Can Vegans Eat Cream of Mushroom Soup ?
Is It Dairy Free ?
A. Heck yeah we can Ninja, what kind of crazy talk is that ? Plus we make the best version of it and that’s a fact. It’s also actually good for you and you can eat the entire pot If you wanna, just do it when nobody’s watching because you shall be judged no matter what they tell you.
One pot wonder for reals!
I’m pretty sure I could pitch a tent and sell this stuff right now, it’s that good my freinds.
You start with sweet onions and garlic, lots of mushrooms cause it’s all about them duhhh, garlic, chili flakes and white wine. Basically you get them all drunk together let them have a party in there with some thyme, onion powder and nutritional yeast and wowza, your flavor base is perfect. No need for bullion cubes or other nonsense, you can throw that stuff out right now.
If you want to get fancy you can add barley or wild rice into the mix but really you don’t have to. Also If pureed soups are more your thing, just ladle it into your Vitamix and turn it into baby food, I think it’s way nicer this way but to each his own.
You’ll Love This Vegan Cream of Mushroom Soup. It’s:
Watch How to Make Vegan Cream of Mushroom Soup:
Vegan Cream of Mushroom Soup
Ingredients
- 1.5 lb brown button mushrooms -sliced
- 1 sweet yellow onion -diced
- 3 cloves garlic -minced
- 1/3 cup whole wheat pastry flour
- 1/2 cup dry white wine
- 1 qt veggie stock (low sodium & warm)
- 1 cup coconut cream
- 1 tbsp onion powder
- 1 tbsp nutritional yeast (or chickpea miso)
- 6-8 sprigs fresh thyme (leaves only)
- 1/3 cup fresh chives -snipped
- 1/4 cup fresh parsley -chopped
- sea salt + black pepper to taste
Instructions
- Preheat a heavy bottom soup pot over medium flame. Add a splash of water, the onions, red pepper flakes and a pinch of sea salt. Toss to coat and sweat until translucent adding more water as needed taking care not to burn the onion.
- Stir in the minced garlic and toss to coat. Add the sliced mushrooms, stir to combine then cover with a lid. Sweat everything together for a few minutes until the mushrooms start to wilt.
- Pour in the white wine then add the thyme, onion powder, black pepper and nutritional yeast. Continue to simmer until almost all the liquid has evaporated.
- Sprinkle in the flour and toss to coat then add the veggie stock. Stir to mix well and use a whisk to combine well. Bring back to a simmer and cook about 10 minutes until the soup has thickened.
- Add the coconut cream and cook one more minute or so.
- Remove the soup from heat and add the fresh parsley and chives. Taste and adjust seasonings at this point with more sea salt, black pepper and chili flakes to your liking. Serve hot with extra herbs for garnish.
Notes
- The nutritional yeast can be replaced with equal amounts of chickpea miso if desired and you won’t sacrifice any of the flavor. Make sure to whisk it into the veggie stock before adding it to the soup.
- To make it gluten free replace the whole wheat flour with equal amounts of chickpea flour.
- The soup will continue to thicken as it cools down but it will thin out again upon reheating. If you prefer it thinner at this point just stir in a splash of veggie stock.
Nutrition
Vegan Soups:
Stuffed Pepper Soup
Easy Carrot Soup
Potato Mushroom Soup
Nora
December 12, 2018 at 3:06 amFabulous recipe, licking my bowl clean as I type this. Wish I had made more of course, really luscious and comforting just as described.
Gizz
January 6, 2019 at 2:44 amWhat can I substitute the wheat pastry flour with, to make it wheat gluten free? Thank you
florentina
January 6, 2019 at 5:51 amI would go for brown rice flour instead.
Tina
January 6, 2019 at 3:19 amDoes the coconut cream give it a coconut flavor?
florentina
January 6, 2019 at 5:50 amVery subtle but it really works great with all the other flavors. Hope you give it a go 🙂
Kristine
January 6, 2019 at 7:15 amVery good! Used about 2 tablespoons tapioca starch for thickener and made 1/2 cup raw cashew butter since didn’t have coconut cream. Will definitely make this again!
Joann
January 6, 2019 at 7:44 amHow much thyme should be added?
florentina
January 13, 2019 at 2:44 amYou’ll need 6-8 sprigs of fresh thyme depending on your preference. If you really love the flavor of thyme like I do then use 8 sprigs 🙂
Stacey
January 10, 2019 at 4:48 pmThyme is not listed in the ingredients but it is added in the instructions. Does this recipe include thyme or not? And if so, fresh or dried and how much?
florentina
January 13, 2019 at 2:42 amHi Stacey, sorry about that, yes there is fresh thyme in the recipe. I use the leaves from 6-8 sprigs usually depending on how big they are and also your preference. I happen to really love the flavor so the more the better for me 🙂
Hayley
January 21, 2019 at 9:23 pmMade this tonight xx it was absolutely beautiful
I used soya cream instead of coconut as didn’t have any ❤️
Arpita Patel
February 6, 2019 at 5:42 pmI decided to give this a try and it was AWSOME. I’m in love!
I didn’t have much coconut milk at home, but I mixed it with oat milk and it turned out great.
Thanks for the recipe!
florentina
February 9, 2019 at 12:57 amSo happy you loved it Arpita! You can always sub the coconut milk with other plant milk, I find cashew to be my second favorite in this recipe. Happy weekend! ~ Florentina
RITA DANIEL
March 3, 2019 at 1:56 amwhat is coconut cream and where do I buy it? I have heard of coconut milk but not cream – is it in the dairy section?
Thanks – can’t wait to try this recipe
florentina
March 3, 2019 at 7:47 amYou can find it in a can next to the coconut milk cans, it’s like coconut milk but thicker. I get the organic cans from Trader Joe’s as they don’t have any preservatives, the ingredient list only coconut cream.