Vegan Cream of Mushroom Soup is so rich and hearty that you won’t believe it doesn’t include cream. Quick and easy to make, it’s the perfect comfort food meal or first course for a fall or winter night.
This Vegan Cream of Mushroom soup has incredibly deep, rich flavors and the creamy consistency is out of this world!
This Cream of Mushroom Soup is also gluten-free as it does not contain any flour. (Many Cream of Mushrooms Soups do.)
Why You Should Make This Soup
- You can have it on the table within 45 minutes.
- The cooking process is easy.
- It tastes like the flavors have been developing all day.
- It can be an elegant first course.
- It’s hearty enough to be a main course, too.
What’s in this recipe?
- fresh rosemary
- vegetable stock
- olive oil
- salt, pepper
How to Make a Vegan Soup Creamy
There are a handful of ingredients you can add to soups to get a creamy consistency without the use of dairy.
- cooked rice
- coconut milk
- flour or cornstarch
- ground nuts
My favorites are cooked rice, coconut milk and potatoes. I used potatoes in this Vegan Cream of Mushroom Soup recipe and it works perfectly.
When the potato is puréed with other vegetables and liquid, it creates an velvety creaminess.
You can often achieve a very creamy vegan soup just from blending the vegetables — however, adding the potato, in this case, kicks up the level of creaminess even more.
Recipe Tips and Substitutions
- This soup is delicious with Button or Crimini mushrooms. I find that the Crimini mushrooms have a slightly earthier flavor.
- If you prefer other fresh herbs, use them. Thyme, oregano or tarragon would all also be lovely.
- If you don’t have a powerful blender, you can use an immersion blender.
- When you use a standing blender for hot liquids, you have to hold down the lid very firmly. If you don’t, the hot liquid, the vibration, and the steam will force the lid off — be careful!
- If the soup is too thick for your liking, you can add more vegetable stock.
Can you make it ahead?
Vegan Cream of Mushroom Soup can be made ahead.
Refrigerator. This soup can be stored for three days in an airtight container in the refrigerator. Reheat it with medium-low heat on the stove. Sometimes a soup like this will thicken in the refrigerator. Add more vegetable stock to get it to the consistency you want, as you’re reheating it.
Freezer. You can freeze the soup in an airtight container for about six weeks. Thaw in the refrigerator overnight and then reheat it with medium-low heat on the stove. If it’s too thick, add more vegetable stock to get it to the consistency you want, as you’re reheating it.
I hope you enjoy every last spoonful of this vegan Cream of Mushroom Soup!
More recipes with mushrooms:
- Sherry Mushrooms Recipe
- Savory Polenta Cake with Mushrooms
- Marinated Grilled Portobello Mushrooms
- French Onion Mushroom Casserole Recipe
- Mushroom Pizza with Fresh Herbs
Vegan Cream of Mushroom Soup
- 4 tablespoons olive oil, divided
- 1 cup onion, roughly chopped
- 2 teaspoons garlic, finely chopped
- 1 tablespoon plus 1 teaspoon fresh rosemary, washed and dried, finely chopped
- 1 pound Button or Crimini mushrooms, washed and dried, divided
- ¼ cup cream sherry
- 1 cup Yukon Gold or Russet potato, peeled and roughly chopped
- 3½ cups vegetable stock
- salt and freshly ground pepper to taste
- Prepare the mushrooms. Remove ¾ cup of the mushrooms and finely chop them. Set aside. Roughly chop or slice the remaining mushrooms and set them aside separately.
- Saute the onions, garlic and rosemary. Coat the bottom of a large sauce pan with 1½ tablespoons of the olive oil and place it over low-medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 7 minutes. Add the rosemary, stir, and let it heat until it's aromatic, about 30 seconds.
- Add the mushrooms and deglaze the pan. Turn the heat to high, add another 1½ tablespoons of the olive oil and about half of the larger amount of mushrooms. Cook until they shrink down a bit, about 5 minutes. Then add the remaining mushrooms from the larger amount, and cook until any liquid that comes out has completely evaporated and the mushrooms are golden brown, about 15 minutes. Turn the heat to low, and deglaze the pan with the sherry. Pour it in and stir. Turn the heat back to high and cook until just about all of it has cooked off. This should only take a couple of minutes.
- Add the potatoes and stock and simmer. Turn the heat down to medium and stir in the potatoes. Cook for a couple of minutes and then pour in the stock. Bring to a boil, then reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- Make the mushroom garnish. While the soup is simmering, heat a small sauté pan with the remaining tablespoon of olive oil. Turn the heat to medium and add the ¾ cup of finely chopped mushrooms. Sauté until they are nicely browned and crispy, about 5 minutes. Season to taste with salt and pepper. Set aside.
- Blend and garnish the soup. Pour the soup from the pot into a blender, and blend until the soup is as smooth as possible. Season to taste with salt and pepper. Serve with the crispy browned mushroom bits on top.
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