Description
This comforting Veggie Pot Pie Soup recipe brings all the cozy flavors of a traditional pot pie into a creamy, dairy-light soup packed with vegetables like carrots, potatoes, mushrooms, and peas. Perfect for a vegetarian dinner, meal prep, or a winter comfort dish. Easy to make and freezer-friendly!
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups mushrooms, sliced
2 medium potatoes, diced
1 cup frozen peas
1 cup corn kernels
3 tablespoons all-purpose flour
5 cups vegetable broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon black pepper
1 cup unsweetened plant-based milk
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil in a large pot and sauté onion, garlic, carrots, and celery until softened.
2. Add mushrooms and potatoes. Cook for 5 minutes to enhance flavor.
3. Sprinkle flour over vegetables and stir to coat evenly.
4. Gradually add broth while stirring, then add bay leaf and thyme. Simmer until potatoes are tender.
5. Add frozen peas, corn, and plant-based milk. Simmer until hot and creamy.
6. Remove bay leaf, season with salt and pepper, and stir in chopped parsley.
7. Serve warm with your favorite side like crusty bread or biscuits.
Notes
This soup thickens as it cools. Add extra broth or milk when reheating.
Customize with sweet potatoes, green beans, or spinach if desired.
Leftovers store well in the fridge for 3–4 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 215
- Sugar: 5g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg