Veggie Pot Pie Soup Recipe – Creamy Meatless Soup with Potatoes, Carrots & Peas
This Veggie Pot Pie Soup is everything you love about classic pot pie—minus the crust and with a wholesome, meatless twist. Loaded with tender carrots, peas, potatoes, celery, and herbs, it’s simmered in a rich, creamy broth that’s comforting and satisfying. Serve with buttery biscuits or puff pastry toppers for that signature pot pie finish. Perfect for chilly nights, meal prep, or vegetarian dinners, this soup is hearty, nourishing, and full of cozy flavor.
Equipment
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Small bowl (for slurry)
- Ladle
Ingredients
- 2 tbsp butter or olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup milk or cream (or dairy-free alternative)
- 1 cup frozen peas
- 1 cup frozen corn
- 2 tbsp flour or 1 tbsp cornstarch (for slurry)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: puff pastry rounds, biscuits, fresh parsley
Instructions
- Sauté Aromatics: Heat butter/oil in a large pot. Add onion, garlic, and celery. Cook until soft and fragrant.
- Add Root Veggies: Stir in carrots and potatoes. Cook for 5 minutes.
- Simmer: Pour in broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes until veggies are tender.
- Add Cream & Frozen Veggies: Stir in milk/cream and add peas and corn. Simmer for 5–10 minutes.
- Thicken: Mix flour or cornstarch with cold water to make a slurry. Stir into soup and cook until thickened.
- Season & Finish: Add thyme, salt, and pepper. Remove bay leaf. Let soup rest 5 minutes before serving.
- Serve: Garnish with parsley and serve with puff pastry rounds or biscuits.
Notes
- For vegan: use olive oil and dairy-free milk like oat or cashew.
- For gluten-free: use cornstarch and gluten-free broth.
- Add-ins: mushrooms, spinach, lentils, or white beans for extra flavor and protein.
- Brighten with a splash of lemon juice or white wine before serving.
- Freeze without dairy for best texture; add cream after reheating.
- Keep puff pastry in the freezer for quick topping options.