If you’re craving all the heartwarming flavors of traditional pot pie in a cozy, soul-soothing bowl, this Veggie Pot Pie Soup will be your new go-to comfort food. Packed with tender vegetables, fragrant herbs, and a luxuriously creamy broth (with no dairy in sight!), this soup turns everything we love about pot pie into an easy, one-pot meal. Whether you’re serving it as a cozy weeknight dinner or ladling up steaming bowls for guests, this recipe wraps you in a big warm hug with every spoonful.

Veggie Pot Pie Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Veggie Pot Pie Soup is thoughtfully chosen, coming together to create layers of satisfying flavor and texture. Simple as they are, every addition brings something special to the pot—whether it’s sweetness, savoriness, or that signature creamy richness pot pie is famous for.

Vegan Butter (or Oil): Adds rich flavor as the base for sautéed veggies and helps create the classic, craveable texture.
Onion: Delivers aromatic sweetness and forms the backbone of the soup’s savory flavor.
Carrots: Bring natural sweetness and that signature pot pie pop of orange.
Celery: Adds an herbal edge and extra crunch for vibrant texture contrast.
Garlic: Deepens the savoriness—don’t skimp!
Dried Parsley: Bright, herbal notes that lift all the flavors—essential for that classic taste.
Thyme: Earthy and fragrant, this herb defines the comforting flavor profile of pot pie.
Sage: Adds cozy, peppery warmth—classic for pot pie seasoning.
Rosemary: Just a touch brings a woodsy, aromatic depth—remember, a little goes a long way!
All-Purpose Flour: Thickens the soup into an irresistibly creamy base, no dairy needed.
Vegetable Stock: The flavorful foundation that brings everything together with a savory broth.
Cauliflower: Melds seamlessly into the soup for creaminess and extra nutrition.
Red or Gold Potatoes: Ensures heartiness—these varieties are creamy and hold their shape perfectly.
Frozen Peas: Add sweet little bursts of flavor and color, toss them in straight from the freezer.
Frozen Green Beans: For a green veggie lift and satisfying bite, no need to thaw!
Salt: Essential for bringing out all the vibrant flavors.
Pepper: Adds depth and a gentle heat—taste and adjust as you like.
Drop Biscuits (for serving): The best way to mimic pot pie’s crust; perfect for dunking or crumbling on top!

How to Make Veggie Pot Pie Soup

Step 1: Sauté the Aromatics

Begin by melting your vegan butter (or heat your oil) in a large heavy-bottomed pot over medium heat. Once it’s shimmering, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, stirring every so often, until the onions turn translucent and the veggies start to soften. This step builds the savory backbone that every delicious Veggie Pot Pie Soup needs.

Step 2: Add Garlic and Herbs

Sprinkle in the minced garlic, dried parsley, thyme, sage, and rosemary. Continue sautéing for another 2 minutes, stirring often to prevent the garlic from burning. You’ll know it’s time for the next step when your kitchen is filled with the most amazing, comforting aroma—this is where the flavor magic truly begins.

Step 3: Stir in the Flour

Add the all-purpose flour to the pot, stirring well to coat all the vegetables and absorb the fat. Cook for about 1 minute. This little step transforms your broth later into a luscious, creamy soup reminiscent of the thick filling in classic pot pie.

Step 4: Whisk in Vegetable Stock

Slowly pour in one cup of vegetable stock, whisking or stirring constantly to prevent lumps. Once it’s smooth, add the rest of the veggie stock. Don’t rush—this step ensures your Veggie Pot Pie Soup gets perfectly creamy without any floury bits.

Step 5: Add Vegetables and Simmer

Toss in the chopped cauliflower, cubed potatoes, frozen peas, and frozen green beans. Give everything a good stir, then turn up the heat until the soup comes to a gentle boil. Lower to a simmer and let it bubble away for 15 to 20 minutes, or until the potatoes are fork-tender. Stir occasionally to keep the bottom from sticking, and watch as your kitchen fills with savory, herby steam.

Step 6: Finish and Season

Taste your soup and season generously with salt and freshly ground black pepper. Adjust to your liking—remember, a well-seasoned Veggie Pot Pie Soup is truly unforgettable. If you want the soup thicker, let it simmer uncovered for a few more minutes; if it’s too thick, add another splash of broth.

Step 7: Serve it Up

Ladle the piping-hot soup into bowls. Serve it just as it is, or, for an extra flourish, add drop biscuits on the side or crumbled right over the top. Every spoonful is guaranteed to chase away the chilliest of days!

How to Serve Veggie Pot Pie Soup

Garnishes

A few bright, fresh garnishes will make your Veggie Pot Pie Soup shine even more. Try sprinkling with finely chopped fresh parsley or thyme, a crack of fresh black pepper, or a tiny drizzle of olive oil for richness. If you love a little heat, a pinch of crushed red pepper adds a surprising twist.

Side Dishes

This soup is hearty enough to stand on its own, but it really sings paired with freshly baked drop biscuits—perfect for soaking up every drop of broth. For a lighter touch, consider serving with a crisp green salad tossed in a simple vinaigrette. Roasted vegetables or crusty garlic bread are also fantastic if you’re feeling extra cozy.

Creative Ways to Present

Turn your Veggie Pot Pie Soup into a showstopper by serving it in bread bowls for a fun, homemade “pot pie” effect. Or try spooning the soup into oven-safe ramekins, topping with puff pastry or biscuit discs, and baking until golden for individual pot pie flair. Kids (and adults) love dunking biscuit bites directly into the bowl!

Make Ahead and Storage

Storing Leftovers

Leftover Veggie Pot Pie Soup stores beautifully! Once it cools to room temperature, pour it into airtight containers and refrigerate. It’ll keep well for 3 to 4 days, making lunch or dinner extra easy for days to come.

Freezing

This soup is wonderfully freezer-friendly. Scoop cooled soup into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat, pour your soup into a pot and warm gently over medium-low heat, stirring occasionally. If it thickens up in the fridge, just add a splash of water or extra broth until it’s your desired consistency. Microwave reheating works well too, just keep an eye out and stir partway through for even heating.

FAQs

Can I add other vegetables to Veggie Pot Pie Soup?

Absolutely! This soup is endlessly flexible. Try adding mushrooms, corn, parsnips, or butternut squash depending on what’s in season or what you have on hand. Just be sure to chop everything into similar-sized pieces for even cooking.

Is this soup gluten-free?

As written, it isn’t, but you can easily make it gluten-free by replacing the all-purpose flour with your favorite gluten-free blend, and serving with gluten-free biscuits. The rest of the ingredients are naturally gluten-free!

Can I make Veggie Pot Pie Soup ahead of time?

Yes! This soup actually gets more flavorful as it sits. Make it a day ahead and reheat when ready to serve. Wait to bake or serve the biscuits until just before eating for maximum coziness.

What’s the best way to thicken the soup without flour?

If you need a flour-free option, try blending a cup of cooked potatoes and cauliflower with a bit of broth, then stirring it back into the pot. This creates a thick, creamy texture naturally.

Can I make this soup oil-free?

Yes, sauté your vegetables in a splash of vegetable broth instead of oil or butter. Your Veggie Pot Pie Soup will still be delicious and flavorful—just keep a closer eye to avoid sticking.

Final Thoughts

Once you’ve tasted just how comforting and satisfying Veggie Pot Pie Soup can be, it’s bound to become a repeat favorite in your kitchen. Whether you’re a dedicated soup lover or simply seeking a new plant-based classic, give this cozy recipe a try—you’re guaranteed to be ladling up seconds!