Veggie Pot Pie Soup

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This Veggie Pot Pie Soup is comfort in a bowl—a creamy, rich, and deeply satisfying meal that takes everything you love about pot pie and turns it into a cozy, spoonable delight. Loaded with tender vegetables, buttery potatoes, and golden seared biscuit pieces, it brings all the nostalgic flavors of a classic pot pie without the fuss of rolling out dough.

Perfect for chilly evenings or meatless Mondays, this one-pot wonder makes weeknight dinners feel like a hug. It’s hearty enough to satisfy the whole family and flexible enough to adapt with your favorite seasonal vegetables.

Why You’ll Love This Veggie Pot Pie Soup

• Rich and creamy without being heavy
• Perfect for vegetarians or anyone craving comfort food
• Uses everyday freezer and pantry ingredients
• Freezer-friendly and meal-prep approved

Can I Use Frozen Vegetables In This Soup?

Absolutely! Frozen mixed vegetables are not only convenient but they also cut down on prep time significantly. They’re picked at peak freshness and hold up beautifully in the creamy broth.

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Ingredients for the Veggie Pot Pie Soup

Butter: Creates the flavorful base for sautéing the vegetables and adds richness.

Yellow Onion: Adds depth and sweetness once sautéed.

Garlic: Enhances the aroma and rounds out the flavors.

Carrots, Peas, Corn, and Green Beans: Classic pot pie vegetables that bring color, texture, and natural sweetness.

Potatoes: Provide hearty substance and help thicken the soup.

All-Purpose Flour: Used to create a roux with the butter to thicken the broth.

Vegetable Broth: Forms the main base of the soup and enhances the veggie-forward flavor.

Whole Milk & Heavy Cream: Combine to create a velvety, creamy consistency.

Dried Thyme, Black Pepper, and Salt: Key seasonings to bring balance and savory notes.

Parsley: Brightens the final dish with fresh herbal flavor.

Seared Biscuit Chunks or Croutons: Optional but highly recommended for a “pot pie” topping effect.

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How To Make the Veggie Pot Pie Soup

Step 1: Sauté the Aromatics

In a large soup pot, melt the butter over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.

Step 2: Cook the Vegetables

Add carrots and potatoes to the pot. Cook for 6-8 minutes, stirring occasionally. Sprinkle the flour over the vegetables and stir to coat evenly. Let cook for 1 minute to eliminate the raw flour taste.

Step 3: Build the Broth

Slowly pour in the vegetable broth while stirring constantly. Bring the mixture to a gentle boil. Reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.

Step 4: Add Creaminess

Stir in the whole milk and heavy cream. Add the peas, corn, and green beans. Season with dried thyme, salt, and black pepper. Simmer for another 5-7 minutes, until everything is heated through and flavors meld together.

Step 5: Final Touches

Taste and adjust seasoning as needed. Sprinkle in fresh parsley just before serving. For a classic pot pie feel, top each bowl with a few seared biscuit chunks or golden croutons.

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How to Serve This Soup for Maximum Comfort

This recipe yields 6 generous bowls of soul-warming soup. Serve it piping hot with a crusty slice of bread, a dollop of sour cream, or a few golden biscuit bites. It’s the kind of dish that turns a regular Tuesday into something special.

Best Ways to Store Leftover Veggie Pot Pie Soup

Refrigerate leftovers in an airtight container for up to 4 days. The flavors deepen with time, making it even more delicious the next day. Reheat gently over medium-low heat, adding a splash of broth or milk if needed. It also freezes well—just leave out the cream and add it after reheating for the best texture.

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Frequently Asked Questions

Can I make this soup vegan?
Yes! Swap butter for olive oil, use plant-based milk and cream, and ensure your biscuits (if using) are dairy-free.

What kind of potatoes work best?
Yukon Golds are ideal for their buttery texture, but russet or red potatoes also work well.

Can I add protein?
Certainly! Add cooked chickpeas, lentils, or shredded rotisserie chicken if you’re not keeping it vegetarian.

Is this soup gluten-free?
As written, it’s not. But you can use a gluten-free all-purpose flour blend and ensure your toppings are also GF.

Can I prep this in advance?
Absolutely. Make the soup up to 2 days ahead, store in the fridge, and reheat when ready to serve.

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Want More Soup Ideas?

If you love this cozy bowl, you’ll likely adore these other warm and hearty meals:

• French Onion Short Rib Soup with Cheesy Gruyere Toast (No Wine)
• Creamy Baked Onions with Asiago Cheese
• One-Pot Lasagna Soup
• Crockpot Chicken Parmesan Soup
• Creamy Lemon Chicken Orzo Soup

Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use fresh or frozen veggies? Try any fun toppings? I love hearing how you make these recipes your own. Let’s keep cooking cozy!

For more comforting recipes and inspiration, check out my Pinterest: Life With Livia

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