Veggie Pot Pie Soup: An Incredible Ultimate Recipe You Need to Try

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That is where Veggie Pot Pie Soup strolls in wearing pajamas and three spoons of comfort. It tastes like pot pie decided to take a vacation and relax in a bowl. Cozy? Absolutely. Fancy? Not necessary. Filling? Heck yes.

If you are into hearty, down-to-earth soups, you might also enjoy this German potato soup for another cozy option.

Why This Recipe is Awesome

First off, this soup is basically pot pie in a spoonable format. All the comfort and nostalgia without wrestling with pastry. It is idiot proof, even I did not mess it up the first time. You get vegetables, creaminess, a little tang from the mustard, and a silky texture that makes you sigh in a very foodie way.

You can make it vegan in two seconds by swapping the heavy cream for coconut milk. You can also customize it like a pro lazy chef by tossing in whatever odds and ends are in your crisper drawer. FYI this recipe plays nice with substitutions. Need to impress someone who loves classic homestyle eats? Serve it with crusty bread or a quick batch of herby biscuits and call it dinner.

Also if you enjoy true old school recipes, check out grandmother’s potato soup for a nostalgic cousin to this dish.

Ingredients You’ll Need

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 cup corn, fresh or frozen
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup heavy cream, or coconut milk for a vegan option
• 2 tablespoons all-purpose flour, for thickening
• 1 tablespoon Dijon mustard
• Fresh parsley, chopped, for garnish

Yes that is everything. Keep it simple. Mise en place is your friend even for lazy cooking. Chop first, pour later.

Step-by-Step Instructions

Making Veggie Pot Pie Soup is straightforward. Follow these easy steps to create this wonderful dish:

1. In a large pot, heat the olive oil over medium heat. Warm pot, happy pot.
2. Sauté Onions and Garlic: Add the chopped onion and sauté until translucent, about 5 minutes. Then stir in the minced garlic for 1 minute until fragrant. Keep the heat friendly, not heroic.
3. Add Carrots and Celery: Include the diced carrots and celery into the pot. Sauté for another 5 minutes until they begin to soften. Give them a little love with a wooden spoon.
4. Add the diced potatoes and corn, mixing well with the other vegetables. Make sure everything gets a little oil hug.
5. Pour in the vegetable broth and bring the mixture to a boil. Cover? Not yet. Let it get lively for a sec.
6. Stir in the dried thyme, salt, and black pepper. Reduce heat to a simmer and cook uncovered for about 15 minutes, or until the potatoes are fork tender. No potato left behind.
7. In a separate bowl, mix the heavy cream and flour until smooth. Gradually add this mixture to the soup while stirring to thicken. This is your silky trick. Add slowly to avoid lumps.
8. Finally, add the frozen peas and Dijon mustard, stirring until everything is well combined and heated through. Taste and adjust salt and pepper if needed.
9. Allow the soup to simmer for another 5 minutes, making sure it is heated evenly. Let flavors make friends.
10. Remove the pot from heat. Garnish with fresh parsley before serving. Snap a pic if you must. Then eat.

Common Mistakes to Avoid

• Overcrowding the pot with cold veggies. They will steam instead of sauté and you lose flavor. Sauté first to build taste.
• Adding the cream too quickly. Lumpy soup is not the vibe. Mix cream with flour first and go slow.
• Under seasoning. Taste as you go. Soup tolerates salt better than silence.
• Forgetting to cook the potatoes until tender. No one likes a crunchy surprise in an otherwise cozy bowl.
• Skimping on the mustard. It is one tablespoon but it wakes the whole thing up. Do not skip it.

These errors are common and fixable. Keep calm and stir on.

Alternatives & Substitutions

No heavy cream on hand? Use canned coconut milk for a lush vegan swap. I personally like the slight coconut hint for a twist, but if you hate that idea, oat or soy cream also work. Want it gluten free? Replace the flour with a cornstarch slurry in equal parts water and cornstarch. Add it slowly and watch the thickness like a hawk.

No peas or corn? Toss in green beans, chopped kale, or even some chopped zucchini toward the end. Want more protein? Add a can of drained chickpeas right after the potatoes are tender. If you want to make it a meal with a crunch, pair it with baked garlic parmesan potato wedges. Trust me on the wedge pairing.

IMO the mustard is the secret adult note. If you have something like whole grain mustard, even better. Swap the thyme for rosemary or sage for a different herb vibe. This soup is forgiving and loves experimentation.

FAQ (Frequently Asked Questions)

Q. Can I make this ahead and reheat it?
A. Yes. Make it a day ahead and refrigerate. Reheat gently on the stove and add a splash of broth if it seems too thick.

Q. Can I freeze this soup?
A. Sure, but the texture of dairy can change after freezing. Freeze before adding cream if possible, then thaw and stir the cream in while reheating.

Q. Can I use milk instead of heavy cream?
A. You can, but the soup will be thinner. If using milk, mix it with the flour just the same and accept a lighter texture. Add a bit less at first and adjust.

Q. Is there a vegan version that still tastes rich?
A. Yes. Use full fat coconut milk or a thick plant based cream substitute. Add a tablespoon of nutritional yeast for a cheesy depth if you want.

Q. Can I add greens like spinach or kale?
A. Absolutely. Stir chopped greens in at the last few minutes so they wilt but stay vibrant.

Q. How do I thicken the soup without flour?
A. Use a cornstarch slurry or blend a cup of the cooked potatoes and veggies then stir back into the pot. Instant thickener magic.

Q. Will the mustard overpower the soup?
A. Nope. It adds brightness. Start with a tablespoon and taste. Add more only if you want a punchier profile.

Final Thoughts

There you have it. Veggie Pot Pie Soup is cozy, flexible, and basically a ticket to comfort-town. It does not require culinary heroics, just patience to let the vegetables get friendly with the broth and a tiny flourish of mustard and cream. Now go impress someone or yourself with your new culinary skills. You have earned it. Remember to keep the parsley handy and maybe a loaf of bread for dunking. Enjoy, chef.

Veggie Pot Pie Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy, comforting soup that captures the essence of pot pie without the fuss of pastry. Perfect for a hearty meal!

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup frozen peas
• 1 cup diced potatoes
• 1 cup corn, fresh or frozen
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup heavy cream, or coconut milk for a vegan option
• 2 tablespoons all-purpose flour, for thickening
• 1 tablespoon Dijon mustard
• Fresh parsley, chopped, for garnish

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Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic for 1 minute until fragrant.
3. Include the diced carrots and celery into the pot. Sauté for another 5 minutes.
4. Add the diced potatoes and corn, mixing well.
5. Pour in the vegetable broth and bring to a boil.
6. Stir in the dried thyme, salt, and black pepper. Reduce heat and simmer uncovered for about 15 minutes.
7. In a separate bowl, mix heavy cream and flour until smooth. Gradually add mix to the soup while stirring to thicken.
8. Add frozen peas and Dijon mustard, stirring until combined and heated through.
9. Simmer for another 5 minutes. Garnish with fresh parsley before serving.

Notes

Customize with whatever odds and ends you have in your fridge. This soup is forgiving and plays well with substitutions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 40mg

Keywords: soup, pot pie, vegetarian, comfort food, easy recipe