Veggie Pot Pie Soup can rescue a chilly day faster than you can say “I need comfort food.” You know those times you want a cozy dinner with simple ingredients, but you really do not want a pile of dishes after? Yep, that’s the magic here. Think of every warm childhood memory inside a pot—except it’s soupy and actually, dare I say, healthier. If you like biscuit vibes with your bowl, I totally get it (check out my favorite biscuit vegetable pot pie version too). And honestly, for those with a sweet tooth, sometimes we satisfy both cravings—soup for dinner, bourbon sweet potato pie for dessert. Real talk, this one gets you both comfort and flexibility. 
What is veggie pot pie?
So here’s the scoop: veggie pot pie is my homey spin on the classic pot pie—without the fuss of pastry or loads of butter. Basically, you get a hearty mix of chunky veggies, creamy, savory broth, and (sometimes) fluffy biscuit bits on top. If your grandma ever slid you a bowl of soup when the weather turned, you’re halfway there.
No shame if you want to toss in a handful of frozen peas or corn (I do it, too). Over the past few winters, it’s become my go-to—especially because it’s easy to riff on with whatever’s hanging out in your fridge. Can you use different vegetables? Oh, sure. The beautiful thing about this soup is, it respects what’s already in your kitchen.
One time I jazzed it up with a splash of white wine (woo, fancy on a weeknight) and it turned out five-star restaurant good. Even skeptics at my table asked for seconds.
The flavors are so comforting, and my picky eater actually asked for leftovers. Best soup night ever! — Sam, neighbor and soup convert
Comfort food
There are days when only comfort food will do, right? Veggie pot pie soup doesn’t just fill your belly, it does something for the soul. To be honest, I judge a good evening by how cozy my meal makes me.
Why do I think this soup hits the spot so well? No mystery—this one steams up your kitchen, smells like home, and reminds you everything’s actually okay. The creamy broth hugs every veggie (carrots, peas, potatoes—honestly it’s a flavor party).
If you want to bump things up, add a biscuit or two right on top and let them soak? It’s soupy heaven.
Friends say my kitchen smells like a bakery when I make this, and honestly, it’s pretty hard to stay grumpy after a bowl. I once brought it to a sick friend, and I swear it worked better than chicken soup.
How can I adapt this veggie pot pie soup?
The beauty of veggie pot pie soup: there’s almost no wrong turn. Here are my absolute favorite (and tested on real people) swaps:
- Out of potatoes? Try sweet potatoes or parsnips—it’s all good.
- No fresh herbs? Use dried thyme or a pinch of Italian seasoning.
- Dairy-free household? Oat milk works better than you think; so does almond milk.
- Got leftover rotisserie chicken (or turkey)? Toss it in for a protein bump.
Sometimes I use up random fridge leftovers—half a bag of spinach, some roasted veggies. Never disappointed. If you’re looking for even more ideas, I’ve found that a soup like this goes great with cajun potato soup for a mashup dinner or even as a starter if you’re making a chicken pot pie casserole for a crowd.
Can I make this into a vegan vegetable pot pie soup?
Absolutely, buddy! Swapping to a vegan version is a snap—not even kidding. Just skip any dairy ingredients, like cream or regular butter. Instead, use a plant-based milk (oat’s my MVP), and grab olive oil or vegan butter for that richness.
When it comes to thickening? I go for a little flour-and-oil roux or sometimes a scoop of blended white beans for creamy texture (surprisingly awesome).
If you want more flavor, a splash of soy sauce or a spoonful of miso goes a long way. Nobody will know you skipped the cream. Promise.
My cousin, a strict vegan, tried it last Thanksgiving—she said it stole the show over the turkey. Proud moment right there.
Can I freeze this creamy vegetable soup?
Good news: yes, you can freeze this creamy vegetable soup. Honestly, it’s like future you giving present you a nice gift. Here’s what I learned after maybe too many test batches:
If you’re planning to freeze it, skip adding the biscuits until you reheat (just better texture-wise). The veggies might get a tiny bit softer after thawing, but the taste? Still fabulous.
Pour it into freezer-safe containers (leave some space at the top, soup expands). Label it. I’ve eaten batch after three months, still dreamy!
It reheats from frozen right on the stovetop—stir occasionally to avoid any weird separation. A little fresh parsley or a crank of black pepper wakes it right back up. I sometimes make a double batch just to stash away.
Here’s how I love to serve veggie pot pie soup (and you can steal these ideas):
- With a fluffy biscuit or two dropped right in the soup. Ultimate treat.
- Serve with a side of crusty bread for dunking action.
- Sprinkle with chopped herbs for a fresh hit.
- Add a few shakes of hot sauce for zing (not for the faint of heart!).
Hug in a Bowl—Ready for You Tonight
Veggie pot pie soup checks all my comfort boxes. It’s versatile, super customizable, and (bonus) warms you from head to toe. Don’t be shy about tweaking it to what you’ve got lying around—use that leftover veggie bag! For more inspiration, visit Easy Cheesy Vegetarian’s Veggie Pot Pie Soup – Easy Cheesy Vegetarian recipe, which absolutely nails the creamy, veggie-packed spirit of this dish. And hey, if you want more cozy options, here’s some healthy veggie soup ideas from Nevaeh Recipes and for a southern dessert twist you can’t miss, check out their irresistible black peoples purple sweet potato pie you need to try today. So seriously, go on—make a pot, pull up a chair, and just soak up that comfort. You deserve it. 
Veggie Pot Pie Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty, creamy, and comforting soup packed with chunky vegetables, reminiscent of a classic pot pie without the fuss of pastry.
Ingredients
- 2 cups carrots, chopped
- 1 cup peas
- 2 cups potatoes, diced
- 1/2 cup onion, diced
- 4 cups vegetable broth
- 1 cup plant-based milk (oat milk or almond milk)
- 2 tbsp olive oil
- 2 tbsp flour
- 1 tsp dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
- Optional: Fluffy biscuits for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent.
- Add carrots and potatoes; cook for 5 minutes.
- Stir in peas, vegetable broth, and thyme. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- In a separate bowl, whisk together flour and plant-based milk until smooth. Slowly add this mixture to the pot.
- Simmer for another 5 minutes to thicken the soup. Season with salt and pepper.
- Serve hot, topped with fresh parsley and optional biscuits.
Notes
For a vegan version, ensure all ingredients are plant-based. You can freeze the soup, but skip adding biscuits until you reheat it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg