Vegan Cream of Mushroom Soup

 

🍄 Vegan Cream of Mushroom Soup: Comfort Food Made Clean

Creamy, cozy, and rich in earthy flavor, cream of mushroom soup is the kind of dish that wraps you up like a soft blanket on a cold day. But here’s the best part — you don’t need dairy or animal products to enjoy that same luxurious texture and deep umami taste.

This Vegan Cream of Mushroom Soup is every bit as satisfying as the classic version — only cleaner, lighter, and 100% plant-based. Whether you’re vegan, dairy-free, or just trying to eat more plants, this soup proves that comfort food can be wholesome and full of flavor.

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🌿 Why You’ll Love This Recipe

• Rich & creamy without any cream

• Naturally gluten-free (with the right flour or thickener)

• Easy to make in under 45 minutes

• Meal-prep and freezer friendly

• Packed with immune-supporting ingredients like mushrooms, garlic, and onions

It’s the perfect starter, side, or light main course — and pairs beautifully with warm bread, a crisp salad, or a cozy grilled sandwich.

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🍲 Vegan Cream of Mushroom Soup Recipe

Ingredients:

• 2 tbsp olive oil or vegan butter

• 1 medium onion, diced

• 3–4 garlic cloves, minced

• 1 lb mushrooms, sliced (use a mix of cremini, shiitake, or white button)

• 1 tsp dried thyme

• 1/2 tsp dried rosemary (optional)

• Salt and black pepper, to taste

• 2 tbsp all-purpose flour or gluten-free flour (for thickening)

• 4 cups vegetable broth

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

• 1/2 cup canned coconut milk or cashew cream (for extra creaminess)

• 1 tbsp soy sauce or tamari (adds depth of flavor)

• Fresh parsley, for garnish (optional)

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👨‍🍳 Instructions:

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another 1–2 minutes, until fragrant.

2. Cook the mushrooms:
   Add mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms release their moisture and begin to brown, about 8–10 minutes.

3. Add flour:
   Sprinkle the flour over the mixture and stir to coat the mushrooms. Cook for 1–2 minutes to eliminate the raw flour taste.

4. Add liquids:
   Gradually stir in the vegetable broth, scraping up any bits from the bottom of the pot. Add plant milk, coconut milk (or cashew cream), and soy sauce. Stir well to combine.

5. Simmer:
   Bring the soup to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened and creamy.

6. Blend (optional):
   For a smoother soup, use an immersion blender to partially or fully blend the soup. For a chunky texture, leave as is.

7. Taste and adjust:
   Add more salt, pepper, or soy sauce as needed. Garnish with fresh parsley and serve hot.

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🥄 Make It Your Own

• Add grains: Stir in cooked barley, wild rice, or quinoa for a heartier soup.

• Boost protein: Add a can of white beans or lentils for extra nutrition.

• Prefer nut-free? Use oat milk and coconut cream instead of cashew cream.

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❄️ Storage Tips

• Fridge: Store in an airtight container for up to 4–5 days. Reheat on the stove or in the microwave.

• Freezer: This soup freezes beautifully. Freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

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🧡 Final Thoughts

This Vegan Cream of Mushroom Soup is proof that plant-based eating doesn’t mean sacrificing comfort or flavor. It’s warm, nourishing, and incredibly satisfying — whether you’re enjoying it as a starter, a light lunch, or a comforting dinner on a cool evening.

It's a dish that brings everyone to the table — vegans, omnivores, and picky eaters alike.

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One bowl, endless comfort. 🍄✨