🥣 Introduction
Who is saying that a creamy soup should necessarily be made with dairy? This Creamy Vegan Mushroom Soup is one of those foods that refutes this claim. It’s rich and smooth, and it has a very strong umami flavor, and all of this without the use of any kind of milk or cream. Ideal for cold nights, this is a soup that soothes and hydrates at the same time, being made entirely from plant, based ingredients.
Why not start with this simple and nutritious recipe that will keep you warm and take less than half an hour?
🧺 Ingredients
Serves: 4 | Prep Time: 10 min | Cook Time: 20 min
🌿 Main Ingredients:
- 2 tbsp olive oil (or coconut oil)
- 1 onion, chopped finely
- 3 garlic cloves, minced
- 500 g (around 4 cups) mushrooms, sliced (a mixture of button, cremini, and shiitake)
- 1 tsp thyme (fresh or dried)
- 1 tbsp soy sauce (for umami flavor)
- 1 ½ cups vegetable broth
- 1 cup unsweetened almond milk (or oat milk)
- ½ cup coconut cream (just in case you want it extra creamy)
- Salt and pepper, to taste
- Fresh parsley, for garnish
🍳 Instructions
Step 1: Cook the Aromatics
Warm up the olive oil in a large pot over medium heat. Toss in the chopped onion and garlic. Sauté for about 3, 4 minutes until the pieces soften and the smell is nice and strong.
Step 2: Add the Mushrooms
Add the sliced mushrooms and the thyme to the pot. Cook for 7, 8 minutes, stirring from time to time, until the mushrooms get their moisture out and become golden brown.
Step 3: Add Broth and Seasoning
Mix in the soy sauce and add the vegetable broth. Bring it to a simmer and let it cook for another 5 minutes, the flavors mingling perfectly.
Step 4: Blend the Soup
Switch off the heat. With a hand blender (or if using a regular blender, transfer), puree the soup until it is smooth. You may keep some pieces if you like.
Step 5: Add Plant, Based Milk & Cream
Put back the soup into the pot. Almond milk and coconut cream are stirred in for that rich, smooth texture. Heat it slightly, do not boil, and add salt and pepper according to your taste.
Step 6: Serve and Garnish
Serving the soup after drizzling it with olive oil and sprinkling some chopped fresh parsley on top. Toasted sourdough or whole, grain bread will make a perfect side to enjoy with it.
💚 Why You’ll Love This Soup
✅ Completely dairy, free and vegan
✅ Smooth, creamy texture, without any additives!
✅ Full of antioxidants and minerals sourced from mushrooms
✅ Great for a simple dinner or lunch
✅ Can be stored in the freezer and is simple to heat up again
🌿 Tips & Variations
- In place of coconut cream, use cashew cream for a nutty flavor.
- Introduce a small amount of white wine for a gourmet touch.
- If you want a firmer texture, throw in 1 boiled potato or 2 tbsp of soaked cashews prior to blending.
- Experiment with various types of mushrooms, shiitake giving a deep earth flavor, and button mushrooms maintaining the mildness.
🌟 Nutrition (per serving)
- Calories: ~180
- Protein: 6g
- Fat: 12g
- Carbohydrates: 12g
- Fiber: 3g
🧠 Health Benefits
- Mushrooms are rich in selenium, B vitamins, and antioxidants that support immunity.
- Olive oil adds heart-healthy fats.
- Coconut cream or almond milk provide creaminess without cholesterol or lactose.
🥄 Conclusion
This Creamy Vegan Mushroom Soup is definitely one of those healthy foods that can be very indulgent at the same time! It’s easy, tasty, and made from the purest ingredients, just the kind of food that makes both your body and your soul happy.
Why not serving a starter, a main dish, or simply meal, prep it for the week, this soup will never fail to please the crowd! 🌱🍲
🔑 Target Keywords
- Vegan mushroom soup recipe
- Dairy-free creamy soup
- Healthy mushroom soup
- Vegan comfort food
- Easy vegan soup recipes
