Hearty Veggie Pot Pie Soup: Creamy, Crust-Free Dinner (Print Version)
This hearty Veggie Pot Pie Soup brings all the classic comfort without the crust. A creamy, veggie-packed dinner for cozy nights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
2 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
2 medium carrots, diced
04 -
2 stalks celery, diced
05 -
4-5 cloves garlic, minced
06 -
1/4 cup all-purpose flour
07 -
6 cups vegetable broth
08 -
2 cups milk (whole or 2%)
09 -
2 cups frozen mixed vegetables (peas, corn, green beans)
→ Flavor Boosters
10 -
1 tsp dried thyme
11 -
1/2 tsp dried rosemary
12 -
1 bay leaf
13 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
14 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Alright, first things first! Grab a big pot or Dutch oven and get that olive oil shimmering over medium heat. Toss in your diced onion, carrots, and celery. Stir 'em around for about 5-7 minutes, until they start to soften up a bit. You'll smell that sweet, earthy aroma filling your kitchen—that's the good stuff beginning! I always make sure they're tender but not browned; we're building a gentle base for our Veggie Pot Pie Soup here.
02 -
Now for the garlic! Add your minced garlic to the pot and cook for just a minute until it’s fragrant. Seriously, don’t let it burn; burnt garlic is a tragedy. Then, sprinkle in the flour and stir it constantly for another minute or two. This creates a roux, thickening our soup later. It'll look a little pasty, and honestly, sometimes I worry I've messed it up, but trust the process for a luscious Veggie Pot Pie Soup!
03 -
Slowly, ever so slowly, whisk in your vegetable broth. I find adding it gradually helps prevent lumps. Once that's smooth, pour in the milk. Keep whisking until everything is well combined and starting to look like a creamy dream. This is where your Veggie Pot Pie Soup really starts to take shape!
04 -
Toss in your dried thyme, rosemary, bay leaf, and a good pinch of salt and pepper. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This gives all those lovely flavors time to meld and for the vegetables to get nice and tender. Don't rush this part; patience is key for a truly flavorful Veggie Pot Pie Soup.
05 -
Once your base veggies are tender, stir in the frozen mixed vegetables. Cook for another 5-10 minutes, or until those peas are bright green and the corn is heated through. This step is so satisfying, seeing all those colors pop! I always give it another taste here and adjust the seasonings; sometimes it needs a little more salt to really shine.
06 -
Remove the bay leaf—seriously, don't forget it! Ladle your gorgeous, hearty Veggie Pot Pie Soup into bowls. A sprinkle of fresh parsley is a must for me; it adds a fresh pop and makes it feel extra special. Serve it up hot and enjoy that comforting, crust-free goodness. Honestly, it's such a satisfying dinner!
# Notes:
01 -
Always sauté your aromatics until they're truly soft and fragrant; it builds a deeper flavor base.
02 -
When adding the flour, cook it for at least a minute to get rid of that raw flour taste. I've rushed this, and it was not good.
03 -
Don't be shy with tasting and adjusting seasonings at the end. A little extra salt or pepper can elevate the whole dish.
04 -
A tiny splash of white vinegar or lemon juice at the very end brightens all the flavors beautifully.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
cutting board
04 -
knife
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 15g
Total Carbohydrate: 35g
Protein: 12g