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Veggie Pot Pie Soup – Cozy, Comforting & Packed with Healthy Vegetables

Veggie Pot Pie Soup – Cozy, Comforting & Packed with Healthy Vegetables

This creamy, hearty soup brings all the comfort of a classic pot pie without the crust. Packed with nourishing vegetables and herbs, it's a cozy vegan dinner that's as flexible as it is flavorful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil or vegan butter
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 celery stalks sliced
Vegetables
  • 2 carrots chopped
  • 1 cup peas fresh or frozen
  • 1 cup corn kernels fresh or frozen
  • 1 cup green beans chopped
  • 1 potato diced, or use sweet potato
Soup Base
  • 2 tbsp flour or use cornstarch for gluten-free
  • 4 cups vegetable broth
  • 1 cup coconut milk or cashew cream
Seasoning
  • 1 tsp thyme dried or fresh
  • 1 tsp rosemary dried or fresh
  • 1 bay leaf optional
  • salt and pepper to taste

Equipment

  • Large Pot
  • Wooden Spoon
  • Slow Cooker

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery. Cook until soft and fragrant, about 5 minutes.
  2. Add carrots, peas, corn, green beans, and potatoes. Stir well to combine.
  3. Sprinkle in the flour and stir to coat the vegetables.
  4. Gradually pour in the vegetable broth and coconut milk. Stir continuously to avoid lumps.
  5. Add thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
  6. Simmer uncovered for 20–30 minutes, or until the vegetables are tender and the soup is creamy.
  7. Remove the bay leaf, adjust seasoning if needed, and serve hot with your favorite side.

Notes

This soup stores beautifully. Make ahead and refrigerate for up to 4 days or freeze for up to 3 months. To reheat, simply add a splash of broth or plant milk to restore the creaminess.