A warm bowl of creamy vegan pot pie soup is just what you need for a cozy night in. It's all the comforting goodness of a classic pot pie, but in a hearty, plant-based soup. And there's no need to make a pie crust!
I love a warm pot pie in the colder months. But what I don't love is the effort of making one - especially the pie crust! This soup has all the flavors of a pot pie without the effort.
If you love creamy soups without the cream like this one, try out my cauliflower potato soup and potato, leek and cabbage soup. If pureed, my white bean and kale soup is also nice and creamy.
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Why You'll Love This Soup
- No dairy: The best part of this soup is that it's rich and creamy without any dairy.
- Ultimate comfort food: This soup combines warmth, heartiness, nostalgia and creaminess in one amazing bowl.
- Simple ingredients: This creamy vegetable soup is made with wholesome ingredients that you probably already have at home.
Ingredient Notes
- Non-dairy milk - Use your favorite unsweetened plant milk. I don't recommend using coconut milk as it will give the soup a coconut flavor.
- Frozen peas and corn - You can also use fresh peas and corn.
- Leeks - If you don't have any leeks, increase the amount of onion to 1 whole onion.
- Vegan butter - My favorite brands are Earth Balance and Country Crock Plant Butter.
- Potatoes - Any kind of potato is fine to use.
- Vegetable broth - Homemade broth or packaged
- Garlic powder - You can use 2 cloves of garlic instead of powdered.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Add in other fresh veggies like green beans.
- Add in some white beans for added protein and fiber.
- Instead of dried, use fresh herbs. Use 1-2 teaspoon of fresh thyme.
- Add in some plant-based "chicken". Soy curls would work well in this soup.
How To Make Vegan Pot Pie Soup
Step 1: In a large pot, melt the vegan butter over medium heat. Add the onions, carrots, celery, and leek and cook for 7-10 minutes, stirring occasionally.
Step 2: Add the flour, salt, black pepper, garlic powder and thyme and cook for an additional minute while stirring consistently.
Step 3: Next, add in the potatoes and the vegetable stock and stir well. Bring the soup to a boil and then lower the temperature to low heat. Simmer for 15-20 minutes or until the carrots are tender.
Step 4: Stir in the peas, corn and non-dairy milk and cook for an additional minute.
Step 5: Ladle the soup into bowls and serve hot.
Expert Tips
- Make sure the carrots are sliced thinly. Any big chunks won't be tender when the soup is done cooking.
- Try to chop the vegetables in similar sizes so they cook evenly.
Serving Suggestions
I love serving this creamy vegan pot pie soup with homemade vegan drop biscuits, a loaf of brown bread, or even crackers in a pinch.
Storage Tips
Once cooled, package up the leftover soup in an airtight container. This creamy soup will keep in the fridge for up to 4 days.
Recipe FAQs
Yes, start by following the directions through adding the flour and seasonings. Then transfer to the crock pot and add veggie broth and potatoes and mix well. Set to high for 4 hours or low for 6-8 hours. Add in the frozen peas and corn and the milk during the last 30 minutes.
Sure. If you want all the flavor of a traditional pot pie but in a smooth creamy soup, use an immersion blender to puree it. You can also use a blender and blend in batches.
Yes. Simply substitute the all purpose flour with a gluten free flour.
More Vegan Soups
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Recipe
Creamy Veggie Pot Pie Soup (Vegan)
Equipment
- Large soup pot
Ingredients
- 5 tablespoon vegan butter
- ½ onion
- 2 carrots, peeled and thinly sliced
- 3 celery stalks, diced
- 1 leek, white part only, thinly sliced
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 5 cups vegetable broth
- 3 potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup dairy free milk
Instructions
- Wash and cut your vegetables and set aside.
- In a large pot, melt the vegan butter over medium heat.
- Add the onions, carrots, celery, and leek and cook for 7-10 minutes.
- Add the flour, salt, pepper, garlic powder and thyme and cook for an additional minute while stirring.
- Add in the potatoes and the vegetable broth. Bring the soup to a boil and then lower the temperature. Simmer for 15-20 minutes or until the carrots are tender.
- Add in the peas, corn and non-dairy milk and cook for an additional minute.
- Serve hot with biscuits or bread.
Notes
- When cutting your vegetables, try to chop them in uniform pieces so that they cook evenly. Make sure your carrots are thinly sliced so that they are tender when cooked.
- Make sure you take the time to cook the flour and seasonings for a minute before adding in the broth. You want the flour as a thickener but you don't want to taste it.
- Store in an airtight container in the fridge for up to 4 days.
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