Can I use frozen veggies instead of fresh?

Absolutely! Frozen veggies are my secret shortcut for busy nights. I often toss in a bag of frozen mixed vegetables (peas, carrots, green beans) when I'm out of fresh produce - just add them straight from the freezer when the recipe calls for the peas and potatoes. The only adjustment? Give them a minute or two longer to simmer since they're starting from frozen. Perfect for when meal planning didn’t quite go as planned!

How do I make this soup gluten-free?

So easy! Just swap the regular flour for your favorite gluten-free blend - I've had great results with cup-for-cup GF flour. You can also use cornstarch or arrowroot powder (mix 2 tbsp with cold water first). The texture comes out just as creamy, and no one will know the difference. I make this version for my gluten-sensitive sister all the time!

Can I add protein to make it heartier?

Oh yes - this is where you can get creative! My family loves when I stir in: 1 cup cooked shredded chicken (leftover rotisserie works great) A can of drained white beans for plant-based protein Diced tofu cubes added during the last 5 minutes It instantly transforms this into a full pot pie meal that even satisfies my meat-loving husband!

My soup turned out too thick - how do I fix it?

No worries, soup happens! If your one pot soup thickens up more than you'd like (especially after storing), just whisk in small amounts of extra broth or milk when reheating until it reaches your perfect creamy consistency. I usually keep some extra broth on standby since the flour keeps thickening as it sits.

Can I make this in my slow cooker?

For sure! Sauté the veggies on the stove first (this builds flavor), then transfer everything to your slow cooker and cook on low for 4-5 hours. The potatoes get so tender! Just hold the peas until the last 30 minutes so they stay bright green. Perfect hands-off cooking for those busy days when even weeknight soup recipes feel like too much work!

Creamy 35-Minute Veggie Pot Pie Soup That Warms Your Soul

Veggie Pot Pie Soup

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A creamy, comforting vegetarian soup that captures the flavors of pot pie without the crust. Perfect for weeknight dinners.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

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2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tsp thyme
1 tsp rosemary
1/4 cup flour
4 cups vegetable broth
1 cup milk
1 cup frozen peas
1 cup diced potatoes
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5 minutes.
Stir in garlic, thyme, and rosemary. Cook for 1 minute.
Sprinkle flour over vegetables and stir to coat.
Slowly pour in vegetable broth while stirring.
Add milk, peas, and potatoes. Bring to a simmer.
Cook for 15-20 minutes until vegetables are tender.
Season with salt and pepper.

Notes

Freeze leftovers for up to 3 months.
Use gluten-free flour for a gluten-free version.
Add cooked chicken for a non-vegetarian option.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 8g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 7g
Cholesterol: 5mg

Find it online: https://kitchenuser.net/veggie-pot-pie-soup-recipe/