Veggie Pot Pie Soup Recipe | Cozy Comfort Food
This veggie pot pie soup is creamy, hearty, and packed with vegetables like carrots, peas, and corn. A vegetarian twist on the classic pot pie, it’s the ultimate comfort food for chilly nights, family dinners, or anytime you crave something warm and satisfying.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Whisk (for roux and broth)
- Ladle for serving
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, cubed
- 3 tbsp flour (or cornstarch for gluten-free)
- 4 cups vegetable broth
- 1 cup milk or cream (or plant-based milk for vegan)
- 1 cup frozen peas
- 1 tsp thyme
- ½ tsp rosemary
- Salt & pepper to taste
- Fresh parsley for garnish
- Optional: biscuits or puff pastry for topping
Instructions
- Sauté aromatics: In a large pot, heat butter/oil. Add onion, carrots, and celery; cook until softened.
- Add potatoes: Stir in potatoes and cook briefly.
- Make roux: Sprinkle flour over vegetables, stir, and cook for 1–2 minutes.
- Add liquids: Slowly whisk in broth, then milk/cream. Simmer until potatoes are tender and broth thickens.
- Season: Add thyme, rosemary, salt, and pepper.
- Finish: Stir in peas and fresh parsley. Adjust seasoning.
- Serve: Ladle into bowls and top with biscuits, puff pastry, or croutons.
Notes
- Vegan option: Use plant-based milk and olive oil.
- Gluten-free option: Replace flour with cornstarch slurry.
- Add protein: Stir in beans, lentils, or tofu.
- Fresh herbs at the end: Brighten flavor and balance richness.
- Freezer-friendly: Store in airtight containers for up to 2 months.