Here’s a cozy, creamy, and flavorful vegan cream of mushroom soup recipe that’s perfect for lunch, dinner, or as an appetizer!
Mushroom soup is a great way to use mushrooms, even for those who aren’t so keen on them. If you make it thicker, it goes great over rice ot potatoes for a fuller meal, but it is a nutritious lunch/dinner that even children will love!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Shopping List.
- Extra virgin olive oil.*
- Vegan butter (optional).*
- Onion.
- Garlic cloves.
- Mushrooms (chestnut, cremini, or button mushrooms).
- Dried thyme.*
- Dried rosemary.*
- Black pepper.*
- Sea salt (or to taste).*
- Plain flour.*
- Vegetable stock.*
- Unsweetened plant-based cream* or milk*.
- Nutritional yeast* (optional).
- Soy sauce* or tamari.*
- Fresh parsley.*
Equipment
- Large soup pot* or Dutch oven.*
- Wooden spoon.*
- Measuring cups and spoons.*
- Blender* or immersion blender.*
Instructions.
These are quick instructions to show the recipe order; a more detailed description is below!
Step 1: Sauté the Vegetables.
Step 2: Cook the Mushrooms.
Step 3: Make the Soup Base.
Step 4: Simmer.
Step 5: Blend and Add Cream.
Step 6: Serve.
Serving Suggestions.
- Crusty sourdough bread.
- Garlic toast.
- Over rice.
- Over-baked potatoes.
- Fresh green salad.
- Over mashed potatoes.
Tips.
- For an extra-rich soup, use a mixture of mushrooms such as shiitake, oyster, and cremini.
- Add a splash of white wine after cooking the mushrooms for restaurant-quality flavor.
- For a thicker soup, blend it all. For a chunkier soup, blend only one-third.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Nutrition Highlights.
This soup is rich in:
- B vitamins from mushrooms.
- Antioxidants.
- Plant-based fiber.
- Healthy fats.
- Immune-supporting compounds found naturally in mushrooms.
This creamy vegan mushroom soup is comfort in a bowl, very satisfying, and packed with earthy mushroom flavor, all without using any dairy!
Vegan Cream of Mushroom Soup Recipe!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Dinner, Lunch, Snack
- Method: Boiling, Frying
- Cuisine: American, british, Mediterranean
- Diet: Dairy-Free, Gluten-Free, Vegan
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon vegan butter (optional)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 500g (1 lb) mushrooms, sliced (chestnut, cremini, or button mushrooms)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon sea salt (or to taste)
- 3 tablespoons plain flour
- 4 cups (960ml) vegetable stock
- 1 cup (240ml) unsweetened oat cream, soy cream, or full-fat coconut milk
- 1 tablespoon nutritional yeast (optional)
- 1 tablespoon soy sauce or tamari
- Fresh parsley, chopped, for garnish.
Instructions
Heat the olive oil and vegan butter in a large pot over medium heat.
Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and become deeply browned. This step builds the soup’s rich flavor.
Step 2: Cook the MushroomsAdd the sliced mushrooms, thyme, rosemary, black pepper, and salt.
Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and become deeply browned. This step builds the soup’s rich flavor.
Step 3: Make the Soup BaseSprinkle the flour over the mushroom mixture and stir well to coat everything evenly.
Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable stock while stirring continuously to prevent lumps.
Step 4: SimmerBring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
Stir occasionally until the soup has thickened slightly.
Step 5: Blend and Add CreamUsing an immersion blender, blend about half of the soup, leaving some mushroom pieces for texture.
Alternatively, transfer half the soup to a blender and blend until smooth, then return it to the pot.
Stir in the oat cream, nutritional yeast, and soy sauce.
Simmer for another 3-5 minutes until heated through.
Step 6: ServeTaste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh parsley and extra cracked black pepper.
Nutrition
- Serving Size: 4-6
