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.
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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.
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.
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.
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?
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Mom’s Vegetarian Pot Pie Soup Recipe
Mom’s Vegetarian Pot Pie Soup
- 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
- 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!