Vegan Cream of Mushroom Soup

This vegan cream of mushroom soup is rich, creamy, silky smooth, and packed with an earthy mushroom flavor that will leave you craving more. It is the perfect comfort food for those chilly evenings and the best part? It is entirely plant-based and can be made in under 30 minutes!

Course Main Course, Soup

Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword creamy homemade mushroom soup, vegan cream of mushroom soup, vegan mushroom soup

Prep Time 10

Cook Time 10

Blending 5

Total Time 25

Servings bowl

Calories 79.5kcal

Author Nandor Barta

Equipment

Ingredients

1 Tbsp Olive oil
1 Onion (medium)
3 cloves Garlic
3 cup Button mushrooms
2 cup Portobello mushrooms (chopped)
1 tsp Thyme (dried)
2 Bay leaves
1 Tbsp Soy sauce or tamari (for gluten-free)
2 cup Veggie broth
1 cup Dairy-free milk (homemade cashew milk)
Salt and Pepper to taste

Optional topping (see more in Notes)

Sauteed Mushrooms in Soy Sauce made of 100 g shiitake mushrooms
Spring onion or chives

US Customary - Metric

Instructions

Prepare the vegetables

Peel and finely chop the onion and the garlic.
Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Then slice them.

Making vegan mushroom soup

Cook onion and garlic in olive oil and cook them until soft and glassy.
When they are ready, add sliced mushrooms. Stir, cover and cook for 1-2 minutes.
Add the seasoning: salt, pepper, and thyme. Stir and cook covered until mushrooms are soft and have shrunk.
Add soy sauce, vegetable broth, and bay leaves. Cover it with a lid and bring to a boil.
When the veggie broth is boiling, add dairy-free milk. Cover it with a lid and bring to boil.

Make it creamy!

Your mushroom soup is ready. At this point, you can decide whether you want
- a silky smooth cream of mushroom soup or
- creamy soup with some mushroom chunks to bite on.
In the first case, add the whole soup to a blender and mix until smooth. If it will be too thick then add veggie broth or milk to reach desired consistency.
In the latter case, we only blend half of the soup and add it back to the stockpot or Dutch oven.

Optional topping

Sautee shiitake mushrooms in soy sauce and top your mushroom soup with it.

Video

Notes

Recommended toppings

breadsticks (I like these Schar gluten-free breadsticks)
croutons or crackers
seeds, chopped nuts or trail mix
sauteed mushrooms
vegan bacon bits
canned legumes (any beans or lentils)
veggie balls/veggie patties

What is your favorite mushroom soup garnish?

Substitutions

For gluten-free - use tamari instead of soy sauce.

For paleo - use coconut aminos instead of soy sauce. And don't forget to use dairy milk or coconut milk (if you still need dairy-free) to have a fully compliant paleo mushroom soup.

From WFPB - cook onion, garlic, and mushroom directly in veggie broth or on low heat without oil.

Nutrition