This Vegan Cream of Mushroom Soup is rich with umami mushroom flavor. This cream of mushroom soup is the plant-based version of the classic canned recipe. Serve up a warm bowl of this soup on any winter day!
A warm and creamy bowl of soup. Flavored with simple and easy-to-find ingredients like carrots, garlic, and herbs.
This vegan version of the classic cream of mushroom soup will satisfy you with the familiar creamy mushroom flavors. Mushrooms blend down into a super creamy soup. Made entirely from plants!
Step 1. In a large pot, sauté the onion, carrot, and garlic over medium heat for 5-7 minutes until the onion is soft. Use a splash of vegetable broth if necessary to prevent sticking.
Step 2. Add the mushrooms and thyme. Cook another 5 minutes, until the mushrooms are soft.
Step 3. Add the oat flour and toss to coat. Let cook 2 minutes.
Step 4. Pour in the wine and allow the alcohol to cook off.
Step 5. Add the vegetable broth, salt, and pepper. Bring to a boil and let simmer 10 minutes.
Step 6. Use a slotted spoon to remove 1 1/2 cups of the mushrooms. Transfer the remaining mixture to a blender, add the cashew cream, and puree until smooth.
Step 7. Return to the pot and stir in the reserved mushrooms.
Step 8. Serve with a garnish of fresh parsley and thyme.
Use cashew cream! Make a "cream" by blending raw cashews and non-dairy milk. No cream necessary.
For cashew cream alternatives, you can try coconut cream, vegan cream cheese, or even some silken tofu.
I don't recommend using this as a substitute for the can. This soup is meant to be enjoyed on its own - it's not as thick as the canned version.
This soup can be stored in the fridge for up to a week.
Make sure you garnish with some fresh herbs to help lighten up the dish.
Otherwise, serve with some bread or homemade crackers. Add some tofu or tempeh to boost the protein content.
Thank you God for this warm and comforting soup. Amen.
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This Vegan Cream of Mushroom Soup is rich with umami mushroom flavor. This cream of mushroom soup is the plant-based version of the classic canned recipe. Serve up a warm bowl of this soup on any winter day!
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