If you love the comforting flavors of a classic pot pie but want something a little lighter and bursting with fresh vegetables, this Veggie Pot Pie Soup Recipe is an absolute game changer. It captures all the cozy, creamy goodness of a traditional pot pie and transforms it into a cozy, spoonable soup that’s perfect for any day you crave warmth and heartiness. Creamy broth, tender veggies, and that golden biscuit topping come together to make a meal that feels like a hug in a bowl. Trust me, once you try this recipe, it’s going to become one of your all-time favorites!
Ingredients You’ll Need
The beauty of this Veggie Pot Pie Soup Recipe is in its simple, wholesome ingredients that bring incredible flavor and texture to every spoonful. Each item is essential, contributing to the classic tastes and satisfying heartiness you expect from this dish.
- 2 tablespoons olive oil: Adds a flavorful base and helps soften the vegetables without overpowering them.
- 1 onion, diced: Gives a sweet, savory foundation that builds the soup’s depth.
- 3 carrots, diced: Adds a subtle natural sweetness and vibrant color.
- 2 celery stalks, diced: Provides a fresh, crisp flavor and excellent texture contrast.
- 3 garlic cloves, minced: Brings a warm, aromatic kick that elevates the overall profile.
- 1 teaspoon dried thyme: Infuses a fresh herbal note that complements the veggies beautifully.
- 1 teaspoon dried rosemary: Adds a woodsy aroma and taste that enhances the cozy vibe.
- 4 cups vegetable broth: The heart of the soup, delivering rich, savory liquid to marry all ingredients.
- 1 cup frozen peas: Offers bursts of sweetness and a lovely pop of green.
- 2 cups potatoes, diced: Creates that comforting, creamy body in the soup.
- 1 cup corn kernels: Adds delightful sweetness and texture contrast.
- 1 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- Salt and pepper to taste: Essential seasonings that round out every bite.
- 1 cup biscuit dough (for topping): The golden, buttery crust that finishes the soup perfectly.
How to Make Veggie Pot Pie Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat. Once warm, toss in the diced onion, carrots, and celery. Sauté them gently until they soften up and release their natural sweetness, which usually takes about 5 to 7 minutes. This step layers the soup with that classic depth of flavor we crave in comfort food.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic along with the dried thyme and rosemary. Let those cook together for about a minute until they become aromatic. This moment really awakens the flavors, making your kitchen smell irresistibly inviting.
Step 3: Pour in the Broth and Bring to a Boil
Pour in the vegetable broth, giving everything a good stir. Raise the heat a bit and bring the mixture to a rolling boil. This step ensures the flavors combine well and prepares the base for the heartier ingredients.
Step 4: Add Potatoes, Peas, and Corn; Simmer
Once boiling, add in the diced potatoes, frozen peas, and corn kernels. Turn the heat down and let it all simmer gently. The potatoes should cook until tender, about 15 minutes, allowing all the ingredients to meld beautifully while thickening the soup naturally.
Step 5: Stir in Heavy Cream and Season
When the veggies are perfectly tender, stir in the heavy cream. This addition makes your soup deliciously creamy without overpowering the fresh veggies. Then, season generously with salt and pepper to taste. This is where the flavors balance out and become absolutely irresistible.
Step 6: Top with Biscuit Dough and Bake
Finally, spoon your prepared soup into an oven-safe dish or keep it in the pot if it’s oven-safe. Spread the biscuit dough on top evenly and bake according to the dough’s package instructions, usually until the biscuits turn a gorgeous golden brown. This biscuit topping is exactly what transforms the soup into a true veg-friendly pot pie experience.
How to Serve Veggie Pot Pie Soup Recipe
Garnishes
For garnish, I love adding a sprinkle of freshly chopped parsley or chives. It adds a pop of color and a fresh, bright flavor that nicely contrasts with the richness of the soup. A little cracked black pepper on top never hurts either!
Side Dishes
This soup is hearty enough to stand on its own, but if you want to round out the meal, a simple crisp green salad or some crusty bread on the side complements it perfectly. The freshness of the salad contrasts the creamy warmth, while bread is great for dipping.
Creative Ways to Present
For a fun twist, consider serving the soup in individual ramekins topped with biscuit dough, making it feel like a fancy personal pot pie. You could also sprinkle some grated Parmesan on the biscuit topping before baking for an extra cheesy crust that’s delightfully addictive.
Make Ahead and Storage
Storing Leftovers
This Veggie Pot Pie Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store any leftovers in an airtight container to maintain that creamy goodness and keep the veggies vibrant and tender.
Freezing
If you want to freeze the soup, skip the biscuit topping and freeze only the soup portion. Freeze in airtight, freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating and adding a fresh biscuit topping.
Reheating
To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally until hot and creamy again. If you’ve added biscuit topping before storing, it’s best to eat those fresh or re-bake briefly to refresh their golden texture.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas add an extra pop of sweetness and texture. Just be sure to add them closer to the end of the simmering time to keep them tender and vibrant.
Is there a dairy-free substitute for the heavy cream?
Yes, you can use full-fat coconut milk or a cashew cream as a delicious dairy-free alternative. It’ll keep the soup creamy while adding a subtle hint of flavor.
Can I make the biscuit dough from scratch?
Definitely! Homemade biscuit dough adds a wonderful fresh flavor and texture. Just prepare your favorite biscuit recipe and follow the same baking instructions for the topping.
How spicy is this soup? Can I add heat?
This veggie pot pie soup recipe is mild and comforting. If you like a little spice, try adding a pinch of crushed red pepper flakes or a dash of hot sauce when you add the garlic and herbs.
Can I add other vegetables to this soup?
For sure! Feel free to toss in diced mushrooms, green beans, or even some chopped kale. Just adjust cooking times so all veggies end up tender and delicious.
Final Thoughts
Making this Veggie Pot Pie Soup Recipe is like creating a warm, soothing hug that you can enjoy with every spoonful. It’s a perfect meal for family dinners or a cozy solo night in, delivering all the comfort and flavor you could hope for without fuss. Give it a try—you might just find your new go-to comfort food that’s just as fun to make as it is to eat!
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Veggie Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Veggie Pot Pie Soup is a comforting and hearty dish combining the rich flavors of a traditional pot pie with the ease and warmth of a creamy vegetable soup. Loaded with diced onions, carrots, celery, potatoes, peas, and corn in a savory herb-infused vegetable broth, it’s finished with a golden, flaky biscuit topping baked to perfection. Perfect for chilly days, this soup balances wholesome veggies with creamy indulgence.
Ingredients
Soup Base
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 2 cups potatoes, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
Topping
- 1 cup biscuit dough (for topping)
Instructions
- Heat olive oil: In a large pot over medium heat, warm the olive oil until shimmering to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables become softened and fragrant, approximately 5-7 minutes.
- Add aromatics and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for about one minute more to release their flavors without burning the garlic.
- Simmer broth: Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.
- Add vegetables and simmer: Add diced potatoes, frozen peas, and corn kernels to the pot. Reduce heat to low and simmer until the potatoes are tender, generally about 15-20 minutes.
- Finish soup: Stir in the heavy cream gradually to incorporate creaminess. Season with salt and pepper to your taste, stirring well.
- Top and bake: Spread the biscuit dough evenly over the top of the soup in the pot. Transfer the pot to a preheated oven; bake according to the biscuit dough package instructions or until the topping is golden brown and cooked through, typically 15-20 minutes.
Notes
- Use a cast-iron or oven-safe Dutch oven for easy stovetop cooking and oven baking.
- Substitute heavy cream with a dairy-free alternative for a lighter or vegan-friendly option.
- Frozen vegetables can be swapped for fresh depending on availability and preference.
- Biscuit dough can be homemade or store-bought; adjust baking time accordingly.
- For a thicker soup, mash some of the potatoes during simmering.
