Can I make this soup dairy-free or vegan?

Yes, absolutely! For a vegan version, use a good quality plant-based butter substitute and a creamy, unsweetened, plain plant-based milk. Full-fat oat milk or soy milk work exceptionally well.

Do I have to use the white wine?

No, it is completely optional, but it does add a wonderful layer of flavor. A splash of dry white wine like a Sauvignon Blanc or Pinot Grigio adds a touch of acidity and brightness that cuts through the richness of the cream sauce. If you prefer to omit it, a small squeeze of fresh lemon juice stirred in at the very end will achieve a similar effect.

Can I add other vegetables to this soup?

Of course! This soup is a fantastic canvas for other vegetables. Finely diced celery, sautéed mushrooms, or corn would all be delicious. Add heartier vegetables like celery and mushrooms at the same time as the carrots. Stir in corn along with the frozen peas.

My soup tastes a little bland or floury. What went wrong?

This almost always comes down to the roux. If it tastes floury, the roux wasn't cooked long enough before the liquids were added. If it tastes bland, it might be a simple matter of seasoning—don't be afraid to add a bit more salt and pepper until the flavors pop. That final splash of wine or lemon juice also makes a huge difference in waking up the flavors.

Veggie Pot Pie Soup – 1-Pot Irresistible Weeknight Dinner

Description

Creamy, cozy Veggie Pot Pie Soup made entirely on the stovetop. A classic butter‑and‑flour roux creates a velvety broth that blankets tender Yukon Gold potatoes, sweet carrots, and peas. One pot, weeknight‑friendly, and family‑approved.

Ingredients

Scale

3 medium Yukon Gold potatoes

3 tablespoons olive oil, divided

1 large onion, finely chopped

6 medium carrots, peeled and sliced

2 tablespoons unsalted butter

1/2 cup all-purpose flour

2 cups vegetable broth

2 cups milk

1 1/2 teaspoons kosher salt (to taste)

1/2 teaspoon black pepper (to taste)

1 teaspoon dried thyme

1/4 cup white wine (optional)

3/4 cup frozen peas, thawed

Instructions

Prep potatoes: Pierce potatoes with a fork. Microwave on high 5–10 minutes, flipping once, until just tender. Cool slightly, then chop into bite‑size cubes.
Caramelize onion: Heat 1 tablespoon olive oil in a large Dutch oven over medium‑high. Cook onion, stirring often, 15–20 minutes until deep golden‑brown and sweet.
Sauté carrots: Add sliced carrots and dried thyme. Cook 5–7 minutes, stirring occasionally, until carrots begin to soften.
Make the roux: Reduce heat to medium. Add remaining olive oil and the butter. When melted, sprinkle in flour and whisk constantly for 1 minute to toast the flour.
Build the sauce: Slowly whisk in vegetable broth and milk in small additions, whisking smooth between pours. Stir in salt, pepper, and optional white wine. Simmer gently until creamy and thickened.
Finish: Stir in potato cubes and thawed peas. Simmer 5 minutes to heat through. Taste and adjust seasoning; serve.

Notes

Potatoes: Microwaving first keeps cubes intact and cuts overall cook time.

Consistency: Thin with extra broth or milk; for thicker, simmer uncovered a few more minutes.

Dairy‑free: Use plant butter and unsweetened oat or soy milk.

No wine: Add 1–2 teaspoons lemon juice at the end for brightness.

Storage: Refrigerate up to 4 days. Reheat gently with a splash of milk/broth.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 435 kcal
Sugar: 8 g
Sodium: 1183 mg
Fat: 20.8 g
Saturated Fat: 6.5 g
Unsaturated Fat: 14.3 g
Carbohydrates: 50.9 g
Fiber: 7 g
Protein: 10.3 g
Cholesterol: 25 mg

Keywords: Veggie Pot Pie Soup, vegetarian pot pie soup, creamy vegetable soup, one‑pot soup, weeknight dinner, comfort food, roux‑based soup