Are you in the mood to find something soothing and delicious as a bowl of soup that is all-vegan? This creamy vegan cream of mushroom soup recipe delivers all the rich, savory goodness of traditional cream of mushroom soup, without any dairy. It’s an ideal choice for a satisfying lunch.
Our recipe transforms humble mushrooms and plant-based ingredients into a velvety, deeply flavored soup that’s incredibly easy to make. Whether you’re a seasoned vegan or just exploring plant-based meals, this vegan cream of mushroom soup is sure to become a favorite in your kitchen. Get ready to enjoy a wholesome and delicious dish that’s perfect for any occasion.
Why You’ll Love This Vegan Cream of Mushroom Soup
This vegan cream of mushroom soup stands out for its incredible texture and depth of flavor. It is smack thickened, thus providing a luxurious mouth feel, without heavy cream. The gentle saute vegetables removes the earthiness in mushrooms and it is amplified by aromatic herbs and savory nutritional yeast. The soup is a testimony on the deliciousness of vegan cooking.
It is also very versatile where slight modifications can be made, letting you use what you have on hand or what you like to eat. Have it as a light snack and meal with a bowl of soup, couple it with crusty bread or you can use it in various other accounts as an ingredient. This soup will warm it up at your table and feed you with each spoon.
Ingredients
- 2 tablespoons olive oil or vegan butter
- 1 medium yellow or brown onion, chopped
- 3-4 cloves garlic, minced
- 24 ounces cremini (baby bella) mushrooms, sliced or roughly chopped
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups unsweetened plain plant milk
- 1 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional: Fresh parsley or chives, chopped, for garnish
- Optional: 1-2 teaspoons of tamari or soy sauce to add more umami
- Optional: 1 teaspoon fresh lemon juice (stirred in at the very end)
Time Table
| Category | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 25 minutes |
| Total | 35 minutes |
Serving Size: Serves 4-6
How to Make Creamy Vegan Cream of Mushroom Soup
Follow these simple steps to create a rich and flavorful vegan cream of mushroom soup:
- In a big pot or Dutch oven, heat the oil or vegan butter on medium heat. Put the chopped onion and simmer 5-7 minutes till softened and transparent.
- Put the pot into the heat and add the minced garlic which has to be cooked another minute until it smells visceral but should not be burned.
- Stir in the sliced mushrooms. Cook, stirring occasionally, for 8-10 minutes. It’s important to allow the mushrooms to release their moisture and then brown beautifully, as this develops deep flavor for the soup. Do not overload the frying pan, make batches (semi- batches) as well.
- Sprash with all-purpose flour the cooked mushrooms & onions. Mix it well and cook it 1-2 minutes so the flour gets browned and the raw taste cooked off.
- Slowly add the vegetable broth bit by bit in the course of making certain that no lump is formed. Continue whisking until the mixture is smooth.
- Pour in the unsweetened plant milk. Stir in the dried thyme, nutritional yeast, salt and black pepper. Stir everything together.
- Simmer the soup in the medium-low heat, stirring occasionally. Allow to simmer 5-10 minutes or simmer until soup thickens to desired consistency.
- Optional Blending: For an extra creamy and smooth vegan cream of mushroom soup, carefully transfer about half of the soup to a blender and blend until smooth. You can also use an immersion blender in the pot and blend some of all the soup. Put the blended soup back on the pot when using the normal blender.
- Taste and adjust the seasoning as needed. When serving, add in the tamari/soy sauce to give it an added dimension, then a few drops of fresh lemon juice just before serving to lift all the flavors.
- Serve hot, with fresh parsley or chives of you like.
Tips & Tricks for the Best Vegan Cream of Mushroom Soup
- Browning Mushrooms is Key: Don’t rush the mushroom cooking process. This will bring out a more delectable and varied taste in your soup because you can leave them to get as brown as possible.
- Don’t Overcrowd: If you have a lot of mushrooms, cook them in two batches to ensure they brown properly instead of steaming.
- Smooth Roux: Adding the flour: To avoid the raw flour flavor and produce a smooth soup, scatter some of the flour in the fat and cook lightly then gradually add the liquid by whisking.
- Adjust Seasoning: Always taste your vegan cream of mushroom soup before serving and adjust salt, pepper, and other seasonings to your preference. A final touch of lemon juice can brighten flavors.
Conclusion
This creamy vegan cream of mushroom soup is a testament to how flavorful and satisfying plant-based cooking can be. This is a flexible meal that gives warmth and comfort and it fits any season. This is the recipe that we recommend you attempt and make it your new, favorite variation of the classic.
Did you make this delightful vegan cream of mushroom soup? We’d love to hear your thoughts! Leave a comment below, share this recipe on Facebook or leave a review. Your feedback helps our community grow!
Frequently Asked Questions (FAQ)
Q: How can I make this soup gluten-free?
A: To make this vegan cream of mushroom soup gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Or, instead of that, make a slurry by placing 2 tablespoons cornstarch or arrowroot powder and 1/4 cup cold water or plant milk in a small saucepan, and whisking it off the sides of the pot until thickened, and then, in step 6, stir this into the simmering soup to thicken.
Q: Can I freeze this vegan cream of mushroom soup?
A: Yes, this vegan cream of mushroom soup freezes beautifully. Let it chill to room temperature and then pour it into a container that can be frozen. It may be kept in the freezer of up to 3 months. Keep in the fridge containing a portion in a container overnight then blister over on the conveyor and supplement with a dash of extra plant milk or bloom so as to dilute.
Q: Which plant milk is suitable in this recipe?
A: Unsweetened and plain plant milks like soy milk, oat milk, cashew milk, or almond milk all work well for this vegan cream of mushroom soup. To achieve a denser more versatile soup, use full fat canned coconut milk to make the soup thick and creamy, yet with no strong flavor of coconut. Avoid sweetened or flavored plant milks.
Ingredients
- 2 tablespoons olive oil or vegan butter
- 1 medium yellow or brown onion, chopped
- 3-4 cloves garlic, minced
- 24 ounces cremini (baby bella) mushrooms, sliced or roughly chopped
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups unsweetened plain plant milk
- 1 teaspoon dried thyme
- 2 tablespoons nutritional yeast
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional: Fresh parsley or chives, chopped, for garnish
- Optional: 1-2 teaspoons of tamari or soy sauce to add more umami
- Optional: 1 teaspoon fresh lemon juice (stirred in at the very end)
Instructions
- In a big pot or Dutch oven, heat the oil or vegan butter on medium heat. Put the chopped onion and simmer 5-7 minutes till softened and transparent.
- Put the pot into the heat and add the minced garlic which has to be cooked another minute until it smells visceral but should not be burned.
- Stir in the sliced mushrooms. Cook, stirring occasionally, for 8-10 minutes. It's important to allow the mushrooms to release their moisture and then brown beautifully, as this develops deep flavor for the soup. Do not overload the frying pan, make batches (semi- batches) as well.
- Sprash with all-purpose flour the cooked mushrooms & onions. Mix it well and cook it 1-2 minutes so the flour gets browned and the raw taste cooked off.
- Slowly add the vegetable broth bit by bit in the course of making certain that no lump is formed. Continue whisking until the mixture is smooth.
- Pour in the unsweetened plant milk. Stir in the dried thyme, nutritional yeast, salt and black pepper. Stir everything together.
- Simmer the soup in the medium-low heat, stirring occasionally. Allow to simmer 5-10 minutes or simmer until soup thickens to desired consistency.
- Optional Blending: For an extra creamy and smooth vegan cream of mushroom soup, carefully transfer about half of the soup to a blender and blend until smooth. You can also use an immersion blender in the pot and blend some of all the soup. Put the blended soup back on the pot when using the normal blender.
- Taste and adjust the seasoning as needed. When serving, add in the tamari/soy sauce to give it an added dimension, then a few drops of fresh lemon juice just before serving to lift all the flavors.
- Serve hot, with fresh parsley or chives of you like.
Notes
- Browning Mushrooms is Key: Don't rush the mushroom cooking process. This will bring out a more delectable and varied taste in your soup because you can leave them to get as brown as possible.
- Don't Overcrowd: If you have a lot of mushrooms, cook them in two batches to ensure they brown properly instead of steaming.
- Smooth Roux: Adding the flour: To avoid the raw flour flavor and produce a smooth soup, scatter some of the flour in the fat and cook lightly then gradually add the liquid by whisking.
- Adjust Seasoning: Always taste your vegan cream of mushroom soup before serving and adjust salt, pepper, and other seasonings to your preference. A final touch of lemon juice can brighten flavors.