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Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe

Veggie Pot Pie Soup: Comfort in a Bowl Without the Crust Recipe
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★★★★★

5.3 from 20 reviews

This Veggie Pot Pie Soup offers the comforting flavors of a classic pot pie without the crust, combining tender vegetables in a creamy, herb-infused broth. Perfect for a cozy meal that’s both hearty and easy to prepare, this soup is a delicious way to enjoy your favorite pot pie flavors in a lighter, gluten-free form.

Ingredients

Scale

Vegetables

  • 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)

Liquids & Dairy

  • 4 cups vegetable broth
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream (optional)
  • 2 tablespoons unsalted butter or olive oil

Seasoning & Thickener

  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Sauté aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3–4 minutes.
  2. Add root vegetables: Stir in the diced carrots and potatoes, sautéing for 5 minutes to begin softening them.
  3. Coat with flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat, which will help thicken the soup later.
  4. Add broth: Slowly whisk in the vegetable broth, stirring continuously to prevent lumps from forming, creating a smooth base.
  5. Simmer with herbs: Add the dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer and cook for 15 minutes, or until the potatoes are tender.
  6. Add remaining vegetables: Stir in the broccoli florets, frozen peas, and corn kernels. Simmer for an additional 5–7 minutes until all vegetables are just tender but still vibrant.
  7. Add dairy and finish: Pour in the whole milk and heavy cream if using. Stir consistently until the soup thickens and becomes creamy. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Garnish and serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot for a cozy and comforting meal.

Notes

  • Heavy cream is optional but adds richness and creaminess to the soup.
  • For a vegan version, substitute butter with olive oil and use plant-based milk and cream alternatives.
  • Use gluten-free flour to make this soup gluten-free if needed.
  • Feel free to swap vegetables based on seasonality or preference.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Veggie pot pie soup, creamy vegetable soup, pot pie without crust, vegetarian soup, comfort food soup, easy vegetable soup

Find it online: https://www.sanacooks.com/veggie-pot-pie-soup-comfort-in-a-bowl-without-the-crust-recipe/