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Veggie pot pie soup with potatoes, carrots, broccoli, peas, and corn in a creamy broth

Veggie Pot Pie Soup with Potatoes, Carrots and Broccoli

Veggie Pot Pie Soup is a creamy, hearty soup packed with tender potatoes, carrots, broccoli, peas, and corn. It is an easy, comforting choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup corn kernels, fresh or frozen
  • 4 cups vegetable broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 cup whole milk or half-and-half
  • 1/2 cup heavy cream, optional
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Melt the butter or warm the olive oil in a large pot over medium heat. Add the onion and garlic, then cook until fragrant.
  2. Add the carrots and potatoes and sauté for about 5 minutes.
  3. Sprinkle the flour over the carrots and potatoes and stir until the vegetables are evenly coated.
Cooking
  1. Gradually whisk the vegetable broth into the pot, stirring continuously to keep the mixture smooth.
  2. Stir in the dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer and cook for 15 minutes, or until the potatoes are tender.
  3. Add the broccoli, peas, and corn. Continue simmering for another 5 to 7 minutes, until the vegetables are just tender.
  4. Pour in the whole milk or half-and-half and optional heavy cream. Cook until the soup is creamy and thickened, then adjust the salt and pepper.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Notes

For a vegan version, use olive oil and plant-based milk and omit the heavy cream.