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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!
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.
It then heads in a hearty, creamy direction with the addition of veggies, white beans, and cashew cream or canned light coconut milk.
The final element is biscuit dough! We used our vegan + gluten-free biscuits, which are easy to make and super fluffy.
All that’s left to do is scoop the dough on top of the soup and bake it. Then dinner awaits!
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, , or Easy Massaged Kale Salad (15 Minutes!).
More Cozy White Bean Soups
- 1-Pot Vegan White Bean Soup
- Cozy White Bean Mushroom Stew (Vegan)
- Super Garlicky Tomato Soup with Smashed White Beans
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
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 SAVE
4.77 from 26 votes
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 6 (Servings)
Course Dinner, Entrée, Soup
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
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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Reader Interactions
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All commentsI made thisQuestions
Stacy Calabretta says
This is our new fav meal! I make it with a few changes – swapping out avocado oil for the vegan butter in the soup and fresh veggies (whatever is in my fridge!) and I added sauteed tempeh cubes and chick peas. I also made it with MB best vegan damn biscuits as I didn’t need it to be gluten free. I give it ten stars!!! So delish!!!
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Support @ Minimalist Baker saysWhoop! We’re so glad you’ve been enjoying it, Stacy. Love your additions! Thank you for sharing! xo
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Cami says
I finally made this after eyeing it for a while and it’s sooo good. I did coconut milk instead of cashew cream out of laziness and it didn’t taste like coconut at all. Took me about an hour and a half though I imagine that’ll be less in the future when I get used to it.
I ended up baking the biscuits separately as they sunk into the soup when I tried to put them on top, instead of floating like they show up in the pictures here. I’m not sure if my soup was a lot less dense or something, but baking them separately was fantastic too and I’ll definitely be making this again. Thanks as always MB 🫶
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- Support @ Minimalist Baker says
Thanks so much for sharing your experience, Cami! We’re so glad you got to try the recipe and enjoyed it. For next time, you could try cooking the soup a little longer over a higher heat so that it thickens more – that should help the biscuits stay on top! xoxo
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Al Sotelo says
This was superb! The ingredients are affordable, and it came together quickly. I added some mushroom powder to the soup which seemed to add a lot of good flavor. For the biscuits we decided to just make chochoyotes (basically dumplings made form masa herina, water and salt), which came out really good!
Also, I just put it in the oven in an ALL stainless steel stock pot, worked fine.
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- Support @ Minimalist Baker says
Amazing! Thank you for the lovely review and for sharing your modifications, Al! xo
See AlsoSauce Forestière Recipe (Mushroom Sauce)Baked Pork Chops with Cream of Mushroom SoupULTIMATE Minestrone SoupEasy Chicken Ala King RecipeReply
Frankie says
This was so good and easy! I am post partum and trying to stay vegan-but also I don’t always have the energy to make vegan choices. So for this dish I got the frozen biscuits (not vegan) instead of making my own. And it was sooooo easy. If I had bought the frozen pre cut onion??? I wouldn’t have had to prep anything other than cashew bream (which is easyyy). Very tasty and totally recommend
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- Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Frankie! xo
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Karen says
This was another absolutely AWESOME recipe. Everyone LOVED it. It will become one of our regular staples for sure. And I was so pleased with how easy it was to make. Super YUM!
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- Support @ Minimalist Baker says
Whoop! We’re so glad to hear it, Karen. Thank you for sharing! xo
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Anne says
I don’t have celiac disease or gluten sensitivity, so could I make the biscuit dough with wheat flour?
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- Support @ Minimalist Baker says
Hi Anne, we think you could replace the potato starch and cornstarch with a lesser amount of all purpose flour, but we would recommend keeping the almond flour for best results. Readers have reported mixed results using other biscuits in this recipe so we would suggest scanning the comments for more info before going that route. Hope that helps!
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JH says
Would slow cooker or stovetop work if I don’t have a dutch oven?
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- Support @ Minimalist Baker says
Hi, the oven is what allows the biscuits to cook. Do you have an oven-safe baking dish you could transfer the soup to after cooking on the stovetop? That would be your best bet!
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Taylor Smith says
Could we cook the soup stovetop and biscuits in the oven, if we don’t have any baking dish large enough for the soup?? Or does the soup need to go in the oven?
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- Support @ Minimalist Baker says
You could do that!
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Lacey says
This is delicious. I used store bought cashew milk and biscuits and added thyme and rosemary per the comments and wow! Super easy and soooo good. Thank you!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed the soup, Lacey. Thank you for the lovely review and for sharing your modifications! xo
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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!
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- Support @ Minimalist Baker says
We’re so glad you’re enjoying it, Rachel! Thanks so much for the lovely review. xo
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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.
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- Support @ 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
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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.
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- Support @ Minimalist Baker says
Whoop! That is commitment! Thank you so much for your kind words and lovely review, Shawn! xo
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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?
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- Support @ 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!
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V says
What ingredients are driving the sat. fat and sodium amounts?
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- Support @ Minimalist Baker says
That would be the salt, cashews, vegetable broth, and biscuit dough!
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Laura says
So yum!! I used puff pastry bc I had it on hand and it was delicious.
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- Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Laura!
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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.
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- Support @ Minimalist Baker says
Whoop! We’re so glad it was a hit, Nancy. Thank you for sharing! xo
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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!
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- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Gracie! Thanks so much for the lovely review and for sharing your modifications!
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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!
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- Support @ Minimalist Baker says
Lovely! That’s a smart way to store it for later. Thank you for sharing, Kelly!
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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!
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- Support @ 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
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Kat Zimmerman says
This recipe is so delicious!
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- Support @ Minimalist Baker says
xoxo!
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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!
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- Support @ Minimalist Baker says
Whoop! We’re so glad it was a hit with the whole family, Maddy. Thank you for sharing! xo
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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.
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- Support @ Minimalist Baker says
Amazing! Thank you for the lovely review and for sharing your modifications, Caitlyn! xo
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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
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- Support @ Minimalist Baker says
Thanks for the feedback, John. Sorry it wasn’t quite what you were hoping for!
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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!
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- Support @ Minimalist Baker says
Amazing! We’re so glad you both enjoyed it, Burgen. Thank you for sharing! xo
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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.
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- Support @ Minimalist Baker says
Aw, yay! We’re so glad you enjoyed it so much, Brittany. Thank you for the lovely review! xo
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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.
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- Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Kendra. Thank you for the lovely review! xo
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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!
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- Support @ 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
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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 biscuitsSome 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.
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- Support @ Minimalist Baker says
Amazing! Thanks so much for sharing, Elizabeth!
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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!
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- Support @ Minimalist Baker says
We’re so glad it satisfied the comfort food craving! Thank you for the lovely review! xo
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teri says
Hm, not a lot of flavor in this. I added bay leaves and thyme and it was still kind of eh.
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- Support @ 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!
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Shirley says
Could we use your “Best Damn Vegan Biscuit” recipe instead?
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- Support @ 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!
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