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This Vegan Cream of Mushroom Soup is rich, creamy, and full of earthy mushroom flavor—perfect for a cozy meal! Here’s how to make it:
Vegan Cream of Mushroom Soup Recipe
Ingredients:
- 2 tablespoons olive oil (or vegan butter)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 pound (450 g) mushrooms (cremini, button, or a mix), sliced
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond, oat, or cashew milk)
- 1 teaspoon soy sauce or tamari (for umami)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon smoked paprika (optional, for depth)
- Salt and pepper to taste
- Optional garnish: fresh parsley, chives, or a drizzle of plant-based cream
Instructions:
- Sauté the Aromatics:
- Heat the olive oil (or vegan butter) in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
- Make the Roux:
- Sprinkle the flour over the mushrooms and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add the Liquid:
- Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
- Stir in the plant-based milk, soy sauce, thyme, and smoked paprika (if using). Simmer for 10-15 minutes, stirring occasionally, until the soup thickens slightly.
- Blend (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some mushroom chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
- Season and Serve:
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, chives, or a drizzle of plant-based cream.
Tips:
- Mushroom Variety: Use a mix of mushrooms (like shiitake, oyster, or porcini) for a deeper, more complex flavor.
- Creaminess: For extra creaminess, add 1/4 cup of raw cashews (soaked and blended) or a splash of coconut milk.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently on the stovetop.
- Serve With: Pair with crusty bread, a side salad, or vegan grilled cheese for a complete meal.
This Vegan Cream of Mushroom Soup is hearty, comforting, and perfect for any occasion. Let me know if you try it or need more vegan recipe ideas! 😊🍄🥣
