Veggie Pot Pie Soup

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There’s something undeniably comforting about a creamy bowl of pot pie soup—especially when it’s loaded with hearty vegetables, pillowy potatoes, and a savory broth that hugs each bite. This Veggie Pot Pie Soup brings all the nostalgic flavors of a traditional pot pie, but with a lighter, spoonable twist that makes it perfect for weeknight dinners or cozy weekends at home.

Whether you’re vegetarian or just looking for a satisfying meatless option, this soup delivers big flavor and creamy texture without any dairy or meat. It’s a crowd-pleaser even for the pickiest eaters, and it’s incredibly easy to adapt with your favorite seasonal veggies. One pot, easy ingredients, and 30 minutes later—dinner is served!

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What Kind of Potatoes Work Best for Veggie Pot Pie Soup?

Yukon Gold or red potatoes are perfect for this soup. They hold their shape well while cooking, and their creamy interior gives the soup body without turning it mushy. If you’re after a thicker, rustic texture, go for Russet potatoes—just know they’ll break down a bit more.

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Ingredients for the Veggie Pot Pie Soup

• Potatoes: Provide heartiness and soak up all the savory flavors.
• Carrots: Add a natural sweetness and bright color to the soup.
• Peas: For bursts of freshness and a classic pot pie touch.
• Broccoli: Brings a vibrant green color and pairs perfectly with the creamy broth.
• Onion & Garlic: These are your flavor builders—essential for a rich base.
• Vegetable Broth: Acts as the foundation of the soup’s flavor.
• Coconut Milk or Cashew Cream: For that creamy, dairy-free finish.
• Olive Oil or Vegan Butter: Used for sautéing and adding richness.
• All-Purpose Flour: Helps thicken the soup to a luxurious consistency.
• Herbs (Thyme, Rosemary, Bay Leaf): Classic herbs that infuse depth and warmth.
• Salt & Pepper: Adjusted to taste for seasoning.

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How To Make the Veggie Pot Pie Soup

Step 1: Sauté the Aromatics

Start by heating olive oil or vegan butter in a large pot over medium heat. Add chopped onions and garlic, sautéing until translucent and fragrant, about 3-5 minutes.

Step 2: Add the Vegetables

Toss in the diced carrots and potatoes. Stir them around the pot to coat with the aromatics, and let them cook for 5-7 minutes to begin softening.

Step 3: Sprinkle the Flour

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This creates a roux that will thicken your soup as it simmers.

Step 4: Pour in the Broth

Slowly pour in the vegetable broth while stirring, making sure no clumps of flour remain. Add your herbs (thyme, rosemary, bay leaf) and bring the mixture to a gentle boil.

Step 5: Simmer Until Tender

Reduce heat and let the soup simmer for about 15 minutes, or until the potatoes and carrots are fork-tender. Stir occasionally to prevent sticking.

Step 6: Add the Remaining Veggies

Stir in the broccoli and peas. Simmer for an additional 5 minutes, just until the broccoli is vibrant and tender-crisp.

Step 7: Make It Creamy

Turn off the heat and stir in coconut milk or cashew cream. Taste and adjust seasoning with salt and pepper. For extra flavor, add a pinch of smoked paprika or a splash of lemon juice.

Step 8: Serve Hot

Ladle the soup into bowls and serve warm with crusty bread, a puff pastry topper, or flaky biscuits if desired. Enjoy!

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How to Serve and Store This Veggie Pot Pie Soup

This soup is best enjoyed hot and fresh, with something golden and flaky to dip in. Think crusty sourdough, a puff pastry square baked until golden, or a simple biscuit. It also pairs beautifully with a crisp green salad or roasted vegetables for a fuller meal.

For storing, let the soup cool completely, then transfer to airtight containers. It keeps well in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. You can also freeze it for up to 2 months—just hold off on adding the coconut milk or cashew cream until you’re reheating for the freshest flavor.

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Frequently Asked Questions

What can I use instead of coconut milk?

If you don’t have coconut milk on hand or prefer another option, cashew cream, oat milk, or even a non-dairy creamer will work. For a non-vegan option, regular heavy cream can be used.

Can I add protein to this soup?

Absolutely! Chickpeas, white beans, or diced tofu are excellent plant-based protein options. If you’re not vegetarian, shredded rotisserie chicken works too.

How do I make this gluten-free?

Swap the all-purpose flour for a gluten-free flour blend or use cornstarch as a thickener. Just dissolve the cornstarch in cold broth before adding it to the pot.

Can I make this in advance?

Yes, this soup is great for meal prep. Just prepare as directed, refrigerate, and reheat when ready to serve. The flavor deepens after a day!

What other vegetables can I include?

Feel free to toss in mushrooms, green beans, kale, corn, or even spinach. It’s a flexible, fridge-clean-out-friendly kind of recipe.

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Want More Cozy Soup Ideas?

If you loved this Veggie Pot Pie Soup, you’ll definitely want to check out these other soul-warming favorites:

• Creamy Shrimp Chowder for a rich seafood option.
• Zesty Tuscan Artichoke Soup for a bold Mediterranean twist.
• Creamy Parmesan Italian Sausage Soup if you want meatier comfort.
• Crockpot Thai Coconut Chicken Soup to spice things up.
• Creamy Garlic Butter Shrimp Scampi Lasagna for the pasta lover’s soup crossover dream.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest board dedicated to comfort food or weeknight dinners so you can find it whenever those cozy cravings hit.

And if you try it, let me know in the comments! Did you go classic with just the basics, or mix in your own veggie combo? Did you bake a biscuit topper?

I’d love to hear how it turned out. And if you want more inspiration, I share my daily recipes on Pinterest at Life with Nina. Come say hi and follow along!

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