I am all about the comfort food especially when its cold and rainy- and let me tell ya, NJ has had plenty of unpleasant days. This Vegetarian Pot Pie Soup is a warm your soul kind of meal. Its really easy to make and the flavors are so great! Chock full of potatoes, carrots and peas in a velvety broth.
Happy Friday my friends! Today is not just any Friday- its our Freaky Friday Winter Edition Recipe Swap and I am so excited to share this recipe with you! A bunch of my fabulously talented blogger friends and I get assigned a blog to choose a recipe from then create and share with our readers. We don’t find out who we’ve been assigned until today! Me, I was assigned the incredibly talented Debi from Life Currents.
Michaela from An Affair From The Heart is so amazing for organizing this whole event and I am so appreciative to be a part of it. When she told me I was assigned Debi of Life Currents I was so thrilled. I absolutely LOVE her blog and all her amazing recipes that she shares! Its always SO hard to chose just one because there are so many that I’d love to make and share. Just a few others that I really look forward to trying are here Crock Pot Chicken Tacos, Peanut Butter Coffee Cake and her Carnitas Sliders {drool!}.
I am a MAJOR soup lover which is why I ultimately went with her Vegetarian Pot Pie Soup. The fact that it comes together quickly and easily was a major bonus because life has been just a little extra hectic lately. The ingredients are simple and things I typically have on hand which is great for a go to meal. I’ve never thought to turn the classic pot pie into a soup but let me tell you- it totally works!
Like I said, the ingredients are simple but by allowing time for the vegetable to develop a rich deep flavor really elevates the end product. It all starts with slowly cooking and caramelizing onions. The aroma is heaven! Toss in carrots and cook until tender. She used a trick that i’ve never done- giving the potatoes a head start by cooking them in the microwave! Once the veggies are done you simply set them aside.
The broth is creamy and velvety smooth. Simply start with melting butter and oil in the pot, add in flour and cook a couple minutes. Next goes in vegetable broth, milk {I used fat free to keep it a little lighter}, thyme, salt and pepper. Once that’s thickened you add in a splash of white wine and again allow to simmer- cooking off the alcohol. Add all the veggies, including frozen peas, into the broth and simmer a little longer.
How lovely is that! Your Vegetarian Pot Pie is that simple. I baked up some store bought biscuits to serve along side because I really love dunking bread into my soups hahaha. I will note, I used more potatoes and less carrots then the original recipe call for simply because I could only find baby yukon gold potatoes and my carrots were pretty big.
- 3 medium Yukon gold potatoes
- 3 tablespoons olive oil divided use
- 1 large onion finely chopped
- 6 medium carrots peeled and sliced ¼-inch thick about 1 ½ cups
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups milk
- 2 cups vegetable broth
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ¼ cup white wine
- 3/4 cup frozen peas thawed
- Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
- Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
- Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
- Stir the cooked vegetables and the peas into the sauce, and cook on medium-low for 15 minutes, stirring occasionally. Taste for salt and pepper. Serve hot and enjoy!
Take a look at all of our 2020 Freaky Friday Winter Edition Recipes:
- An Affair from the Heart – Braised Beef Short Ribs with Red-Eye Gravy
- Aunt Bee’s Recipes – Slow Cooker Ranch Chicken Tacos
- Bowl Me Over – Honey Sriracha Chicken
- Hostess at Heart – Chicken Marsala
- House of Nash Eats – Broccoli Cheese Soup
- Lemoine Family Kitchen – Vegetarian Pot Pie Soup
- Life Currents – Pepper Jelly Cheese Balls
- Soulfully Made – Alice Springs Chicken (Outback Copy Cat Recipe)
- Take Two Tapas – Chocolate Spoons
- The Fresh Cooky – Sweet Molasses Brown Bread Rolls
- The Speckled Palate – Valentine’s Day Dessert Board
- West Via Midwest – Grasshopper Pie
- Who Needs a Cape? – Air Fryer Loaded Mini Meatloaf
Michaela Kenkel
I just pinned this vegetarian pot pie soup to my Pinterest soup board. It’s going to come in handy during Lent when I am looking for things that aren’t seafood to make! Thank you for such a delicious comforting recipe!
Deb Clark
My goodness this looks amazing! You had me a velvety sauce!! Thank you for a wonderful recipe, I’ve added it to our meal plan for next week!
Michele
My niece is newly vegetarian- this will be perfect when I have her over- nothing beats a pot pie for comfort food
Kathleen Pope
Angela, this soup has my name written all over it! Creamy, velvety, chock full of veggies. Comfort food here I come!
Debi
I love this soup. I missed pot pies when I became vegetarian, so I had to create my own versions. I’m glad you loved it. Thanks so much for the kind words too.
Nikki
This soup is packed full of healthy veggies and the texture is nice and creamy! We love it!
Lori V
Such a warm and comforting dish that doesn’t look too complicated. I have older kids who are vegetarians, I like to have a supply of recipes available to make when they visit, thank you.
Julie Menghini
I am a soup lover and this thick and delicious pot pie soup looks so amazing! Just another recipe that I’ve got to put on my list!
Brandi Burgess
This looks perfect for this cold and rainy week ahead!!!
Jennifer Ann Stewart
Pot pie is my fave and I hate to say that I love the sauce and the crust more than the meat. Now I get the best of all those things!!
Erin
I am OBSESSED with this soup! It packs in so much flavor and is incredibly comforting for the wintertime. Plus, my kids loved it, too, and that’s a massive win in my book. We’ll definitely be making this again soon.
Amy Nash
This soup was SO satisfying! Even though we aren’t vegetarians, I like to do meatless meals a couple of times a week and this is going into the rotation!