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To create a delicious Veggie Pot Pie Soup, you need fresh and hearty ingredients. Here’s what you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 medium potatoes, diced - 1 zucchini, diced - 1 cup frozen peas - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup biscuit dough (store-bought or homemade) - Fresh parsley, chopped (for garnish) These ingredients come together to make a warm and comforting soup. The mix of vegetables gives it color and taste. Each veggie adds a unique flavor, making every spoonful delightful. If you want a lighter soup, you can swap heavy cream for coconut milk. Coconut milk adds a creamy texture with a hint of sweetness. For those avoiding dairy, this option is perfect. For the biscuit dough, you can use store-bought dough for quick prep. If you prefer homemade, there are many easy recipes online. Just remember, whatever you choose, fresh is best! Herbs and spices can elevate your soup’s taste. Here are my top picks: - Dried thyme: Adds a warm, earthy note. - Dried rosemary: Gives a fragrant touch. - Salt: Enhances all the flavors. - Black pepper: Adds a bit of heat. Feel free to experiment with more herbs. Try basil or oregano for a twist. Fresh herbs like parsley can also brighten the dish when used as a garnish. {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Once hot, add one diced onion. Sauté the onion for about five minutes until it becomes translucent. This adds a great base flavor. Next, stir in three minced garlic cloves and cook for one more minute. You want to get that lovely garlic aroma. Now, add two diced carrots and two diced potatoes to the pot. Stir them in well. Cook for five to seven minutes until they begin to soften. This step builds flavor and texture. After that, mix in one diced zucchini and one cup of frozen peas. Cook for another three to four minutes. Next, pour in four cups of vegetable broth. Then, season the soup with one teaspoon each of dried thyme and rosemary. Add one teaspoon of salt and half a teaspoon of black pepper for taste. Bring the mixture to a gentle simmer. Once it simmers, reduce the heat. Let it cook for about 15 to 20 minutes until all the veggies are tender. This is where the magic happens, and the flavors meld together. After that, stir in one cup of heavy cream or coconut milk. Heat it for an additional five minutes. This makes your soup creamy and rich. While the soup warms, preheat your oven according to the biscuit dough package instructions. If you choose to make homemade dough, prepare it at this time. Once preheated, drop spoonfuls of the biscuit dough on top of the soup. Leave some space between them. If you want crispy biscuits, bake them on a tray until golden brown. After baking, serve the soup hot in bowls, topped with the freshly baked biscuits. Don’t forget to garnish with chopped parsley for a pop of color! To make your Veggie Pot Pie Soup thick and creamy, use heavy cream or coconut milk. Both options add a nice richness. If you want it even thicker, mix a tablespoon of cornstarch with cold water and stir it in. Let the soup simmer for a few more minutes. This will help it get nice and smooth. Adding the cream at the end keeps it creamy and prevents curdling. Cut your veggies into similar sizes. This helps them cook evenly. Start with harder vegetables like carrots and potatoes. Sauté them first to bring out their flavors. Add softer vegetables, like zucchini and peas, later on. This way, they stay bright and fresh. Always wash your veggies well before cutting. It keeps the soup clean and tasty. For a lovely presentation, serve the soup in deep bowls. Place the freshly baked biscuits right on top. This makes a beautiful and cozy dish. Sprinkle chopped parsley on the soup for a pop of color. You can also drizzle a little extra cream on top for a fancy touch. Enjoy it with a side salad for a full meal! Pro Tips Use Fresh Herbs: Fresh thyme and rosemary will enhance the flavor of your soup more than dried herbs. Add them at the end for a bright, fresh taste. Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, corn, or green beans work well in this soup. Thicken the Soup: If you prefer a thicker soup, you can mash some of the potatoes or add a cornstarch slurry to achieve your desired consistency. Serve with More Biscuits: Consider making extra biscuits to serve on the side for a heartier meal, perfect for dipping into the soup. {{image_2}} You can easily add more veggies to this soup. Try bell peppers for crunch. You can also add spinach for extra color and nutrition. Broccoli or cauliflower can add a nice bite. Just chop them small so they cook well. You want a mix of colors for a beautiful bowl. More veggies mean more fiber and vitamins. To make this soup vegan, swap heavy cream for coconut milk. It adds creaminess without dairy. For a gluten-free option, use gluten-free biscuit dough. You can find this in stores or make your own. Just check the labels for wheat. These swaps keep the soup rich and tasty. Herbs and spices can change the whole taste. Try adding fresh parsley or basil for brightness. If you like heat, add a pinch of red pepper flakes. You can also use Italian seasoning for a different twist. Mix and match to find your favorite flavor combo. Experimenting is part of the fun! After you enjoy your Veggie Pot Pie Soup, store leftovers in an airtight container. Keep the soup in the fridge for up to three days. Make sure to let it cool down before sealing it. This way, you prevent steam from building up and ruining the texture. You can freeze this soup for later! Pour cooled soup into freezer-safe containers. Leave some space at the top for expansion. It lasts in the freezer for about three months. When ready to eat, thaw it overnight in the fridge. This keeps the flavor fresh and tasty. To reheat, pour the soup into a pot over low heat. Stir often to prevent sticking. If it seems too thick, add a splash of vegetable broth or water. Heat until warm, then serve. You can also use a microwave, but stir halfway for even heating. Enjoy your comforting bowl again! Yes, you can swap heavy cream with coconut milk. This makes the soup dairy-free. You can also use oat milk or cashew cream for a lighter option. Each choice adds a unique flavor and keeps the soup creamy. Just remember, the texture may change slightly. Coconut milk adds a slight sweetness, while oat milk keeps it neutral. Feel free to mix in other veggies. Broccoli, green beans, or bell peppers all work great. Each vegetable adds a different taste and texture. You can also add spinach for extra greens. Just ensure to cut the vegetables into small pieces for even cooking. You can use fresh or frozen veggies based on what you have. To make the soup gluten-free, choose gluten-free biscuit dough. Many brands offer gluten-free options. You can also make your own with gluten-free flour. Use cornstarch or arrowroot as a thickener if needed. Always check the labels to confirm they are gluten-free. This way, everyone can enjoy your Veggie Pot Pie Soup! You learned how to make a tasty Veggie Pot Pie Soup. We covered key ingredients, cooking steps, and helpful tips. You gained insights on variations and storage too. Consider trying different herbs for new flavors. Always remember to store leftovers properly and use substitutes when needed. Enjoy making this comforting dish on your own!

Veggie Pot Pie Soup

A hearty and comforting soup filled with vegetables and topped with biscuit dough.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium potatoes, diced
  • 1 medium zucchini, diced
  • 1 cup frozen peas
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 1 cup biscuit dough (store-bought or homemade)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the diced carrots and potatoes to the pot, stirring to combine. Cook for 5-7 minutes until they begin to soften.
  • Mix in the chopped zucchini and frozen peas, cooking for another 3-4 minutes.
  • Pour in the vegetable broth, and season with thyme, rosemary, salt, and black pepper. Bring the mixture to a simmer.
  • Reduce the heat and let it simmer for about 15-20 minutes, until all vegetables are tender.
  • Stir in the heavy cream (or coconut milk) and heat for an additional 5 minutes.
  • While the soup is warming, preheat your oven according to the biscuit dough package instructions. If making homemade dough, prepare it at this time.
  • Drop spoonfuls of the biscuit dough on top of the soup, leaving some space between them. If desired, bake the biscuit dough on a tray according to instructions until golden brown.
  • Once the biscuits are cooked, serve the soup hot in bowls, topped with the freshly baked biscuits, and garnish with chopped parsley.

Notes

Use coconut milk for a dairy-free option.
Keyword comfort food, soup, vegetarian