Published: Sep 7, 2021 · Modified: Jan 11, 2023 by kaydimaggio

Slow Cooker Vegetarian Pot Pie Soup

Name: Slow Cooker Vegetarian Pot Pie Soup
Prep time: 10 min
Cook time: 240 min
Total time: PT-27551335M
Ingredients: 6 cups vegetable broth; 1 medium yellow onion; 1 15.2 oz can corn; 3 carrots; 3 stalks celery; 1 lb potatoes (About 5 small/medium potatoes); 1 cup frozen peas; 4 cloves garlic; 1 tbs chopped rosemary; 1 tbs thyme; 2 cups plant milk (I prefer soy)

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This slow cooker Vegetarian Pot Pie Soup recipe is easy and delicious to make! Put this soup in the crockpot before you leave for the day and by the time you get home, you have a delicious and hearty dinner waiting for you. This pot pie soup is sure to wow!

One of my favorite dinners growing up was a chicken pot pie. My mom would either make a homemade pot pie or we would buy a big one from Costco and devour it. I love it so much that it is the first thing that I think of when I think of comfort food. This vegetarian pot pie soup has all of the flavors of a traditional chicken pot pie but it is made in a soup form and entirely plant-based. The best thing about this soup is the fact that it can be made in a slow cooker which means it is the perfect soup for busy weekdays!

For some other quick and easy dinner ideas, check out this Fiesta Veggie Tater Tot Casserole or this Vegan Chili Mac.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Slow Cooker Vegetarian Pot Pie Soup
Food safety

Ingredients

The ingredients in this recipe are all pantry staples. This is the perfect budget recipe.

Vegetable Broth, potatoes, peas, celery, carrots, garlic, corn, onion, thyme and rosemary — Vegetarian Pot Pie Soup Ingredients

Vegetable Broth
Yellow Onion
Canned Corn
Carrots
Celery
Potatoes
Peas
Garlic
Rosemary
Thyme
Plant Milk (not pictured)

Please see the recipe card for quantities.

Instructions

Dice the onion, celery, potato and, carrots. Add all ingredients except for the plant milk to a slow cooker and cook on low for 8 hours or high for 4 hours.

About 30 minutes before serving, add in the almond milk and stir to combine. Add half the soup to a blender and blend until smooth. Return the soup to the crockpot, ladle and serve.

Hint: To make this soup thick like pot pie filling, the key is to blend half of the soup. By only blending half, it will leave the soup chunky but also give it a thicker texture. I use this blender to blend my soup or sometimes I blend with a hand blender and stop when about half the soup is blended.

Substitutions

Need some substitutions to this recipe to make it fit into your lifestyle? Check out the substitutions below!

Keto - leave out the peas and sub the potatoes for parsnips.
Low-Sodium - leave out the salt in the recipe and use a salt-free vegetable broth.
Gluten-Free - no need to do any adaptations to this recipe, this soup is already gluten-free!

Variations

Want to take this for a spin but change it up a little? Check out some of these variations below!

Instant-Pot - Saute the onion, carrot, celery, and herbs in the instant pot. Add the rest of the ingredients except the plant milk and pressure cook for 10 minutes and then do a manual release.
Deluxe - serve this alongside some biscuits to make this dish fancy.
Kid-friendly - Make sure to cut up the veggies small enough for little kid mouths!

Check out this other fun recipe here

Equipment

Equipment can have a big impact on how a recipe turns out. This is the crockpot I use and I have found it to be super reliable as well as the perfect size. All portions are measured against this size crockpot.

Storage

Store the soup in an airtight container for up to three days. This soup makes for the perfect lunch the next day!

These ingredients don't stand up well to freezing.

Top tip

Make sure to only blend half the soup. If you blend the whole soup it will lack a lot of texture and if you don't blend it at all, it will be watery. You want to have a thick, chunky soup.