This vegan pot pie soup has all the comfort of a classic pot pie in a cozy, plant-based bowl. It is creamy without dairy, hearty without meat, and full of familiar flavors from onion, celery, carrots, peas, and herbs.
To keep things simple, the soup gets its richness from a quick cashew cream or unsweetened plant milk and its satisfying texture from potatoes and white beans. Serve it with baked puff pastry strips or toasted pie-crust-style crackers if you want that classic pot pie feel.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 celery ribs, chopped
- 3 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 1/2 cups unsweetened oat milk or cashew cream
- 2 cups Yukon gold potatoes, diced
- 1 cup cooked cannellini beans
- 1 cup frozen peas
- Salt and black pepper to taste
- Chopped parsley for serving
Instructions
- Heat the olive oil in a soup pot over medium heat. Add the onion, celery, and carrots and cook for 6 to 8 minutes, until softened.
- Stir in the garlic, thyme, and rosemary. Cook for 30 seconds.
- Sprinkle in the flour and stir well so it coats the vegetables. Cook for 1 minute.
- Slowly pour in the vegetable broth while stirring to prevent lumps.
- Add the potatoes and bring the soup to a gentle simmer. Cook for 12 to 15 minutes, until the potatoes are tender.
- Stir in the oat milk or cashew cream, white beans, and peas. Simmer for 5 more minutes.
- Season with salt and black pepper. If you want a thicker soup, simmer a little longer. If you want it thinner, add a splash more broth.
- Serve warm with parsley on top and a crisp baked topping if desired.
Helpful tips
- For extra richness, blend a small portion of the soup and stir it back in.
- For more protein, add extra beans or cubed baked tofu.
- If using cashew cream, keep the heat gentle after adding it.
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