This Vegetarian Pot Pie Soup delivers everything you love about classic pot pie in a cozy, spoonable form. Creamy, hearty, and loaded with vegetables, it’s the perfect comfort food for chilly days while still being simple enough for weeknight cooking.
Why You’ll Love This Recipe
- Rich, creamy pot pie flavor without pastry fuss
- Hearty and filling with potatoes and vegetables
- Family-friendly vegetarian comfort food
- Easy one-pot recipe with pantry staples
- Perfect for meal prep and leftovers
Vegetarian Pot Pie Soup
Creamy vegetarian pot pie soup made with potatoes, carrots, and peas.
Ingredients
- 3 medium Yukon Gold potatoes
- 3 tablespoons olive oil divided
- 1 large onion finely chopped
- 6 medium carrots peeled and sliced ¼-inch thick (about 1½ cups)
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ¼ cup apple juice or additional vegetable broth non-alcoholic substitute
- ¾ cup frozen peas thawed
Instructions
- Pierce the potatoes several times with a fork and microwave until tender, about 5–10 minutes depending on size. Cool slightly, then dice into ½- to 1-inch cubes. Set aside.
- Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and sauté onions until deeply golden and caramelized, about 15–20 minutes.
- Add carrots and cook until tender, about 5–7 minutes. Transfer vegetables to the bowl with the potatoes.
- Reduce heat to medium. Add butter and remaining olive oil to the pot. Once melted, whisk in flour and cook for 1 minute.
- Slowly whisk in vegetable broth, milk, thyme, salt, and pepper until smooth and thickened.
- Stir in apple juice or extra vegetable broth and cook for 1 additional minute.
- Add the cooked vegetables and peas. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot.
Notes
Add mushrooms or celery for extra texture
Ingredients
- 3 medium Yukon Gold potatoes
- 3 tablespoons olive oil, divided
- 1 large onion, finely chopped
- 6 medium carrots, peeled and sliced ¼-inch thick (about 1½ cups)
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ¼ cup apple juice or additional vegetable broth (non-alcoholic substitute)
- ¾ cup frozen peas, thawed
Instructions
- Pierce the potatoes several times with a fork and microwave until tender, about 5–10 minutes depending on size. Cool slightly, then dice into ½- to 1-inch cubes. Set aside.
- Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and sauté onions until deeply golden and caramelized, about 15–20 minutes.
- Add carrots and cook until tender, about 5–7 minutes. Transfer vegetables to the bowl with the potatoes.
- Reduce heat to medium. Add butter and remaining olive oil to the pot. Once melted, whisk in flour and cook for 1 minute.
- Slowly whisk in vegetable broth, milk, thyme, salt, and pepper until smooth and thickened.
- Stir in apple juice or extra vegetable broth and cook for 1 additional minute.
- Add the cooked vegetables and peas. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste and adjust seasoning. Serve hot.
Tips & Tricks
- Yukon Gold potatoes give the creamiest texture
- Caramelizing the onions adds deep pot-pie flavor
- Whisk constantly when adding liquid to avoid lumps
- Add a splash of milk if the soup thickens too much
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly
Notes
- Add mushrooms or celery for extra texture
- Swap milk for unsweetened plant milk if needed
- Serve with biscuits or crusty bread for a full meal
Nutrition (Approximate, per serving)
- Calories: 360
- Protein: 9g
- Carbohydrates: 42g
- Fat: 17g
FAQ
Is Vegetarian Pot Pie Soup the same as pot pie filling?
It has similar flavors but a more spoonable, soup-like consistency.
Can I make this gluten-free?
Yes, substitute the flour with a gluten-free all-purpose blend.
What can I use instead of peas?
Corn or green beans work well.
Can I make this ahead of time?
Yes, the flavor improves after resting.
Can I freeze this soup?
Yes, but stir well after reheating to restore creaminess.
Storage
- Refrigerate in an airtight container for up to 4 days
- Freeze for up to 2 months
- Reheat gently on the stovetop or microwave
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Conclusion
This Vegetarian Pot Pie Soup proves that comfort food doesn’t need meat or pastry to feel indulgent. Creamy, satisfying, and packed with vegetables, it’s a recipe you’ll return to again and again.