Name: Vegan Pot Pie Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup cashews; 1/2 cup water (for blending cashews); 1 tablespoon olive oil; 1 medium onion, diced; 2 medium carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon smoked paprika; 1 large russet potato, peeled and diced; 1/4 cup all-purpose flour; 4 cups vegetable broth; 1 cup frozen peas; 1 (15 oz) can corn, drained; 2 teaspoons lemon juice; Salt and pepper to taste

Jump to Recipe· 4.1 from 10 reviews

If you’re craving something warm, comforting, and packed with wholesome goodness, this Vegan Pot Pie Soup Recipe will quickly become your new favorite. It’s a creamy, hearty soup bursting with tender vegetables and that rich, velvety cashew cream base that makes every spoonful pure comfort food magic. Perfect for chilly evenings or anytime you want a satisfying plant-based meal that feels like a big cozy hug in a bowl.

Ingredients You’ll Need

Inside a silver pot with two side handles, there is a mix of diced and sliced vegetables. The bottom layer shows thin orange carrot strips spread evenly. Above this, there are chopped light green celery pieces and white small onion chunks scattered. On top, there are many small white potato cubes, with some sprinkled herbs and red spices in the center, giving a touch of color contrast. The pot is placed on a white marbled surface, and there is a dark blue cloth near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is the first step toward making your Vegan Pot Pie Soup Recipe a winner. Each one plays a crucial role in creating layers of flavor, texture, and color that make every bite delightful.

Cashews: Soaked and blended for a dreamy, creamy texture without any dairy.
Olive oil: Adds a smooth richness while sautéing vegetables to tender perfection.
Onion: Diced to build an aromatic flavor base that gently sweetens the soup.
Carrots: Sliced to contribute natural sweetness and vibrant color.
Celery: Sliced for an earthy crunch that balances the soup’s creaminess.
Garlic: Minced to infuse a warm, savory depth.
Dried thyme: A classic herb that adds subtle floral notes.
Dried rosemary: Brings piney, fragrant hints that elevate the savory flavors.
Smoked paprika: Offers a gentle smoky warmth to round out the spices.
Russet potato: Peeled and diced; it thickens the soup while adding that satisfying bite.
All-purpose flour: Helps create a luscious, thickened broth.
Vegetable broth: The flavorful liquid base that ties everything together.
Frozen peas: Stirred in for sweet, pop-in-your-mouth freshness.
Canned corn: Drained to add gentle bursts of natural sweetness and color.
Lemon juice: Brightens and lifts all the flavors with a zesty finish.
Salt and pepper: Balanced seasoning to enhance every ingredient’s natural taste.

How to Make Vegan Pot Pie Soup Recipe

Step 1: Create the Cashew Cream

Start by quick-soaking the cashews to make sure they blend into a beautifully smooth cream. Bring about a cup of water to boil, then cover the cashews with it for 10 minutes. After draining, blend them with fresh water until creamy and silky—this will be the velvety heart of your soup.

Step 2: Sauté Your Aromatics

Heat olive oil in a large pot over medium heat and add the diced onions, carrots, and celery. Let them cook gently for 7 to 8 minutes, stirring occasionally until they start to soften and release their natural sweetness—this foundational step develops the base flavor of the soup wonderfully.

Step 3: Build Layers of Flavor

Add minced garlic, dried thyme, rosemary, smoked paprika, and diced potato to the pot. Stir well and cook for about 5 to 7 minutes until the potatoes begin to get tender. These herbs and spices bring that classic pot pie vibe, while the potato helps thicken the texture naturally.

Step 4: Thicken with Flour

Sprinkle the flour evenly over the sautéed vegetables and stir thoroughly to coat them. Allow the flour to cook for around 2 minutes, which removes any raw taste and helps the soup achieve that inviting, thick consistency.

Step 5: Add Broth and Simmer

Pour in the vegetable broth and bring everything to a simmer. Let the soup cook for 15 to 20 minutes, giving the flavors time to meld and the vegetables to get tender. This slow simmer is where your soup deepens in taste and thickens beautifully.

Step 6: Stir in Veggies and Finish

Mix in the frozen peas and drained corn, cooking for another 5 minutes to warm them through while maintaining their texture. Then remove the pot from heat and stir in your homemade cashew cream and a squeeze of lemon juice. Finally, season with salt and pepper to your liking—this is what makes the whole dish sing!

How to Serve Vegan Pot Pie Soup Recipe

A white bowl filled with thick, creamy vegetable soup showing visible pieces of green peas, yellow corn, orange carrot strips, and light beige potato chunks in a smooth beige broth. One large, square golden-brown biscuit is partially resting on the edge of the bowl, covering part of the soup. A silver spoon is placed inside the bowl, angled slightly with its handle resting on the bowl’s edge. The white marbled surface below has a small wooden spoon with red powder spice and a clear glass bowl with dried herbs visible near the top. A dark blue cloth is at the lower right corner, adding a soft contrast. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or thyme leaves adds a gorgeous pop of green and an herbaceous finish. If you like a little crunch, toasted walnuts or crispy chickpeas make for delicious toppings that bring textural contrast to the creamy soup.

Side Dishes

This soup pairs wonderfully with a crisp side salad or some warm, crusty bread for dipping. Vegan garlic bread or a flaky biscuit on the side can elevate your meal into something truly special — perfect for soaking up every last bit of that creamy goodness.

Creative Ways to Present

For a fun twist, serve this Vegan Pot Pie Soup Recipe in hollowed-out mini pumpkins or round sourdough bread bowls. It makes for a stunning presentation that’s sure to impress guests or bring a festive touch to family dinners.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your Vegan Pot Pie Soup Recipe into airtight containers and store in the refrigerator. It should stay fresh for up to 4 days, making it a convenient option for quick meals during a busy week.

Freezing

This soup freezes beautifully. Portion it out into freezer-safe containers or bags, leaving space for expansion. It can be frozen for up to 3 months, which means you can enjoy this comforting dish anytime without starting from scratch.

Reheating

To bring the soup back to life, thaw overnight in the fridge if frozen, then gently reheat on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of vegetable broth or water to loosen it up if it’s thickened too much in the fridge or freezer.

FAQs

Can I substitute the cashews for another nut or ingredient?

Yes! While cashews create the creamiest texture, you can try soaked almonds or even silken tofu for a slightly different but still creamy base. Just note the flavor and texture will vary a bit.

Is this Vegan Pot Pie Soup Recipe gluten-free?

The recipe as written uses all-purpose flour, which contains gluten. You can easily swap it out with a gluten-free flour blend or cornstarch for thickening, making the soup gluten-free without compromising on texture.

Can I add other vegetables to this soup?

Absolutely! Feel free to toss in mushrooms, green beans, or diced zucchini. Just make sure to adjust cooking times so all veggies reach tender perfection.

How spicy is this soup?

The soup has a mild warmth from smoked paprika but isn’t spicy hot. If you love a bit of heat, adding a pinch of cayenne or crushed red pepper flakes during cooking will give it a nice kick.

What’s the best way to thicken the soup if it’s too thin?

If your soup feels thinner than you like after cooking, you can mix a tablespoon of flour or cornstarch with cold water and stir it in while simmering for a few more minutes until it thickens to your desired consistency.

Final Thoughts

This Vegan Pot Pie Soup Recipe is a cozy, nourishing dish that brings all the comforts of a classic pot pie with none of the fuss. Whether you’re cooking for yourself, family, or friends, it’s a dependable way to warm hearts and fill bellies with kindness and flavor. I can’t wait for you to make it your own and enjoy every delicious spoonful!