Vegetable Pot Pie Soup Recipe

A warm bowl of vegetable pot pie soup brings all the comfort of a classic pot pie—creamy filling, rich flavor, and hearty vegetables—without the fuss of making a crust. This recipe is simple, nourishing, and ideal for busy weeknights when you want something cozy but easy to prepare.

1. Vegetable Pot Pie Soup Recipe ( Yield: 3 Bowls )

Ingredients

• 1 onion, diced

• 1 small head broccoli (cut into small florets, stalk chopped)

• 350 g (~ 2 1/2 cups) frozen vegetable mix (peas, sweetcorn, carrots, green beans)

• 500 ml (~ 2 cups) vegetable stock

• 250 ml (~ 1 cup) milk

• 2 tbsp butter

• 2 tbsp plain flour

• 1 tbsp oil

• 2 cloves garlic, minced

• 1/2 tsp dried oregano

• 2 bay leaves

• Black pepper, to taste

• 1/2 tsp English mustard

Instructions

Prepare the Aromatics

Begin by heating 1 tablespoon of oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, or until it begins to soften. Stir in the minced garlic and cook for another 30 seconds, allowing the aroma to release without burning.

Add Broccoli and Frozen Vegetables

Toss in the chopped broccoli, including the florets and tender stalk pieces. Stir for 2 minutes to lightly sauté. Add the frozen vegetable mix next—there’s no need to thaw it beforehand. Mix everything well so the flavors start to combine.

Season the Base

Sprinkle in the dried oregano and add the bay leaves. Season with a generous amount of black pepper. The herbs will infuse the soup as it cooks, enhancing its comforting, pot-pie flavor.

Pour in the Vegetable Stock

Add the 500 ml of vegetable stock to the pot. Stir to combine all the ingredients and bring the mixture to a gentle simmer. Cook for 10 minutes, allowing the vegetables to soften and the flavors to meld.

Prepare the Roux (Thickening Sauce)

In a separate small saucepan, melt the 2 tablespoons of butter over medium heat. Once melted, whisk in the 2 tablespoons of plain flour. Continue whisking for 1–2 minutes to create a smooth, golden roux. This is crucial for thickening the soup while giving it a creamy, silky texture.

Add Milk and Mustard

Slowly pour in the 250 ml of milk while whisking continuously. This prevents lumps from forming. Add the 1/2 teaspoon English mustard and continue whisking until the sauce becomes thick and creamy. Turn off the heat.

Combine the Sauce with the Soup

Pour the creamy milk mixture into the vegetable pot. Stir thoroughly so the roux blends evenly into the soup. This transforms the broth into a rich, velvety base reminiscent of pot-pie filling.

Simmer Until Thick and Creamy

Continue cooking the soup over low heat for another 5–7 minutes, stirring occasionally to prevent sticking. Once the soup reaches your desired thickness and the vegetables are fully tender, remove the bay leaves.

Final Adjustments

Taste the soup and adjust the seasoning if needed. More black pepper can be added, or a small pinch of salt if your vegetable stock is low-sodium.

Serve Warm

Ladle the soup into bowls and enjoy with crusty bread, biscuits, or puff-pastry pieces to mimic classic pot pie. Serve hot for the best flavor and comfort.

2. Tips for Perfect Homemade Vegetable Pot Pie Soup

Creating a perfectly balanced, creamy pot pie soup is simple, but a few expert tricks can elevate your dish to the next level.

Use fresh and frozen vegetables together

Combining the texture of fresh broccoli with the convenience of frozen mixed vegetables ensures a nutritious, vibrant soup without extra prep time.

Cut vegetables uniformly

Chopping your vegetables into similar-sized pieces allows everything to cook evenly and prevents mushy or undercooked bites.

Don’t skip the roux

The butter-flour mixture is the key to a thick, pot-pie-style broth. Skipping it will result in a thinner soup lacking the signature creaminess of pot pie filling.

Simmer gently

Cooking the soup on low heat after adding the milk prevents curdling and ensures a smooth, velvety consistency.

Add herbs early, seasoning late

Bay leaves and oregano develop deeper flavors when added early, while black pepper and salt are best adjusted at the end to taste.

3. Frequently Asked Questions

Can I make this soup dairy-free?

Yes. You can use plant-based butter and swap the milk for unsweetened almond or oat milk. Choose a rich plant milk to keep the soup creamy.

What can I use instead of English mustard?

You can replace English mustard with Dijon mustard or even a small amount of powdered mustard. It adds depth, but the recipe still works without it.

How do I make the soup thicker?

Let it simmer longer uncovered, or add an extra tablespoon of flour to the roux. In a hurry, you can also whisk in a slurry of 1 teaspoon cornstarch mixed with cold water.

Can I add protein to this recipe?

Absolutely. Shredded chicken, cooked turkey, white beans, or chickpeas blend perfectly with the creamy vegetable base.

Does this soup freeze well?

Because it contains milk and a roux, it may slightly separate when reheated after freezing. It’s still safe to eat but best enjoyed fresh or refrigerated for up to 3 days.

What can I serve with vegetable pot pie soup?

Try pairing it with biscuits, garlic bread, puff pastry sticks, or a simple green salad to complement its rich, creamy flavors.

4. Nutrition Information

Vegetable Pot Pie Soup brings all the nostalgic flavors of a comforting pot pie into a warm, spoonable dish that’s incredibly satisfying and simple to prepare. Using a combination of fresh vegetables, frozen mixed veggies, creamy roux, herbs, and broth, this recipe creates a delicious balance of nourishment and indulgence.