• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Karissa's Vegan Kitchen logo

  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Side Dishes
    • Dessert
    • Snacks
    • Soup
  • About
    • Work With Me
    • Contact
  • eBooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Popular Recipes
  • Search By Meals
  • Search By Ingredients
  • Search By Holidays
  • eBooks
  • Free Vegan Beginner's Guide
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Vegan Recipes

    Veggie Pot Pie Soup

    Published Oct 14, 2019 · Updated Sep 2, 2020 · 5 Comments

    1.5K shares
    • Share
    • Tweet

    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Delicious, easy vegetable pot pie soup! Serve with buttery biscuits for the ultimate comfort food.

    Vegetable pot pie soup with biscuits on top.

    Vegan Vegetable Pot Pie Soup

    During my pre-vegan days, one of our all-time favorite dinners was chicken pot pie. The comforting, carb-y pie crust filled with all the veggies and classic flavors called my name.

    When I went vegan, we simply left the chicken out and subbed in vegetable stock and bam! It tasted pretty much exactly the same. But then, my hang up was the fact that I want to eat it, frequently, but pot pie is truly a labor of love. I didn't want to spend all that time in the kitchen and have the oven on for an hour.

    Two bowls of vegan pot pie soup served with drop biscuits.

    I now know I'm not the first to come up with the idea of vegetable pot pie soup, but I really had no idea it existed when I decided to just eat the filling with a vegan buttermilk biscuit instead of baking it in a pie crust.

    The result was glorious. We didn't have to wait forever for the pot pie to bake to enjoy those delicious flavors. And, in my humble opinion, fluffy biscuits beat pie crust ANY DAY of the week.

    If you want a lighter dinner, skip the biscuit. But...why would ya? Eat the biscuit. Trust. Thank me later.

    Onions, carrots, celery, and seasonings sauteéing in a pot.

    How to Make Vegan Pot Pie Soup

    Making pot pie soup is basically just making vegetable pot pie filling. First, sauté some veggies (onion, carrots, and celery) in vegan butter or oil. Then, add in the seasonings. Adding the seasoning now really allows those flavors to wake up and POP. I find that garlic, parsley, thyme, sage, and rosemary really capture the classic pot pie flavors.

    Stir in some flour. The combination of the vegan butter and flour will create a roux which will thicken your soup a bit. Next, add in your vegetable stock. Give it a good whisk. Add in the cauliflower, potatoes, peas, and green beans or whatever veggies you love. Let the pot simmer until the vegetables are tender.

    Big pot of vegetable pot pie soup.

    While the soup is cooking, make the biscuits. These vegan drop biscuits are my absolute favorite and take about 20 minutes to make, start to finish. There are also some vegan store-bought biscuits you could try!

    Add the soup to your bowl and top with a biscuit. This is the perfect comfort food dinner to enjoy while bundled up inside on a cold day, watching Netflix. Ahhh.

    Hands holding onto a bowl of veggie pot pie soup.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Bowl of pot pie soup with a biscuit

    Veggie Pot Pie Soup

    Karissa Besaw
    This comforting, vegan vegetable pot pie soup is sure to hit the spot!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Lunch, Main Course
    Cuisine American, Vegan
    Servings 4
    Calories 206 kcal

    Ingredients
      

    • ¼ cup vegan butter or oil
    • 1 small onion, diced
    • ¾ cup diced carrots about 3 medium carrots
    • ½ cup chopped celery about 2 stalks
    • 5 cloves garlic
    • 1 teaspoon dried parsley
    • ½ teaspoon thyme
    • ½ teaspoon sage
    • ¼ teaspoon rosemary
    • ¼ cup all-purpose flour
    • 6 cups vegetable stock
    • 1 cup chopped cauliflower
    • 3 medium red or gold potatoes, peeled and cubed
    • ½ cup frozen peas
    • ½ cup frozen green beans
    • Salt to taste
    • Pepper to taste
    • drop biscuits to serve with

    Instructions
     

    • Melt vegan butter in a large pot on medium heat.
    • Sauté onions, carrot, and celery until onions become translucent.
    • Add in garlic, parsley, thyme, sage, and rosemary and saute for another 2 minutes.
    • Stir in the flour.
    • Whisk in 1 cup of the vegetable stock. Then, whisk in the remaining stock.
    • Add the cauliflower, potatoes, peas, and green beans to the pot. Bring to a boil. Then simmer for 15-20 minutes, or until the potatoes are tender.
    • Season with salt and pepper to taste.
    • Serve as is or with vegan biscuits.

    Notes

    Nutrition facts don't include the biscuit.

    Nutrition

    Calories: 206kcalCarbohydrates: 37gProtein: 4gFat: 14g
    Tried this recipe?Let us know how it was!

    More Vegan Soup Recipes to Try:

    • Easy Tomato Soup
    • Cauliflower Lentil Soup
    • Vegan Chickpea Noodle Soup
    • 7-Minute Sick Day Soup
    • Easy Vegan French Onion Soup

    More Vegan Recipes

    • Vegan One-Pot Pasta
    • Carrot Cake Overnight Oats
    • Maple Roasted Carrots
    • Vegan Buffalo Chicken Wraps
    1.5K shares
    • Share
    • Tweet

    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Primary Sidebar

    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

    • Fluffy Vegan Pancakes
    • Easy Vegan Ranch Dressing Recipe
    • The Best Fudgy Vegan Brownies
    • Baked Vegan Mac and Cheese
    • Impossible Burger Meatloaf
    • Easy 5-Minute Vegan Gravy

    Footer

    Image says "featured on..." then includes company logos of Finding Vegan, healthline, VegNews, PETA, Runner's World, LiveKindly, Prevention, Woman's Day, Shape, Buzzfeed, and MSN.

    COPYRIGHT © 2022 KARISSA'S VEGAN KITCHEN · Privacy Policy & Disclosures · Contact