vegan mushroom soup

The Best Homemade Vegan Cream of Mushroom Soup! Full of flavour and easy to make. This recipe is so good you’ll never buy a can of soup again! Gluten free, dairy free!

Vegan Cream Of Mushroom Soup - Wickedly Good!

onion,

garlic cloves, chopped small

thyme

fennel powder

garlic

(1 litre) carton mushroom broth,

all purpose flour

tamari

Better than Bouillon Vegetarian No Beef Soup Base

tomato paste

1- 14 fluid oz can full fat coconut milk

balsamic vinegar

sea salt

black pepper

Add the butter, onions and a pinch of salt and pepper to a large soup pot (I use my Dutch Oven). Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.

Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.

Add in the rest of the ingredients (except balsamic vinegar, salt and pepper). Bring to a boil on high heat.

Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.

Remove from the heat. Take two big ladles of soup and blend in your blender (Vitamix is great) or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar, salt and pepper. Taste for seasoning and add additional salt and pepper if needed.

Enjoy! Serve as an appetizer or entree for lunch or dinner with some artisan bread , garlic bread or naan. For step by step photos see post above 🔼.

Wild Mushroom Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.

Wild Mushroom Sunchoke Soup

olive oil

onion-

fresh mushrooms, sliced (cremini, shiitake, morels, chanterelle’s, button)

garlic, rough chopped

thyme (or sage or rosemary)

water

stock

sunchokes, scrubbed, thinly sliced

potatoes (Yukon

mushrooms (like shiitake mushrooms

salt

white pepper

soy sauce (or Braggs Liquid Aminos)

white vinegar

truffle oil

In a large heavy bottom pot, heat oil over medium heat. Add onion and mushrooms.  Saute for 6-7 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.

Add stock and water, sunchokes, potatoes &amp; dried mushrooms, salt and pepper.

Bring to a simmer, turn heat down to low, cover, and simmer for 20 minutes.

Working in batches, blend soup until very smooth. Use an immersion blender or regular blender. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.

Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.

I ended up with a ton of sunchokes from my CSA and had no idea what to do with them. My husband and I are pleasantly surprised by how delicious, hearty, buttery and easy this soup was to make with all vegan ingredients! I did however roast the sunchokes in the oven before putting them into the soup. Definitely will make this recipe again!

This is so yummy and elegant! Any plans to write a cookbook?

I am in love with this easy, warming, healthy soup! I used a combo of fresh oyster and cremini mushrooms, and a couple of shallots as well as the onion. Of course I added a healthy dollop of sour cream. Thinking of adding a splash of dry sherry next time Sunchokes are high in inulin and so healthy!

Very nice recipe! The soup was smooth with great flavors. I skipped the soy sauce because I have to stay away from soy products. I also replaced the truffle oil with walnut oil just for personal preference.

Followed the recipe exactly and its flavor was just what I was looking for. Definitely, 110%, a keeper! 
I blended it in the pot with an immersion blender and it came out very smooth. That said, I was wondering if topping with some sauteed mushroom or onion pieces might add some texture interest? As I was blending and sampling I realized it needed all the potato/choke blended to get the right thickness/consistency so partial blending didn't seem to be the solution. Maybe starting with more potatoes and chokes and then not blending to smooth...thoughts, Sylvia?

This Creamy Mushroom Soup is made from scratch and uses very little ingredients to make an amazing soup! It's healthy, vegan, gluten free, absolutely delicious and loaded with divine creamy flavour!

Creamy Mushroom Soup (Vegan &amp; Mouthwatering)

olive oil butter

mushrooms (sliced (including mushroom stems) (454 grams)

garlic (minced)

½ large onion (about ¾ cup, finely diced)

salt black pepper

vegetable broth

coconut milk (13.5 ounces, about 1 ½ cups (383 grams))

thyme (stems removed)

In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.

Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.

Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.

Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!

Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.

Serve the soup and top with your favourite toppings and enjoy!

This deliciously rich, hearty and comforting (vegetarian!) Hungarian cream of mushroom soup recipe is easy to adapt as vegan and gluten free.

Hungarian Mushroom Soup (Vegan or Gluten Free!)

butter ((or plant-based butter))

onion

celery

button mushrooms (sliced)

soy sauce ((gluten free))

dill

smoked paprika

lemon juice

vegetable broth or mushroom broth

sour cream

all-purpose flour ((or GF baking mix))

Salt and pepper

Garnishes: Fresh chopped dill, (scallions, and/or parsley, sour cream

Set a large 6 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3-5 minutes to soften. Then move the veggies to the side of the pot and add in the mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Sauté another 8-10 minutes, stirring regularly.

Stir in the soy sauce, dill, smoked paprika, lemon juice, and vegetable broth. Simmer for 10-15 minutes.

Meanwhile, set out a medium bowl. Add the sour cream and flour. Stir until smooth.

Ladle some of the soup broth into the sour cream mixture, stirring constantly so the sour cream doesn’t curdle. Once the mixture is thin, whisk the sour cream mixture into the soup base, whisking continually. (This method ensures there are not curdles cream clumps in the soup.)

Simmer another 3-5 minutes to thicken. Taste, then add additional salt and lemon juice if needed.

Serve warm with a sprinkling of fresh herbs and a dollop of sour cream on top.

https://content.jwplatform.com/videos/SlJMXcPR.mp4

Hungarian Mushroom Soup Recipe - A hearty and comforting vegetarian cream of mushroom soup recipe that's easy to adapt as vegan and gluten free.

Hungarian Mushroom Soup Recipe

This recipe for vegan mushroom soup makes a rich, creamy dairy free soup that's perfect for lunch or a light dinner. Gluten free and packed with nutrients!

Creamy Hungarian Vegan Mushroom Soup (Dairy Free)

onions

lb fresh mushrooms, sliced. (~3 to 4 cups sliced). Cremini

dry white wine, OPTIONAL. Can be left out.

dill weed or 1.5 tablespoons fresh (finely chopped)

paprika

tamari sauce or coconut aminos

broth

non dairy milk

arrowroot flour (tapioca

parsley

greek yogurt

Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.

Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.

Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally. 

Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.

Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.

May be placed in freezer for up to 3 months. 

This is the perfect, delicious, healthy comfort  food! Just amazing!

This soup is so good! I love how creamy it is and the mushroom add the best flavor!

I'm always looking for new soup recipes! thanks for sharing this!

This is so good! Comforting and really easy to make!

just the kind of soup I'm in the mood for on a cold winter night, thank you!

Am a huge fan of mushrooms and this soup is healthy, creamy and more comfort food...i can't wait to try it...Thanks for sharing......!

The best dish eaten in a long time. We had left over ravioli. Mushroom sauce went over it👍🏻

This recipe sounded the most flavorful of all the vegan creamy mushroom soup recipes I found, so I tried it. I used tapioca starch instead of arrowroot flour, oat milk, and plant based sour cream instead of coconut milk or yoghurt. It came out great! I cut it in half. I mixed in brown crimini and white mushrooms. All the simmering thickens it up nicely. I also used homemade vegetable stock, and home grown parsely. I didn't have dill weed, so substituted dried oregano. Great recipe!

This soup is absolutely amazing. And being Hungarian by heritage, it brought me back to my grandma's cooking in childhood -- except this soup is much healthier! I used plant based milk with a tapioca flour for the thickener - delish, and a plain goat milk yogurt with 2 tsp of lemon juice for the "sour cream" - amazing. It is inspiring me to try to adapt other Hungarian recipes with a semi-Vegan flair! Thank you so much for this version of Mushroom soup. It will be one I make over and over again. Next time I will try with coconut milk. Can't wait.

Surprisingly delicious and light. I’ll definitely make it again!

It’s getting colder here in Sweden now and this soup was so cozy and hearty! I didn’t have vegan yoghurt at home so I used oat cream instead, turned out great. Thanks for a great recipe!

I made a variant of this since I didn’t have the smoked paprika- and I wound up using basil, parsley and oregano with ghee.  I made it will all shiitakes - since I had a ton from my CSA box. Is also used coconut cream instead of milk, and I skipped the yogurt since I am lactose intolerant. It came out soooo good!

Soooo good!  I was out of paprika, so I added a little cayenne and a tsp of red pepper flakes. It still had a wonderful, complex flavor.  My partner and I loved it!!

This soup is amazing and rich in flavor.  I used coconut milk, and I did use some white wine! Fabulous recipe, will be making this often this winter!

For once I followed a recipe exactly, using butter, almond milk, coconut cream and tapioca flour.  It is wonderful.  What a blessing this is.  thank you.

I made this  today and it was divine! I'm not usually much of a soup person (basically never eat them, make them, order them out, etc) but I wanted to make something seasonal to welcome in the colder months, and this was such a good start to that tradition. I used greek yogurt and the consistency and taste were great. I added a tiny bit more paprika (didn't have any smoked!) than the recipe called for, which I recommend if you want a slightly spicier/bolder savory taste. I had also used dried parsley instead of fresh, so I added half about 8 minutes into simmering, and the other half as the directions stated. I paired it with some olive bread and have already sent the link to this recipe to basically all my friends and family members lollll will absolutely be making again!

I added turmeric and skipped the sour cream to be dairy free. Served with rice and butternut squash zoodles, and a free range egg on top. Delicious.

This soup is delicious!!! So happy I tried it.

Great recipe! I love Dill but hardly ever get a chance to use it. It went so well with the mushrooms, it’s a wonder I’ve never tried them together before! 

I added some garlic after the mushrooms began to brown (love love love garlic) and added about 2 cups of chopped collard greens with the vegetable broth (for a little color and fiber) it turned out beautifully. That’s the cool thing about soups, you can really tweak the recipe, add in a little if this or that.  

Thank you for sharing!

This soup was absolutely AMAZING! Soo delicious, the whole family loved it, even the 2 picky kids. :) I omitted the white wine, and used almond milk, then at the end added coconut yogurt instead of greek yogurt. I followed everything else in the recipe, and it was the best mushroom soup I‘ve ever had! And even Vegan! I give it 2 thumbs up! ;)

I made this tonight and it was a hit! Easy to make and satisfying to eat. You know it's a hit when a teenager has 2nds! I'll make it again and again!
Thanks for sharing this recipe.

I made this soup today and it is wonderful. Didn't use any dairy and even my husband loved it.

Found your recipe when my husband requested mushroom soup. I can't eat mushrooms (AIP).  After his first taste, he said "this is DELICIOUS!!!" And "you can make this soup ANYTIME you want!"  THANK YOU Lindsay for this recipe. I made big batch and will freeze small portions in freezer bags. It will be a regular staple in this house.😁

Yum me.   I used vegan butter and almond milk.  Other than that I followed the recipe and was awesome.  Being Vegan it's an amazing soup.

From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!

VEGAN MUSHROOM SOUP

olive oil, vegan butter (I love Miyoko’s),

garlic,

mushrooms

cornstarch

(14 ounces.) coconut milk (light vegan cream

salt & pepper,

Saute

In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Simmer

Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Slurry

Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 &#8211; 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Remove from heat

and stir in the parsley. Season with salt and pepper.

Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!

Store

Leftovers will keep in the refrigerator for 4 &#8211; 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 &#8211; 3 months.

DELICIOUS! I used crimini, and made my own vegan cream with cashews. I also added a couple Tbsp. of nutritional yeast. YUM!

Brilliant!!!
Everyone loved even the people who don’t like mushrooms……
In addition….
I also used cashew cream

One of my go to soup recipes now. I add barley to this, just puts it over the top and gives it hearty flavor.

Turned out great. I used morels and a portobello I had in the freezer. Easy and delicious!

Everyone in my family LOVES this recipe. I usually double it and omit the cornstarch. So good!

This vegan mushroom soup is delightfully creamy and hearty, featuring loads of veggies and hearty whole grains! 

Vegan Mushroom Soup

unsalted cashews

carrots

mushrooms: cremini* (aka baby bella)

dry pearled barley

garlic powder and dried thyme

oregano dill

kosher salt +1/4 teaspoon

soy sauce (or smoked shoyu),

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.

Dice the onion. Thinly slice the celery. Peel and dice the carrots. Clean the mushrooms and slice them (if you’re using shiitake, make sure to remove the tough stems). Mince the garlic.

Add the olive oil to a Dutch oven or soup pot. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms, 1/4 teaspoon salt, and sauté for 2 minutes. Add the garlic and stir for 2 minutes.

Add the vegetable broth, barley, garlic powder, thyme, oregano, dill, kosher salt, and black pepper. Bring to a simmer. Cover the pot and simmer for about 20 to 25 minutes until the barley or farro is tender, stirring occasionally.

Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and barley) to a blender. Drain the cashews and add them to the blender, along with the cornstarch and soy sauce. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup and simmer on low heat for about 5 minutes until thickened.

Enjoy warm. Stores refrigerated for 3 days.

So good! I'm glad I stumbled upon this recipe looking for a way to use up some mushrooms. Everything else I had on hand. Super easy, full of flavor, and even my toddler finished his bowl. Off to check out more of your recipes. Thank you!

With the weather getting colder, I was craving a warm, comforting soup for dinner. I searched for a recipe with mushrooms since I had a lot on hand and came upon this recipe. I'm slowly transitioning to a vegan diet and based on the reviews figured I'd give this a try. WOW! I'm so glad I did. This soup has so much flavor and I love that the creaminess comes from cashews vs. dairy. Everyone, except for my son who isn't a fan of mushrooms, thought it was delicious. Thank you for sharing!

I made this tonight and it came out great. I was a little worried that I wouldn’t be able to pull it off, but it came together really nice. Especially after I blended the two cups of soup and cashews, then added to the pot to simmer! Thanks 🙌🏼

Creamy, rich, and hearty, this delicious Vegan Mushroom Soup is healthy and bursting with flavor!

Creamy Vegan Mushroom Soup

onion, diced

veggie broth

unsweetened plant milk

dry white wine (or white vinegar)

ginger

3 tablespoons arrowroot powder or other thickener

Begin by cutting up the veggies--onion, garlic, and...

Begin by cutting up the veggies--onion, garlic, and mushrooms. Some people like to cut their onions in larger crescent shapes for soups like this, but I prefer to dice them up a bit smaller.

Place the onions and garlic in a medium...

Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.

Next, add 2 cups of vegetable stock, sliced...

Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.

Add 1 cup of the unsweetened almond milk...

Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.

To thicken the soup, you can use a...

To thicken the soup, you can use a number of different thickeners including cornstarch or flour. I really like to use arrowroot powder because it tends not to clump as much as other thickeners.

Place the arrowroot or other thickener in a...

Place the arrowroot or other thickener in a bowl with the other cup of cold plant milk and whisk together until it becomes a bit frothy in a minute or so.

Pour the slurry thickener into the soup and...

Pour the slurry thickener into the soup and continue stirring for a couple of minutes as it begins to thicken. If the soup is too thin, add a little more arrowroot powder to some cool water or plant milk and pour it into the soup.

Remove the pot of soup from the heat...

Remove the pot of soup from the heat as soon as it reaches the desired thickness. If it stays on the heat, it will continue to thicken.

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