Vegetarian Soup Recipes

Mom’s Hearty Veggie Pot Pie Soup

Mom’s Vegetarian Pot Pie Soup

This delicious and hearty soup is a vegetarian twist on the classic pot pie. It’s packed with vegetables and flavor, and is sure to be a hit with the whole family.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup vegan butter


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
  2. Add the thyme, oregano, basil, salt, and pepper and stir to combine. Cook for 1 minute.
  3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  4. Add the peas and corn and simmer for 5 minutes.
  5. In a small bowl, whisk together the flour, almond milk, nutritional yeast, and vegan butter until smooth. Slowly pour the mixture into the pot and stir to combine.
  6. Increase the heat to medium and cook, stirring constantly, until the soup thickens, about 5 minutes.
  7. Serve hot.

Nutritional Information:

  • Calories: 200
  • Fat: 10g
  • Carbohydrates: 24g
  • Protein: 6g
  • Fiber: 4g