Hearty Veggie Pot Pie Soup: Crustless Comfort (Print Version)

Creamy Veggie Pot Pie Soup brings all the classic flavors without the crust. A warm, nourishing bowl for any day, easy to make and so satisfying.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Soup Base & Veggies

01 - 2 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, chopped
04 - 2 celery stalks, chopped
05 - 4-5 cloves garlic, minced
06 - 2 medium potatoes (Russet or Yukon Gold), peeled and diced
07 - 4 cups vegetable broth (low sodium preferred)
08 - 1 cup frozen peas
09 - 1 cup frozen corn

→ Flavor Builders

10 - 1 tsp dried thyme
11 - 1/2 tsp dried rosemary

→ Thickening Agents

12 - 1/4 cup all-purpose flour
13 - 1 cup whole milk (or half-and-half)

→ Finishing Touches

14 - Salt and freshly ground black pepper, to taste
15 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - Grab a big pot or Dutch oven, honestly, the bigger the better for soup. Heat up your olive oil over medium heat. Toss in the chopped onion, carrots, and celery. Stir them around for about 5-7 minutes, until they start to soften and the onion turns translucent. The smell at this stage is everything, it just fills the kitchen with warmth! This is where I sometimes get a little impatient and turn the heat too high, which leads to browning instead of softening. Don't be like me; low and slow here is key.
02 - Once those veggies are soft, add in your minced garlic and diced potatoes. Give it all a good stir for another minute or so, letting that garlic become fragrant. Be careful not to burn the garlic here; it goes from perfectly golden to bitter in a flash, and trust me, I've ruined a batch or two by walking away for "just a second." Keep stirring! This step is where the foundation of your creamy Veggie Pot Pie Soup really starts to build.
03 - Now for the thickening magic! Sprinkle the flour over the vegetables and stir continuously for about 1-2 minutes. You're essentially cooking out that raw flour taste. It'll look a little pasty, and that's exactly what you want. Don't walk away during this part; a burnt roux is a sad roux, and I've learned that the hard way more times than I care to admit. This is how we get that luscious, rich texture for our Veggie Pot Pie Soup.
04 - Gradually pour in the vegetable broth, whisking constantly to prevent lumps. Nobody wants lumpy soup! Once smooth, stir in the milk, dried thyme, and rosemary. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are tender. This is where I always forget to taste and adjust the seasonings, so don't make my mistake!
05 - Once the potatoes are fork-tender, stir in the frozen peas and corn. Let them cook for just 3-5 minutes, until they're heated through and bright green. We don't want mushy peas, right? This is the point where the soup really starts to look like a comforting pot pie filling. Give it another taste, and adjust salt and pepper as needed. Sometimes I add a dash more thyme here, just for good measure.
06 - Ladle your beautiful Veggie Pot Pie Soup into bowls. Garnish with fresh chopped parsley if you have it – it adds such a lovely freshness and makes it look super inviting. The soup should be thick, creamy, and loaded with tender veggies. Honestly, it smells so good, it's hard to wait. Serve it hot, and get ready for some serious comfort in a bowl. Enjoy your creation!

# Notes:

01 - Don't rush the roux; cooking out the raw flour taste is crucial for a smooth, delicious soup.
02 - This soup keeps beautifully in an airtight container in the fridge for 3-4 days; add a splash of broth when reheating.
03 - Sweet potatoes can be swapped for regular potatoes for a different, slightly sweeter flavor profile.
04 - A sprinkle of fresh parsley or chives just before serving makes this dish extra special.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - whisk
05 - ladle

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 12g
Total Carbohydrate: 40g
Protein: 10g

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