Go Back
Veggie Pot Pie Soup

Veggie Pot Pie Soup – Cozy, Comforting & Packed with Healthy Vegetables!

This creamy, cozy soup is like a hug in a bowl — inspired by grandma’s pot pie and packed with garden vegetables. Perfect for chilly evenings, it's comforting, plant-based, and endlessly flexible.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp butter or olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 celery stalks chopped
Vegetables & Herbs
  • 2 carrots diced
  • 2 potatoes diced
  • 1 tsp thyme dried or fresh
  • 1 tsp rosemary dried or fresh
  • 1 bay leaf
Creamy Base
  • 2 tbsp all-purpose flour
  • 3 cups vegetable broth
  • 1 cup milk or plant-based milk
Finishing Vegetables
  • 1 cup frozen peas
  • 1 cup green beans cut into 1-inch pieces
  • 1 cup corn kernels
  • to taste salt and pepper

Equipment

  • Large Pot

Method
 

  1. Heat butter or olive oil in a large pot. Add onion, garlic, and celery. Cook until fragrant and translucent.
  2. Add carrots and potatoes, then stir in thyme, rosemary, and bay leaf. Cook for a few minutes to soften slightly.
  3. Sprinkle flour over the vegetables and stir to coat evenly, forming a roux.
  4. Slowly pour in vegetable broth and milk, stirring constantly until the mixture is smooth and starts to thicken.
  5. Add peas, green beans, and corn. Simmer uncovered for 15–20 minutes or until vegetables are tender.
  6. Season with salt, pepper, and a squeeze of lemon juice if desired. Remove bay leaf before serving.

Notes

This soup gets even better the next day! For a vegan version, use coconut or oat milk and olive oil instead of butter. Freeze leftovers for up to 2 months.