Veggie pot pie soup is the cozy, heartwarming bowl you’ll crave when the weather turns cool—or honestly, when life just feels like a lot. It’s the soup version of a hug from your favorite person, creamy and full of vibrant veggies that taste indulgent without the guilt. Whether you’re cooking for picky eaters or just want something quick, comforting, and wholesome, this veggie pot pie soup checks all the boxes. It’s ready in about 30 minutes, uses simple pantry staples, and pairs perfectly with a slice of crusty bread or biscuits. Plus, it’s one of those meals that somehow feels both nourishing and nostalgic—a throwback to mom’s pot pie but lighter and faster.
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What is Veggie Pot Pie Soup?
Veggie pot pie soup takes everything you love about classic pot pie—the creamy filling, the tender vegetables, and that cozy, savory flavor—and turns it into a spoonable comfort meal. No crust required (though you can dip your favorite bread if you’re feeling fancy). It’s made with a mix of broccoli, peas, carrots, green beans, and sweet corn simmered in a rich, creamy broth made from scratch. The result is a soup that feels hearty enough to satisfy but light enough for a weeknight dinner. It’s also a dream come true for vegetarians or anyone wanting to sneak in more veggies without sacrificing comfort food vibes.
Reasons to Try Veggie Pot Pie Soup
There are countless reasons to make veggie pot pie soup, but let’s start with the obvious—it’s delicious. It’s also quick, one-pot easy, and budget-friendly. You can throw it together in under 30 minutes, making it perfect for busy nights when you’re trying to avoid takeout (again). The creamy texture is thanks to a simple white sauce—no fancy ingredients, just butter, flour, and milk. You can even make it vegan with plant-based milk and butter. And the flavor? Absolute perfection. Think classic pot pie filling but lighter and fresher. Pair it with this Hearty Italian White Bean Soup for a cozy soup night duo.
Ingredients Needed to Make Veggie Pot Pie Soup
- 1 tbsp oil
- 1 onion, diced
- 1 small head broccoli
- 350 g (about 2 ½ cups) frozen mixed vegetables (peas, sweetcorn, carrots, green beans)
- 2 cloves garlic, minced
- 500 ml (2 cups) vegetable stock
- ½ tsp dried oregano
- 2 bay leaves
- ½ tsp English mustard
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 250 ml (1 cup) milk
- Black pepper to taste
Instructions to Make Veggie Pot Pie Soup
Let’s walk through this veggie pot pie soup step by step, because the secret to perfect comfort food isn’t about fancy ingredients—it’s all about the little details. Whether you’re a kitchen pro or just dipping your toe into the soup world, this guide will help you whip up a creamy, veggie-packed bowl that tastes like pure comfort.
Step 1: Sauté the Vegetables (Step by Step Flavor Base)
Start by heating 1 tablespoon of oil in a large saucepan over medium heat. Once it’s shimmering, toss in the diced onion and chopped broccoli. Stir occasionally for about 3–4 minutes until the onion turns translucent and smells sweet instead of sharp—that’s how you know it’s ready.
Next, add your frozen vegetable mix (peas, carrots, corn, and green beans) along with 2 cloves of minced garlic. Stir often for another 5–10 minutes until everything softens and starts to get a little color. This step by step sautéing process builds a rich flavor foundation that makes this soup taste like it’s been simmering all day, even though it’s quick.
Tip: If you love learning how to bring out flavor from veggies, check out this Hearty Vegetable Beef Soup for more sautéing tricks that boost depth without extra salt or cream.
Step 2: Add the Seasonings and Stock (Step by Step Simmering)
Now it’s time to build the heart of your soup. Pour in 2 cups of vegetable stock, then add ½ teaspoon of dried oregano, 2 bay leaves, ½ teaspoon of English mustard, and a generous pinch of black pepper. Stir well to combine everything.
Let it gently simmer for about 10 minutes. The goal here is to let all the veggies soak up that herby, savory goodness. This step by step simmering not only enhances flavor but also helps soften the vegetables perfectly.
Pro Tip: For an extra layer of richness, you can use homemade stock. Try the base from this Healing Garlic Green Soup for a nutrient-packed twist.
Step 3: Make the Creamy White Sauce (Step by Step Cream Base)
In a separate pan, melt 2 tablespoons of butter over low heat. Once melted, whisk in 2 tablespoons of flour. Keep stirring constantly for about a minute—this forms your roux (aka the magic behind every velvety soup).
Slowly pour in 1 cup of milk, just a little at a time, whisking as you go. Make sure it’s smooth before adding more milk. Continue whisking until the sauce thickens slightly and has no lumps.
This step by step white sauce technique gives your veggie pot pie soup that classic, creamy texture—without needing heavy cream. If you’ve never made a roux before, you can follow similar guidance from this Cream of Broccoli Soup Recipe, which walks you through the perfect thickening process.
Optional Tip: Want to make it lighter or dairy-free? Swap in olive oil or vegan butter and use oat milk or almond milk instead. You’ll still get that same silky texture.
Step 4: Combine and Thicken (Step by Step Blending of Flavors)
Now the fun part—bringing it all together. Pour your freshly made white sauce into the simmering vegetable pot. Stir slowly and watch as the broth transforms into a creamy, dreamy soup base.
Simmer it for another 5–10 minutes, stirring occasionally so nothing sticks to the bottom. This step by step blending helps the sauce meld perfectly with the vegetables, creating that “pot pie filling” flavor we all love.
If your soup feels too thick, add a splash more milk or stock. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.
Step 5: Optional Blending and Finishing Touches (Step by Step Final Polish)
Once your soup reaches the desired consistency, remove the bay leaves. You can serve it chunky as-is, or partially blend it with a hand blender for a creamier texture—it’s totally up to your mood that day.
Taste and adjust the seasoning with a little extra black pepper or salt if needed. And if you’re craving more depth, a dash of Anti-Inflammatory Turmeric Chicken Soup inspiration can be added—just a pinch of turmeric adds warmth and color without overpowering the flavor.
Finally, ladle your veggie pot pie soup into bowls, top with fresh herbs (like parsley or thyme), and serve hot with crusty bread or a side salad.
Bonus Step: Making It Your Own (Step by Step Customization)
This soup is a blank canvas! Add diced potatoes, mushrooms, or leftover rotisserie chicken for extra heartiness. Or stir in a handful of cooked quinoa for a little protein boost—similar to the approach in our Broccoli Quinoa Soup.
That’s it! A full step by step veggie pot pie soup that’s creamy, cozy, and easy enough for any weeknight. You’ve officially mastered the art of homemade comfort food in under 30 minutes.
What to Serve with Veggie Pot Pie Soup
This soup is a meal on its own, but pairing it makes it even better. Serve it with warm biscuits, garlic bread, or a buttery croissant. For a lighter side, a crisp salad with lemon vinaigrette balances the creaminess perfectly. Or, if you want a full comfort meal lineup, try it alongside Tomato Spinach Grilled Cheese Bread Bowl—because soup and grilled cheese are basically soulmates.
Key Tips for Making Veggie Pot Pie Soup
- Don’t skip the roux. That simple mix of butter and flour gives your soup its creamy, velvety texture.
- Taste as you go. Adjust salt and pepper after adding the stock and white sauce.
- Use what you have. No broccoli? Add cauliflower or zucchini.
- Thicker or thinner? Add more milk for a thinner soup or simmer longer for a thicker consistency.
- Make it your own. Add cooked chicken or tofu for extra protein if you’d like.
Storage and Reheating Tips for Veggie Pot Pie Soup
Got leftovers? Lucky you. Store the soup in an airtight container in the fridge for up to 4 days. When reheating, do it slowly on the stove over low heat, adding a splash of milk or stock to bring back its creaminess. You can also freeze it for up to 2 months—just thaw overnight before reheating. Avoid boiling it when reheating to keep that silky smooth texture intact.
FAQs
Can I make this vegan?
Absolutely! Swap butter for vegan butter and use your favorite plant-based milk.
Can I add protein?
Yes! Shredded rotisserie chicken or chickpeas are great additions.
What if I don’t have English mustard?
A touch of Dijon works just fine.
Can I freeze it?
Yes, though it may separate slightly when reheated. Just stir and add a little milk.
Final Thoughts
Veggie pot pie soup is comfort food made easy—creamy, cozy, and loaded with good-for-you veggies. It’s the perfect balance between wholesome and hearty, ideal for busy weeknights or lazy weekends. Once you’ve tried it, you’ll see why it’s a reader favorite. Pair it with crusty bread and maybe a side of Healing Pumpkin Soup next time for the ultimate fall feast.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Veggie Pot Pie Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
This veggie pot pie soup is packed with vegetables, and goes beautifully with some crusty bread – it tastes indulgent, but is full of nutrition too!
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 1 small head broccoli
- 350 g (~ 2 1/2 cups) frozen vegetable mix (peas, sweetcorn, carrots, green beans)
- 2 cloves garlic, minced
- 500 ml (~ 2 cups) vegetable stock
- 1/2 tsp dried oregano
- Black pepper
- 2 tbsp butter
- 2 tbsp plain flour
- 250 ml (~ 1 cup) milk
- 2 bay leaves
- 1/2 tsp English mustard
Instructions
1. Heat the oil in a large saucepan. Add the chopped onion and broccoli, and cook over a medium heat for a few minutes until the onion is slightly softened.
2. Add the frozen vegetables and garlic, and cook for a further 5–10 minutes, stirring regularly, until all the vegetables are fairly well cooked.
3. Add the vegetable stock, oregano, bay leaves, mustard, and a good pinch of black pepper.
4. In a separate pan, make a small batch of white sauce by melting the butter and adding the flour. Mix well, and cook for a minute or so over a low heat.
5. Add the milk a little at a time, stirring until it’s smooth each time before adding more.
6. When the white sauce is ready, add it to the soup, and mix to combine.
7. Simmer until the vegetables are cooked to your liking, and the soup has reached your desired consistency.
8. Remove the bay leaves, then you can blend (or partially blend) with a hand blender if you want to.
9. Serve hot.
Notes
This soup pairs beautifully with crusty bread or puff pastry twists. You can blend it completely for a smooth texture or leave it chunky for a hearty bite. Adjust the seasoning to taste.
