Vegan Creamy Mushroom Soup? Yes, you read that right! This recipe proves that you don’t need cream to create a bowl of comforting, velvety smooth mushroom soup. This vegan version, bursting with earthy flavors, will become a new staple in your kitchen.
Why You’ll Love This Recipe
This vegan creamy mushroom soup is:
- Rich and Flavorful: The combination of mushrooms, vegetable broth, and a touch of plant-based milk creates a depth of flavor that rivals any traditional cream-based soup.
- Easy to Make: This recipe comes together in under an hour and requires simple ingredients you likely already have in your pantry.
- Versatile: Enjoy it as a light lunch, a satisfying starter, or a comforting dinner.
Bowl of ingredients for vegan creamy mushroom soup
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Let’s Make Creamy Vegan Mushroom Soup!
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms and dried thyme to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and browned slightly.
Mushrooms cooking in a pot on the stove
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Simmer the Soup: Pour in the vegetable broth, season generously with salt and pepper, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
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Blend to Creamy Perfection: Carefully transfer the soup in batches to a blender (or use an immersion blender) and blend until completely smooth and creamy. “For an extra smooth texture, you can strain the soup through a fine-mesh sieve after blending.” – Chef Anya Green
Blending vegan mushroom soup to a creamy texture
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Finishing Touches: Return the blended soup to the pot and stir in the plant-based milk. Heat through over low heat, being careful not to boil. Taste and adjust seasonings as needed.
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley. You can also add a drizzle of olive oil or a sprinkle of vegan parmesan cheese for extra richness.
A bowl of vegan creamy mushroom soup, ready to serve
Tips for the Best Vegan Mushroom Soup
- Don’t be afraid to season! Mushrooms soak up flavor, so be generous with salt and pepper throughout the cooking process.
- Adjust the consistency: For a thicker soup, you can add 1-2 tablespoons of flour or cornstarch while sautéing the vegetables. For a thinner soup, simply add more broth.
- Get Creative with Toppings: Croutons, toasted nuts, or a dollop of coconut cream make delicious toppings for this soup.
FAQs About Vegan Creamy Mushroom Soup
Can I use different types of mushrooms?
Absolutely! Feel free to experiment with your favorite varieties.
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
What can I serve with this soup?
This soup pairs well with a side salad, crusty bread, or a grilled vegan cheese sandwich.
Can I make this recipe gluten-free?
Yes, just be sure to use gluten-free vegetable broth and thickening agents, if needed.
How long does the soup last in the refrigerator?
The soup will last in the refrigerator for 3-4 days in an airtight container.
This creamy vegan mushroom soup is a testament to how delicious and satisfying plant-based cooking can be. It’s a recipe you’ll find yourself returning to again and again! Enjoy!
