Vegan cream of mushroom soup is a comforting classic that’s surprisingly easy to make at home. This recipe is packed with earthy mushroom flavor, creamy texture, and simple ingredients that come together in under an hour. Whether you’re a seasoned vegan or just exploring plant-based cooking, this soup is sure to become a new favorite.
Vegan Cream of Mushroom Soup Ingredients
Why You’ll Love This Vegan Cream of Mushroom Soup Recipe
This vegan cream of mushroom soup is:
- Rich and Flavorful: We’re using a combination of mushrooms for maximum depth of flavor.
- Creamy Without the Cream: Plant-based milk and a touch of cashews create a luxuriously creamy texture without any dairy.
- Easy to Make: This recipe comes together in about 30 minutes with minimal cooking and cleanup.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Ingredients for Vegan Cream of Mushroom Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1/4 cup raw cashews
- 4 cups vegetable broth
- 2 cups unsweetened plant-based milk (almond, soy, or oat work well)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish (optional)
Vegan Cream of Mushroom Soup Cooking Process
How to Make Vegan Cream of Mushroom Soup
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
- Cook the Mushrooms: Add all of the mushrooms to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Simmer with Broth: Pour in the vegetable broth and add the cashews, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Blend Until Creamy: Carefully transfer the soup to a high-powered blender (or use an immersion blender) and blend until completely smooth. Be careful when blending hot liquids. Work in batches if needed, and vent the blender lid to allow steam to escape.
- Stir in Plant-Based Milk: Return the soup to the pot and stir in the plant-based milk. Heat through over medium-low heat. Do not boil.
- Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley, if desired.
“The key to a truly delicious vegan cream of mushroom soup is to use a variety of mushrooms,” says Chef Anya Greene, a renowned vegan chef and author. “The combination of cremini and shiitake mushrooms in this recipe creates a complex and satisfying flavor profile.”
Tips for the Best Vegan Cream of Mushroom Soup
- Don’t Skip the Cashews: While they might seem like an unexpected ingredient, cashews provide incredible creaminess and richness to the soup. If you don’t have cashews, you can try substituting with 1/4 cup of sunflower seeds.
- Adjust the Consistency: For a thicker soup, you can add 1-2 tablespoons of cornstarch or arrowroot powder mixed with a little water before blending. For a thinner soup, add a bit more vegetable broth or plant-based milk.
- Get Creative with Toppings: Feel free to top your soup with your favorite toppings like crispy croutons, a drizzle of truffle oil, or a swirl of vegan sour cream.
Vegan Cream of Mushroom Soup Serving Suggestion
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup is great for meal prep! It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat on the stovetop.
Can I freeze vegan cream of mushroom soup?
This soup can be frozen for up to 2 months. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. Thaw overnight in the refrigerator and reheat on the stovetop.
What should I serve with vegan cream of mushroom soup?
This soup pairs well with a side of crusty bread, a simple salad, or a vegan dinner idea for two for a comforting and satisfying meal.
Can I use dried mushrooms?
Yes, you can substitute about 1 ounce of dried mushrooms for the fresh mushrooms in this recipe. Rehydrate the dried mushrooms in hot water for 30 minutes before using.
What are some ways to add more protein to this soup?
To boost the protein content, consider stirring in a can of drained and rinsed chickpeas or lentils along with the plant-based milk. You can also top your soup with a sprinkle of toasted pumpkin seeds or hemp seeds.
A Cozy and Flavorful Vegan Delight
This vegan cream of mushroom soup recipe proves that you don’t need cream or butter to create a bowl of pure comfort food. With simple ingredients and easy steps, you can enjoy a bowl of delicious homemade soup that’s perfect for any occasion.
