Creamy Mushroom Soup - (2025)

Published: Jan 5, 2024 by Shelly Hughes · This post may contain affiliate links · Leave a Comment

Craving that classic creamy mushroom soup but need to ditch the dairy, whether you're vegan or it just doesn't sit well with you? I've got just the thing – my Vegan Creamy Mushroom Soup. Trust me, it’s so rich and full of flavor, you won’t miss the dairy at all!

Reinventing a Classic...

This Vegan Creamy Mushroom Soup is a fresh take on a timeless favorite. We've swapped out dairy with creamy cashew cream or another non-dairy milk and embraced plant based ingredients. It's proof that you can enjoy those cozy flavors without any fuss, all in a bowl of creamy delight.

Soup's On: Easy tips for the creamy mushroom soup

1. Mushroom Variety: Experiment with different types of mushrooms for varied flavors and textures.
2. Flavor Enhancers: Consider adding fresh herbs like thyme or parsley for an extra flavor boost.
3. Creaminess Level: For a smoother texture, blend more of the soup; for a chunkier soup, blend less.
4. Freezing Tip: Freeze in portion-sized containers for a quick and easy future meal.
5. Vegan Cream: If you are making your own vegan milk or cream for the soup, you can prepare it in advance.

Clean and prep mushrooms for the soup:

1. Place mushrooms in a bowl of cold water.
2. Gently swish to remove dirt.
3. Drain immediately to avoid waterlogging.
4. Pat dry and trim, including stems if tender.

Now you're ready to use these cleaned and prepped mushrooms in your delicious mushroom soup. 😊

What are the ingredients for the soup?

• Mushrooms (a mix of your choice, like button, cremini, portobello, or shiitake)
• Medium sized onion
• Garlic
• Vegetable broth
• Bay leaves
• Non-dairy milk
• Red pepper flakes (optional)
• Tamari or soy sauce
• Salt and pepper to taste

How do you cook the soup?

Step 1: Oil-Free Sauté Onions and Garlic: In a large pot, sauté the chopped onion over medium heat using a small amount of water or vegetable broth to prevent sticking, until the onion becomes translucent. Stir in the minced garlic and a sprinkle of red pepper flakes. Cook for another minute, adding a tiny bit of liquid if necessary.

Step 2: Cook Mushrooms: Add the chopped mushrooms to the pot and cook for a few minutes until they start to soften.

Step 3: Add Tamari: Once the mushrooms have softened, stir in the tamari, ensuring the mushrooms are well-coated and absorbing the flavors.

Step 4: Add Broth and Simmer: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a simmer.

Simmer the Soup: Let the soup simmer uncovered for about 20 minutes, occasionally stirring, to meld flavors, concentrate them for a thicker, more flavorful soup, and allow excess moisture to evaporate.

Step 6: Add Cashew Milk: Add the homemade cashew milk to the pot, stir well, and heat the soup through. Be careful not to boil it.

Step 7: Season: Season the soup with salt, and pepper to taste.

Step 8: Optional Creaminess Adjustment: For a creamier texture, remove the bay leaves, blend part of the soup and then return it to the pot. Adjust the amount you blend to your desired level of creaminess.

How can I make my soup as thick as canned soup?

Finding vegan mushroom soup at the grocery store can be tough. But don't worry, you can make your own! Our Vegan Creamy Mushroom Soup is versatile and can be used as a base for various dishes. Here's how to thicken:

1. Start with our Vegan Creamy Mushroom Soup.
2. Set aside what you need.
3. Make a slurry with equal parts water and cornstarch (e.g., 1 tablespoon of each).
4. Mix the slurry into the soup and gently heat until thick.
5. Season it to match your dish, whether it's for recipes like Green Bean Casserole or Vegan Stroganoff.

Now you've got a thick, creamy soup ready for your recipes!

I use these tools all the time in the kitchen.

• Vitamix Blender: I love this Vitamix because it effortlessly blends ingredients into creamy perfection, essential for creating my silky Vegan Creamy Mushroom Soup.
• 5 QT Pan - Tramontina All in One Plus Pan: This pan is a game-changer with its ceramic non-stick surface, making clean-up a breeze and ensuring my mushroom soup doesn't stick.
• Silicone Freezer Store Containers - 1 Cup: These 1-cup containers are perfect for storing portions of my soup, making meal prepping and freezing a breeze.