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Savory Recipe Card – Veggie Pot Pie Soup

Creamy veggie pot pie soup served in a cozy bowl, surrounded by fresh vegetables, comforting vegetarian family dinner.
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A creamy veggie pot pie soup made in one pot, no baking needed! Filled with carrots, peas, and potatoes, this cozy family dinner is quick, kid-friendly, and packed with comforting flavor.

Ingredients

Scale

Base:

  • 2 tbsp butter (or olive oil for dairy-free)

  • 1 small onion, diced

  • 2 carrots, sliced

  • 2 potatoes, diced

  • 2 tbsp all-purpose flour (or gluten-free blend)

  • 3 cups vegetable broth (low sodium)

  • 1 cup milk (or oat/almond milk for vegan)

Flavor & Finish:

  • 1 cup peas

  • ½ cup corn

  • ½ cup green beans, chopped

  • 1 tsp dried thyme

  • Salt & pepper to taste

Optional toppings:

  • Puff pastry squares or mini biscuits

  • Fresh parsley

Instructions

  1. Sauté vegetables: In a Dutch oven, melt butter and cook onion, carrots, and potatoes for 5 minutes until slightly soft.
  2. Make the roux: Sprinkle flour over the vegetables, stirring constantly for 1–2 minutes to remove the raw taste.
  3. Add liquids: Slowly whisk in milk and broth until smooth.
  4. Simmer: Add thyme, salt, and pepper. Reduce heat and simmer for 15 minutes, stirring occasionally, until thickened.

  5. Add remaining veggies: Stir in peas, corn, and green beans. Simmer another 5 minutes.

  6. Serve: Ladle into bowls and top with puff pastry or biscuits. Sprinkle parsley if desired.

Notes

  • For a vegan version, use olive oil and oat milk instead of butter and dairy milk.
  • Frozen veggies work perfectly, add them in the last 5 minutes.
  • To thicken naturally, blend a small portion of soup and stir it back in.
  • Serve with puff pastry squares or buttery biscuits for that pot pie comfort without baking.

Nutrition

Find it online: https://www.mealsmama.com/veggie-pot-pie-soup/