Vegan Pot Pie Soup Recipe

A vegan pot pie soup recipe that is plant-based, gluten free & dairy free! Loaded with fresh vegetables and noodles in a light and creamy broth.

This is a fantastic meal prep or make ahead recipe to cook for the week. Enjoy with vegan garlic knots, oyster crackers, or a hearty slice of rustic Dutch Oven bread.

This Vegan Pot Pie Soup Is:

• Thick
• Creamy
• Loaded with fresh vegetables
• Hearty
• Satisfying
• Earthy
• Vegan, Gluten Free, Dairy Free!

What’s In This Vegan Pot Pie Soup?

See the recipe card below for full ingredient amounts and recipe instructions!

• Pasta: Use gluten free if you need to! I made this soup with bowtie pasta, farfalle, but you can use any medium pasta shape you have around. Shells, macaroni, or rotini also work.
• Onions
• Garlic
• Carrots
• Potatoes
• Corn
• Mushrooms: for a little texture and flavor.  I like to use fresh mushrooms if I have them on hand, or dried mushrooms which cook very nicely in soups and stews!  Mushrooms not only add a bit of substance to the soup, but give the broth a rich and savory flavor.
• Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Vegetable stock or broth
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.

How Do I Make This Vegetable Noodle Pot Pie Soup?

1. Cook pasta according to package instructions. Drain and set aside for serving.
2. In a large soup pot, heat the olive oil over low heat and sauté the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
3. Add the potatoes, corn, peas, mushrooms, Herbes de Provence, thyme, and Vegetable stock to the pot. Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.
4. Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.
5. Stir in the green beans and coconut milk, and add salt and pepper to taste. Serve over the noodles, only adding the noodles to the pot after the soup has cooled.

More Comfort Food Soup Recipes You’ll Love:

French Carrot Lentil Soup (Vegan, Gluten Free, Dairy Free)

Coconut Milk Cream of Mushroom Soup (Vegan, Gluten Free, Dairy Free)

Mango Black Bean Chili (Vegan, Gluten Free, Dairy Free)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

Turkey Butternut Squash Chili (Paleo, Whole30, Keto, 21 Day Fix)

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Vegan Pot Pie Soup

Kelly Jensen

A hearty pot pie soup recipe that is vegan, gluten free & dairy free! Loaded with fresh vegetables and noodles in a light and creamy broth. 

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine American

Servings 8 servings

Calories 303 kcal

Ingredients

  

1x2x3x

• 12 ounce farfalle pasta gluten free
• 2 tablespoons olive oil
• 1 sweet onion diced
• 3 carrots chopped
• 3 potatoes peeled and diced
• 1 cup sweet corn
• 1 cup frozen peas
• 1 cup mushrooms sliced
• 1/2 teaspoon thyme
• 1 tablespoon Herbes de Provence
• 8 cups water
• 1 13 ounce can Coconut milk
• 1 13 ounce can green beans drained
• Sea Salt and Black Pepper

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Instructions

 

• Cook pasta according to package instructions.  Drain and set aside for serving.
• In a large soup pot, heat the olive oil over low heat and saute the onions and carrots for 7 to 8 minutes until the Vegetables begin to soften.
• Add the potatoes, corn, peas, mushrooms, Herbes de Provance, thyme, and Vegetable stock to the pot.  Bring to a boil then lower hear to a simmer and cook for about 30 minutes until potatoes become tender.
• Take a few ladles if the soup (about 2 cups) and pour into a blender to puree. Add the puree back to the pot. Alternatively, use an immersion blender to puree a bit of the soup, leaving the majority of it in chunks.
• Stir in the green beans and coconut milk, and add salt and pepper to taste.  Serve over the noodles, only adding the noodles to the pot after the soup has cooled.

Nutrition

Calories: 303kcalCarbohydrates: 57gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 38mgPotassium: 654mgFiber: 6gSugar: 6gVitamin A: 4038IUVitamin C: 27mgCalcium: 52mgIron: 2mg

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