Mom’s Vegetarian Pot Pie Soup is easy and delicious comfort food with no baking required, just some stove-top work. Veggies in a creamy sauce with a perfect traditional pot pie flavor, make a budget friendly and family friendly meal.
This veggie pot pie soup is a spin-off from my Vegetarian Pot Pie recipe, it’s one of the most popular recipes I have (and for good reason!)!
Want to make this soup in the crock pot? Grab the slow cooker vegetarian pot pie recipe.
The video is of the original Mom’s Vegetarian Pot Pie, the one that started it all.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Comfort food
I love this pot pie soup, and make it all the time when I need some healthy comfort food. It’s the kind of recipe I really wanted when I turned vegetarian all those years ago (more than 30 years ago!!).
I’ve gotten tons of comments here on the blog and on Pinterest about how much people love this recipe! It’s comfort food that reminds me of being a kid.
Serving suggestion
Serve this soup with some yummy homemade Buttermilk Biscuits , skillet butter biscuits, or dinner rolls.
Can I make this into a vegan vegetable pot pie soup?
Yes, absolutely this can easily be made vegan!
Just substitute vegan butter or oil for dairy butter.
And use a neutral flavored plant-based milk like soy, cashew, or almond. Skip anything that’s vanilla flavored. You could go with coconut milk, but it will change the flavor profile of the soup a bit.
Which milk should I use?
As with most of my recipes, use the milk that makes you happy.
I prefer whole milk for this soup, as it makes a nice rich soup.
If you want to use a lower fat milk it’ll be thinner but lower in calories.
Also (like I said above), I’ve made this many times with neutral flavor plant-based milk and it’s great.
What kind of broth to use?
Note: this section contains affiliate links
If I’m not using homemade broth, most of my cooking is made with Better Than Bouillon Vegetable Base. It’s delicious and inexpensive for how much you get out of a small jar. And, they aren’t paying me to say that, it really is my preferred broth that I love and use all the time.
You can follow the instructions on the package for how much to use, or if you want even lower sodium cut the broth paste amount in half, and it still has great flavor.
Heck, if you wanted to make a vegetarian chicken pot pie soup you could make it with vegetarian chicken broth and veggie chicken pieces (there are many brands of veg chicken, I just wanted to give an example).
Frozen Veggies as a time saver
As I was making the Pot Pie Soup one time, it occurred to me that frozen peas and carrots, you know the bag with the carrots and peas mixed together, would be a great time saver so you don’t have to peel and slice the carrots.
If you do go the frozen carrots & peas way, just add them all at the end where I say to add the peas. Since the carrots are already cooked in that bag, no need to add them right after the onions have cooked.
Leftovers
This recipe makes a nice thick soup.
As the soup sits it will thicken, so if you have leftovers, you may want to thin it a little more with some more milk or broth.
Can I freeze this soup?
Yes, you can freeze this soup, but… As with most cream or milk based soups, there’s a really good chance that the soup will have texture changes after being frozen and defrosted. Most likely, it’ll look clumpy or curdled.
Now, in all reality, that lumpy look won’t affect the flavor, and it is most likely that if you reheat the soup on the stove and add a little more milk or broth to it, that lumpy texture will go away.
So, really, it’s up to you. It may change the texture a bit, but it really doesn’t affect it too badly.
Low oil/butter amount in the roux
I’ve had a couple of readers comment on the amount of fat in the roux. Yes, I did cut back on the fat in the roux in the recipe. I did it to keep the calorie content a bit lower overall in the soup. It has always worked for me, and I’ve never had a problem with it.
But, if you are a purest (I get it!), and want the fat to flour amounts to be equal, use 4 additional tablespoons of butter or oil when making the roux (that’s the beginning of cooking the sauce part where you melt the butter, and add in the flour).
Switch up the recipe and make it something different each time
As some of my readers have suggested, they like to play around with this recipe.
I love the idea of adding in some chickpeas for a plant-based protein.
Toss in some garlic or different herbs like basil and parsley.
Add in some real shredded chicken for a chicken pot pie soup.
Or, make a vegan chicken pot pie soup.
This soup makes a nice traditional old-fashioned pot pie soup base. Feel free to play around with the recipe. Try thinking about different cuisines for a fusion flavor- like adding corn and chili powder for a Tex-Mex type of flair. Or how about a Thai flavored pot pie with coconut milk and bean sprouts?
Let’s connect
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Kitchen Tools you may need
Microwave
Chef’s knife
Cutting board
Soup bowls
Spoons
Mom’s Vegetarian Pot Pie Soup Recipe
Mom’s Vegetarian Pot Pie Soup
Ingredients
- 3 medium Yukon gold potatoes
- 3 tablespoons olive oil divided use
- 1 large onion finely chopped
- 6 medium carrots peeled and sliced ¼-inch thick about 1 ½ cups
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ¼ cup white wine
- 3/4 cup frozen peas thawed
Instructions
- Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
- Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
- Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the broth, milk, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
- Stir the cooked vegetables and the peas into the sauce, and cook on medium-low for 15 minutes, stirring occasionally. Taste for salt and pepper. Serve hot and enjoy!
Hello just got an IP any way this can be cooked in one?
Lisa, I haven’t tested it in the IP yet, but I bet it could work. I did work on a slow cooker version (I’d think the IP would be similar): https://lifecurrentsblog.com/slow-cooker-vegetarian-pot-pie/ . Here are all my IP recipes: https://lifecurrentsblog.com/Food/popular/pressure-cooker/ For the pot pie in the IP, I’d start the onion on the saute setting until starting to brown. Then I’d add in the veggies (including the potatoes but I’d add in the peas at the very end), broth, wine, spices and pressure cook until the potatoes are tender. I’d mix the butter flour and milk in a small bowl and add in after all the veggies had cooked, then finish it on the saute setting until it had thickened. Just stir in the peas until they are heated through. Probably make biscuits on the side instead of a puff pastry topping. Hopefully you can go with those basic instructions, as I haven’t had time to test it yet.
I’ll definitely work on an IP version! I love the idea.
Let me know if you try it; I’ll add your thoughts to my testing.
We were pretty happy with this recipe however I should have researched the # of T flour in a 1/2 c.
It’s 8 and only 4T of fat to make the roux. Should be equal parts. It came out way too thick. Will add more broth when heating up leftovers. Pleased with the taste though. Thanks
When I want to make a low fat roux I brown my flour in a dry pan and use that for the roux. That way you can have a low fat roux and it still has a lot of flavor. Use care because splashed flour burns just like splashed oil.