Vegan Cream of Mushroom Soup Recipe

Vegan cream of mushroom soup is a cozy and satisfying dish that showcases the deep, earthy flavors of mushrooms in a creamy, dairy-free base. Perfect for chilly evenings or as a starter to a meal, this soup is hearty, flavorful, and easy to make. Here’s a detailed guide to crafting a rich vegan cream of mushroom soup that will please vegans and non-vegans alike.

Ingredients for Vegan Cream of Mushroom Soup

Main Ingredients:

• Mushrooms: 1 pound (a mix of cremini, white button, or shiitake for depth)
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Olive oil or vegan butter: 3 tablespoons
• All-purpose flour: 2 tablespoons (or gluten-free flour for a GF version)
• Vegetable broth: 4 cups
• Coconut milk or oat milk: 1 cup (full-fat for creaminess)
• Thyme: 1 teaspoon, fresh or ½ teaspoon dried
• Nutritional yeast: 2 tablespoons (optional for a cheesy depth)
• Soy sauce or tamari: 1 tablespoon
• Salt and black pepper: To taste

Optional Add-Ins:

• White wine: ½ cup for deglazing (optional but adds depth)
• Nutmeg: A pinch for warm, nutty flavor
• Fresh parsley: For garnish

Equipment Needed:

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

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat olive oil or vegan butter in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the mushrooms and cook for 8-10 minutes until they release their liquid and start to brown.

Step 2: Build the Base

1. Sprinkle the flour over the mushroom mixture and stir well for 1-2 minutes to cook out the raw flour taste.
2. Optional: Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until most of the liquid evaporates.
3. Pour in the vegetable broth and stir to combine.

Step 3: Simmer and Blend

1. Add the thyme, soy sauce, and season with salt and black pepper.
2. Bring the soup to a gentle simmer and cook for 15-20 minutes, allowing the flavors to meld.
3. Use an immersion blender to blend the soup directly in the pot until smooth, or carefully transfer it in batches to a regular blender. Leave some chunks for texture if desired.

Step 4: Add the Creaminess

1. Stir in the coconut milk or oat milk and the nutritional yeast if using.
2. Cook for an additional 5 minutes over low heat to warm the milk through without boiling.

Step 5: Final Touches

1. Taste the soup and adjust the seasoning with more salt, black pepper, or nutmeg if desired.
2. Ladle into bowls and garnish with fresh parsley for a bright finish.

Serving and Storage Tips

Serving:

• Serve with crusty bread or garlic toast for a complete meal.
• Add a drizzle of truffle oil or a sprinkle of crispy onions for added flavor and texture.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring frequently and adding a bit of broth if it has thickened.

Helpful Notes

• For a gluten-free version, use a gluten-free flour blend or cornstarch as a thickening agent.
• Milk options: Full-fat coconut milk offers the creamiest texture, but oat milk or cashew milk are great alternatives.
• Nutritional yeast adds a cheesy flavor and extra depth. Omit if not desired.

Tips from Well-Known Chefs

• Isa Chandra Moskowitz: Recommends adding a splash of sherry or marsala wine for a luxurious flavor twist.
• Yotam Ottolenghi: Suggests using a variety of mushrooms for a more complex taste.
• Miyoko Schinner: Encourages making your own plant-based cream using cashews soaked and blended for a super-rich texture.

Frequently Asked Questions (FAQs)

1. Can I use different types of mushrooms?

Yes, a combination of cremini, shiitake, and button mushrooms adds depth to the flavor.

2. Is coconut milk necessary?

No, any non-dairy milk with a neutral taste, like oat milk or almond milk, works as a substitute.

3. Can I add more vegetables?

Absolutely. Leeks, spinach, or kale make great additions for more texture and nutrition.

4. What if I don’t have nutritional yeast?

You can skip it, or add a pinch of smoked paprika for a different depth of flavor.

5. How do I prevent the soup from being too thin?

If needed, thicken the soup with a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water).

6. Can I make this soup in advance?

Yes, it tastes even better the next day as the flavors meld.

7. What’s the best way to blend the soup?

Use an immersion blender for convenience or blend in small batches in a regular blender to avoid steam buildup.

8. Can I make this soup oil-free?

Yes, sauté the onions and mushrooms in a bit of vegetable broth instead of oil.

9. Can I add protein?

Add cooked chickpeas or white beans for more protein and texture.

10. How do I make the soup richer?

Use cashew cream (blend soaked cashews with water) or add more coconut milk for extra creaminess.

Enjoy this vegan cream of mushroom soup—a dish that’s perfect for those who love bold, earthy flavors and a comforting, plant-based meal!