Cozy Veggie Pot Pie Soup for Heartwarming Nights

This Veggie Pot Pie Soup is a comforting bowl of warmth, featuring tender vegetables in a creamy broth—perfect for cozy nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 cups

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons unsalted butter or olive oil Swap for olive oil for a lighter option.
1 medium onion Diced finely for even cooking.
2 cloves garlic Minced; fresh is always best.
2 medium carrots Diced for uniform cooking.
2 medium potatoes Starchy potatoes are best.
1 cup broccoli florets Both fresh and frozen work.
1 cup frozen peas No prep needed.
1 cup corn kernels Fresh or frozen.
4 cups vegetable broth Low-sodium options recommended.

For Creaminess

1 cup whole milk Can replace with non-dairy alternatives.
1/2 cup heavy cream Optional for richer soup.

For Thicker Consistency

1/4 cup all-purpose flour Substitute with cornstarch for gluten-free.

Seasonings

1 teaspoon dried thyme Fresh thyme can elevate the taste.
1 teaspoon dried rosemary Adds earthy depth.
to taste salt and pepper Adjust to taste.

For Finishing Touches

to garnish fresh parsley Adds a fresh burst of flavor.

Equipment

Large Pot

Method

Step‑by‑Step Instructions

In a large pot, melt 2 tablespoons of unsalted butter or heat the same amount of olive oil over medium heat. Once melted, add finely diced medium onion and 2 minced garlic cloves, sautéing for about 3–4 minutes until fragrant and translucent.
Stir in 2 diced medium carrots and 2 medium potatoes, cooking for an additional 5 minutes.
Sprinkle 1/4 cup of all-purpose flour over the sautéed vegetables, stirring to ensure they are evenly coated.
Slowly whisk in 4 cups of vegetable broth, stirring constantly to prevent lumps.
Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, along with salt and pepper to taste. Bring to a gentle simmer for about 15 minutes.
Mix in 1 cup of broccoli florets, along with 1 cup each of frozen peas and corn. Continue to simmer for an additional 5–7 minutes.
Pour in 1 cup of whole milk and 1/2 cup of heavy cream, stirring to combine. Cook on low heat for another 3 minutes.
Remove the pot from heat and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Serve warm with crusty bread. Leftovers can be stored in the refrigerator for up to 3 days.

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