- Prepare the vegetables: Begin by chopping the onion and garlic. Slice the mushrooms into thin pieces. If you prefer a smoother texture, you can also chop the mushrooms into smaller pieces.
- Sauté the aromatics: In a large soup pot, heat the olive oil (or vegan butter) over medium heat. Add the chopped onions and sauté for about 5-7 minutes, or until soft and translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pot. Stir well to combine, and cook for about 8-10 minutes, or until the mushrooms have released their moisture and softened. You want the mushrooms to become tender and reduce in volume.
- Make the roux: Sprinkle the flour over the cooked mushrooms and stir to combine. This will help thicken the soup. Cook for 1-2 minutes to remove the raw flour taste.
- Add liquids: Gradually pour in the vegetable broth, stirring continuously to avoid any lumps. Then add the almond milk and coconut milk, continuing to stir until smooth and creamy.
- Simmer: Bring the soup to a simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally. The soup should thicken as it cooks. If it becomes too thick, add more vegetable broth or plant-based milk to reach your desired consistency.
- Season the soup: Add the dried thyme, rosemary (if using), soy sauce, nutritional yeast (if using), salt, and pepper. Stir to combine and adjust seasoning to taste.
- Blend (optional): For a smoother texture, you can use an immersion blender directly in the pot to blend the soup until creamy. Alternatively, you can transfer the soup in batches to a regular blender. If you prefer a chunkier soup, you can skip this step.
- Serve: Once the soup has reached your desired thickness and seasoning, ladle it into bowls and serve hot. Garnish with fresh herbs or a sprinkle of extra nutritional yeast, if desired.
Serving and Storage
Vegan Cream of Mushroom Soup is best served immediately while hot and creamy. It pairs wonderfully with crusty bread, a green salad, or even a vegan grilled cheese sandwich for a comforting meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the soup on the stovetop over low heat, adding a splash of vegetable broth or plant-based milk if it’s too thick. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
Freezing: This soup freezes well, but you might need to adjust the texture slightly after thawing. Let the soup cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and gently reheat on the stovetop.
Tips
- If you prefer a smoother soup, use a high-speed blender to puree the soup completely, or blend it to your desired consistency using an immersion blender.
- If you’re avoiding coconut milk, try using cashew cream or a non-dairy cream alternative for a similar richness without the coconut flavor.
- For extra depth of flavor, try roasting the mushrooms before adding them to the soup. This will bring out their natural umami flavor even more.
- If you want a bit more texture, leave some mushrooms in larger pieces instead of blending everything.
- Fresh herbs like thyme or parsley can be added as a garnish for an aromatic touch.
Variations
While this Vegan Cream of Mushroom Soup is delicious on its own, there are plenty of variations you can try based on your preferences or what you have on hand:
- Vegan Cream of Mushroom with garlic: Add a bit more garlic for a more intense flavor. Roasting the garlic beforehand gives the soup a richer, sweeter undertone.
- Mixed mushrooms: Use a variety of mushrooms such as shiitake, portobello, or oyster mushrooms for added complexity and texture.
- Spicy version: Add a pinch of red pepper flakes or a dash of cayenne pepper for a subtle heat that balances out the creaminess.
- Vegan Cream of Mushroom with white wine: Add a splash of dry white wine after sautéing the onions and garlic. Let it reduce before adding the mushrooms for an elevated flavor profile.
- Vegan Cream of Mushroom with truffle oil: For a luxurious twist, drizzle some truffle oil into the soup right before serving. This adds an incredible earthy depth and richness to the dish.
Conclusion
This Vegan Cream of Mushroom Soup is a rich, velvety dish that’s both comforting and nourishing. It’s packed with the earthy flavors of mushrooms and finished with creamy plant-based milk and coconut cream, making it the perfect dairy-free alternative to traditional cream soups. Whether you enjoy it as a light lunch, a starter, or even as a base for casseroles, this vegan version will satisfy your cravings while keeping things plant-based and wholesome. Enjoy it on a chilly day or whenever you’re in the mood for something warm and comforting!
FAQ
- Can I use regular milk instead of plant-based milk?
- If you’re not vegan, you can use regular dairy milk instead of the almond milk, but be sure to keep the coconut milk for the creaminess!
- Can I use dried mushrooms for this soup?
- Yes, you can! Dried mushrooms can work well in this soup. Just be sure to rehydrate them before adding them to the soup, and use the
