Simple Vegan Cream of Mushroom Soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. I can’t believe it’s vegan and oil-free you guys!
Also known as “America’s Bechamel ” this vegan Cream of Mushroom Soup is one of the best homemade soups you’ll ever make. I mean If you love mushrooms of course, and If you don’t then I don’t know…I don’t understand you.
Can Vegans Eat Cream of Mushroom Soup ?
Affirmative – 100% absolutely yes! Not only that but we also make the best version of it and that’s a fact. It’s completely dairy-free and good for you. You can even 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.
I’m pretty sure I could pitch a tent and sell this stuff right now, it’s that good my friends.
Vegan Cream of Mushroom Soup Ingredients:
- Aromatics & Herbs: you start by sauteeing sweet onions, garlic and some spicy chili flakes with lots of mushrooms. Throw in some fragrant fresh thyme, onion powder and nutritional yeast to build layers of flavor.
- White Wine – hit it with a good dry white wine. Basically you get everyone drunk together, let them have a party in there until your flavor base is just perfect! No need for bullion cubes or other nonsense, you can throw that stuff out right now.
- Mushrooms: it’s all about them duhhh, but the good thing is that you can use brown button mushrooms, baby bellas, oysters, a mix of wild ones or whatever variety is on sale.
- The Cream: coconut cream gives this soup its divine richness, you can opt for coconut milk instead if you prefer a lighter version. Cashew milk is fine but coconut is best for the ultimate flavor profile. You’ll see: mushrooms and coconut are magical together #FACT.
Recipe Tips
- I thickened my soup Bechamel style with some whole wheat pastry flour and silky coconut cream. Just use the plain organic variety in a can that just says coconut cream on the ingredients list, nothing else. Or you can use plain coconut milk for a lighter version. The cans from TJ’s are my faves, no funky business in the ingredient list, they look totally legit.
- If you want to get fancy you can add cooked barley or wild rice into the mix like i did with my Thanksgiving wild mushroom soup, but you really don’t have to. Use a chunk of crusty bread to wipe your bowls clean.
- For a gluten-free version make sure to use chickpea or rice flour instead of the whole wheat.
- If pureed soups are more your thing, just carefully ladle it into your Vitamix and turn it into baby food, I think it’s way nicer this way with some texture but to each his own.
Best Cream of Mushroom Soup. It’s:
Comforting One Pot Wonder
Super Creamy & Rich
Extra Mushroomy
Nut, Soy & Dairy Free
100% WFPB Oil Free & Vegan
Quick & Easy to Make from Scratch
So Luscious
So Luscious
The Absolute Best!
How To Store Leftovers:
Your soup leftovers can be stored in the refrigerator up 5 days or frozen in freezer proof containers up to six months. Allow to thaw in the refrigerator before reheating.
What To Serve With:
Crusty Vegan Bread
Potato Flatbread
Quinoa Flatbread
Italian Dinner Rolls
Focaccia Bread.
P.S. If you make this recipe please remember to report back and rate it in the comments below, snap a photo and tag me with #VeggieSociety on Insta, it always makes my day ~ Florentina Xo’s
How to Make Vegan Cream of Mushroom Soup:
Vegan Cream of Mushroom Soup
Simple Vegan Cream of Mushroom soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. I can’t believe it’s vegan!
Servings 4 people
Calories 152kcal
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 (or a drizzle of olive oil or vegan butter), 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.
WFPB + Plantricious
- To make this soup WFPB + Plantricious compliant make sure to omit all oil or butter from the recipe and sautee in water or veggie broth. The flour must be a whole grain.
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 or rice 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
Calories: 152kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Sodium: 970mg | Potassium: 791mg | Fiber: 4g | Sugar: 10g | Vitamin A: 965IU | Vitamin C: 15.6mg | Calcium: 47mg | Iron: 2mg
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