Recipe for Vegan Cream of Mushroom Soup Made Easy

There’s something truly comforting about a warm bowl of creamy mushroom soup, especially when it’s made entirely plant-based. This vegan cream of mushroom soup is a delightful twist on the classic, delivering all the rich, earthy flavors you crave without any dairy or animal products.

Whether you’re vegan, lactose-intolerant, or simply looking to add more wholesome meals into your rotation, this recipe is a must-try. It’s silky smooth, packed with umami from fresh mushrooms, and has the perfect balance of herbs and seasoning to warm you up on chilly days.

Not only is it delicious, but it’s also incredibly easy to make with simple ingredients you likely already have in your pantry. This soup can be whipped up in under 30 minutes, making it ideal for busy weeknights or as an elegant starter for dinner parties.

Plus, it freezes well, so you can enjoy it anytime. Ready to dive into this nourishing bowl of goodness?

Let’s get cooking!

Why You’ll Love This Recipe

This vegan cream of mushroom soup is a winner for many reasons. First, it’s 100% plant-based, making it suitable for vegans and those with dairy allergies.

The creamy texture is achieved without any heavy cream or butter, relying instead on cashews and coconut milk to create that luscious mouthfeel.

Fresh mushrooms give the soup a deep, savory flavor, while the use of garlic, thyme, and a splash of white wine (optional) elevates it to restaurant-quality. You’ll find it comforting, satisfying, and surprisingly healthy — low in saturated fat and high in antioxidants.

This recipe is also versatile and easy to customize with your favorite mushrooms or herbs.

It’s perfect as a starter, a light lunch, or even a cozy dinner paired with crusty bread. If you love hearty, creamy soups, you’ll want to bookmark this recipe and make it again and again.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 ounces (450 g) cremini or white mushrooms, sliced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 bay leaf
• 4 cups (1 liter) vegetable broth
• 1/2 cup raw cashews, soaked in hot water for 15 minutes
• 1/2 cup unsweetened coconut milk
• 2 tablespoons nutritional yeast (optional, for a cheesy umami flavor)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon lemon juice
• Optional: 1/4 cup dry white wine

Equipment

• Large soup pot or Dutch oven
• Blender or immersion blender
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Prepare the mushrooms: Start by cleaning the mushrooms gently with a damp cloth or paper towel. Avoid rinsing them directly under water as they can absorb moisture and become soggy. Slice them evenly to ensure they cook uniformly.
2. Sauté onions and garlic: Heat the olive oil in your soup pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Cook mushrooms and herbs: Add the sliced mushrooms to the pot. Stir frequently and cook until the mushrooms release their moisture and start to brown, about 8-10 minutes. Sprinkle in the thyme and add the bay leaf. If you’re using white wine, pour it in now and let it simmer for 2-3 minutes to reduce and enhance the flavors.
4. Add broth and simmer: Pour in the vegetable broth. Bring everything to a gentle boil, then reduce to a simmer. Cover and let it cook for 15 minutes to allow the flavors to meld beautifully.
5. Blend the soup: While the soup simmers, drain the soaked cashews and place them in a blender with the coconut milk. Blend until completely smooth and creamy. Carefully remove the bay leaf from the soup pot, then transfer about half of the soup to the blender. Blend until smooth. Return the blended soup to the pot and stir to combine with the remaining chunky portion. Alternatively, use an immersion blender directly in the pot, blending to your preferred texture.
6. Season and finish: Stir in the soy sauce, nutritional yeast (if using), and lemon juice. Taste the soup and adjust seasoning with salt and pepper as needed. Warm through for another 2-3 minutes, then remove from heat.
7. Serve and enjoy: Ladle the soup into bowls and garnish with fresh thyme or chopped parsley if desired. Serve hot with crusty bread or a light salad for a complete meal.

Tips & Variations

“For an extra depth of flavor, try roasting the mushrooms in the oven before adding them to the soup pot. This caramelizes their natural sugars and adds a smoky richness.”

• Mushroom Variety: Mix shiitake, portobello, and oyster mushrooms for a more complex flavor profile.
• Nut-Free Option: Replace cashews with silken tofu or cooked potatoes blended with coconut milk for creaminess.
• Herbs: Swap thyme with rosemary or sage for a different aromatic experience.
• Spicy Kick: Add a pinch of smoked paprika or cayenne pepper for subtle heat.
• Thickening: If you want a thicker soup, add a tablespoon of flour or cornstarch mixed with water before blending.

Nutrition Facts

Serving Suggestions

This creamy mushroom soup pairs wonderfully with a variety of dishes. Serve it alongside a fresh green salad for a light lunch, or enjoy it as a starter before a hearty main course.

For a cozy meal, dip warm, crusty vegan bread or garlic bread into the soup. It also works beautifully as a sauce base over steamed vegetables or pasta.

You can find more delicious vegan sauces in the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

To explore more wholesome vegan meal ideas, check out Low Calorie Vegetable Soup Recipe for Healthy Eating and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Conclusion

This vegan cream of mushroom soup is a testament to how simple, plant-based ingredients can create something truly luxurious and comforting. It’s creamy, flavorful, and perfect for anyone wanting a warming meal without dairy or animal products.

With easy-to-follow steps and versatile ingredients, you can customize this soup to suit your taste and dietary needs.

Whether you’re cooking for family, friends, or just yourself, this soup is sure to impress and satisfy. Plus, it fits beautifully into a healthy lifestyle without sacrificing taste or texture.

Be sure to bookmark this recipe and enjoy it throughout the year. For more inspiring vegan recipes, don’t miss the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

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