Veggie Pot Pie Soup is a warm and comforting dish that transforms the classic pot pie into a creamy, vegan soup. This cozy recipe is perfect for chilly evenings and can be made in one pot, making cleanup a breeze. Topped with fluffy vegan biscuits, it offers a delightful twist that satisfies all your comfort food cravings. Let’s dive into how to make this delicious soup that everyone will love!

Why You’ll Love This Veggie Pot Pie Soup

This Veggie Pot Pie Soup is not only delicious but also incredibly versatile. Here are a few reasons to love it:

• It’s a Healthy Veggie Pot Pie Soup packed with nutritious ingredients.
• Perfect for weeknight dinners, offering an Easy Veggie Pot Pie Soup for Dinner.
• It’s a one-pot veggie pot pie soup, reducing cleanup time.
• Kid-friendly and satisfying, making it ideal for family meals.
• Can be adapted for gluten-free diets, offering a Gluten-Free Veggie Pot Pie Soup option.
• Perfectly creamy and comforting, providing the rich flavors of a traditional pot pie.

Ingredients for Veggie Pot Pie Soup

Gather these items:

• 1/4 cup vegan butter or oil
• 1 small onion, diced
• 3/4 cup diced carrots (about 3 medium carrots)
• 1/2 cup chopped celery (about 2 stalks)
• 5 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/4 tsp rosemary
• 1/4 cup all-purpose flour
• 6 cups vegetable stock
• 1 cup chopped cauliflower
• 3 medium red or gold potatoes, peeled and cubed
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• Salt to taste
• Pepper to taste
• Vegan drop biscuits (optional, for serving)

How to Make Veggie Pot Pie Soup Step-by-Step

1. Step 1: Melt vegan butter in a large pot over medium heat.
2. Step 2: Add diced onions, carrots, and celery. Sauté until onions are translucent, about 5–7 minutes.
3. Step 3: Stir in garlic, parsley, thyme, sage, and rosemary. Cook for 2 more minutes.
4. Step 4: Sprinkle in the flour and stir to create a roux.
5. Step 5: Slowly whisk in 1 cup of vegetable stock until smooth, then add the remaining stock.
6. Step 6: Add cauliflower, potatoes, peas, and green beans. Bring to a boil.
7. Step 7: Reduce heat and simmer for 15–20 minutes until vegetables are tender.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve hot, topped with a vegan biscuit if desired.

Pro Tips for the Perfect Veggie Pot Pie Soup

Keep these in mind:

• Use fresh vegetables for the best flavor.
• Adjust the seasoning to match your taste preferences.
• For a thicker soup, let it simmer longer or add more flour.
• This dish is perfect for meal prep; make a large batch and freeze leftovers for later.

Best Ways to Serve Veggie Pot Pie Soup

Serve this comforting soup with:

• Fluffy vegan biscuits for a classic pairing.
• A side salad for a refreshing contrast.
• Crusty bread to soak up the delicious broth.

How to Store and Reheat Veggie Pot Pie Soup

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally. This soup is also great for meal prep and can be frozen for up to 3 months. Just remember to leave some room in the container as it may expand when frozen.

Frequently Asked Questions About Veggie Pot Pie Soup

What’s the secret to perfect Veggie Pot Pie Soup?

The secret lies in the freshness of your ingredients and the balance of spices. Using fresh herbs like thyme and rosemary enhances the flavor, making it a comforting vegetable soup with pie flavor.

Can I make Veggie Pot Pie Soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors meld together. You can prepare it in advance for a quick weeknight meal or cozy gathering.

How do I avoid common mistakes with Veggie Pot Pie Soup?

Common mistakes include overcooking the vegetables, which can lead to mushiness. Ensure you add them in stages based on cooking time, and always taste as you go to adjust seasoning.

Variations of Veggie Pot Pie Soup You Can Try

Here are a few delicious variations:

• Swap out the vegetables for your favorites, like zucchini or bell peppers, to create a Vegetarian Pot Pie Soup Recipe.
• Add plant-based protein like lentils or chickpeas for a heartier meal.
• Incorporate different herbs and spices to change the flavor profile, creating a unique twist each time.
• Make it a Vegan Pot Pie Soup by ensuring all ingredients, including the biscuits, are plant-based.

Veggie Pot Pie Soup: 7 Comforting Ways to Enjoy

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This cozy Veggie Pot Pie Soup is a creamy, vegan twist on the classic pot pie—made easy in one pot and topped with fluffy biscuits for the ultimate comfort food experience.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1/4 cup vegan butter or oil
• 1 small onion, diced
• 3/4 cup diced carrots (about 3 medium carrots)
• 1/2 cup chopped celery (about 2 stalks)
• 5 cloves garlic, minced
• 1 tsp dried parsley
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/4 tsp rosemary
• 1/4 cup all-purpose flour
• 6 cups vegetable stock
• 1 cup chopped cauliflower
• 3 medium red or gold potatoes, peeled and cubed
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• Salt to taste
• Pepper to taste
• Vegan drop biscuits (optional, for serving)

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Instructions

1. Melt vegan butter in a large pot over medium heat.
2. Add diced onions, carrots, and celery. Sauté until onions are translucent, about 5–7 minutes.
3. Stir in garlic, parsley, thyme, sage, and rosemary. Cook for 2 more minutes.
4. Sprinkle in the flour and stir to create a roux.
5. Slowly whisk in 1 cup of vegetable stock until smooth, then add the remaining stock.
6. Add cauliflower, potatoes, peas, and green beans. Bring to a boil.
7. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, topped with a vegan biscuit if desired.

Notes

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 4g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg