Vegan White Bean Pot Pie Soup

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Spoons in a Dutch oven filled with our vegan pot pie soup recipe

Pot pie with out a finicky crust or lengthy bake time? Meet this EASY vegan soup that’s tremendous cozy and scrumptious! It’s received all the flavour of your favourite pot pie however not one of the trouble.

Suppose flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup full of white beans and veggies. What’s to not love? Let’s make soup!

Gluten-free biscuit dough, cashews, vegan butter, mixed frozen vegetables, onion, garlic, salt, pepper, gluten-free flour blend, white beans, and vegetable broth

This cozy, comforting soup begins with a base made by sautéing onion and garlic, thickening with flour (gluten-free or all-purpose), seasoning with salt and pepper, and eventually, vegetable broth.

Whisking a bubbly mixture of sautéed onion, garlic, flour, salt, pepper, and vegetable broth

It then heads in a hearty, creamy course with the addition of veggies, white beans, and cashew cream or canned mild coconut milk.

Pouring creamy cashew milk over mixed vegetables and white beans

The ultimate factor is biscuit dough! We used our vegan + gluten-free biscuits, that are straightforward to make and tremendous fluffy.

Scooping vegan gluten-free biscuit dough on top of a creamy comforting vegan white bean soup

All that’s left to do is scoop the dough on high of the soup and bake it. Then dinner awaits!

Hands holding a bowl of vegan white bean pot pie soup

We hope you LOVE this vegan pot pie soup! It’s:

Creamy
Comforting
Savory
Satisfying
Protein & fiber-rich
& SO scrumptious!

It’s good as a comfy weeknight meal, for internet hosting, and past! And whereas a lot filling by itself, it might additionally pair nicely with easy veggie sides like our Excellent Roasted Inexperienced Beans, Roasted Fennel with Garlic & Thyme, or Straightforward Massaged Kale Salad (15 Minutes!).

Extra Cozy White Bean Soups

In the event you do this recipe, tell us! Depart a remark, price it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Close up shot of a spoonful with a fluffy vegan gluten-free biscuit over a creamy soup

Prep Time 20 minutes

Cook dinner Time 20 minutes

Complete Time 40 minutes

Servings 6 (Servings)

Course Dinner, Entrée, Soup

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

Cook dinner ModeForestall your display screen from going darkish

CASHEW CREAM*

2/3 cup uncooked cashews (see notes for a cashew-free choice)
1 cup water

SOUP

3 Tbsp vegan butter (we like Miyoko’s)
1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
3 giant cloves garlic, minced
1/3 cup MB 1:1 Gluten-Free Flour Mix (or sub different gluten-free flour mix or all-purpose flour)
1/4 tsp every sea salt and black pepper (plus extra to style)
2 ½ cups vegetable broth (or store-bought)
1 (16 oz.) bag frozen combined greens (1 bag yields ~3 ½ cups // corn, inexperienced beans, peas, and carrots // or sub contemporary)
2 (15 oz.) cans white beans, drained (we used cannellini // or sub ~3 cups do-it-yourself)
1 batch Straightforward Vegan Gluten-Free Biscuit DOUGH (or sub store-bought biscuit dough)

To a high-speed blender*, add cashews and water. Mix on excessive till tremendous clean and creamy. Put aside. You’ll be able to skip this step if you happen to want to make use of a can of sunshine coconut milk (see notes under).
Warmth a big Dutch oven over medium warmth. As soon as sizzling, add the vegan butter and soften over medium warmth. Add the onion and cook dinner for 3-4 minutes, or till translucent and aromatic. Flip the warmth to medium-low and add the garlic, flour, salt, and pepper. Stir to mix the onions and the flour, then slowly add the vegetable broth, whisking continuously to stop clumps. As soon as mixed, stir often till the combination is calmly simmering and has thickened, about 3-5 minutes.
Add the cashew cream (or mild coconut milk), frozen combined veggies, and drained white beans. Stir to mix, then cowl and let simmer on low warmth for 10-Quarter-hour when you put together the biscuit dough and preheat the oven to 400 levels F (204 C). If the soup is simply too thick, add as much as 1/2 cup (120 ml) water as wanted to skinny it out. Style and alter the broth as wanted, including extra salt and pepper to style, holding in thoughts the biscuits will add a salty end.
When the biscuit dough is prepared, scoop it out in ~2 Tbsp quantities (we used this scoop) and evenly distribute the dough excessive of the soup. You are able to do extra well-formed “scoops” or just use a spoon and do “drop” biscuits. Each strategies work!
Switch the pot to the preheated oven and bake for 15-20 minutes (uncovered), or till a toothpick inserted into the middle of the biscuits comes out clear.
Take away from the oven, let cool for a couple of minutes, and revel in!
Greatest when contemporary, although leftovers do preserve in a sealed container within the fridge for as much as 3-4 days or within the freezer for as much as 1 month. The feel of the biscuits adjustments and turns into much less appetizing with freezing and to a lesser extent with refrigerating.

*In case your blender isn’t very highly effective, you may soak the cashews in sizzling water for 20 minutes (then drain) earlier than mixing. We didn’t discover soaking obligatory.
*Cashew-free choice: You’ll be able to change the cashew cream with a 14 oz. (400 ml) can of sunshine coconut milk.
*Tailored from our Gluten-Free Rooster Pot Pie Soup (Dairy-Free).
*Diet data is a tough estimate calculated with out non-obligatory substances.

Serving: 1 serving Energy: 615 Carbohydrates: 73.1 g Protein: 16.6 g Fats: 32.2 g Saturated Fats: 12.7 g Polyunsaturated Fats: 4.2 g Monounsaturated Fats: 10.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1026 mg Potassium: 688 mg Fiber: 12 g Sugar: 9.5 g Vitamin A: 1090 IU Vitamin C: 7.1 mg Calcium: 201 mg Iron: 3 mg