Creamy Vegetable Pot Pie Soup – Comfort in a Bowl
This veggie pot pie soup captures the classic comfort of pot pie in a creamy, veggie-packed soup. With potatoes, carrots, peas, and herbs, it’s a cozy, meatless meal ready in one pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 tbsp olive oil or vegan butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
¼ cup all-purpose flour
1 tsp fresh thyme
1 bay leaf
4 cups vegetable broth
2–3 gold potatoes, diced
1 cup plant milk or half-and-half
1 cup frozen peas
1 cup frozen corn or mushrooms (optional)
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
- Sauté onion, carrots, and celery in oil 5–7 mins. Add garlic.
- Stir in flour and thyme. Cook 1–2 mins.
- Add broth and potatoes. Simmer 15–20 mins.
- Stir in milk, peas, corn/mushrooms. Simmer 5–7 mins.
- Season to taste. Remove bay leaf. Serve hot with parsley.
Notes
Use arrowroot or cornstarch to make gluten-free. Add white beans or tofu for protein. Great with warm biscuits or crusty bread.