Best 3 Vegan Cream Of Mushroom Soup Recipes

If you are looking for a delicious vegan cream of mushroom soup recipe, you've come to the right place! This article will provide you with a collection of the best vegan cream of mushroom soup recipes that are sure to satisfy your cravings. Whether you prefer a creamy, rich soup or a light and flavorful one, there's a recipe here for everyone.

Here are our top 3 tried and tested recipes!

VEGAN MUSHROOM SOUP

Vegan Mushroom Soup image

Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.

Provided by Alison Andrews

Categories Appetizer Gluten-Free Savory

Time 45m

Number Of Ingredients 13

Ingredients

1 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 tsp Crushed Garlic
1 tsp Dried Oregano
1 tsp Dried Basil
5 cups White Button Mushrooms ((480g) Sliced)
2 1/2 cups Cremini Mushrooms ((240g) Sliced)
2 Large Portobello Mushrooms (Sliced)
2 Tbsp Soy Sauce (or Tamari if gluten-free)
14 ounce Can Coconut Milk ((400ml) Unsweetened, Full Fat)
Sea Salt (To taste)
Black Pepper (To taste)
Fresh Basil (Optional, for serving)

Steps:

Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
This will allow the mushrooms to release their water.
After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
Add sea salt and black pepper to taste.
Garnish with fresh herbs and serve.

Nutrition Facts : ServingSize 1 Serve, Calories 271 kcal, Sugar 7.5 g, Sodium 623 mg, Fat 21.5 g, SaturatedFat 14.7 g, Carbohydrate 14.1 g, Fiber 2.8 g, Protein 8.6 g

VEGAN CREAM OF MUSHROOM SOUP

Vegan Cream of Mushroom Soup image

I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh baby portobello mushrooms, sliced
1/2 pound fresh oyster mushrooms, sliced
2 tablespoons soy sauce
5 medium carrots, halved
5 celery ribs, halved
4 cups water
1 medium onion, quartered
2 bay leaves
2 teaspoons dried thyme
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 packages (1 ounce each) dried shiitake mushrooms
2 cups hot vegetable broth
1 package (12.3 ounces) silken firm tofu
4 green onions, chopped

Steps:

In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

VEGAN CREAM OF MUSHROOM SOUP

Vegan Cream of Mushroom Soup image

This homemade vegan cream of mushroom soup recipe uses vegetable broth, soy milk, and a dairy-free sour cream substitute.

Provided by Jolinda Hackett

Categories Side Dish Dinner Lunch Appetizer Soup

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

3/4 pound fresh mushrooms (sliced)
1/2 small white or yellow onion (diced small)
2 cloves garlic (minced)
1 tbsp vegan margarine
3 cups vegetable broth
2 tbsp flour
1 cup vegan non-dairy sour cream substitute
1 cup soy milk (or another vegan non-dairy milk substitute)

Steps:

Slice the mushrooms, dice the onions, and mince the garlic.
In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
Allow to simmer another 20 to 30 minutes or until soup has thickened.
Season generously with salt and pepper before serving.

Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 591 mg, Sugar 9 g, Fat 16 g, ServingSize about 4 servings, UnsaturatedFat 0 g

Tips for Making the Best Vegan Cream of Mushroom Soup:

- Use a variety of mushrooms for a richer flavor. - Sauté the mushrooms until they are browned and flavorful. - Use a high-speed blender or food processor to create a smooth and creamy soup. - Add a splash of white wine or lemon juice for a brighter flavor. - Garnish with fresh herbs, such as thyme or parsley, for a pop of color and freshness.

Conclusion:

This vegan cream of mushroom soup is a delicious and comforting dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, this soup is sure to be a hit with everyone at your table.