Creamy Veggie Pot Pie Soup – A Cozy Easy Vegetarian Dinner

Hi there, food lover! 👋 Ready to warm your soul with a bowlful of comfort? Today we’re diving into a dish that brings together everything we love about a classic pot pie—but in a creamy, cozy soup form that’s easier, faster, and fully vegetarian. Creamy Veggie Pot Pie Soup is the kind of recipe that fills your kitchen with nostalgic aromas, wraps you in a culinary hug, and invites everyone around the table for seconds. 🍲✨

This dish draws inspiration from old-fashioned pot pie traditions, where hearty vegetables simmer slowly in rich broth under a buttery crust. But here, we skip the crust and lean into velvety textures, soul-soothing flavors, and a wholesome profile that suits modern weeknight cooking. Whether you’re craving something comforting after a long day, looking to impress guests with a rustic bowl of goodness, or simply seeking a vegetarian dinner that tastes indulgent without the fuss—this recipe is your new go-to.

You’ll love how customizable it is: swap veggies based on seasons, add herbs from your garden, or brighten it with a touch of lemon. Plus, it uses pantry staples, simmers beautifully in one pot, and finishes with that creamy pot-pie richness you know and love. Get your spoon ready—let’s cook! 🥕🥔🌿

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Ingredients

Vegetables & Base

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, cubed
• 1 cup frozen peas
• 1 cup corn kernels
• 1 cup mushrooms, sliced
• 1 cup green beans, chopped

Creamy Broth

• 4 cups vegetable broth
• 1 cup milk or cream (plant-based works too!)
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• Salt and pepper to taste

Finishing Touches

• 1 tbsp lemon juice
• Fresh parsley for garnish
• Optional: flaky biscuits or puff pastry bites for serving 🥐

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Step-by-Step Directions

1. In a large pot, heat butter or oil over medium heat. Add onions and sauté until translucent.
2. Add garlic, carrots, and celery; cook until softened, stirring occasionally.
3. Add potatoes and mushrooms. Sauté for another 3–4 minutes to deepen flavor.
4. Sprinkle in flour and stir well to coat the vegetables—it should form a light paste.
5. Slowly pour in the vegetable broth while stirring to avoid lumps.
6. Add thyme, parsley, bay leaf, salt, and pepper. Bring to a gentle boil.
7. Reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
8. Add peas, corn, and green beans. Stir to combine.
9. Pour in milk or cream. Let the soup simmer on low for another 5 minutes.
10. Stir in lemon juice, taste, and adjust seasoning.
11. Remove the bay leaf and serve warm.
12. Add fresh parsley on top and optional biscuit or puff pastry bites for extra coziness. 🥰

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Nutritional Information

⏰ Prep Time: 15 minutes | 🔥 Cooking Time: 30 minutes | ⏳ Total Time: 45 minutes
⚡ Calories per serving: ~320 | 🍽️ Servings: 4–6

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Bon appétit and happy cooking! 👩🍳🍽️