Vegan Cream of Mushroom Soup

 

Vegan Cream of Mushroom Soup: Rich, Comforting, and Dairy-Free

Craving a warm, creamy bowl of comfort — without the cream? This Vegan Cream of Mushroom Soup is the answer. Rich, earthy, and incredibly satisfying, it’s everything you love about the classic soup, made 100% plant-based.

Whether you're vegan, dairy-free, or just looking for a lighter, healthier twist on a cold-weather favorite, this soup delivers flavor and texture without compromise.

---

Why You'll Love This Recipe

• 🌱 100% plant-based and dairy-free

• 🍄 Packed with umami flavor from fresh mushrooms

• 🥣 Creamy and comforting — without any heavy cream

• 🕒 Simple to make in under 40 minutes

• ❄️ Perfect for meal prep and freezer-friendly

---

Ingredients

Here’s what you’ll need to whip up a pot of vegan mushroom goodness:

• 2 tablespoons olive oil or vegan butter

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 lb (450g) fresh mushrooms (button, cremini, or a mix), sliced

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

• 1/4 cup all-purpose flour (or gluten-free flour if needed)

• 4 cups vegetable broth

• 1 cup unsweetened plant-based milk (almond, oat, or soy work best)

• 1 tablespoon soy sauce or tamari (optional for extra umami)

• Optional garnish: chopped parsley, a drizzle of coconut cream, or cracked pepper

---

Instructions

1. Sauté the base:

In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 5 minutes until soft. Stir in garlic and cook for 1 minute more.

2. Cook the mushrooms:

Add sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Add thyme, salt, pepper, and soy sauce if using.

3. Make it creamy:

Sprinkle flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste. Slowly add the vegetable broth while stirring to prevent lumps.

4. Simmer:

Bring the soup to a simmer and cook for about 10–15 minutes, until thickened slightly.

5. Blend (optional):

For a silky texture, use an immersion blender to blend some or all of the soup. Or, carefully transfer half to a blender, puree until smooth, then stir it back in.

6. Add plant milk:

Stir in the plant-based milk and warm through. Taste and adjust seasoning as needed.

7. Serve:

Ladle into bowls and garnish with fresh parsley, black pepper, or a swirl of vegan cream. Serve with crusty bread or a side salad for a complete meal.

---

Tips & Variations

• Add herbs: Rosemary, sage, or tarragon pair beautifully with mushrooms.

• Thicker soup: Use less broth or more flour if you want a thicker, chowder-like consistency.

• Extra flavor: Add a splash of white wine when cooking the mushrooms, or a spoonful of nutritional yeast for cheesiness.

• Mushroom mix: Use a variety like shiitake, oyster, and portobello for deeper flavor.

---

Storage

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months. Reheat gently on the stovetop.

• Meal prep win: This soup tastes even better the next day!

---

Final Thoughts

This Vegan Cream of Mushroom Soup is proof that you don’t need dairy or meat to create something deeply flavorful and comforting. It’s creamy without the cream, hearty without being heavy, and totally satisfying on its own or as part of a larger meal.

Perfect for cozy nights, weeknight dinners, or impressing guests — all while keeping it plant-based.

Give it a try, and it might just become your new favorite soup.