Rich and Creamy Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom Soup is a hearty, plant-based twist on the classic comfort food. Creamy, earthy, and full of umami, it’s a perfect dish for cold days or when you’re craving something satisfying and wholesome. Whether you’re vegan or simply looking for a lighter alternative to the traditional version, this recipe will hit the spot!
Introduction
Vegan Cream of Mushroom Soup is a comforting, creamy dish made entirely without dairy. Featuring the earthy flavor of mushrooms combined with a velvety, plant-based cream, this recipe makes for an incredibly rich and satisfying soup. The base of the soup is thickened with a combination of vegetable broth and a plant-based cream substitute, and it’s finished off with seasonings that highlight the mushrooms’ natural flavor. Whether served on its own or used as a base for other dishes, this soup is sure to please both vegans and non-vegans alike.
Ingredients
- 2 tablespoons olive oil (or vegan butter)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 12 oz (340g) mushrooms, sliced (button, cremini, or a mix)
- 2 cups vegetable broth
- 1 1/2 cups unsweetened almond milk (or any plant-based milk)
- 1/2 cup full-fat coconut milk (or another plant-based cream for richness)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (optional)
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free option)
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 teaspoon nutritional yeast (optional, for extra depth of flavor)
