Cream of mushroom soup is a classic comfort food loved by many for its rich, earthy flavor and creamy texture
For those following a plant-based diet, this vegan version of cream of mushroom soup delivers all the warmth and comfort without any dairy
Made with wholesome ingredients, this soup is not only delicious but also nourishing, perfect for cozy nights in or as a light, yet satisfying, lunch.
Traditional cream of mushroom soup relies heavily on dairy for its creamy consistency, but the vegan version can be just as indulgent. By using plant-based ingredients like coconut milk or cashew cream, this soup becomes a nutritious option that’s also lower in saturated fats.
Mushrooms, the star ingredient, are packed with antioxidants, B vitamins, and minerals like selenium and potassium. This recipe also incorporates garlic, onions, and herbs, all of which add to the soup's depth of flavor and health benefits.
– 2 tablespoons olive oil or vegan butter: For sautéing the vegetables. – 1 large onion, diced: Adds sweetness and depth of flavor. – 3-4 cloves garlic, minced: Enhances the earthy taste of mushrooms. – 16 ounces of mixed mushrooms (cremini, button, shiitake), sliced: Mushrooms are the heart of this soup; a mix adds complexity
– 2 tablespoons olive oil or vegan butter: For sautéing the vegetables. – 1 large onion, diced: Adds sweetness and depth of flavor. – 3-4 cloves garlic, minced: Enhances the earthy taste of mushrooms. – 16 ounces of mixed mushrooms (cremini, button, shiitake), sliced: Mushrooms are the heart of this soup; a mix adds complexity
– 2 tablespoons all-purpose flour or gluten-free flour: Helps thicken the soup. – 4 cups vegetable broth: The base of the soup, providing umami flavor. – 1 cup canned coconut milk or cashew cream: Creates the creamy texture without dairy. – 1 tablespoon tamari or soy sauce: Adds depth and enhances the mushroom flavor.
– Sauté the Aromatics: In a large pot, heat the olive oil or vegan butter over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Add the minced garlic and sauté for another minute, until fragrant. –
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their juices and begin to brown. The mushrooms should be tender and slightly caramelized.
– Thicken the Soup: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste. This step will help thicken the soup as it cooks. –
Add the Broth and Simmer: Pour in the vegetable broth, stirring constantly to avoid lumps. Add the dried thyme and tamari or soy sauce. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
Blend the Soup: For a creamy consistency, use an immersion blender to blend the soup directly in the pot until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back into the pot.
Stir in the Cream: Add the coconut milk or cashew cream to the pot and stir well. Allow the soup to heat through for another 5 minutes. Season with salt and black pepper to taste.
Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives for a burst of color and flavor.