A Taste of Warmth: Vegan Cream of Mushroom Soup
As the leaves turn golden and the air grows crisp, there’s something undeniably comforting about a warm bowl of soup. This Vegan Cream of Mushroom Soup is my go-to recipe for those chilly evenings when all you want is to curl up on the couch with a wholesome meal. The methodical chopping of sweet onions and fragrant garlic fills your kitchen with a nostalgic aroma that takes me back to cozy family dinners, where hearty flavors meld together, enveloping you in a warm embrace.
Embracing a plant-based lifestyle doesn’t mean sacrificing the flavors and comforts we hold dear. This creamy, dreamy soup is not just an easy weeknight dinner; it’s a delightful celebration of earthy mushrooms and fragrant herbs that warms your soul. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy and Comforting: This vegan cream of mushroom soup is rich and velvety, making it an inviting dish for any day.
- Family-Friendly: Nutritious and delicious, this recipe will please everyone at the table, even the picky eaters!
- Quick and Easy: Whip this cozy meal up in under 30 minutes for a hassle-free dinner.
- Versatile: Perfect as a stand-alone soup or as a base for casseroles—it’s ready for multiple meals!
- Healthy and Satisfying: Loaded with mushrooms, this soup is a great source of vitamins and minerals, all while being completely plant-based.
Ingredients You’ll Need for Vegan Cream of Mushroom Soup
- 4 tablespoons vegan butter OR 2 tablespoons broth or water (see note 1)
- 2 medium sweet or yellow onions, finely diced
- 5-6 cloves garlic, minced
- 30-32 ounces mushrooms, sliced (see note 2)
- 4 teaspoons fresh thyme leaves, divided (can use 1 ¾ teaspoons dried thyme, divided)
- ½ cup vegan marsala/white wine/sherry or just use broth (see note 3)
- 6 tablespoons all-purpose flour (use gluten-free if needed, see note 4)
- 4 cups vegan chicken or vegetable broth (see note 5)
- Sea salt and fresh cracked black pepper, to taste
- 1 teaspoon dried oregano
- ¼ teaspoon smoked paprika
- ½ cup canned coconut cream/coconut milk/cashew cream
- 3-4 tablespoons fresh parsley, chopped
How to Make Vegan Cream of Mushroom Soup
Start by heating a large pot over medium-high heat. If you’re using vegan butter, melt it in the pot before adding the onions. If you’d prefer to use broth or water, add the onions and then only add a tablespoon of broth or water whenever it starts to stick. Sauté for 3-4 minutes or until the onions have softened and become somewhat translucent.
Add the garlic and sauté for another minute until fragrant.
Now, introduce the sliced mushrooms and half of the fresh thyme leaves to the pot, stirring well. Cook for 5 minutes, stirring occasionally to ensure the mushrooms release their natural juices.
Pour in the half cup of wine or broth, stir again, and cook for another 2-3 minutes.
Sprinkle the flour over the entire mixture. Stir constantly until the flour has thickened the mixture, and you don’t see any flour remaining. Cook for an additional minute while stirring frequently.
Gradually add all the broth while stirring it into the mixture. Once all the broth has been added, bring the soup to a boil.
Once boiling, add the remaining thyme and all other spices (not the fresh parsley yet), turn the heat down to medium-low, and let the soup simmer for 10-12 minutes.
Add the coconut cream and stir until dissolved, allowing it to heat for about a minute.
Finally, fold in the chopped parsley, stir, and remove from heat. Serve immediately, and enjoy it with some crusty bread for that extra touch of coziness!
If you’re using this soup in a casserole or another dish, I recommend chilling it in the fridge for a few hours; it thickens up beautifully.
Refrigerate leftovers in an airtight container for up to 4 days. If the soup has become too thick, reheat it with a splash of water or broth. You can also freeze leftovers in a freezer-safe container for up to 3 months.
Delicious Variations to Try
- Add Some Spice: For a zesty kick, consider adding a pinch of cayenne pepper or some diced jalapeños.
- Mushroom Variety: Experiment with a mix of mushrooms such as shiitake, portobello, or cremini for different textures and flavors.
- Herb Infusion: Add other fresh herbs like rosemary or sage for a fragrant twist that elevates this creamy soup even further.
- Veggie Boost: Toss in some spinach or kale towards the end for extra greens and a lovely pop of color!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This soup can be made ahead of time and stored in the fridge or freezer for an easy meal. The flavors marry beautifully over time!
- Ingredient Swaps: If you don’t have coconut cream, cashew cream works just as well and lends a subtly nutty flavor.
- Slicing Tricks: For perfectly sliced mushrooms, utilize a sharp knife to create even slices; this helps them cook uniformly and absorb flavors beautifully.
- Storage Suggestions: Make sure to let your soup cool before refrigerating or freezing to keep it fresh and delicious.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 220
- Carbohydrates: 23g
- Sugar: 5g
- Fat: 12g
- Protein: 4g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This soup stores beautifully and tastes even better the next day.
Can I use different ingredients?
Yes! Feel free to adjust the herbs and vegetables to your liking or what you have on hand.
How do I store leftovers?
Store in an airtight container in the fridge. It should last for about 4 days.
How long does it last?
If frozen, this soup can last for up to 3 months, making it perfect for meal prep!
A Cozy Closing Note
This Vegan Cream of Mushroom Soup is more than just a recipe; it’s a delightful way to bring family together and wrap yourself in warmth. Its creamy texture and hearty flavor will soon become a staple in your cozy cooking repertoire. Save this Vegan Cream of Mushroom Soup to your vegan delights board so it’s ready when you need a comforting treat!
