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Creamy pot pie soup added to a bowl topped with almond crackers, parsley and black pepper with a spoon tucked in.

Creamy Vegan Pot Pie Soup

  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan


A healthy and cozy pot pie soup that is made completely dairy-free, making this vegan and gluten-free. Easy to make and loaded with 6 different fiber-rich vegetables in a delicious creamy broth.


  • 2 tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 1 shallot, sliced or diced
  • 2 carrots, sliced or diced
  • 3 stalks celery, sliced or diced
  • 68 cloves garlic, crushed with a garlic press
  • 8 leaves sage, sliced
  • 2 cups cauliflower florets, cut into bite sized pieces
  • 2 medium Yukon gold potatoes or 8 baby potatoes, cubed
  • 1, 15 oz can white beans or chickpeas, rinsed and drained
  • 2 cups unsweetened soy or almond milk (heated on the stove top or in the microwave until hot)
  • 4 cups water
  • 2 vegan chicken/vegetable bouillon cubes
  • 2 tbsp nutritional yeast
  • 10 thyme sprigs
  • 1 bay leaf
  • 3/4 cup frozen peas
  • 1 tbsp white wine vinegar, optional
  • Salt and pepper to taste

For Serving

  • Almond Crackers or Baked Puff Pastry*


  1. Heat a large soup pot and warm your oil. Add in the onions and shallot with a pinch of salt and sauté for 2-3 minutes.
  2. Stir in the carrots and celery and continue to sauté until softened. To the pot add the garlic and sage and sauté until fragrant.
  3. Add in the cauliflower, potatoes, white beans, hot milk, water, bouillon cube and nutritional yeast. Give the pot a good stir to combine then add the thyme and bay leaf and bring to a low simmer, cover with a lid to cook for 15 minutes or until potatoes are cooked through.
  4. Remove the bay leaf and thyme sprigs then take 2 cups of the soup and place in a blender to blend until smooth then pour back into the pot along with the frozen peas.
  5. Taste the soup and adjust to taste by adding salt, pepper and the white wine vinegar as needed. Serve topped with fresh parsley and some almond flour crackers as desired.


Do not add cold plant based milk to the boiling soup. You want your milk and soup to be at similar temperatures before adding the milk to the soup. If you add cold milk to the soup it will cause it to separate and curdle. Oat milk tends to be the most stable plant based milk to use as it doesn’t tend to curdle when you’re cooking with it. For more tips, this article is very helpful.

If your milk does curdle, scoop up the top portion of the soup that has the floating milk chunks and use that to blend up in the blender. Blending will smooth this portion of the soup and it will be good to add back to the rest of the soup.

For the best potato taste, use Yukon gold potatoes. When cooked, they give that classic potato taste known in comfort food.

If you want to mimic the classic feel of pastry dough on top, you can try two different ideas. If you are gluten-free, top your soup with some almond crackers for that buttery and crispy texture on top. If not gluten-free, consider using a vegan puff pastry and cut it into squares then brush with plant based milk and place in the oven at 400F and bake for 10-15 minutes or until golden then place on top of the soup like croutons.

Keywords: vegan pot pie soup, pot pie soup, healthy pot pie soup