Vegan Creamy Mushroom Soup.

Vegan creamy mushroom soup has a savory flavor and velvety texture. It’s a wonderful soup to enjoy in the winter!

So, I’ve made this mushroom soup twice recently, and it is so good. Really, really good.

But…I have hesitated to share the recipe, because of its appearance. I mean, mushroom soup is…creamy, flavorful, delicious, warming, hearty, and, um…brown. Or would you say greyish brown? Perhaps taupe.

Due to its natural color, I had a terrible time photographing this vegan creamy mushroom soup. But I persisted, because it is so delicious, and I had to share it. If you love mushrooms like we do, then you need to make this soup ASAP. Just don’t try to photograph it, because you will wind up tearing your hair out. :) I tried different bowls, different backgrounds, different props, then I stopped everything and ate a big bowl of it. :)

Darryl arrived home and ate two bowls full and said it was the “best mushroom soup ever!” and “You should put this on your blog!” <- Direct quote.

So here it is, in all its creamy, flavorful, mushroom-y glory.

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Vegan Creamy Mushroom Soup.

Delicious and comforting vegan cream of mushroom soup.

Course Soup

Cuisine Dairy Free, gluten free, vegan.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 220 kcal

Author Kelly Roenicke

Ingredients

• 1 onion diced
• 4 garlic cloves minced
• 24 ounces white button mushrooms washed and sliced
• 3 Tablespoons vegan buttery spread
• 1/4 cup white wine
• 3 cups non-dairy milk
• 1 teaspoon sea salt
• 1 teaspoon tamari
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon vinegar
• 1 Tablespoon corn starch or arrowroot starch
• 2 Tablespoons non-dairy milk

Instructions

1. In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat. Cook until the onion is soft and translucent, about 7 minutes.
2. Add the mushrooms and wine and cook until the mushrooms are soft and browned.
3. Add the dried spices, tamari, and vinegar and stir.
4. Remove the pan from the heat, and partially puree the soup with an immersion blender. I like to leave some larger pieces of mushrooms for texture. You can completely puree it if you would prefer a totally smooth soup.

5. Place the pan back on the heat, and add the 3 cups of non-dairy milk. Stir, and cook until the soup just starts to simmer.

6. In a small cup, whisk together the corn starch and 2 tablespoons non-dairy milk. Drizzle this mixture into the soup, and stir while the soup simmers. It will start to thicken up.

7. Remove from heat, add more salt and pepper if desired, and serve immediately.

Nutrition Facts

Vegan Creamy Mushroom Soup.

Amount Per Serving

Calories 220 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Sodium 838mg36%

Potassium 847mg24%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 9g10%

Protein 11g22%

Vitamin A 915IU18%

Vitamin C 6.5mg8%

Calcium 259mg26%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Serve this vegan creamy mushroom soup with:

• biscuits with vegan buttery spread
• a green salad
• homemade oatmeal crackers

Note: You can make this with other types of mushrooms. If you use Portobello mushrooms, it does turn the soup kind of a dark shade that I was not too fond of. You can also use whatever type of milk suits your needs.