Vegan Pot Pie Soup

Name: Vegan Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 yellow onion, chopped; 2 cloves garlic, minced; 3 carrots, peeled and chopped; 2 stalks celery, chopped; 1/2 tsp poultry seasoning; 1/2 tsp dried thyme; 2 tbsp vegan butter; 2 tbsp AP flour; 4 cups vegan chicken broth or vegetable broth; 2 cups frozen broccoli, chopped; 1 cup frozen peas; 1 cup frozen corn; salt + peper, to taste; 1 cup raw cashews, soaked and drained*; 1 cup filtered water; 1 tbsp nutirtional yeat (optional); chopped parsley, optional

Jump to Recipe Print Recipe

This Vegan Pot Pie soup is a veganized version of pot pie- in soup form! It’s comforting in all the ways pot pie is but served in a bowl and without crust. This vegan pot pie soup is full of veggies and its also creamy, filling, and delicious. Serve it with biscuits or crusty bread for dipping and you have a cozy, comforting dinner the whole family will love.

Pot Pie is a natural comfort food. It has all the components- warm, creamy, filling and wrapped in a flaky crust. Take that feeling and lighten it up a bit in the form of soup. Same cozy comfort, but in a bowl and replace the pie crust with warm biscuits (or bread!). Most pot pies have chicken in them and heavy cream. We didn’t replace the chicken with anything in this soup, but instead bulked up the veggies by adding broccoli. We’ve made this with both potatoes and pasta added and while both are great, its truly filling so we’ve left the original recipe as-is. And as for the heavy cream, we’re using cashew cream here- just blended cashews and water! A roux thickens everything up nicely, so everything is still super creamy and as decadent as the real thing!

And while this is full of veggies, it’s very kid-friendly so it makes a meal perfect for the whole family, especially kiddos! We’re utilizing mostly frozen veggies here which cuts back on chopping and cooking time so this can be on the table from start to finish in under 30 minutes.

Recipe Variations

Protein- we’ve kept this veggie-only and opted not to replace the chicken with anything, but chickpeas or white bean would work well here.

Add extra carbs- if you want more carbs (who doesn’t, honestly) or make this even heartier, feel free to add either potato or small pasta to this- both are great but also very, very filling which is why we’ve kept this without. More room for biscuits, obviously.

FAQ

How long does pot pie soup last?– This will last 2-3 days in the fridge and 3 months frozen.

Can I freeze pot pie soup?- Yes. Freeze in an airtight container. Ideally freeze before adding the cashew cream and add fresh once reheated. To reheat, thaw in fridge overnight and heat on stovetop until heated through.

If you make this, be sure to come back and leave a comment and review! And if you post on Instagram, be sure to tag us, we love to see what you make!

Happy eating! xx

Recipe

Vegan Pot Pie Soup

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Author Larissa Wilson

Ingredients

1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, minced
3 carrots, peeled and chopped
2 stalks celery, chopped
½ tsp poultry seasoning
½ tsp dried thyme
2 tbsp vegan butter
2 tbsp AP flour
4 cups vegan chicken broth or vegetable broth
2 cups frozen broccoli, chopped
1 cup frozen peas
1 cup frozen corn
salt + peper, to taste

Cashew Cream

1 cup raw cashews, soaked and drained*
1 cup filtered water
1 tbsp nutirtional yeat (optional)

Toppings

chopped parsley, optional

Instructions

Heat large soup pot over medium heat. Add the olive oil. Add the onion, carrots, and celery. Cook until tender and fragrant, about 5 minutes. Add garlic and cook 2-3 minutes.
Add butter and flour to create roux. Stir with a spoon for a few minutes to let the flour cook, it should look like a pale yellow paste.
Add broth, poultry seasoning, thyme and stir. Bring everything to a boil. Lower heat, simmer for 15-20 minutes until veggies are tender and soup has thickened.
While soup is simmering, make the cashew cream. Add the cashews and filtered water to a high speed blender and add nutritional yeast if using. Blend until you have a smooth, creamy mixture. Set aside.
Towards the end of simmering add your frozen broccoli, peas, and corn. They only need a few minutes to cook through.
Remove soup from heat. Stir in the cashew cream. Adjust seasonings, adding salt and pepper to taste. Add parsley, if using.
Serve soup in bowls, top with more parlsey if using. Serve with biscuits or crusty bread.

Notes

*If you have a high speed blender, soaking isn’t always necessary. If you don’t have time to soak cashews you can put them in boiling water for a few minutes. I actually don’t soak my cashews most of the time.

Larissa Wilson

Next Veggie Burritos with Roasted Poblano Sauce »