This creamy vegan pot pie soup is cozy and delicious! This plant-based soup is easy to make and perfect for a hearty weeknight meal.

vegan pot pie soup
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I was recently craving the flavors of this vegetable pot pie, but I decided to turn it into soup. It was surprisingly easy to make and thanks to my cashew cream, I was able to keep this recipe completely vegan. I know you’re going to love this one!

Ingredients and Substitutions

  • Olive oil – I used olive oil to sauté the vegetables, but you can easily swap it with vegan butter for a richer flavor. If you prefer an oil-free recipe, simply use a splash of vegetable broth to sauté.
  • Onion – A medium yellow onion works great, but you can also use a white or red onion for a slightly different flavor. If you’re in a pinch, shallots will add a milder taste.
  • Garlic – Fresh garlic is always best for a robust flavor, but pre-minced garlic can be a convenient alternative if that’s what you have on hand.
  • Carrots – I used fresh carrots sliced thin, but baby carrots can be chopped and used, or even frozen carrots if you’re short on time.
  • Celery – This adds a wonderful savory depth and texture to the soup. I usually chop up extra celery and keep it in my freezer so I always have some on hand for soups.
  • Dried thyme and rosemary – These herbs give the soup that classic pot pie flavor. You can substitute with fresh thyme and rosemary if available — or an Italian seasoning blend in a pinch.
  • Smoked paprika – Adds a slight smoky depth to the soup. If you don’t have smoked paprika, regular paprika will work, although the flavor will be milder.
  • All-purpose flour – This helps to thicken the soup. You can substitute with gluten-free flour, if needed.
  • Potatoes – I used diced russet potatoes for their starchy texture, but Yukon gold can be substituted.
  • Vegetable broth – A good-quality vegetable broth is key for a rich flavor. Feel free to use low-sodium broth if you’re watching your salt intake or a “no-chicken” broth for a more savory taste. I like Better than Boullion.
  • Peas – These add a pop of sweetness and color. Canned peas can be used as well, but frozen peas are convenient and work perfectly. (I prefer frozen peas because they maintain their color.)
  • Corn – Canned or frozen corn works great.
  • Cashews (soaked) – The soaked cashews give the soup its creamy texture without dairy. You can substitute with coconut cream or a vegan cream, though the texture and flavor may be slightly different.
  • Salt and pepper to taste – Season as needed. You can also add a splash of lemon juice at the end for brightness or nutritional yeast for a cheesy flavor.
cashew cream

How to Make Cashew Cream

There are two ways to make cashew cream. Since I don’t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you don’t have a quality blender, I recommend soaking the cashews for at least 2 hours.

  1. Traditional method: Soak the cashews in one cup of water overnight or for 4-5 hours. Then blend on high until smooth.
  2. Quick method: Add the cashews to a heat-safe bowl. Cover with one cup boiling water and cover the bowl with a plate. Let it sit for 15 minutes.
Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, celery, and cook for 7-8 minutes until they begin to soften, stirring occasionally.
Add the garlic, thyme, rosemary, and paprika, and potato and continue to cook for and continue to cook for 5-7 minutes until the potato softens.
Sprinkle the flour over the vegetables and stir to coat evenly. This helps to thicken the soup. Cook the flour for about 2 minutes to eliminate the raw taste.
Add the vegetable broth to the pot and bring the mixture to a simmer. Cook for 15-20 minutes until the vegetables are tender and the soup thickens.
Stir in the peas and corn.
Then add the cashew cream and stir.
Contine to cook for 5-6 minutes until heated through.
Add lemon juice and season with salt and pepper to taste.

Frequently Asked Questions

  • Can I use a different nut other than cashews? Unfortunately, this doesn’t work with nuts like peanuts or almonds. Cashews are uniquely buttery and creamy —you won’t get the same results if you use other nuts. But you can substitute with coconut milk for a different vegan option.
  • Can I use sweet potatoes? Unfortunately, sweet potatoes don’t have the same starchy texture as russet potatoes, so I don’t recommend substituting them in this recipe.
  • Can I use an immersion blender? You’ll need a powerful blender to blend the cashews into cream. This can be done with an immersion blender, but I get the best results with a high speed blender.
  • How should I store leftovers? Store leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
  • What should I serve with this soup? If you want to lean into the pot pie flavors, serve this with buttery crescent rolls. I also love enjoying this soup with a crusty loaf of sourdough bread. I usually have something from Wildgrain in my freezer, which makes it quick and easy to have fresh bread when I want it! You can also pair this soup with a tasty green salad or roasted vegetables.
Vegan Pot Pie Soup

More Soup Recipes

If you enjoyed this soup, be sure to try my carrot potato soup, this creamy quinoa soup, or my Instant Pot potato soup. They’re all easy and delicious!

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Vegan Pot Pie Soup f

Vegan Pot Pie Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This creamy vegan pot pie soup is cozy and delicious! This plant-based soup is easy to make and perfect for a hearty weeknight meal.

Ingredients

Units Scale
  • 1/2 cup 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 15oz can corn, drained
  • 2 teaspoons lemon juice
  • Salt and pepper to taste

Instructions

  1. To quick-soak the cashews, bring one cup of water to a boil (I do this in the microwave), then add the cashews. Cover and let sit for 10 minutes. Drain the cashews, then add them to the blender with 1/2 cup of water. Blend until smooth. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add the diced onions, carrots, celery, and cook for 7-8 minutes until they begin to soften, stirring occasionally.
  3. Add the garlic, thyme, rosemary, paprika and potato and stir to combine.
  4. Cook for 5-7 minutes, stirring occasionally, until the potato begins to soften.
  5. Sprinkle the flour over the vegetables and stir to coat evenly. This helps to thicken the soup. Cook the flour for about 2 minutes to eliminate the raw taste.
  6. Add the vegetable broth to the pot and bring the mixture to a simmer. Cook for 15-20 minutes until the vegetables are tender and the soup thickens.
  7. Stir in the peas and corn and cook for another 5 minutes, allowing the soup to heat through and the flavors to meld.
  8. Remove from heat and stir in cashew cream, and lemon juice. Season salt and pepper to taste.