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Veggie Pot Pie Soup – Cozy, Creamy, and Full of Comfort

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A creamy, comforting vegetarian soup inspired by classic pot pie — filled with tender vegetables, potatoes, and herbs in a rich, savory broth.

Ingredients

Scale

  • 2 tbsp butter or olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • ¼ cup all-purpose flour

  • 4 cups vegetable broth

  • 2 medium potatoes, diced

  • 1 bay leaf

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1½ cups milk or plant milk

  • ¾ cup frozen peas

  • ¾ cup frozen corn

  • Salt & pepper to taste

  • Optional: green beans, mushrooms, lemon juice

Instructions

  • In a large pot, sauté onion, carrot, and celery in butter for 5–6 minutes. Add garlic; cook 1 more minute.

  • Stir in flour; cook 2 minutes to form a roux.

  • Gradually add broth, stirring constantly. Add potatoes, bay leaf, and thyme. Simmer 12–15 minutes.

  • Stir in milk, peas, corn, and any optional veggies. Simmer 5–7 minutes until thick and creamy.

  • Season with salt, pepper, and optional lemon juice. Serve hot with biscuits or bread.

Notes

  • Vegan & gluten-free friendly with substitutions.

  • Freezes well and reheats beautifully.

  • Add beans or lentils for extra protein.

Find it online: https://savoryproteinstudio.com/veggie-pot-pie-soup-cozy-creamy-and-full-of-comfort/