Vegan Cream of Mushroom Soup
Easy and creamy mushroom soup that can be done under 30 minutes. It is only a couple of minutes to prepare, to cook, and to blend. In this soup recipe we are using a mix of different mushrooms (cremini, portobello, shiitake) to have a delicious and rich vegan cream of mushroom soup at the end.
Servings 4 bowl
Optional topping (see more in Notes)
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, veggie broth and bay leaves. Cover it with a lid and bring to 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.
What is your favorite mushroom soup garnish?
- 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) for added protein if need-be
- veggie balls/veggie patties
FAQs and Subsitutions
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 a low heat without oil.
Serving: 1bowl | Calories: 79.5kcal | Carbohydrates: 14.5g | Protein: 5.8g | Fat: 1.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 473.5mg | Potassium: 748mg | Fiber: 4.9g | Sugar: 6.3g | Vitamin A: 884IU | Vitamin C: 6.5mg | Calcium: 144.5mg | Iron: 3mg