Print

Creamy Veggie Pot Pie Soup – The Ultimate Comfort Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This cozy Veggie Pot Pie Soup captures all the flavors of a traditional pot pie—without the crust. It’s creamy, comforting, and loaded with wholesome vegetables for a hearty, satisfying vegetarian meal.

Ingredients

Scale

  • 1 tablespoon olive oil or butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 2 celery stalks, chopped

  • 3 carrots, chopped

  • 8 oz mushrooms, sliced

  • 2 medium potatoes, diced (Yukon Gold or red)

  • 6 cups vegetable broth

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1 cup frozen peas

  • 1 cup frozen corn

  • ½ cup milk or plant milk

  • 2 tablespoons flour or 1½ tablespoons cornstarch

  • Salt and black pepper to taste

  • Optional: splash of cream, chopped parsley

Instructions

  • Heat oil or butter in a large pot. Add onion, carrots, and celery. Cook 5–7 minutes.

  • Stir in garlic and mushrooms. Cook until mushrooms soften.

  • Add potatoes, thyme, bay leaf, and broth. Simmer 15 minutes.

  • Mix milk with flour or cornstarch. Stir into soup and simmer until thickened.

  • Add peas and corn. Simmer 3–5 minutes more.

  • Stir in optional cream and parsley. Adjust seasoning. Serve warm.

Notes

  • Add white beans or tofu for protein.

  • Use oat milk and olive oil to keep it dairy-free.

  • Serve with biscuits or bread for a full meal.

  • Stores well for 4–5 days; freezes beautifully.

Find it online: https://dryrecipes.com/creamy-veggie-pot-pie-soup-the-ultimate-comfort-bowl/