Veggie Pot Pie Soup

If you’re looking for cozy comfort food, look no further than this easy, delicious veggie pot pie soup! It’s the perfect way to warm up on a chilly day and it’s packed with all the cozy, hearty goodness you remember from pot pie, but lighter, faster and easier to make. Imagine a creamy, flavorful broth bursting with nutrient-dense vegetables like carrots and peas. Every spoonful is a hug in a bowl, guaranteed to bring back happy childhood memories. But the best part? This soup is budget-friendly and family-friendly! It’s vegan and gluten free by default and easily customizable to dietary needs. So ditch the takeout menus and whip up a batch of this satisfying veggie pot pie soup. It’s sure to become a new weeknight staple in your home!

Why You’ll Love This Soup

It’s so cozy and delicious!

This soup is gluten free and dairy free.

It’s easy to make!

This soup is kid-friendly!

It feels like a hug in a bowl.

This soup is budget-friendly.

It’s super customizable!

Equipment Needed

All you need to make this veggie pot pie soup is 2 pots, a cutting board, a knife and an immersion blender.

Ingredients Needed

Carrots: Carrots introduce a natural sweetness that balances the savory flavors of the soup base and other vegetables.

Celery: Celery’s crunchy texture acts as a delightful counterpoint to the creamy broth and softer vegetables.

Potatoes: Potatoes make this veggie pot pie soup cozy and creamy!

White Beans: I added white beans to this soup for extra protein and nutrients!

Garlic: I love adding garlic to my soups because it gives it a ton of flavor.

Herbs: I used rosemary and dill in this soup to add flavor!

Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.

Pepper: I added some black pepper to this soup for extra flavor and kick.

Peas: I used frozen peas here! Peas add a nostalgic pot pie vibe to this soup!

Broth: I used homemade vegetable broth in my veggie pot pie soup, but feel free to use store bought. If you are not vegan, you can definitely use bone broth as well for extra protein!

Milk: I like to use almond milk or coconut milk here to make this dairy free!

Step-By-Step Instructions

Step 1: Gather your ingredients.

Step 2: Chop carrots, celery stalks, onion and garlic. Peel and chop potatoes.

Step 3: Add vegetables to a large stock pot on medium heat. Add in dill, rosemary, salt and pepper and sauté for 4-5 minutes, or until translucent.

Step 4: Add vegetable broth and bring to a boil in a pot, reduce heat to a simmer, cover and cook on low for 20 minutes.

Step 5: Remove half of the soup, pour into another pot and blend with an immersion blender. Add back to the pot.

Step 6: Add in peas, cover and cook for another 35-40 minutes.

Step 7: Remove from heat and let cool. Stir in almond milk. Pair with your favorite crackers, biscuits or bread and enjoy! 

Storage

Store this veggie pot pie soup in an airtight container for 4-5 days in the refrigerator.

Variations

The options are endless when it comes to this veggie pot pie soup!

Add a touch of smoked paprika, bacon bit  or even grilled vegetables for a smoky, campfire-like vibe.

Move beyond carrots, peas, and celery. Explore colorful options like sweet potatoes, butternut squash, bell peppers, asparagus, kale or even roasted cauliflower florets.

For extra protein and satiety, try chickpeas, lentils, kidney beans, tempeh or even chopped mushrooms.

Infuse your broth with chilies or chipotle peppers for a fiery twist.

How To Serve

Pair this veggie pot pie soup with crackers or biscuits for a nostalgic pot pie feel!

For a complete meal, add a simple green salad dressed with a light vinaigrette. This balances the richness of the soup and adds some freshness.

Chopped parsley, chives or dill add a pop of color and bright flavor. Sprinkle them before serving for maximum impact.

Add cooked quinoa, rice or even mini pasta shapes to the soup for extra substance and a more filling meal.

Pro Tips

Use frozen veggies to cut down on preparation time!

Using the immersion blender in this recipe to blend half of the soup together makes it extra creamy!

Recipe FAQ

What is the best milk to use?

I like to use almond milk or coconut milk in this veggie pot pie soup.

Is this vegan?

Yes, this soup is vegan as long as you use vegetable broth and vegan milk.

How can I make this thicker?

This soup can be made thicker by adding more potatoes!

What is the best broth to use?

I like to use homemade vegetable broth, but store bought broth works well too! If you are not vegan and want to add some extra protein to this recipe, feel free to add some bone broth.

Related Recipes

Be sure to check out these cozy ideas next:

Healthy Chicken Pot Pie Soup

Low Histamine Chicken Soup

Instant Pot Chicken Gnocchi Soup

AIP Chili

White Chicken Chili

If you make this veggie pot pie soup and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.

Print Recipe
5 from 1 vote

Veggie Pot Pie Soup

If you're looking for cozy comfort food, look no further than this easy, delicious veggie pot pie soup! It's the perfect way to warm up on a chilly day and it's packed with all the cozy, hearty goodness you remember from pot pie, but lighter, faster and easier to make.
Prep Time10 minutes
Cook Time1 hour
Course: Dinner, Lunch, Lunch Ideas, Soup
Keyword: dinner, soup, vegan, vegetarian, veggie
Servings: 6
Calories: 177kcal

Equipment

  • 2 pots
  • 1 immersion blender or regular blender!
  • 1 knife
  • 1 cutting board

Ingredients

  • 3 carrots
  • 3 celery stalks
  • 2 large potatoes
  • 1 sweet onion
  • 1 can white beans
  • 1 clove garlic
  • 1/2 tsp dill
  • 1/2 tsp rosemary
  • dash salt
  • dash pepper
  • 1 cup frozen peas
  • 1 carton vegetable broth
  • 1 cup almond milk or coconut milk

Instructions

  • Gather your ingredients.
  • Chop carrots, celery stalks, onion and garlic. Peel and chop potatoes.
  • Add vegetables and beans to a large stock pot on medium heat. Add in dill, rosemary, salt and pepper and saute for 4-5 minutes, or until translucent.
  • Add vegetable broth and bring to a boil in a pot, reduce heat to a simmer, cover and cook on low for 20 minutes.
  • Remove half of the soup, pour into another pot and blend with an immersion blender. Add back to the pot.
  • Add in peas, cover and cook for another 35-40 minutes. Remove from heat and let cool. Stir in almond milk. Pair with your favorite crackers, biscuits or bread and enjoy! 
  • Add in peas, cover and cook for another 35-40 minutes.
  • Remove from heat and let cool. Stir in almond milk. Pair with your favorite crackers, biscuits or bread and enjoy! 

Notes

PRO TIPS:
Use frozen veggies to cut down on preparation time!
Using the immersion blender in this recipe to blend half of the soup together makes it extra creamy!

Nutrition

Calories: 177kcal | Carbohydrates: 36g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 694mg | Potassium: 762mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5614IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 3mg
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Hi, I'm Lauren!

Combining my passions for food and helping others, I have created a space you can visit for allergy-friendly recipes, chronic illness support, non-toxic lifestyle suggestions and health and wellness tips!

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