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 without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.

Think flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup packed with white beans and veggies. What’s not to 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 finally, vegetable broth.

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

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

Pouring creamy cashew milk over mixed vegetables and white beans

The final element is biscuit dough! We used our vegan + gluten-free biscuits, which are easy to make and super 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 top 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 delicious!

It’s perfect as a cozy weeknight meal, for hosting, and beyond! And while plenty filling on its own, it would also pair well with simple veggie sides like our Perfect Roasted Green Beans, Roasted Fennel with Garlic & Thyme, or Easy Massaged Kale Salad (15 Minutes!).

More Cozy White Bean Soups

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

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

Vegan White Bean Pot Pie Soup

A cozy vegan soup with all the flavor of your favorite pot pie, but none of the hassle! Flaky biscuits over a comforting, creamy soup with fiber-packed white beans and veggies.
Author Minimalist Baker
Print
Spoons in a Dutch oven filled with our vegan pot pie soup recipe
4.70 from 20 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 (Servings)
Course Dinner, Entrée, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

CASHEW CREAM*

  • 2/3 cup raw cashews (see notes for a cashew-free option)
  • 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 large cloves garlic, minced
  • 1/3 cup MB 1:1 Gluten-Free Flour Blend (or sub other gluten-free flour blend or all-purpose flour)
  • 1/2 tsp each sea salt and black pepper (plus more to taste)
  • 2 ½ cups vegetable broth (or store-bought)
  • 1 (16 oz.) bag frozen mixed vegetables (1 bag yields ~3 ½ cups // corn, green beans, peas, and carrots // or sub fresh)
  • 2 (15 oz.) cans white beans, drained (we used cannellini // or sub ~3 cups homemade)
  • 1 batch Easy Vegan Gluten-Free Biscuit DOUGH (or sub store-bought biscuit dough)

Instructions

  • To a high-speed blender*, add cashews and water. Blend on high until super smooth and creamy. Set aside. You can skip this step if you prefer to use a can of light coconut milk (see notes below).
  • Heat a large Dutch oven over medium heat. Once hot, add the vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium-low and add the garlic, flour, salt, and pepper. Stir to combine the onions and the flour, then slowly add the vegetable broth, whisking frequently to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
  • Add the cashew cream (or light coconut milk), frozen mixed veggies, and drained white beans. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough and preheat the oven to 400 degrees F (204 C). If the soup is too thick, add up to 1/2 cup (120 ml) water as needed to thin it out. Taste and adjust the broth as needed, adding more salt and pepper to taste, keeping in mind the biscuits will add a salty finish.
  • When the biscuit dough is ready, scoop it out in ~2 Tbsp amounts (we used this scoop) and evenly distribute the dough over the top of the soup. You can do more well-formed “scoops” or simply use a spoon and do “drop” biscuits. Both methods work!
  • Transfer the pot to the preheated oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.
  • Remove from the oven, let cool for a few minutes, and enjoy!
  • Best when fresh, though leftovers do keep in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. The texture of the biscuits changes and becomes less appetizing with freezing and to a lesser extent with refrigerating.

Notes

*If your blender isn’t very powerful, you can soak the cashews in hot water for 20 minutes (then drain) before blending. We didn’t find soaking necessary.
*Cashew-free option: You can replace the cashew cream with a 14 oz. (400 ml) can of light coconut milk.
*Adapted from our Gluten-Free Chicken Pot Pie Soup (Dairy-Free).
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 615 Carbohydrates: 73.1 g Protein: 16.6 g Fat: 32.2 g Saturated Fat: 12.7 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 10.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1124 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

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  1. Rachel says

    I made this for my weekly lunch meal prep and I promptly ate an entire bowl – even though it was after dinner! I CANNOT WAIT for lunch tomorrow. The biscuits on top are absolute perfection (I subbed almond milk in the biscuit dough because I was too lazy to open another can of coconut milk and they turned out fabulous), and the soup tastes just like my mom’s pot pie that I enjoyed as a kid. Plus, it was so simple to whip up – I made it in between after-dinner cleanup and bath time for my two littles, and it was super doable. Big big fan!! I will be making this quite frequently!

  2. Emily Dyer-Wolfe says

    This is SO good! This is a fantastic comfort food staple that I will be adding to my regular winter recipe list. I made this exactly according to the recipe since it was my first time making it. I used all purpose flour in the soup base. I also decided to try the gluten free biscuit dough and was very happy with the flavor and texture. However, I realized I was out of baking powder after I started to mix, so I ended up subbing cream of tartar and baking soda. It worked out fine for this recipe! I think next time I will add fresh thyme while I sauté the onions and see how that turns out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it and will be making it regularly, Emily. Thank you for the lovely review and for sharing your modifications! xo

  3. Shawn says

    I made this on Saturday morning and ate nothing else for breakfast, lunch, and dinner that day and the next. Literally I ate it six times in a row, even though that was not the intention. But THAT is how good this is. I did store bought vegan biscuits from immaculate baking, which made this the easiest recipe EVER. This is going into the permanent rotation. MB, you are a creative genius! PS. I did a tiny splash of aminos and a quick dust of nooch on top of each bowl. DELISH.

  4. Jennifer Wagar says

    Hmmm…I’ve made this twice and everyone ends up loving it, but my biscuits always tend to sink way down instead of staying on top:(. Any tips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, it sounds like the soup might need to be thicker! You could try cooking it down longer or use less liquid. Hope that helps!

  5. Nancy says

    Just made this and love it! Everyone voted to repeat this meal. We found it was a bit thick and will use an extra cup and a quarter of vegetable broth for the next batch.

  6. Gracie Green says

    Delicious! Super creamy, rich soup and a fun take on pot pie. Never thought to use cannellini beans in a vegan pot pie before, but they worked perfectly. I did make a few changes (I used olive oil and AP flour) and I baked the biscuits separately (it’s just me and my husband, so I didn’t want them to get soggy in the Tupperware for later). Turned out perfectly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Gracie! Thanks so much for the lovely review and for sharing your modifications!

  7. Kelly says

    Delicious and HEARTY. Wow! I subbed in a can of red kidney beans because I misread the recipe and only bought one can of cannellini beans instead of two. Turned out just fine. I think if I make it again I may just use one can of beans.

    I added some thyme since this did seem to be missing some herbs for additional flavoring. Also used regular AP flour since I don’t need to be GF and it came out just fine. Really thick and creamy “gravy”. Yum!

    Finally, I just made this as a filling on its own on the stovetop and portioned it out, then made your “Best Damn Vegan Biscuits” on the side. It’s just me so I have a leftover conundrum to deal with and didn’t want to store the baked biscuits from the recipe with the filling. I find one biscuit is plenty for a serving with this, by the way, and the BDVB recipe provides just the right crusty-dough flavor I crave in a pot pie.

    Thank you for the wonderful recipe, even if I did sub stuff!

  8. Kathryne Hunter says

    So so delicious and hearty. I made a hybrid of this recipe and the chicken pot pie soup, using cashew cream and vegan butter, but with white beans and chicken. The cashew cream is more effort but highly worth it for the neutral and creamy flavor. This was a hit with my family and was sooo filling. Highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Kathryne! Thank you for the lovely review and for sharing your modifications! xo

  9. Maddy says

    Made this tonight for my family and they were all so impressed to find out it was vegan and gluten free! Was surprisingly super quick and easy to make… great week night dinner.

    This was so delicious, made it exactly as the recipe stated with some extra garlic, will absolutely be adding this to our rotation!

  10. Caitlyn says

    This recipe is the perfect winter comfort meal! We will be making it again.

    Modifications:
    -added rosemary and thyme.
    -used canned biscuits. I cut the biscuits in quarters and dropped them in. I kept the pot on the stove with lid on and simmered for 15 minutes. They turned out perfect.

    Next time I will make the biscuits as called for, but this worked great for a weekday dinner.

  11. John says

    Look I’ll level with you between the biscuits and the everything here that’s a big ask for a weeknight meal. Frozen veggies did help though. I also agree it could use something…more. I put sriracha on mine to give it a kick

  12. Burgen says

    Just made this and it was amazing! Another fabulous comfort food option that works for my husband (the vegetarian) and me (non dairy eater). I didn’t add additional herbs as others mentioned as I liked the flavor already. I only used one can of beans and used the MB vegan biscuit recipe rather than GF. Will definitely make it again!

  13. Brittany says

    This recipe was an absolute delight. It’s comforting, easy to make, & so delicious. The biscuits on top are the perfect finish & the biscuit recipe was also super easy to make! This is definitely one of my favorite recipes I’ve made in a long time.

  14. Kendra says

    Oh my gosh! You’ve done it again! This was so delicious. SO delicious. I didn’t have cashews, so I did e coconut milk (watered down a can of TJs regular coconut milk, but didn’t use all the pulp). I also am neither vegan nor GF, so I used olive oil for the soup and regular biscuits made of flour, butter and some more coconut milk. This was hearty and delicious and wayyyy better than pot pie anyway. And easier! thanks again.

  15. Julie says

    I thought this recipe was great – cozy and delicious. I added thyme and a pinch of red pepper flakes. I used store-bought biscuit dough… not my greatest idea. I think if I went this route again, I would slice each biscuit in half, bake it on a separate tray, and then put it on top at the end. When I cooked them in the soup, the bottom half did not cook all the way. I loved the soup though – would absolutely try again! Will use my leftovers tomorrow in an actual pot pie!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed it overall, Julie. Sorry to hear it didn’t turn out as well with store-bought biscuits. Thank you for sharing! xo

  16. Elizabeth says

    This was a great, extremely easy recipe we’re going to add to our rotation for sure! My little girl (under 2) had 3 servings of it, so I would say this is also very child/baby led weaning friendly.
    Some modifications I made:
    – I used No-Chicken Chicken stock from Better than Bouillon
    – Increased the amount of flour (I did not use GF flour, and it ended up not thickening up, so I added more)
    – Added rosemary and thyme
    – Used a different recipe (not gf) for the biscuits

    Some tips: Make sure to adjust for salt like the recipe says. I thought the salt from the bouillon would be enough and it was not.

  17. BlueKarma says

    Needed some comfort food tonight and this did the trick. Used cannelini beans, added a thinly sliced stalk of celery with the onions, and some sliced mushrooms. Used my own biscuit recipe (it’s committed to memory). Delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Teri! It sounds like it needed more salt. Did you adjust to taste in step 3? Different brands of beans will vary in their saltiness, so adjusting is important!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shirley, we haven’t tested that, but we think it would work! They may bake slightly faster. We’d love to know how it goes if you try it!