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Veggie Pot Pie Soup

A creamy, savory soup that combines the delicious flavors of pot pie with the convenience of soup, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced For added flavor
Herbs and Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
Broth and Vegetables
  • 4 cups vegetable broth
  • 1 cup potatoes, diced
  • 1 cup peas
  • 1 cup corn
  • 1 cup green beans, chopped
Creamy Component
  • 1 cup heavy cream Provides creaminess to the soup

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Stir in the garlic, thyme, and rosemary, and cook for an additional minute.
Cooking
  1. Pour in the vegetable broth and bring it to a boil.
  2. Add the potatoes and cook until tender, about 10 minutes.
  3. Stir in the peas, corn, and green beans, and cook for another 5 minutes.
  4. Reduce the heat and stir in the heavy cream.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

Notes

For extra heartiness, feel free to add cooked beans or lentils. You can also swap heavy cream for coconut milk for a dairy-free option.