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A comforting bowl of Veggie Pot Pie Soup is pictured as the featured image.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.