This is truly the best Vegan Cream of Mushroom Soup! Luscious, smooth, and deeply flavorful, it’s one worth savoring! Made with fresh and dried mushrooms and a hint of rosemary, this soup is easy enough for a weekday yet special enough for holidays and other occasions.
This vegan cream of mushroom soup is oil-free, gluten-free, and coconut-free.
4 REASONS YOU WILL LOVE THIS MUSHROOM SOUP:
*The simplicity of the ingredients makes the mushrooms the star of this soup. This soup has such a depth of flavor from the fresh mushrooms and thyme, it’s better than any canned soup on the market!
*Ready in under 30 minutes, this soup is better than store bought and will really be the best mushroom soup you have ever had!
*This vegan mushroom soup is thick and creamy without the use of heavy cream or milk making it dairy free and low fat!
*Vegan, dairy free, gluten free and Whole30 friendly, this creamy mushroom soup is great for entertaining or weeknight meals! Even better it all cooks in just one pot making clean up so simple!
INGREDIENTS
Onions – onions help build the base of flavor for this mushroom soup. The help give it that comfort food factor and also go so well with fresh mushrooms. You can use white or yellow onions, I don’t recommend red onions for this soup though as they have a slightly different flavor when cooked down. If you don’t have onions on hand, you could also use the white part of green onions.
Sliced mushrooms – to keep the mushrooms in this recipe easy to find, I used a combination of white mushrooms and baby bella mushrooms (cremini mushrooms). However, you could use shitake mushrooms or larger portobello mushrooms cut down into bite size pieces. Also if you have just white button mushrooms on hand or just baby portobello mushrooms on hand, you don’t have to mix them, the flavor will still be great!
Fr–esh Thyme fresh time is what really gives this mushroom soup it’s fantastic flavor! Mushrooms and fresh time are made for each other and the thyme really enhances the overall flavor of the dish. You can make this with dried thyme, just note that you won’t need as much dried as you do fresh!
Salt – salt helps to elevate the flavors of the soup and is really an essential ingredient. Don’t add the salt to the mushrooms too early or it can cause them to not release all their liquid.
Garlic Powder – I love using garlic powder in this recipe because I find that fresh garlic can sometimes overpower the mushroom flavor. However if you love fresh garlic, you can use minced garlic in place of the powder, you will want to use 2-3 cloves worth!
Bay Leaves – bay leaves help make the soup taste like it’s been cooking all day long! If you don’t have bay leaves though, it’s ok to leave them out! To use bay leaves, just add 1-2 to the pot while it simmers. Be sure to remove the bay leaves before serving (and especially before blending if you choose to blend a bit with the immersion blender).
Coconut aminos (or soy sauce) – coconut aminos or tamari (gluten free soy sauce) help to elevate all the flavors in the dish and give an even deeper flavor to the mushrooms.
Vegetable broth – vegetable broth (or vegetable stock) brings in so many flavors (celery, carrots, onions, spices) and also helps the soup taste like it’s been cooking all day on the stove. If you are not vegan or vegetarian, you can also use chicken broth or chicken stock.
Arrowroot powder – arrowroot powder helps to thicken the soup, helping create a creamy mushroom soup texture without being too thick. You can also use tapioca starch or cornstarch in place of the arrowroot powder.
Dairy free milk – dairy free milk helps create that creamy vegan mushroom soup consistency and flavor without using any dairy. You can use almond milk, cashew milk, canned coconut milk (full fat coconut milk), or whatever your favorite non dairy milk is!
WHAT ARE THE BEST MUSHROOMS FOR SOUP
This vegan mushroom soup uses a mixture of cremini mushrooms (baby portabella mushrooms) and white button mushrooms. The cremini mushrooms add a depth of flavor and umami that you don’t get with just white button mushrooms. You could also use shitake mushrooms, but those are usually more expensive so I stick to cremini and white button to save money.
To save time, you can buy the mushrooms pre-sliced but I prefer to buy them whole and slice them myself since the pre-cut mushrooms can go bad faster.
CAN THIS SOUP BE MADE AHEAD OF TIME
This easy mushroom soup is almost better the next day, so if you are having company, this would be a great make ahead meal. Just give the soup a few minutes to come back up to temperature over medium low heat before serving.
Note: This recipe only makes 2 servings, so if you are making it for company, you will want to double the recipe.
HOW TO STORE MUSHROOM SOUP
Fridge: This recipe will last 4-5 days in the fridge once prepared. Be sure to store it in a covered glass container (I use mason jars for easy storage). Reheat in the microwave or on the stove!
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