-purpose flour evenly over the vegetables and stir until every piece is coated and the flour smells slightly toasted — about 1–2 minutes.
Slowly whisk in vegetable broth, scraping up any browned bits from the bottom of the pot as you pour. Bring to a gentle simmer and let the mixture bubble lightly for a minute.
Stir in dried thyme, crushed rosemary, and season with salt and freshly ground black pepper to taste. Reduce heat to maintain a gentle simmer and cook for about 15 minutes.
Stir in broccoli florets, frozen peas, and corn kernels. Simmer for 5–7 minutes more until these vegetables are just tender.
Reduce heat to low and pour in whole milk and, if using, heavy cream. Stir gently until the soup is creamy and slightly thickened.

Serving

Ladle the soup into warmed bowls and sprinkle with chopped fresh parsley for brightness. Serve immediately.

Consider serving this soup with crusty bread or a crisp green salad. For a vegan version, omit the heavy cream and use plant-based milk.