This updated take on a classic proves you can still enjoy comfort food without spending all day in the kitchen.


Vegetable Pot Pie Soup

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Author The Food Gays


  • 1/2 tablespoon neutral oil
  • 1 cup red onion sliced
  • 1 cup leek sliced
  • 2 cups brown mushrooms diced
  • 2 cups broccoli florets
  • 1 cup carrot diced
  • 1/2 cup corn
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 3 cups whole milk
  • 1 teaspoon porcini powder
  • 1 frozen puff pastry sheet thawed
  • 1 egg


  1. Preheat oven to 375. Place oil in a large pot on medium-high heat. Once hot, add the red onions, and let sweat 5-7 minutes, stirring frequently. Add the leeks, and cook another 4-5 minutes, until the mixture is soft and translucent. 

  2. Meanwhile, roll out the thawed puff pastry and cut into small circles (2 inches is ideal). Place on a parchment lined baking tray. Crack egg into a small bowl, whisk with a fork, and brush the tops of each round. Set in the oven for 8-10 minutes, until they are golden brown and puffed up. 

  3. Add the mushrooms to the pot, and let cook another 2-3 minutes before adding the broccoli, carrot, corn and frozen peas. Season with salt and pepper, to taste. Add garlic powder, dried oregano and basil. 

  4. Remove mixture from the pot and set aside in a bowl. In the same pot, melt the butter. Once melted, add the flour, whisk together, and let cook for 2-3 minutes. Reduce heat to medium, then slowly add the milk, followed by the porcini powder, whisking frequently. Cook for 5-10 minutes, until mixture begins to thicken. 

  5. Return the vegetable mixture to the pot, and stir everything together. Taste for seasoning, and add salt if needed. Serve in bowls along with 1 or 2 of the individual puff pastries. Enjoy!