Can I make veggie pot pie soup vegan-friendly?

Yes, you can make veggie pot pie soup vegan by replacing dairy butter with plant-based oils or vegan butter alternatives. Use unsweetened, neutral-flavored plant-based milks like soy, cashew, or almond milk instead of dairy milk. Avoid vanilla-flavored milks to maintain the savory taste, and note that coconut milk might alter the soup’s flavor profile. Also, use vegetable broth to keep the soup fully plant-based.

What type of broth works best for veggie pot pie soup?

Vegetable broth is the best choice for a flavorful plant-based veggie pot pie soup. You can use homemade or store-bought vegetable broth. For added depth, try vegetarian chicken-style broth alternatives if you want a richer taste. If you prefer less sodium, opt for low-sodium broth or dilute concentrated broth paste with water to control salt levels.

How can I cook potatoes for veggie pot pie soup without a microwave?

To cook potatoes without a microwave, chop them into uniform pieces and place them in a pot. Cover with cold water, add a pinch of salt, and bring to a boil. Lower the heat and simmer until tender when pierced with a fork, usually 10 to 15 minutes. Drain well before adding them to the soup to avoid excess water thinning the broth.

Can I freeze veggie pot pie soup and still keep good texture?

Yes, you can freeze veggie pot pie soup, but keep in mind that soups with milk or cream base may develop a slightly grainy or separated texture after thawing. To improve texture upon reheating, gently warm the soup over low heat and stir in a little fresh milk or broth. The flavor remains intact even if the texture changes somewhat.

What are good substitutes for white wine in veggie pot pie soup?

If you prefer not to use white wine, vegetable or chicken broth can be substituted in equal amounts to maintain moisture and flavor. Some people try mild soda like 7-Up as a substitute, but it may make the soup too sweet. For a similar acidity without alcohol, a splash of white wine vinegar diluted with water works well in small amounts.

Veggie Pot Pie Soup Recipe For Cozy Hearty Meals

Name: Veggie Pot Pie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: – 3 medium Yukon gold potatoes; – 3 tablespoons oil (divided use); – 1 large onion (finely chopped); – 6 medium carrots (peeled and sliced ¼-inch thick, about 1½ cups) for a vitamin-packed boost; – 2 tablespoons unsalted butter; – ½ cup all-purpose flour; – 2 cups vegetable broth; – 2 cups milk; – 1½ teaspoons kosher salt; – ½ teaspoon freshly ground black pepper; – 1 teaspoon dried thyme; – ¼ cup dry white wine; – ¾ cup frozen peas (thawed)

Ingredients

– 3 medium Yukon gold potatoes

– 3 tablespoons oil (divided use)

– 1 large onion (finely chopped)

– 6 medium carrots (peeled and sliced ¼-inch thick, about 1½ cups) for a vitamin-packed boost

– 2 tablespoons unsalted butter

– ½ cup all-purpose flour

– 2 cups vegetable broth

– 2 cups milk

– 1½ teaspoons kosher salt

– ½ teaspoon freshly ground black pepper

– 1 teaspoon dried thyme

– ¼ cup dry white wine

– ¾ cup frozen peas (thawed)

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Instructions

1-Pierce the 3 medium Yukon gold potatoes multiple times and microwave for 5 to 10 minutes until cooked through. Let them cool, then chop into ½- to 1-inch dice and place in a large bowl.

2-Heat 1 tablespoon of oil in a large pot over medium-high heat. Sauté the finely chopped large onion for 15 to 20 minutes until caramelized. Add the 6 medium carrots (peeled and sliced ¼-inch thick) and cook for 5 to 7 minutes until tender. Transfer to the bowl with potatoes.

3-Reduce heat to medium. Add 2 tablespoons unsalted butter and remaining 2 tablespoons oil to the pot. Melt butter, stir in ½ cup all-purpose flour, and cook for 1 minute, stirring constantly.

4-Gradually add 2 cups vegetable broth, 2 cups milk, 1 teaspoon dried thyme, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Stir continuously as the sauce thickens.

5-Add ¼ cup dry white wine and cook for another minute.

6-Stir in the cooked vegetables and ¾ cup thawed frozen peas. Cook on medium-low for 15 minutes, stirring occasionally. Adjust seasoning and serve hot.

Last Step:

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Notes

🌱 For a vegan version, substitute plant-based butter and neutral-flavored plant milk to avoid altering the soup’s flavor profile.
🥄 The soup may thicken when stored – simply add extra milk or broth when reheating to reach desired consistency.
⏰ Save prep time by using frozen peas and carrots mix instead of fresh carrots, or cook potatoes in an Instant Pot if microwave isn’t available.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 463
Sugar: 12g
Sodium: 650mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 8g
Protein: 11g
Cholesterol: 30mg