Vegan Cream of Mushroom Soup: A Dairy-Free Comfort Food

Creamy mushroom soup doesn’t need dairy to be rich, satisfying, and full of flavor. This vegan version uses plant-based ingredients like coconut milk or cashew cream to achieve a velvety texture while letting the earthy mushrooms shine. Perfect for anyone avoiding dairy or seeking a lighter option, this soup is both comforting and nourishing.

Cremini and button mushrooms form the heart of this dish, enhanced by garlic, onions, and a savory vegetable broth. Whether served as a cozy lunch or a light dinner, this vegan cream of mushroom soup is sure to please.

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Ingredients

Ingredient	Quantity
Olive oil	3 tbsp
Yellow onion (finely chopped)	1 medium
Garlic (minced)	4 cloves
Cremini mushrooms (sliced)	1 lb
White button mushrooms (sliced)	½ lb
Vegetable broth	4 cups
Coconut milk (full-fat)	1 cup
Cashew cream (optional)	½ cup
Fresh thyme (chopped)	1 tsp
Salt	To taste
Black pepper	To taste
Fresh parsley (chopped)	For garnish

Notes:

• Cream Alternative: If using cashew cream, soak ½ cup cashews in water for 4 hours, then blend with ½ cup water until smooth.
• Mushrooms: Feel free to mix in wild mushrooms like shiitake or oyster for extra depth.

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Equipment Needed

• Large pot or Dutch oven: For sautéing and simmering.
• Blender or immersion blender: To create a smooth texture.
• Ladle: For serving.

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Step-by-Step Instructions

Preparation

1. Prepare the ingredients: Clean and slice the mushrooms, finely chop the onion, and mince the garlic.

Cooking the Soup

2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute, until fragrant.
3. Cook the mushrooms: Add the cremini and button mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
4. Simmer the soup: Pour in the vegetable broth, add the thyme, salt, and pepper, and bring to a boil. Reduce the heat and simmer for 15 minutes.

Blending and Finishing

5. Blend for creaminess: Remove half of the soup and blend it in a blender until smooth. Return the blended soup to the pot, stirring to combine. This creates a creamy texture while retaining some mushroom slices for a hearty feel.
6. Add the cream: Stir in the coconut milk or cashew cream. Heat gently for 2-3 minutes without boiling, to maintain the creamy consistency. Adjust seasoning with more salt and pepper if needed.

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Tips and Variations

• For a Thicker Soup: Add a tablespoon of cornstarch or arrowroot powder mixed with water before blending.
• Wild Mushroom Twist: Incorporate porcini or chanterelle mushrooms for a more complex flavor.
• Herb Alternatives: Substitute thyme with rosemary or sage for a different flavor profile.
• Vegan Garnishes: Add a sprinkle of nutritional yeast or toasted breadcrumbs for extra richness and crunch.

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Serving Suggestions

Serve the soup hot, ladled into deep bowls and garnished with a drizzle of olive oil or a swirl of coconut milk for a visually appealing finish. Sprinkle with fresh parsley for brightness and a pop of color.

Pair this vegan cream of mushroom soup with a slice of crusty sourdough or multigrain bread to soak up the creamy broth. For a heartier meal, serve alongside a mixed green salad with a tangy lemon vinaigrette.

For special occasions, present the soup in shallow bowls with a garnish of crispy fried shallots or a pinch of smoked paprika to elevate the dish.

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Pairings

Vegan cream of mushroom soup’s earthy and creamy flavors pair wonderfully with drinks that enhance its natural richness:

• Wine:
  • Sauvignon Blanc: Its crisp acidity cuts through the creaminess.
  • Chenin Blanc: Offers a balanced sweetness that complements the earthy mushrooms.
  • Pinot Noir: Light and fruity, it echoes the mushroom’s earthy notes.
• Non-Alcoholic Options:
  • Sparkling Water with Lemon: A refreshing choice to cleanse the palate.
  • Herbal Tea: Thyme or chamomile tea complements the soup’s herbaceous elements.
• Beer:
  • Wheat Beer: Its light, citrusy notes contrast the soup’s richness.
  • Amber Ale: Adds a malty sweetness that pairs well with the mushrooms.

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Storage and Reheating

• Refrigeration: Store the soup in an airtight container for up to 4 days in the refrigerator.
• Freezing: Freeze the soup (before adding the coconut milk or cashew cream) for up to 2 months. Stir in the cream after reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup thickens during storage.

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Nutritional Information

Per Serving (Approx. 6 Servings)	Amount
Calories	190
Fat	14g
Carbohydrates	12g
Protein	4g
Allergens	None

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

Vegan cream of mushroom soup proves that plant-based eating can be just as luxurious and satisfying as its dairy-filled counterpart. With its creamy texture, rich mushroom flavor, and comforting warmth, it’s a dish that’s perfect for any occasion. Try this recipe, and share your culinary creations with friends and family—this soup is bound to become a favorite in your rotation!

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