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 โ€“ I used olive oil to sautรฉ 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 sautรฉ.
  • Onion โ€“ 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 โ€“ 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 โ€“ I used fresh carrots sliced thin, but baby carrots can be chopped and used, or even frozen carrots if youโ€™re short on time.
  • Celery โ€“ 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 โ€“ These herbs give the soup that classic pot pie flavor. You can substitute with fresh thyme and rosemary if available โ€” or an Italian seasoning blend in a pinch.
  • Smoked paprika โ€“ Adds a slight smoky depth to the soup. If you donโ€™t have smoked paprika, regular paprika will work, although the flavor will be milder.
  • All-purpose flour โ€“ This helps to thicken the soup. You can substitute with gluten-free flour, if needed.
  • Potatoes โ€“ I used diced russet potatoes for their starchy texture, but Yukon gold can be substituted.
  • Vegetable broth โ€“ A good-quality vegetable broth is key for a rich flavor. Feel free to use low-sodium broth if youโ€™re watching your salt intake or a โ€œno-chickenโ€ broth for a more savory taste. I like Better than Boullion.
  • Peas โ€“ 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 โ€“ Canned or frozen corn works great.
  • Cashews (soaked) โ€“ 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 โ€“ 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 donโ€™t always plan ahead, I often use the quick method. This works just fine, especially because I have a high-powered blender. If you donโ€™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.