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
Scale
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.
