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Delicious Veggie Pot Pie Soup with fresh vegetables and creamy broth

Veggie Pot Pie Soup

A creamy and comforting soup that brings all the heartiness of a pot pie in a quick, slurpable form. Perfect for chilly evenings!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 4 cups vegetable broth
  • 1 cup potatoes, diced
  • 1 cup peas
  • 1 cup corn
  • 1 cup green beans, chopped
  • 1 cup heavy cream
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Stir in the garlic, thyme, and rosemary, and cook for an additional minute.
  4. Pour in the vegetable broth and bring to a boil.
  5. Add the potatoes and cook until tender, about 10 minutes.
  6. Stir in the peas, corn, and green beans, and cook for another 5 minutes.
  7. Reduce the heat and stir in the heavy cream. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley.

Notes

For a thicker texture, mash a few of the cooked potatoes before stirring in the cream. You can replace heavy cream with coconut milk for a dairy-free option.