EASY VEGGIE POT PIE SOUP

I’ll never forget the time my sister tried to impress her then-boyfriend with a fancy pot pie, only to burn the crust so badly we had to scrape it off and eat the filling with spoons; thankfully, that slightly charred filling inspired this incredibly comforting, much easier, and totally forgiving recipe for Veggie Pot Pie Soup, which I promise will fill your kitchen with warmth and your belly with happiness, even if you’re not trying to impress anyone!

Welcome, Friend! Let’s Make Some Veggie Pot Pie Soup!

Hey there, kitchen confidante! I’m so excited you’re here, ready to embark on a culinary adventure with me. Today, we’re diving headfirst into a bowl of pure comfort: Veggie Pot Pie Soup. Think all the heartwarming goodness of a classic pot pie, but in a spoonable, slurpable form. And the best part? It’s ridiculously easy to make. I’m talking weeknight-dinner-champion kind of easy.

If you’re anything like me, you crave those dishes that feel like a warm hug. This soup is exactly that. It’s packed with tender vegetables, swimming in a creamy, flavorful broth, and topped with flaky, buttery biscuit crumbles (because what’s a pot pie without the crust, right?). Trust me, one spoonful and you’ll be hooked.

So, grab your apron, sharpen your knives (or don’t, if you’re using pre-chopped veggies – no judgment here!), and let’s get cooking! I’m here to guide you every step of the way, sharing my tips and tricks for achieving pot pie soup perfection.

Why You’ll Absolutely Adore This Recipe

Before we dive into the nitty-gritty, let’s talk about why this Veggie Pot Pie Soup is about to become your new favorite. Here’s the lowdown:

• Comfort Food Redefined: It’s the ultimate comfort food, perfect for chilly evenings or when you just need a little extra love in a bowl.
• Veggie-Packed Goodness: We’re loading up on all the good stuff: carrots, peas, potatoes, corn, and whatever else your heart desires.
• Easy Peasy: Seriously, this recipe is so simple, even a beginner cook can nail it. Minimal effort, maximum flavor.
• Customizable: Don’t like peas? Swap them for green beans! Want to add mushrooms? Go for it! This recipe is your canvas.
• Freezer-Friendly: Make a big batch and freeze it for future cozy meals. You’ll thank yourself later.

Ingredients: Your Veggie Pot Pie Soup Dream Team

Alright, let’s gather our troops! Here’s what you’ll need to create this masterpiece:

• Butter: The foundation of our flavorful roux (more on that later!).
• Onion & Garlic: The aromatic base for any good soup.
• All-Purpose Flour: To thicken our broth and give it that creamy texture.
• Vegetable Broth: The liquid gold that brings it all together.
• Milk & Heavy Cream: For richness and creaminess. You can adjust the ratio to your liking.
• Mixed Vegetables: Carrots, peas, potatoes, corn – the classic pot pie crew. Feel free to add or substitute your favorites.
• Dried Thyme & Parsley: For herbaceous depth and flavor.
• Salt & Pepper: To taste, of course!
• Frozen Biscuit Dough: Our shortcut to flaky, buttery biscuit crumbles.

Ingredient Notes:

• Vegetables: Use fresh or frozen veggies, depending on what you have on hand. If using fresh, chop them into bite-sized pieces.
• Broth: You can substitute chicken broth for vegetable broth if you prefer a richer flavor.
• Cream: For a lighter soup, use all milk instead of heavy cream.
• Biscuits: Feel free to make your own biscuits from scratch if you’re feeling ambitious!

Step-by-Step: Let’s Get Cooking!

Okay, friend, are you ready to transform these ingredients into a pot of pure happiness? Let’s do this!

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. This step is crucial for building a flavorful base for our soup.

Step 2: Make the Roux

Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture is slightly golden. This creates a roux, which will thicken our soup beautifully.

Troubleshooting Tip: If your roux gets lumpy, don’t panic! Just whisk vigorously until it smooths out. You can also use an immersion blender to smooth it out if needed.

Step 3: Add the Broth & Milk

Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Once the broth is smooth, add the milk and heavy cream. Bring the mixture to a simmer, stirring occasionally.

Step 4: Add the Vegetables & Seasonings

Add the mixed vegetables, dried thyme, and dried parsley to the pot. Season with salt and pepper to taste. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender.

Step 5: Prepare the Biscuit Crumbles

While the soup is simmering, preheat your oven according to the instructions on the biscuit dough package. Cut each biscuit into 6-8 pieces. Spread the biscuit pieces on a baking sheet and bake until golden brown and cooked through, about 8-10 minutes.

Step 6: Serve & Enjoy!

Ladle the Veggie Pot Pie Soup into bowls. Top with the biscuit crumbles and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy the warm, comforting goodness!

Tips & Tricks for Veggie Pot Pie Soup Perfection

Want to take your Veggie Pot Pie Soup to the next level? Here are a few of my favorite tips and tricks:

• Spice It Up: Add a pinch of red pepper flakes for a little kick.
• Add Protein: Stir in some cooked chicken, turkey, or chickpeas for extra protein.
• Cheese Please: Sprinkle a little shredded cheddar cheese on top for a cheesy twist.
• Get Creative with Veggies: Don’t be afraid to experiment with different vegetables! Broccoli, cauliflower, spinach, and mushrooms all work well in this soup.
• Make it Gluten-Free: Use gluten-free flour and gluten-free biscuit dough to make this soup gluten-free.
• Thicken to Your Liking: If you prefer a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the mixture into the soup during the last few minutes of cooking.

Variations to Make It Your Own

The beauty of this recipe is that it’s incredibly versatile. Feel free to adapt it to your own tastes and preferences. Here are a few ideas to get you started:

• Creamy Tomato Veggie Pot Pie Soup: Add a can of diced tomatoes to the soup for a tangy twist.
• Spicy Veggie Pot Pie Soup: Add a diced jalapeño pepper to the soup for a spicy kick.
• Hearty Veggie Pot Pie Soup: Add some cooked lentils or beans to the soup for extra heartiness.

Serving Suggestions: Beyond the Bowl

While Veggie Pot Pie Soup is delicious on its own, here are a few serving suggestions to make it a complete meal:

• Serve with a side salad: A simple green salad with a vinaigrette dressing complements the richness of the soup.
• Serve with crusty bread: For dipping and soaking up all that delicious broth.
• Serve as a starter: For a cozy dinner party.

Storing & Reheating

Storing: Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Store the biscuit crumbles separately to prevent them from getting soggy.

Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add the biscuit crumbles just before serving.

What to Serve with Veggie Pot Pie Soup

This Veggie Pot Pie Soup is so versatile! If you’re in the mood for another comforting dish, why not try Creamy Potato Soup? Or, if you’re looking for something with a little more meat, Vegetable Beef Soup is always a good choice. For a unique twist, try Lasagna Soup! And for more pot pie variations, check out Chicken Pot Pie With Biscuits, Chicken Pot Pie Soup, or even Chicken Pot Pie Pasta. The possibilities are endless!

Final Thoughts: Embrace the Cozy

There you have it, friend! A warm, comforting bowl of Veggie Pot Pie Soup, ready to brighten your day and fill your belly with goodness. I hope you enjoy this recipe as much as I do. Remember, cooking is all about experimentation and having fun. So, don’t be afraid to get creative and make this soup your own. Happy cooking!

Easy Veggie Pot Pie Soup

This easy Veggie Pot Pie Soup recipe delivers the comforting flavors of a classic pot pie in a spoonable form. Packed with tender vegetables and topped with flaky biscuit crumbles, it’s a simple yet satisfying meal perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 cups mixed vegetables carrots, peas, potatoes, corn
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt to taste
• Pepper to taste

Equipment

• Large pot or Dutch oven
• knife
• cutting board
• Measuring cups
• Measuring spoons
• whisk
• baking sheet
• Oven

Method

 

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture is slightly golden.
5. Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Once the broth is smooth, add the milk and heavy cream.
6. Bring the mixture to a simmer, stirring occasionally.
7. Add the mixed vegetables, dried thyme, and dried parsley to the pot. Season with salt and pepper to taste.
8. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the vegetables are tender.
9. While the soup is simmering, preheat your oven according to the instructions on the biscuit dough package.
10. Cut each biscuit into 6-8 pieces.
11. Spread the biscuit pieces on a baking sheet and bake until golden brown and cooked through, about 8-10 minutes.
12. Ladle the Veggie Pot Pie Soup into bowls.
13. Top with the biscuit crumbles and a sprinkle of fresh parsley, if desired.
14. Serve immediately and enjoy.

Notes

For a richer flavor, substitute chicken broth for vegetable broth. To lighten the soup, use all milk instead of heavy cream. Feel free to experiment with different vegetables like broccoli, cauliflower, or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months. Store biscuit crumbles separately to prevent them from getting soggy. To thicken the soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last few minutes of cooking.