Vegan Cream Mushroom Soup

This luxurious vegan cream of mushroom soup transforms simple ingredients into a restaurant-worthy dish in under 30 minutes. The deep earthy flavors and velvety texture make it hard to believe there's no dairy hiding inside.

I first created this recipe during a rainy weekend when I craved something comforting but didn't want to sacrifice my plant-based goals. Now it's become my go-to impressive-yet-easy dinner party starter that even mushroom skeptics request the recipe for.

Ingredients

• Vegan butter: Adds a rich foundation that elevates the entire soup. The slight richness mimics traditional cream soups without any dairy.
• Sweet or yellow onions: Provide natural sweetness that balances the earthiness of mushrooms. Choose firm onions with tight skins for best flavor.
• Garlic cloves: Infuse essential aromatic depth. Fresh is significantly better than pre-minced in this recipe.
• Mushrooms: Are the star. Crimini or Baby Bellas offer the best flavor intensity, but a mixture of varieties creates wonderful complexity.
• Fresh thyme: Brings a woodsy note that perfectly complements mushrooms. Strip leaves from stems for best results.
• White wine or vegan marsala: Deglazes the pan and adds sophisticated acidity. A dry variety works best.
• All purpose flour: Creates the perfect thickening agent. It disappears completely into the soup but provides crucial body.
• Vegan broth: Forms the soup base. Better Than Bouillon No Chicken Base creates the most flavorful result.
• Coconut cream: Provides the crucial silky texture. The subtle coconut taste disappears behind the savory elements.
• Fresh parsley: Brightens the finished soup with color and freshness. Italian flat-leaf variety has superior flavor.

Step-by-Step Instructions

Sauté the Onions:

Heat your largest heavy-bottomed pot over medium-high heat. Add vegan butter and let it melt completely. Add diced onions and cook for 3-4 minutes, stirring occasionally until they become translucent and slightly golden at the edges. This stage builds your flavor foundation.

Add the Aromatics:

Add minced garlic to the softened onions and continue cooking for exactly one minute. Stir constantly to prevent burning as garlic can quickly turn bitter if overcooked. You'll know it's ready when the kitchen fills with that irresistible garlic aroma.

Incorporate the Mushrooms:

Add sliced mushrooms and half the thyme to the pot. Stir thoroughly to coat mushrooms with the onion mixture. Cook for 5 minutes while stirring occasionally. The mushrooms will release moisture and shrink considerably in size as they cook down.

Deglaze the Pan:

Pour in the wine or additional broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These caramelized pieces contain concentrated flavor. Let the liquid reduce for 2-3 minutes until most has evaporated.

Create the Roux:

Sprinkle flour evenly across the entire surface of the mushroom mixture. Stir continuously for about one minute until the flour is completely incorporated and no dry spots remain. The mixture will become noticeably thicker and coat the mushrooms. Continue cooking for one additional minute to eliminate any raw flour taste.

Build the Soup Base:

Pour in the broth in a steady stream while continually stirring to prevent any lumps from forming. Once all broth is added, increase heat slightly and bring the mixture to a gentle boil, which activates the thickening properties of the flour.

Season and Simmer:

Add remaining thyme, oregano, smoked paprika, salt and pepper. Reduce heat to medium-low and allow soup to simmer for 10-12 minutes. This develops flavors and allows the soup to thicken to the perfect consistency.

Add Creaminess:

Stir in coconut cream until completely dissolved and the soup turns silky and uniform in color. Heat for just one minute more to incorporate the cream without reducing its velvety effect.

Finish and Serve:

Add chopped fresh parsley, stir well, and remove from heat immediately. Serve in warmed bowls with crusty bread for the perfect comfort food experience.

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This soup was born from my grandmother's traditional cream of mushroom recipe that I've spent years veganizing without sacrificing flavor. The breakthrough came when I discovered the combination of vegan butter with coconut cream creates that silky mouthfeel that makes traditional cream soups so addictive.

Storage Solutions

This soup stores beautifully in the refrigerator for up to four days in an airtight container. The flavors actually improve overnight as they have time to meld together. When reheating, add a splash of broth if the soup has thickened too much during storage.

For longer storage, freeze portions in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop. The texture remains surprisingly creamy even after freezing, unlike many dairy-based cream soups.

Creative Variations

Transform this soup into a complete meal by adding protein like pan-fried tofu cubes, white beans, or tempeh crumbles during the last few minutes of cooking. For a heartier version, stir in cooked wild rice, farro, or small pasta shapes.

For mushroom lovers, experiment with different varieties like shiitake, oyster, or porcini for more complex flavors. Dried mushrooms rehydrated in hot water create an intensely flavored broth that can replace part of the regular broth.

Serving Suggestions

While delicious on its own, this soup shines when paired with crusty sourdough bread or homemade croutons. For an elegant presentation, serve in small cups as an appetizer drizzled with a few drops of truffle oil and a sprinkle of fresh thyme.

This soup also makes an excellent sauce for pasta, casseroles, or as a base for pot pie filling. The versatility means you can prepare a large batch and use it in different ways throughout the week.

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Frequently Asked Questions

→ Can I make this soup gluten-free?

Yes, you can use gluten-free flour like rice flour or an all-purpose gluten-free blend to thicken the soup.

→ What mushrooms work best for this soup?

Crimini, also known as Baby Bella mushrooms, work great, but you can also use white button or portobello mushrooms.

→ Can I make this soup without wine?

Yes, simply substitute the wine with an extra half cup of broth for a similar depth of flavor.

→ How can I store leftovers?

Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

→ What can I serve with this soup?

This soup pairs well with crusty bread, a simple salad, or even as a side to a hearty main course.

→ Can I customize this soup with other ingredients?

Absolutely! You can add protein like tofu, chickpeas, or lentils, or include starches like potatoes or rice for variety.