There’s something incredibly comforting about a warm bowl of vegan cream of mushroom soup, especially on a chilly day. I remember one particularly cold evening, wrapped up in my favorite blanket, I made this soup to chase away the winter blues. The rich, earthy flavors of fresh mushrooms combined with the creamy coconut milk create a bowl of pure bliss that warms you from the inside out. Each spoonful is like a hug, with the savory aroma filling your kitchen, making it impossible to resist. Trust me, once you try this cozy concoction, it’ll become your go-to recipe for those dreary days when you just want to curl up and be comforted. So, grab your favorite pot, and let’s dive into how to make this delightful soup!
Ingredients for Vegan Cream of Mushroom Soup
Gathering the right ingredients is key to making this delicious vegan cream of mushroom soup. Here’s what you’ll need:
- 1 tablespoon olive oil: This will be our base for sautéing the onions and garlic, giving the soup a lovely depth of flavor.
- 1 onion, chopped: A medium onion works best for that sweet, aromatic base.
- 3 cloves garlic, minced: Fresh garlic adds a punch of flavor; don’t skimp on it!
- 8 ounces mushrooms, sliced: Any variety of mushrooms can work wonders, but I love using cremini or button mushrooms for their richness.
- 4 cups vegetable broth: Choose a low-sodium broth for more control over the saltiness of your soup.
- 1 cup coconut milk: This is what gives the soup its creamy texture and a hint of sweetness.
- 2 tablespoons nutritional yeast: This will add a cheesy, umami flavor that complements the mushrooms beautifully.
- Salt and pepper to taste: Seasoning is crucial, so adjust according to your palate.
- Fresh parsley for garnish: A sprinkle of fresh parsley not only looks lovely but adds a fresh taste at the end.
Once you’ve got these ingredients ready, you’re well on your way to creating a heartwarming bowl of vegan goodness!
How to Prepare Vegan Cream of Mushroom Soup
Now that you’ve got your ingredients ready, let’s jump into the exciting part—making the soup! I promise it’s easier than you might think. Follow these step-by-step instructions, and you’ll be savoring a warm bowl of deliciousness in no time!
Step-by-Step Cooking Instructions
Heating the Oil
First things first, heat that olive oil in a pot over medium heat. This step is super important because it helps to infuse the oil with flavor before we add the other ingredients. You’ll know it’s ready when it shimmers just a bit—like it’s saying, “Let’s get cooking!”
Sautéing Onion and Garlic
Next up, toss in your chopped onion and minced garlic. Sauté them for about 3 to 5 minutes until the onion turns translucent and fragrant. You want the garlic to get just a hint of golden color—be careful not to let it burn, or it’ll turn bitter! The smell of this combo is just heavenly!
Adding and Cooking Mushrooms
Now it’s time to add those lovely sliced mushrooms. Stir them in and cook for about 5 to 7 minutes until they’re tender and have released their moisture. If they start looking a little shriveled, that’s a good sign! You want them nice and soft to absorb all those flavors.
Incorporating Vegetable Broth
Once the mushrooms are all set, it’s time to pour in the vegetable broth. Bring it to a boil—this is where the magic starts! Once it’s bubbling, reduce the heat and let it simmer for about 15 minutes. This allows all those tasty flavors to meld together beautifully.
Finalizing with Coconut Milk and Nutritional Yeast
After simmering, stir in the coconut milk and nutritional yeast. This step is what gives our soup that creamy texture and a slight cheesy flavor. Mix it all together well and season with salt and pepper to taste. I like to give it a little taste test here—adjust if you like it a bit more savory!
Blending the Soup
If you prefer a smooth soup, now’s the time to blend it! Use an immersion blender right in the pot for convenience, or carefully transfer it to a regular blender in batches. Just be cautious—hot liquids can splatter! Blend until it’s as smooth as you like, then pour it back into the pot to warm it up before serving.
Tips for Success
Creating the perfect vegan cream of mushroom soup is all about those little details that make a big difference! Here are my top tips to ensure your soup turns out creamy, flavorful, and utterly delightful:
- Use fresh mushrooms: Fresh mushrooms will elevate the flavor of your soup dramatically. Avoid dried mushrooms unless you’re using them in a pinch, as they can alter the texture and taste.
- Don’t rush the sautéing: Take your time when sautéing the onions and garlic. This step builds the flavor foundation of your soup, so let them become fragrant and translucent before adding the mushrooms.
- Adjust the thickness: If you prefer a thicker soup, feel free to add less vegetable broth or let it simmer a bit longer to reduce. For a thinner texture, simply add more broth or coconut milk until you reach your desired consistency.
- Season gradually: It’s always best to season your soup gradually. Start with a little salt and pepper, taste, and then adjust. You can always add more, but you can’t take it out!
- Experiment with herbs: Feel free to get creative! Adding thyme or rosemary can bring an exciting depth to the flavor. Just a pinch can transform your soup into something truly special.
- Blend safely: If blending, be very careful with hot liquids. If using a regular blender, fill it only halfway and cover with a kitchen towel to prevent splattering. An immersion blender is my go-to for this recipe!
- Leftover love: This soup stores beautifully! Make a larger batch and enjoy it throughout the week. Just reheat gently on the stove, adding a splash of broth or coconut milk if it thickens too much.
With these tips in your back pocket, you’re well on your way to mastering this comforting vegan cream of mushroom soup. Happy cooking!
Why You’ll Love This Recipe
- Plant-Based Goodness: This vegan cream of mushroom soup is entirely plant-based, making it a wholesome choice for everyone, whether you’re vegan or just looking to eat more veggies!
- Creamy Texture: Thanks to the coconut milk, this soup boasts a rich and creamy texture that’ll satisfy your cravings without any dairy.
- Easy Preparation: With just a few simple steps, you can whip up this delicious soup in about 35 minutes—perfect for a quick weeknight dinner!
- Flavorful Ingredients: The combination of fresh mushrooms, garlic, and nutritional yeast creates a savory, umami-packed flavor that’s simply irresistible.
- Versatile Dish: Enjoy it on its own, pair it with crusty bread, or serve it as a comforting starter for any meal!
- Leftover-Friendly: This soup stores beautifully in the fridge, so you can enjoy the leftovers for lunch or dinner throughout the week!
- Customizable: Feel free to add your favorite herbs or spices to make it uniquely yours. A little thyme or rosemary can take it to the next level!
Nutritional Information
Understanding the nutritional profile of your meals is important, especially when you’re making something as hearty and wholesome as vegan cream of mushroom soup! Here’s a quick breakdown of the typical nutritional values per serving (about 1 cup). Please note that these values are estimates and can vary based on specific ingredients and brands used:
- Calories: 180
- Fat: 12g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Carbohydrates: 16g
- Fiber: 3g
- Sugar: 2g
- Protein: 4g
This soup not only brings comfort to your soul but also packs in some nutritious goodness! Enjoy every spoonful knowing you’re treating yourself to something both delicious and nourishing.
FAQ About Vegan Cream of Mushroom Soup
Got questions about making the perfect vegan cream of mushroom soup? Don’t worry, I’ve got you covered! Here are some of the most common questions I hear, along with my answers to help you navigate this cozy recipe with ease.
Can I use different types of mushrooms?
Absolutely! While I love using cremini or button mushrooms for their rich flavor, feel free to mix it up with shiitake, portobello, or even oyster mushrooms. Each variety adds its own unique twist to the soup!
Is there a substitute for coconut milk?
Yes! If you’re not a fan of coconut milk, you can use cashew cream or any unsweetened plant-based milk like almond or soy milk. Just keep in mind that it may slightly alter the creaminess and flavor.
Can I make this soup ahead of time?
You bet! This vegan cream of mushroom soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge for up to 3 days. Reheat gently on the stove before serving!
How do I make this soup gluten-free?
This recipe is naturally gluten-free, provided you use gluten-free vegetable broth. Always double-check the labels on your broth and nutritional yeast to ensure they’re gluten-free!
Can I add other veggies to the soup?
Definitely! Feel free to toss in some chopped carrots, celery, or even spinach for added nutrients and flavor. Just remember to adjust your cooking time accordingly, so everything is tender and delicious.
What should I serve with this soup?
This soup is fantastic on its own, but I love serving it with some crusty bread or a fresh side salad. It also pairs beautifully with a sprinkle of croutons for a delightful crunch!
Can I freeze the leftovers?
Yes, this soup freezes wonderfully! Just let it cool completely before transferring it to an airtight container. It can be frozen for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove when you’re ready to enjoy it again.
If you have any more questions or need further tips, feel free to reach out! I’m always here to help you whip up the best vegan cream of mushroom soup ever!
Storage & Reheating Instructions
Storing your vegan cream of mushroom soup properly ensures that you can enjoy those cozy flavors for days to come! Here’s how to keep it fresh and delicious:
- Storing Leftovers: Once your soup has cooled completely, transfer it into an airtight container. Make sure to seal it tightly to keep out any unwanted air and moisture. You can store it in the fridge for up to 3 days—perfect for quick lunches or dinners!
- Freezing for Later: If you want to save some for a later date, this soup freezes beautifully! Just be sure to let it cool completely before pouring it into freezer-safe containers. Leave a little space at the top, as the soup will expand when frozen. It can be stored in the freezer for up to 2 months.
Now, when you’re ready to enjoy your soup again, here’s the best way to reheat it:
- Reheating on the Stove: For the best flavor and texture, I recommend reheating your soup on the stovetop. Just pour it into a pot over medium heat and stir occasionally until it’s heated through. If the soup has thickened a bit, you can add a splash of vegetable broth or coconut milk to reach your desired consistency.
- Microwave Method: If you’re in a hurry, you can also reheat it in the microwave. Transfer your soup to a microwave-safe bowl, cover it loosely (to avoid splatters), and heat in 1-minute intervals, stirring in between, until it’s warmed to your liking.
And voila! You’ve got a warm, comforting bowl of soup ready to enjoy again. Just remember, the flavors may deepen and become even more delicious after a day or two in the fridge—so don’t hesitate to make extra!
Print
Vegan Cream of Mushroom Soup: 7 Tips for Cozy Bliss
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
Vegan cream of mushroom soup is a rich and hearty soup made with fresh mushrooms and creamy plant-based ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add mushrooms and cook until tender.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in coconut milk and nutritional yeast.
- Season with salt and pepper.
- Blend the soup until smooth, if desired.
- Garnish with fresh parsley before serving.
Notes
- Serve with crusty bread.
- Store leftovers in the fridge for up to 3 days.
- This soup freezes well.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cream of mushroom soup