If you’re craving a comforting, hearty dish that feels like a warm hug in a bowl, then this Veggie Pot Pie Soup Recipe is about to become your new go-to. Packed with tender potatoes, vibrant carrots, broccoli, and peas all simmered in a rich, creamy broth, it perfectly captures the cozy essence of classic pot pie without the fuss of baking. Each spoonful offers a delicious medley of textures and flavors that come together effortlessly, making it ideal for both weeknight dinners and weekend gatherings.
Ingredients You’ll Need
Getting started on this Veggie Pot Pie Soup Recipe is easy with a handful of simple, wholesome ingredients. Each one plays a vital role in creating that signature creamy texture, hearty vegetable goodness, and inviting aroma that make this soup so satisfying.
- Olive oil or vegan butter: For a luscious base that sautés the aromatics and adds depth.
- Medium onion, diced: Provides sweetness and a flavor foundation.
- Garlic cloves, minced: Adds a fragrant punch that wakes up the soup.
- Carrots, diced: Bring sweetness and body with a beautiful orange hue.
- Potatoes (Yukon Gold or red), diced: The hearty heart of the dish, offering creaminess as they soften.
- Salt and black pepper: Essential seasonings to balance and enhance all flavors.
- Dried thyme and rosemary: Earthy herbs that evoke classic pot pie notes.
- Bay leaf: For subtle background complexity.
- All-purpose flour: The secret to thickening the broth into a creamy soup.
- Vegetable broth: Keeps it vegan while infusing savory richness.
- Broccoli florets: Add green color and a tender-crisp bite.
- Green peas (fresh or frozen): Little bursts of sweetness and texture.
- Coconut milk or cashew cream: For that luxuriously creamy finish without dairy.
- Optional smoked paprika or lemon juice: A hint of smoky warmth or bright acidity to elevate the soup.
How to Make Veggie Pot Pie Soup Recipe
Step 1: Sauté the Aromatics
Start your soup by heating olive oil or vegan butter in a large pot over medium heat. Toss in the diced onions and minced garlic and cook gently until they’re soft and translucent, about 3 to 5 minutes. This step creates a fragrant and flavorful base that’s absolutely irresistible.
Step 2: Add the Carrots and Potatoes
Next, add your diced carrots and potatoes straight into the pot. Stir everything together and let the vegetables cook for about 5 to 7 minutes to begin softening them up. This gradual cooking ensures they absorb all those delicious savory notes from the onion and garlic.
Step 3: Make the Roux
Sprinkle the all-purpose flour over the sautéed veggies, and stir constantly for 1 to 2 minutes. This is the magic moment where you create the roux, which will thicken your soup wonderfully, turning it rich and silky while keeping that cozy pot pie vibe intact.
Step 4: Incorporate Broth and Herbs
Slowly pour in the vegetable broth, stirring as you go to avoid lumps. Add the dried thyme, rosemary, and the bay leaf to the mix. Bring everything to a gentle boil — this allows the flavors to start melding beautifully while preparing for the simmer phase.
Step 5: Simmer Until Tender
Turn the heat down and let the soup simmer for about 15 minutes, or until the potatoes and carrots are fork-tender. This simmering time helps the vegetables soften perfectly, making every bite melt-in-your-mouth delightful.
Step 6: Add the Green Vegetables
Stir in the broccoli florets and green peas, then simmer for an additional 5 minutes. This lightly cooks the greens just enough to keep their vibrant color and fresh taste, adding a lovely textural contrast to the creamy base.
Step 7: Finish with Creaminess and Seasoning
Turn off the heat and gently fold in the coconut milk or cashew cream to give your soup that luscious, velvety texture. Taste and adjust seasoning with salt, pepper, and if you’re feeling adventurous, add a pinch of smoked paprika or a splash of lemon juice to brighten the flavors.
Step 8: Serve and Enjoy
Serve your Veggie Pot Pie Soup piping hot, paired with crusty bread, flaky biscuits, or even a puff pastry top to channel that classic pot pie spirit. Warm yourself up with this soul-satisfying, veggie-packed bowl of comfort!
How to Serve Veggie Pot Pie Soup Recipe
Garnishes
To elevate your serving, sprinkle fresh chopped parsley or thyme over the top for a burst of green and fresh herbal aroma. A drizzle of extra coconut milk or a grind of cracked black pepper can also make the presentation pop and add an inviting creaminess or a hint of spice.
Side Dishes
This soup pairs beautifully with crusty artisan bread to soak up every last drop, buttery vegan biscuits for a flaky crunch, or a simple green salad to keep the meal balanced and fresh. These sides round out the cozy, hearty feel of the dish perfectly.
Creative Ways to Present
Get creative by serving the soup in mini bread bowls for individual portions or topping the bowls with a layer of puff pastry dough baked until golden to bring a playful twist reminiscent of a traditional pot pie. Garnishing with roasted nuts or crispy shallots can add unexpected texture and flavor bursts too.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container and place it in the refrigerator. Your Veggie Pot Pie Soup Recipe will keep well for up to 3 days, making it a convenient and tasty option for busy days ahead.
Freezing
This soup freezes wonderfully! Just be sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy again, thaw overnight in the fridge for the best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. Add a splash of vegetable broth or water if it seems too thick. This will help recapture that creamy, velvety consistency and fresh taste of your Veggie Pot Pie Soup Recipe.
FAQs
Can I use other vegetables in this Veggie Pot Pie Soup Recipe?
Absolutely! Feel free to swap or add veggies like corn, celery, or mushrooms. The recipe is quite flexible and will still taste delicious with your favorite seasonal produce.
Is this soup vegan and dairy-free?
Yes! By using olive oil or vegan butter along with coconut milk or cashew cream, this Veggie Pot Pie Soup Recipe is entirely vegan and dairy-free without sacrificing creaminess or flavor.
Can I make this soup gluten-free?
You can make it gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening. Just adjust amounts slightly to achieve the perfect texture.
How thick should the soup be?
The soup should have a creamy, thick yet spoonable consistency that clings to the vegetables, much like the filling of a traditional pot pie, but still ladle-able and warm in every bite.
What’s the best way to enhance the flavor?
Adding a pinch of smoked paprika or a splash of lemon juice at the end brightens up the whole dish wonderfully, giving it a subtle smoky warmth or refreshing zing that lifts the savory richness.
Final Thoughts
If you haven’t tried this cozy, veggie-packed gem yet, make sure to give the Veggie Pot Pie Soup Recipe a spot on your weekly menu. It’s a heartwarming, nourishing bowl of goodness that brightens any day with its creamy texture and inviting flavors. Once you taste this, it might just become your favorite comfort food for years to come.
Print
Veggie Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This comforting Veggie Pot Pie Soup is a creamy, hearty dish packed with fresh vegetables and fragrant herbs. Made with plant-based ingredients like coconut milk or cashew cream, it offers a vegan twist on the classic pot pie flavors. Perfect for a cozy meal, this soup combines sautéed onions, garlic, carrots, potatoes, broccoli, and peas in a savory vegetable broth thickened with a light roux. Ready in just 35 minutes, it’s an inviting, nutritious soup ideal for chilly days.
Ingredients
Veggie Pot Pie Soup Ingredients
- 2 tablespoons olive oil or vegan butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 3 cups potatoes, diced (Yukon Gold or red)
- 1 1⁄2 teaspoons salt (adjust to taste)
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1⁄2 teaspoon rosemary
- 1 bay leaf
- 1⁄4 cup all-purpose flour
- 4 cups vegetable broth
- 1 cup broccoli florets
- 3⁄4 cup green peas (fresh or frozen)
- 1 cup coconut milk or cashew cream
- Optional: 1⁄4 teaspoon smoked paprika or splash of lemon juice
Instructions
- Sauté Aromatics: Heat olive oil or vegan butter in a large pot over medium heat. Add diced onion and minced garlic and sauté for 3 to 5 minutes until the onion becomes translucent and fragrant.
- Add Root Vegetables: Add the diced carrots and potatoes into the pot. Stir well and cook for 5 to 7 minutes to allow them to soften slightly.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and stir constantly for 1 to 2 minutes. This step forms a roux that will help thicken the soup.
- Add Broth and Herbs: Slowly pour in the vegetable broth while continuously stirring to avoid lumps. Add the dried thyme, rosemary, and bay leaf. Bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and let the soup simmer uncovered for 15 minutes until the potatoes and carrots are fork-tender.
- Add Green Vegetables: Stir in the broccoli florets and green peas. Continue to simmer for another 5 minutes until these vegetables are tender but still vibrant.
- Finish and Season: Turn off the heat and stir in the coconut milk or cashew cream to add creaminess. Adjust salt and pepper to taste, and if desired, add the smoked paprika or a splash of lemon juice for tang.
- Serve: Ladle the soup into bowls and serve hot with crusty bread, biscuits, or puff pastry on the side for a complete meal.
Notes
- You can use any type of plant-based milk or cream as a substitute for coconut milk or cashew cream to suit your preference.
- Fresh or frozen green peas both work well, just add directly without thawing if frozen.
- Adjust herbs and seasoning to your taste; fresh herbs can be substituted but add them later in the cooking process.
- For a thicker soup, reduce some of the vegetable broth or add a little more flour when creating the roux.
- This soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or in a microwave.
