This creamy vegetable soup is the epitome of comfort food! Get all of the vegan pot pie vibes without any dairy! Pair this with some Homemade Stecca Bread for a satisfying meal!
One of my favorite comfort meals of all time is a homemade chicken pot pie. It's always so warm, cozy, and flavorful. I love that creamy, thick filling of a pot pie, so I made it into this creamy vegetable soup!
This creamy vegetable soup is so reminiscent of that classic pot pie, but with half the hassle!
Make this soup with simple ingredients and easy steps. Make it even faster by cooking it in the Instant Pot in just 30 minutes or less! Serve it with some fresh bread, a Vegan Kale Salad, or some Crispy Tofu!
Why you'll love this recipe
- Thick & Creamy - The base is a roux, which is a flour and butter mixture. This creates a super creamy and thick, almost gravy-like soup! Make it as thick or thin as you like by adjusting levels of liquid!
- Full of Veggies - This creamy vegetable soup has carrots, celery, peas, potatoes, and more! You can add more vegetables if you like, many people include mushrooms and/or spinach!
- Easy Recipe - This vegan pot pie soup is easy to cook AND all of the ingredients are super simple and easy to find!
Watch the video of this recipe:
What you need for this recipe:
Ingredients and Substitutions
- Yellow Onion - You could use white onion or sweet onion in place of yellow onion.
- Petite Peas - I think that frozen petite peas work the best here. Fresh peas are fine as well, but you'll have to add them at the same time as the potatoes.
- Carrot - Fresh carrot, finely diced.
- Yukon Gold Potato - 1 large russet potato can be used in place of yukon potatoes. I don't recommend using any other type of potato.
- Vegan Butter - Any source of fat will work to create the roux, olive oil is a good substitute.
- Flour - All-purpose flour. Do not substitute this ingredient except to use a 1:1 gluten-free flour substitute.
- Almond Milk - Any unsweetened non-dairy milk alternative will work!
- Broth - Regular vegetable broth, low-sodium, or a bouillon substitute will work.
How to make this recipe on the stove
Step 1: Prepare Ingredients
Begin by peeling and finely dicing about 5-6 carrots. You can also cut them into coins.
Chop a few celery ribs until you have 1 cups worth.
Peel and chop yukon potatoes into roughly 1-inch pieces.
Peel and finely dice half of a large yellow onion, and mince about 3 cloves of garlic.
Step 2: Sauté & Simmer
Heat a large non-stick pan over medium heat and melt 4 tablespoons of vegan butter.
Once melted, add the diced onion, carrot, and celery. Stir to combine.
Once the onion is almost translucent, add the minced garlic and sauté.
Next, add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
Add the almond milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
Then, add the vegetable broth and combine thoroughly. (Reduce amount of broth by 1 cup if you want a thicker soup).
Add chopped potatoes, and bring the pot to a simmer.
Step 3: Finishing Touches
Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
Stir in the frozen peas while the soup is still hot.
OPTIONAL: Stir in 3 tablespoons of non-dairy heavy whipping cream.
Season with salt and pepper.
Serve hot and enjoy!
How to make this recipe in the Instant Pot
Step 1: Prepare Ingredients
Begin by peeling and finely dicing about 5-6 carrots. You can also cut them into coins.
Chop a few celery ribs until you have 1 cups worth.
Peel and chop yukon potatoes into roughly 1-inch pieces.
Peel and finely dice half of a large yellow onion, and mince about 3 cloves of garlic.
Step 2: Pressure Cook
Turn the Instant Pot on to the sauté function and allow it to heat up.
Add the vegan butter and wait until it is melted.
Once melted, add the diced onion, carrot, and celery. Stir to combine.
Once the onion is almost translucent, add the minced garlic and sauté.
Add the potatoes, then the vegetable broth and stir to combine.
Turn off the sauté function.
Close the lid, set the valve to sealing, and pressure cook on HIGH for 8 minutes. It will take 3-5 minutes for the pot to come to pressure.
Once the 8 minutes are up, press CANCEL and let the pot sit undisturbed for 10 minutes (also known as Natural Pressure Release).
Step 3: Finishing Touches
While the Instant Pot is pressure cooking, whisk together the almond milk and flour in a separate bowl or measuring cup. Mix until there are no remaining clumps.
After the 10 minute natural pressure release, turn the pressure valve to venting and release any remaining pressure. Remove the lid.
Stir the soup, then set the Instant Pot to sauté once again.
Mix in the frozen peas at this step.
Pour in the milk and flour mixture and immediately stir to combine.
This should significantly thicken the soup, but go ahead and stir in the plant-based heavy cream if you need more creaminess.
Season with salt and pepper, serve hot, and enjoy!
Expert Tips & Tricks
- Add whatever vegetables you enjoy the most! Mushrooms, green beans, corn, and more are all very common additions.
- If you enjoy a very thick soup, I recommend reducing the amount of broth from 5 cups to just 4 cups. You can also play around with adding more flour to the roux. Additionally, if the soup is still too thin for your liking at the end, create a cornstarch slurry with 1 tablespoon of water and 1 tablespoon of cornstarch and whisk that into the hot soup.
- If you do consume meat, throw in some already cooked rotisserie chicken at the end for a boost of protein. OR, to keep it vegan, mix in some vegan chick'n strips and simmer until they thaw and cook.
Recipe FAQs
The best way to thicken the soup after it has finished cooking is to use a cornstarch slurry. Make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon warm water and whisk until there are no clumps. Pour this into the soup and bring it to a bubbling simmer, it will thicken.
Technically, this can overcook. However, the only thing that will turn mushy are the potatoes. For some people, this is a good thing as the soft potatoes help to thicken the soup. For others, they want actual chunks of potato. It is up to you to decide to overcook the potatoes or not.
Store this creamy vegetable soup in an airtight container in the refrigerator for 3-5 days. Always inspect leftovers for any signs of aging before consuming.
Related Recipes
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📖 Recipe
Creamy Vegetable Soup (Vegan)
Equipment
- Large dutch oven
- Sharp Knife
- Wooden Spoon
Ingredients
- 4 tablespoon vegan butter
- 1 cup Carrot peeled and diced
- 1 cup Celery chopped
- ½ Large yellow onion diced
- 3 cloved Garlic minced
- 6 tablespoon all-purpose flour
- 1 ½ cups Unsweetened almond milk
- 5 cups vegetable broth
- 2 Yukon gold potatoes peeled and diced
- 1 cup Frozen petite peas
- 3 tablespoon Non-dairy heavy cream optional
- 2 teaspoon Salt to taste
- Black pepper to taste
Instructions
- Begin by peeling and finely dicing about 5-6 carrots. You can also cut them into coins.
- Chop a few celery ribs until you have 1 cups worth.
- Peel and chop yukon potatoes into roughly 1-inch pieces.
- Peel and finely dice half of a large yellow onion, and mince about 3 cloves of garlic.
Stovetop Instructions
- Heat a large non-stick pan over medium heat and melt 4 tablespoons of vegan butter.
- Once melted, add the diced onion, carrot, and celery. Stir to combine.
- Once the onion is almost translucent, add the minced garlic and sauté.
- Next, add the flour and immediately stir to combine. Cook and continue to stir until the flour becomes lightly golden.
- Add the almond milk and mix into the flour and vegetables until it becomes a thick, creamy sauce.
- Then, add the vegetable broth and combine thoroughly. (Reduce amount of broth by 1 cup if you want a thicker soup).
- Add chopped potatoes, and bring the pot to a simmer.
- Simmer for about 45 minutes to 1 hour, or until the potatoes are cooked through and the soup has reduced to your desired thickness.
- Stir in the frozen peas while the soup is still hot.
- OPTIONAL: Stir in 3 tablespoons of non-dairy heavy whipping cream.
- Season with salt and pepper.
- Serve hot and enjoy!
Instant Pot Instructions
- Turn the Instant Pot on to the sauté function and allow it to heat up.
- Add the vegan butter and wait until it is melted.
- Once melted, add the diced onion, carrot, and celery. Stir to combine.
- Once the onion is almost translucent, add the minced garlic and sauté.
- Add the potatoes, then the vegetable broth and stir to combine.
- Turn off the sauté function.
- Close the lid, set the valve to sealing, and pressure cook on HIGH for 8 minutes. It will take 3-5 minutes for the pot to come to pressure.
- Once the 8 minutes are up, press CANCEL and let the pot sit undisturbed for 10 minutes (also known as Natural Pressure Release).
- While the Instant Pot is pressure cooking, whisk together the almond milk and flour in a separate bowl or measuring cup. Mix until there are no remaining clumps.
- After the 10 minute natural pressure release, turn the pressure valve to venting and release any remaining pressure. Remove the lid.
- Stir the soup, then set the Instant Pot to sauté once again.
- Mix in the frozen peas at this step.
- Pour in the milk and flour mixture and immediately stir to combine.
- This should significantly thicken the soup, but go ahead and stir in the plant-based heavy cream if you need more creaminess.
- Season with salt and pepper, serve hot, and enjoy!
Notes
- Yukon Gold Potato - 1 large russet potato can be used in place of yukon potatoes. I don't recommend using any other type of potato.
- Vegan Butter - Any source of fat will work to create the roux, olive oil is a good substitute.
- Add whatever vegetables you enjoy the most! Mushrooms, green beans, corn, and more are all very common additions.
- If you enjoy a very thick soup, I recommend reducing the amount of broth from 5 cups to just 4 cups. You can also play around with adding more flour to the roux. Additionally, if the soup is still too thin for your liking at the end, create a cornstarch slurry with 1 tablespoon of water and 1 tablespoon of cornstarch and whisk that into the hot soup.
- If you do consume meat, throw in some already cooked rotisserie chicken at the end for a boost of protein. OR, to keep it vegan, mix in some vegan chick'n strips and simmer until they thaw and cook.
Jeannie says
Okay to substitute russet potatoes ??
Emily says
I think that should be fine! I haven't tried it, but it may need to simmer just a bit longer!