Description

This comforting Veggie Pot Pie Soup is a hearty, creamy dish loaded with fresh vegetables and herbs, topped with a flaky biscuit dough crust. Perfect for a cozy meal, it combines classic pot pie flavors in a warm, soothing soup form.

Ingredients

Soup Ingredients

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
1 cup frozen peas
2 cups potatoes, diced
1 cup corn kernels
1 cup heavy cream
Salt and pepper to taste

Topping

1 cup biscuit dough (for topping)

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Instructions

Heat olive oil: In a large pot, warm 2 tablespoons of olive oil over medium heat to create the base for sautéing the vegetables.
Sauté vegetables: Add the diced onion, carrots, and celery to the pot. Cook them until they become soft and fragrant, usually about 5–7 minutes.
Add garlic and herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for about a minute to release the aromas and deepen the flavor.
Simmer broth and veggies: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Then add the diced potatoes, frozen peas, and corn kernels. Reduce the heat and let everything simmer until the potatoes are tender, about 15 minutes.
Add cream and season: Stir in 1 cup of heavy cream to give the soup a rich, creamy consistency. Season with salt and pepper to taste, adjusting the seasoning as needed.
Add biscuit topping and bake: Spoon biscuit dough evenly over the top of the simmering soup in the pot or transfer to an oven-safe dish. Bake in a preheated oven at 375°F (190°C) until the biscuit topping is golden brown and cooked through, usually around 20 minutes. Serve warm.

Notes

For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
Feel free to add other vegetables like mushrooms or green beans for extra flavor and nutrition.
If you don’t have biscuit dough, puff pastry or homemade pastry dough can work as an alternative topping.
Make sure the biscuit topping is spread evenly to ensure even baking and a golden crust.
This soup can be reheated on the stovetop gently to retain its creamy texture.