Mom’s Vegetarian Pot Pie Soup
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The video is of the original Mom’s Vegetarian Pot Pie, the one that started it all.
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Mom’s Vegetarian 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!)! I love it, and it’s the kind of recipe I really wanted when I turned vegetarian all those years ago (wow, it was 28 years ago!!). And I’ve gotten tons of comments both here on the blog and on Pinterest about how much people love it! It’s comfort food that reminds me of being a kid.
Mom’s Vegetarian Pot Pie Soup is easy and delicious. No baking required, just some stove-top work. Serve it with some yummy homemade Buttermilk Biscuits or dinner rolls.
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This time around I picked up some fabulous things for making dinners prettier and easier. I got a custom-made Cast Iron Cooking Set that included a pot, a skillet, a lid that fits both, a rustic reclaimed wooden trivet, and a metal mesh to clean the cookware.
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As I was making the Pot Pie Soup this 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.
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. As with all of my recipes, use the milk that makes you happy. I prefer whole milk for this, 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, I’ve made this with plant-based milks and it’s great. Use a neutral flavor plant-based milk like soy or plain almond.
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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 milk
- 2 cups vegetable broth
- 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 milk, broth, 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!
Recipe Notes
Soup serves 4-6 servings depending on how much you eat
Michaela Kenkel says
Fantastic recipe. Total comfort food! I am LOVING that cast iron set!!
Iryna says
This soup looks so comforting and right in time for a colder weather! And I love the cast iron pot, it’s so multifunctional.
Calleigh Keibler - TheForkBite says
It feels good to warm up with this hearty soup with robust vegetable especially on chilly days where there’s nothing I like to do more than a lazy Netflix movie marathon.
CookingOnTheWeekends (@cookingweekends) says
This looks just wonderful — so flavorful and cozy for a fall/winter night. And your photos are stunning!
Jenni says
Yum! The cast iron pot makes everything that much better!
edytahannas says
Such an amazing vegetarian comfort food. And so easy to make! I will be making it soon.
westviamidwest says
I love the bowls… Like REALLY LOVE THOSE BOWLS! This soup just screams comfort food to me! Pinned it!
Lisa@Lisa's Dinnertime Dish says
This is a perfect soup for a chilly fall night!
Julie is Hostess At Heart says
I love Uncommon goods and this is a great reminder to do some unique Christmas shopping with them. This soup is perfect for me. I always love pot pies and not I can have a whole bowl of it!!
Ashlyn@ Belle of the Kitchen says
This looks like an incredibly comforting soup; so perfect for colder weather. I will definitely have to check out Uncommon Goods. Looks like they have some cool stuff!
Debra C. says
Looks simply amazing, such a beautiful meal in a bowl – love soup season and this looks amazing!!!
Angela says
Oh this soup looks incredible!!!! So comforting on a cold day for sure!
Jennifer A Stewart says
My mom has the best recipe for a throw together chicken pot pie even though it uses a bunch of canned stuff. This soup reminds me of that comforting dish but with all the goodness of fresh flavors!
Michele @ Bacon Fatte says
I’m in love with this delicious soup of yours – and, now, with Uncommon Goods! So many beautiful things! 🙂
mildlymeandering says
This soup looks so perfect for dinner! I have to go check out Uncommon Goods now!
Christie says
I love those bowls. And this soup. I’ve not looked at their site lately, but will now. After making this soup.
Rachel Robilotta says
What do you think would be a good sub for milk? I have almond milk (unsweetened vanilla) which might be weird with the flavoring. Also have fat free half & half in the fridge.
Debi says
Rachel, if these are the only options, yes, I’d go with the neutral flavored milk – the 1/2 & 1/2. It should work just fine. I’ve made this with plant based milk a few times as well, but not a vanilla one. It works great as a vegan dish too (sub oil for butter & maybe plain soy or plain almond milk). But, of the 2 you have, go with 1/2 & 1/2.
Julie says
Looks so good! Any suggestions on making this in a crockpot?
Debi says
Thanks, Julie. Since it’s fairly easy to make on the stovetop I hadn’t thought about making this in the crock pot. Maybe I’ll do some experimenting. I think you could add in all the veggies (except the frozen peas), and the broth and cook for 2-4 hours on low. (The onions might not be as soft as I’d normally like them if only cooked in the slow cooker). I’d probably make a slurry of the milk and flour and add that, then cook for about 1 more hour on low. If you weren’t opposed to doing the roux on the stove, I’d try, about 30 minutes before serving the soup, prepare the roux. Heat oil over low heat in a sauce pan and add flour. Stir constantly with a whisk for 5-7 minutes, until roux is a smooth light brown paste. Slowly stir 1 cup of hot milk into the roux, until fully mixed in. Add remaining milk to the mixture, and continue to stir until smooth. Add thickened roux back into the slow cooker. Lastly, add in the defrosted peas. I would do some experimenting before I said that I guarantee these results, but I think this will work for a first guess.
Oh, and I just thought that if you cooked the onion a bit in the microwave before adding it to the soup, it would soften nicely. Chop the onion, place it in a bowl with a little water. Cover the bowl with a plate or a loose fitting lid, and microwave 3-5 minutes until soft. Drain the water out.
Let me know if it works for you. Keep your eye out for a possible recipe on this.
Lisa says
This sounds amazing! I need to make the night before, how does it heat up the next day?
Debi says
Lisa, the filling is great reheated like this. Just do the puff pastry part the same day, otherwise the puff pastry will dry out. So, make up the filling, let it cool, pop it in the fridge. Then, 40 minutes before you want to bake it, take the puff pastry out of the freezer and follow the rest of the instructions. Also, I made a pastry with puff pastry for Christmas breakfast, and defrosted the puff pastry about 1 and a half hours before I wanted to bake it. I kept the puff pastry covered in the fridge with a cotton towel and that worked just fine as well. Happy cooking!
J says
I just made this delicious pot of food!! Very appetizing!! However, was wondering if anybody knew the nutritional value for the recipe; tracking calories!!thanx!!
Debi says
J, I don’t currently have nutritional estimates here. The best I can suggest at this time are some of these sites: http://www.myfitnesspal.com/recipe/add_ingredient or http://nutritiondata.self.com/ or https://www.nutritionvalue.org/nutritioncalculator.php
And I’m so glad you loved this. It’s one of my favorites! 🙂
Sarah says
Recipe says that it yields 4 servings. How big are your estimated servings? Will I need to double this for a family with 3 kids and 2 adults? It looks really yum, and I want to make sure I have enough!!
Debi says
Sarah, servings will always vary depending on how much people eat. Kids are always a big variable when it comes to serving size. I guess I was hungry when I wrote it served 4 people. It’s probably more like 4-6 serving for a batch. I’ll update that number now on the recipe card. It’s about 4 cups of liquid and about 4 cups of veggies. So it probably yields about 8 cups total (of course depending on how big your veggies are). When I make it for my husband and me we always have a couple days of leftovers. Do your kids eat a lot? Big kids, little kids? If you serve the soup with a biscuit and they are smaller kid sized servings you will probably be fine. You can also use the servings slider to adjust the amounts if you want to make a little bit more soup. Also, if you throw in a extra carrot or two the soup will accommodate you. 🙂
Kristen says
Hi I was wondering if this recipe can put in a slow cooker? And if so how long does it need to cook for? Please and thank you!
Debi says
Kristen, I made a version of this pot pie for the slow cooker. You’ll find the recipe here: https://lifecurrentsblog.com/slow-cooker-vegetarian-pot-pie/ The topping is a little different, but still really good! And it’s all done in the crock pot. Enjoy!
Barbara J McDonald says
I made this a few days ago. My only suggestion about the recipe is that it calls for 3 “medium” potatoes–what one person considers a medium potato, another might think is small or large. It would be more helpful to state the amount in pounds (or approx cups after the potatoes are cooked and diced). Aside from that, the recipe was easy to make. I followed it exactly. The soup stock initially seemed bland but then there was a bit of an aftertaste that I didn’t like. I think it’s the thyme. I would consider making this again but would use something other than thyme. As is, I’m rating it a three but that could change if I make it again with a spice that I like better.
Angela Deutsch says
I was wondering if you have ever frozen this soup? I am looking for freezer soups to take to a friend and this soup looks so yummy! Thanks
Debi says
Angela, I have not frozen this soup. If you try it, make sure to let the soup cool completely before freezing it (with a milk soup it can go bad if it’s not cooled all the way). I do know that in general, sometimes soups with a milk or cream base will separate during the freezing process, but you can whisk them back to health with a bit of fresh milk added. Let me know if you try it, as I would love to learn. Thanks!
Frank Trinkle says
This soup was a great inspiration.
I made this slightly modified pot pie soup from scratch early in the morning for a soup potluck lunch at my wife’s workplace later that day. All done in Presto Slow Cooker/Pressure Cooker on the regular cook setting. I did all the veggie softening and caramelizing in a saute pan, and then I thickened the soup with a blond roux which worked exceedingly well. I used 3/4 Soy Milk, and 1/4 Almond milk which worked REALLY well for blend and taste. The ingredients were doubled to make a larger amount of soup. I also used from-scratch vegetable stock rather than store bought with all those nasty preservatives in them Additionally, I use Himalayan salt along with Kosher Salt.
I split the soup into two separate portions before serving and left half fully vegetarian, and the other half with diced chunks of chicken breast. It came out absolutely perfect and VERY tasty!
At the Potluck, there were nine different homemade soups at the lunch. My wife is an Air Force Colonel and a very senior Commander. The potluck consisted of all of the Command Staff folks (About 20). They made the rounds of the table with all the soups, and in the end, there was no soup that outdid this one. Watched them go back repeatedly to this soup! Not a drop left in the pot, while all the other soups had at least half left! Awesome…and I will be making this again…and again…and AGAIN!! Thanks! SImply fantastic!
Debi says
Frank, thanks so much for the comment! I’m so happy it worked for you. I just got an Instant Pot, and was thinking I need to write up some directions for how to make this in the IP. Thanks for letting me know it worked for you. Love the story! Thanks so much and I’m glad it was a success!
Mary says
I just made your soup two days ago now. I made 3 very minor and 1 probably major changes to the soup. 1) I added a little more margarine because the flour was dry and not incorporated. 2) I used No chicken broth. 3) I used 2 teaspoons No chicken broth. (I had to use almond milk. I used the new creamy almond milk with cashew) Worked GREAT!
OMG! this soup is so so good! I wasn’t holding out too much hope that it was going to be as good as the picture looked, But it sure was! I was so surprised and happy.
This is a keeper! I will definitely be making this again! Thank you so much for sharing this amazingly wonderful and Easy recipe.
Oh, also first time I every microwaved potatoes. LOL