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.
Veggie Pot Pie Soup
Recipe by Daily Disher
Veggie Pot Pie Soup features tender vegetables like carrots, celery, potatoes, and peas in a creamy, herb-infused broth thickened to pot pie perfection.
Course: Main
/Cuisine: American
/Difficulty: Easy
Servings
4
Prep time
15 minutes
Cooking time
25 minutes
Calories
300 kcal
40 minutes
Ingredients
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
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 cup frozen green peas
1 cup milk
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
Directions
1.
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, stirring occasionally, for about 5 minutes.
2.
Stir in carrots and celery, and cook for another 5 minutes. Add potatoes, vegetable broth, thyme, and rosemary.
3.
Bring the mixture to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes.
4.
In a small bowl, whisk together milk and flour until smooth, and add to the soup.
5.
Stir in peas and continue to cook, stirring frequently, until the soup thickens, about 5 more minutes.
6.
Season with salt and pepper to taste. Serve warm with a side of crusty bread.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
