If you’re looking for a dish that’s creamy, flavorful, and bursting with fresh vegetables, then you’ve stumbled upon the perfect recipe: Veggie Pot Pie Soup. Imagine all the comforting qualities of a classic pot pie but in a warm, inviting soup. It’s like hugging your favorite sweater on a chilly day! This delightful dish brings together a medley of vibrant vegetables, tender potatoes, and a soul-warming broth that will make your taste buds dance.
What’s truly special about this Veggie Pot Pie Soup is not just its delicious flavor but also its simplicity. With a quick preparation time, this recipe is family-friendly and perfect for busy weeknights. Plus, did you know that pot pie flavors date back to ancient times? It’s true! This soup brings a modern twist to a timeless classic. If you loved our Creamy Chicken Soup on the blog, you’ll definitely want to give this cozy soup a try. So, why not grab your apron and get ready to create a bowl of happiness?
What is Veggie Pot Pie Soup?
So, what exactly is Veggie Pot Pie Soup? It’s like the all-time favorite pot pie moved to the cozy corner of soup land! What a revolutionary idea, right? When you think about it, who wouldn’t want all those delicious flavors in a form that’s a bit easier to consume? The name itself might make you chuckle—after all, calling it “soup” might mislead someone into thinking they’re only getting a splash of flavor rather than a hearty, wholesome meal.
Let’s consider a classic saying: “The way to a man’s heart is through his stomach.” If cooking up a pot of this delightful soup doesn’t win you some culinary gold stars, I don’t know what will! So why not join in the fun and try our Veggie Pot Pie Soup? Your taste buds will thank you, and your loved ones will be impressed!
Why You’ll Love This Veggie Pot Pie Soup
There are a myriad of reasons to fall head over heels for Veggie Pot Pie Soup! First and foremost, the creamy base mixed with a symphony of garden-fresh vegetables creates a flavor profile that is simply irresistible. Plus, this dish is an excellent way to utilize those leftover vegetables in your fridge, which means it’s cost-effective too!
Another highlight is that Veggie Pot Pie Soup is remarkably versatile; you can customize it with your favorite toppings like crispy croutons or a sprinkle of fresh herbs to elevate its taste. If you’re looking for a comforting dish that satisfies your cravings without breaking the bank, this soup is a top contender. And if you enjoyed our Creamy Tomato Basil Soup, you’ll be delighted to add this recipe to your collection.
So, why wait? Gather your ingredients and make this soul-satisfying soup today!
How to Make Veggie Pot Pie Soup
● Quick Overview:
Creating Veggie Pot Pie Soup is a breeze! With its creamy consistency and hearty vegetable medley, this soup is sure to satisfy. The best part? You can whip it up in just 30 minutes, making it a quick and gratifying meal option after a busy day.
Key Ingredients for Veggie Pot Pie Soup
To bring this delightful soup to life, you will need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons corn starch (for thickening)
- 1 teaspoon dried thyme
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Add Vegetables: Toss in the sliced carrots, celery, and diced potatoes. Stir them in and let them cook for 5 minutes, allowing the flavors to meld.
- Mix in Frozen Peas: Now, add the frozen peas to the mix and combine well.
- Pour in the Broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
- Make it Creamy: In a small bowl, whisk together the almond milk and corn starch until smooth. Slowly add this mixture into the soup, stirring well to avoid clumps.
- Season and Serve: Sprinkle in the dried thyme, salt, and pepper to taste. Let it simmer for an additional 5 minutes until heated through and the soup thickens. Serve hot and enjoy the comforting embrace of your delicious Veggie Pot Pie Soup!
Top Tips for Perfecting Veggie Pot Pie Soup
To take your Veggie Pot Pie Soup to the next level, consider these helpful tips:
- Vegetable Variations: Don’t be afraid to experiment! Swap in your favorite veggies like bell peppers or zucchinis for added color and flavor.
- Herb Infusion: Fresh herbs like parsley or thyme can elevate the flavor profile of your soup—add them at the end for a fresh burst.
- Make it Heartier: Want a heartier soup? Toss in some cooked pasta or quinoa for added texture and protein.
Storing and Reheating Tips
After enjoying your Veggie Pot Pie Soup, you might want to save some for later. Simply cool it completely before transferring it to an airtight container. This soup can be stored in the refrigerator for about 3-4 days.
For reheating, warm it gently on the stove over low heat, stirring occasionally to maintain its creamy consistency. If the soup thickens in the fridge, feel free to add a splash of broth or almond milk while reheating to bring back its delightful texture.
Now, get cooking and indulge in the warming flavors of Veggie Pot Pie Soup! It’s cozy, it’s delicious, and it’s waiting for you to take that first comforting spoonful.
Veggie Pot Pie Soup
Ingredients
Aromatics
- 2 tablespoons olive oil For sautéing
- 1 medium onion, chopped Adds sweetness and flavor
- 2 cloves garlic, minced For aromatic flavor
Vegetables
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 cup frozen peas Add at the end
Broth and Cream
- 4 cups vegetable broth Base for the soup
- 1 cup unsweetened almond milk Can substitute with any plant-based milk
- 2 tablespoons corn starch For thickening the soup
Seasoning
- 1 teaspoon dried thyme Adds herby flavor
- to taste Salt Adjust according to preference
- to taste Pepper Adjust according to preference
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Toss in the sliced carrots, celery, and diced potatoes. Stir them in and let them cook for 5 minutes.
- Add the frozen peas and mix well.
Cooking
- Pour in the vegetable broth and bring to a boil. Then, reduce the heat and let it simmer for about 10 minutes.
- In a small bowl, whisk together the almond milk and corn starch until smooth. Slowly add this mixture into the soup while stirring well.
- Sprinkle in the dried thyme, salt, and pepper. Let it simmer for an additional 5 minutes until heated through and the soup thickens.
- Serve hot and enjoy!
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