Creamy, Veggie-Loaded Soup That Tastes Like Pot Pie
Veggie Pot Pie Soup transforms the hearty flavor of a classic pot pie into a simple, comforting soup filled with vegetables and a creamy base. With ingredients like onion, broccoli, mixed frozen veggies, garlic and a light white sauce, this vegetarian soup is quick to make, easy to adapt and perfect for regular weeknight meals or alternative holiday dinners without the crust. The creamy texture and rich vegetable mix give it real satisfying depth.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: ~30 minutes
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 1 small head broccoli, chopped into florets
- ~2 ½ cups frozen vegetable mix (peas, sweetcorn, carrots, green beans)
- 2 cloves garlic, minced
- 2 cups vegetable stock
- ½ teaspoon dried oregano
- Black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1 cup milk (or plant-based milk for lighter option)
- 2 bay leaves
Instructions
Heat oil in a large saucepan. Add diced onion and chopped broccoli, and cook over medium heat until the onion softens. Add the frozen vegetable mix and garlic, and cook for a further 5-10 minutes, stirring regularly until the vegetables are fairly cooked.
Add vegetable stock, oregano, bay leaves and black pepper. Stir to combine.
In a separate small pan, melt butter, then add flour and stir for about a minute to form a roux. Slowly add milk, whisking until smooth and thickened.
Pour the white sauce into the soup, stir to combine, and simmer until vegetables are cooked to your liking and the soup reaches your desired consistency. Remove bay leaves. If desired, use a hand blender to partially blend for a creamy but still chunky texture. Serve hot, perhaps with crusty bread.
Pro Tips (FAQ-Style)
Can I make this vegan or dairy-free?
Yes — replace butter with plant-based butter or oil and use unsweetened plant-based milk (like soy or oat).
Can I use other vegetables or frozen mixes?
Absolutely — feel free to swap in zucchini, cauliflower, spinach, etc. Frozen mixed vegetables are a convenient shortcut and work well here.
Can I freeze leftovers?
Yes — this soup freezes well once cooled. Reheat over medium heat, adding a little extra liquid if it thickens too much.
Nutrition Summary
A creamy, vegetable-focused soup that gives pot pie flavors in a lighter form.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl (~1/3 recipe) | ~291 kcal | ~9 g | ~33 g | ~15 g | ~8 g | ~10 g |
Nutrition facts are estimated.
