Veggie Pot Pie Soup
Veggie Pot Pie Soup features tender vegetables like carrots, celery, potatoes, and peas in a creamy, herb-infused broth thickened to pot pie perfection.
4
servings15
minutes25
minutes300
kcal40
minutesIngredients
2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
2 cups diced potatoes
4 cups vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup frozen green peas
1 cup milk
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, stirring occasionally, for about 5 minutes.
- Stir in carrots and celery, and cook for another 5 minutes. Add potatoes, vegetable broth, thyme, and rosemary.
- Bring the mixture to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
- In a small bowl, whisk together milk and flour until smooth, and add to the soup.
- Stir in peas and continue to cook, stirring frequently, until the soup thickens, about 5 more minutes.
- Season with salt and pepper to taste. Serve warm with a side of crusty bread.
Nutrition Facts
- Total number of serves: 4
- Calories: 300kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Veggie Pot Pie Soup captures all the comforting flavors of classic chicken pot pie in a warm, spoonable format that’s easier to make and packed with wholesome vegetables. Tender carrots, celery, and potatoes simmer in aromatic vegetable broth infused with thyme and rosemary, while a simple milk and flour mixture creates that signature creamy, thick texture that makes pot pie so beloved. Bright green peas add a pop of color and sweetness in the final minutes, creating a soup that’s both nourishing and nostalgic—perfect with crusty bread for dipping.
