Cozy, hearty, and completely plant-based, this vegetable pot pie soup brings all the comfort of a classic pot pie in a warm, creamy bowl. Perfect for chilly days and easy weeknight dinners! Let's make it!
Nothing tops hearty vegetable soups - except maybe one with buttery biscuit dumplings throughout!
Packed with tender vegetables, savory herbs, and a creamy, comforting broth, this soup captures all the flavors of a classic pot pie without any of the stress.
If you're looking for more cozy soup recipes, be sure to try out our vegan pumpkin tomato soup or our roasted cauliflower gnocchi soup.
Ingredients
For the Soup
- Raw cashews, soaked and drained: Creates a creamy, rich base for the soup without using dairy.
- Olive oil: Adds depth of flavor and helps sauté the aromatics.
- Yellow onion: Provides a sweet and savory foundation for the soup.
- Garlic: Adds aromatic pungency and depth.
- Celery: Brings classic "mirepoix" flavor and subtle crunch.
- Carrots: Add natural sweetness and texture.
- Green beans: Offer fresh, vibrant color and a tender bite.
- Salt: Enhances all the flavors in the soup.
- Black pepper: Adds mild heat and complexity.
- Fresh thyme & rubbed sage: Impart earthy, savory, comforting herb notes.
- All-purpose flour: Thickens the soup into a creamy consistency.
- Dry white wine: Adds acidity and depth of flavor.
- Low sodium vegetable broth: Forms the main liquid base and brings umami flavor.
- White beans: Add plant-based protein, creaminess, and heartiness.
- Frozen peas: Give sweet bursts of flavor and color toward the end of cooking.
For the Biscuit Topping
- Unsweetened nondairy milk: Moistens the dough and activates the baking soda.
- Lemon juice: Reacts with the baking soda to help the biscuits rise.
- All-purpose flour: Forms the structure of the biscuits.
- Salt: Enhances the flavor of the biscuit dough.
- Baking soda: Leavening agent to make the biscuits light and fluffy.
- Vegan butter, cold: Adds richness and creates a tender, flaky texture when baked.
How to Make Vegetable Pot Pie Soup (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by sautéing the vegetables in a large dutch oven. Sprinkle in the flour and stir to coat. Deglaze the pan with the white wine.
Blend the soaked cashews and water in a high speed blender until completely smooth. Pour over the veggies along with the vegetable broth. Add the beans. Simmer for 10-15 minutes.
Prepare the biscuit topping while the soup simmers!
Stir together the nondairy milk and lemon juice and set aside to curdle. Whisk together the dry biscuit ingredients and cut in the vegan butter using a pastry cutter.
Form a well in the center of the ingredients and pour in the curdled milk. Stir until dough just comes together. Do not over-mix.
Stir in the frozen peas. Warm until heated through.
Drop scoops of biscuit dough evenly over the top of the soup. Place pot in an oven that has been preheated to 400 degrees F (205 C) and bake for 15-20 minutes.
Portion into bowls and serve!
Recipe Tips
Here's a set of helpful tips for making your Vegetable Pot Pie Soup perfectly:
- Soak the cashews properly: Soak for at least 4 hours or overnight, then drain and rinse. This ensures a smooth, creamy base without gritty texture.
- Cook aromatics gently: Sauté onions, garlic, celery, and carrots in olive oil until soft and fragrant to build depth of flavor.
- Don't over-cook the vegetables: Add green beans and peas toward the end of cooking so they stay tender-crisp and retain their color.
- Thicken gradually: Add the vegetable broth the the pot slowly, stirring after each addition to prevent flour lumps.
- Wine adds depth: Deglaze the pan with white wine before adding broth-it adds complexity and balances the sweetness of the vegetables.
- Season in layers: Taste as you go and adjust salt, pepper, and herbs gradually. Fresh thyme and sage will mellow as the soup simmers.
- Make the biscuit topping flaky: Keep the vegan butter cold and don't overwork the dough. Small chunks of butter create tender, flaky layers.
- Brush milk for golden biscuits: A light brush of nondairy milk before baking helps the biscuits brown beautifully.
- Serve immediately for best texture: The soup is comforting hot, with crisp-topped biscuits, but leftovers can be stored and reheated gently.
Why You'll Love This Soup
- Comfort in a bowl: All the flavors of a classic pot pie-savory herbs, tender veggies, and creamy broth-without the fuss of a crust.
- Hearty & satisfying: Packed with beans, vegetables, and biscuits, this soup is filling enough for a main meal.
- Completely plant-based: Vegan and naturally dairy-free, yet creamy and indulgent.
- Customizable: Swap vegetables, herbs, or beans to suit your taste or what's in season.
- Make-ahead friendly: Prepare the soup or biscuit dough ahead of time for easy weeknight dinners.
- Crowd-pleaser: Perfect for family meals or entertaining-everyone can enjoy a warm, hearty bowl.
- Beautiful presentation: The golden biscuit topping makes it visually stunning and extra comforting.
Frequently Asked Questions
Yes! Swap the all-purpose flour with a gluten-free blend and use gluten-free flour for the biscuit topping as well. You may need to adjust the liquid slightly for thickness.
You can, but the soup will be less creamy. To keep it rich, you can substitute with coconut cream or blended silken tofu.
You can prepare the biscuit dough ahead of time and refrigerate for a few hours. Bake just before serving for the best texture.
Absolutely! Potatoes, corn, peas, or mushrooms all work well. Just adjust cooking times so everything cooks evenly.
Yes, but fresh vegetables will give the best texture and flavor. If using canned, reduce cooking time to avoid mushiness.
Variations
Here are a few additional ideas to church up your vegetable pot pie soup!
- Different Beans: Swap the white beans for chickpeas, cannellini beans, or lentils for a protein boost and a slightly different texture.
- Extra Veggies: Add potatoes, corn, mushrooms, or bell peppers to customize the soup to your liking. Just adjust cooking times so everything cooks evenly.
- Herb Swaps: Replace thyme and sage with rosemary, oregano, or a pinch of dried Italian herbs for a different flavor profile.
- Creamy Base Options: If you want a nut-free version, substitute the cashew cream with silken tofu or coconut cream.
- Spicy Kick: Add a pinch of red pepper flakes, smoked paprika, or a dash of hot sauce for a warming, spicy variation.
- Biscuit Topping Alternatives: Use a gluten-free flour blend, whole wheat flour, or even cornbread topping for a twist on the classic biscuit layer.
- Wine-Free Version: Skip the white wine and add an extra ¼ cup of vegetable broth with a splash of lemon juice for acidity.
Make-Ahead and Storage Tips
Make-Ahead
- Soup Base: You can prepare the soup base (without the biscuit topping) up to 2 days in advance. Store in an airtight container in the refrigerator.
- Biscuit Dough: Make the biscuit dough ahead of time and refrigerate for up to 24 hours. Keep it tightly wrapped so it doesn't dry out.
- Vegetable Prep: Chop all vegetables in advance to save time on the day you cook.
Storage
- Refrigerator: Store leftover soup in an airtight container for up to 3-4 days.
If you make this recipe be sure to tag @censoredbaker on Instagram!
Vegetable Pot Pie Soup
Hearty vegetable soup with crisp, fluffy biscuit topping. All vegan and super filling!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Soup
½ cup raw cashews, soaked and drained*
1 cup water
2 tablespoons olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
3 ribs celery, diced
1 cup carrots, peeled and diced
1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoon fresh thyme
2 teaspoons rubbed sage
⅓ cup all purpose flour
¼ cup dry white wine*
3 cups low sodium vegetable broth
2 15 ounce cans white beans, rinsed and drained
1 cup frozen peas
For the Biscuit Topping
1 cup unsweetened nondairy milk
1 tablespoon lemon juice
2 cups all purpose flour
1 teaspoon salt
½ teaspoon baking soda
¼ cup vegan butter, cold
Instructions
- Blend: Add the cashews and water to a high speed blender and blend until completely smooth. This can take up to 5 minutes so be sure to give your machine a rest from time to time to prevent over-heating.
- Sauté: Heat a large dutch oven over medium heat. Once hot, add the olive oil and the onions to the pot. Cook for 3-4 minutes or until translucent. Reduce heat to medium-low and add in the garlic, celery, carrots, green beans, salt, pepper, thyme and sage and cook for another 5 minutes.
- Simmer: Stir the flour into the veggies. Pour in the white wine to deglaze the pan, scraping down the sides. Slowly add the vegetable broth, stirring frequently to prevent clumps. Simmer for 5 minutes, stirring occasionally, until the mixture has thickened slightly. Add the cashew cream and white beans to the pot. Stir to combine, then cover and let simmer on low heat for 10-15 minutes.
- Mix: While the soup is simmering, prepare the biscuit dough. Add lemon juice to the nondairy milk, stir together and set aside to curdle. In a large mixing bowl, whisk together the flour, salt and baking soda. Cut the cold vegan butter into the dry ingredients using a pastry cutter until mixture is fine and pebbly. Form a well in the center of the mixture and pour in the nondairy milk. Stir until biscuit dough just comes together. Do not over-mix!
- Bake: Preheat oven to 400 degrees F (205 C). Remove the lid from the soup and stir in the frozen peas and continue cooking until they are heated through. Remove pot from heat. Using a 2 or 3 tablespoon cooking scoop, place scoops of dough evenly over the top of the soup. Place pot in your preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center of the biscuits comes out clean. Portion into bowls and enjoy!
Notes
*Prepared soup will keep covered in the refrigerator for 3-4 days. This is not a freezer-friendly recipe.
*Cashews can be soaked overnight or you can pour boiling water over them and soak for 1-2 hours. If you have a very strong blender, you can skip this step.
*Any dry white wine will do here. I like to use pinot grigio, sauvignon blanc or chardonnay.
*Nutrition information is an estimation.
Nutrition
- Serving Size: ¼ recipe
- Calories: 570k
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
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