Vegetarian Pot Pie Soup

This Vegetarian Pot Pie Soup is packed with hearty veggies, fresh herbs, and a touch of heavy cream. It’s a healthy, cozy, and comforting meal to make on a cold rainy day. We love to serve this veggie pot pie soup with a side of crusty bread, crackers, or warm buttery biscuits.

During the fall and winter months, I crave comfort food. For me, this vegetarian pot pie hits all the marks. It’s creamy, full of flavor, and has a variety of healthy veggies.

It’s also super easy to customize based on whatever veggies and fresh herbs you have on hand. Don’t have fresh rosemary? Then use fresh sage leaves. Don’t like broccoli? Then use cauliflower. Don’t like corn? Then use frozen green beans.

You can also make this dairy free by using more olive oil or plant-based butter. Or use can use cashew cream, plant-based milk, or canned coconut milk instead of heavy cream.

This vegetarian pot pie soup is a healthy alternative to traditional pot pie because it’s made without the pie crust and less dairy.

Vegetarian Pot Pie Soup Ingredients

Below is everything you need to make this delicious veggie pot pie soup, including helpful tips and substitutions.

Olive oil and butter: This adds richness to the soup and is used to make a roux. A roux is made with equal parts butter (or oil) and flour.

I use unsalted butter to limit the sodium in this soup. You can use salted butter if you wish or plant-based butter. You may want to adjust or omit the salt in this recipe if you’re using salted butter.

Onions, celery, and carrots: This combination of vegetables is also known as ‘mirepoix’, which is a classic French cooking base. It creates a delicious flavor for the base of this soup.

Potatoes: I like using Yukon gold or yellow potatoes in this soup because they have a buttery and creamy texture when cooked. You can use Russet or red potatoes if you prefer.

Garlic: Fresh garlic gives this soup great flavor.

All-purpose flour: This is used to create the roux for the soup, which helps thicken it up.

Vegetable broth: I use Better Than Boullion Seasoned Vegetable Base for this recipe. You can use your favorite store-bought low sodium vegetable broth or homemade broth if you prefer.

Fresh herbs and seasoning: My favorite herbs for this soup are fresh thyme, fresh rosemary, fresh Italian parsley, dried bay leaf, kosher salt, and freshly ground black pepper.

You can substitute with 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary if you prefer. Or you can add fresh sage, chives, or tarragon.

Broccoli: I cut the broccoli florets small enough so they’re bite sized. You can use sliced cremini mushrooms or cauliflower if you prefer. If using mushrooms, I would sauté them with the onions, celery, and carrots.

Green peas: I use frozen green peas because it’s easy and convenient. You can use fresh if you prefer.

Corn: I use frozen corn, but you can use more green peas or frozen cut green beans instead.

Heavy cream: A little heavy cream adds richness to this soup and gives it a creamy texture. You can substitute with dairy milk, plant-based milk, cashew cream, or canned coconut milk if you prefer.

How to make Vegetarian Pot Pie Soup

Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Once the butter has melted, add the onion, celery, and carrots, and cook for 5 to 7 minutes, stirring occasionally until the veggies are tender.

Add the potatoes and garlic, and let cook for 2 minutes, until the garlic is fragrant. Add the flour and let cook, stirring often for 1 to 2 minutes.

Add the vegetable broth, fresh thyme, fresh rosemary, bay leaf, kosher salt, and freshly ground black pepper. Use a spoon to scrape up any brown bits at the botton of the pot.

Bring the soup to a boil, then add the broccoli and turn the heat down low to let simmer for 15 minutes, partially covered, until the vegetables are crisp tender.

Stir in the green peas, corn, heavy cream, and chopped parsley. Let simmer for 3 to 5 minutes, or until the peas and corn are tender.

Taste and adjust the salt or black pepper if needed. Serve hot and enjoy! Leftovers will keep up for 3 to 4 days in an airtight container in the fridge.

What to serve with Veggie Pot Pie Soup

• Crusty bread
• Garlic bread
• Buttery biscuits
• Garden salad
• Green leafy salad
• Cornbread
• Crackers
• Arugula Pear Salad or Arugula Lemon Salad
• Fresh fruit
• Roasted vegetables

Please let me know how you like this Vegetarian Pot Pie Soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this veggie soup as much as I do.

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