Vegan Cream of Mushroom Soup

This Vegan Cream of Mushroom Soup is so thick, rich and lusciously creamy that you won’t miss the dairy. You’ll also love that it can be on the table in 30-ish minutes.

Mushrooms Make For A Great Soup

For as long as I can remember, I have loved mushrooms. Sautéed mushrooms, battered, fried mushrooms, pickled mushrooms, mushrooms basically in any dish, you get the idea.

So, I’ve always been a fan of cream of mushroom soup.

I’ve never been one to eat a bowl of cream of mushroom soup out of the can, but homemade is SO good. Over the years, I’ve had some pretty amazing cream of mushroom soup in restaurants, as well.

Now that the holidays are over, I’ve been trying to eat healthier in an attempt to lose the pounds I gained while indulging in December. That means, among other things, I’ve been trying to avoid eating dairy.

So, when I started craving a big bowl of cream of mushroom soup, I knew I needed to get a little creative. That’s how my vegan cream of mushroom soup was born.

Eliminating the Dairy While Keeping the Creamy Consistency

I set out to figure out how to make the richest, creamiest soup I could without using heavy cream or flour to thicken. Full fat coconut milk turned out to be the perfect ingredient. Pureeing half of the mushrooms into the broth was the other secret to a beautifully thick soup.

I’ve used coconut milk before in place of heavy cream before, so I already knew that it doesn’t make a recipe taste like coconut. It just adds a wonderful richness to the soup along with further thickening it up.

To serve this soup, I love to top it with chives and give it a healthy drizzle of truffle oil. If you don’t have any truffle oil on hand, a drizzle of quality olive oil is also delicious.

Serve this soup with a garden salad and some crusty bread for a full meal or serve in a smaller portion for a starter.

Here Are Some Other Soups You May Love:

• Loaded Cauliflower Soup
• Curried Pumpkin Soup
• Smoky Roasted Red Pepper Soup
• Fresh Cream of Tomato Soup

What Do You Need to Know to Make Vegan Cream of Mushroom Soup?

• Full fat coconut milk is essential to giving this soup its creamy texture. Don’t substitute low fat coconut milk.
• If you have a blender, I highly recommend using that versus an immersion blender to puree the soup. The regular blender will make it easier to get that completely smooth, velvety texture.
• The earthiness of truffle oil will put this soup completely over the top. It’s so worth drizzling some on the soup.
• Be patient when you’re sautéing the mushrooms. You want the liquid to evaporate and the mushrooms to get golden brown. This keeps them from having a rubbery texture.

Continue to Content

Yield: 6

Vegan Cream of Mushroom Soup

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This Vegan Cream of Mushroom Soup is so thick, rich and lusciously creamy that you won't miss the dairy. You'll also love that it can be on the table in 30-ish minutes.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 tbsp olive oil, divided
• 2 lbs white button or cremini mushrooms, sliced and divided
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/2 cup white wine
• 4 cups vegetable stock
• 1 tsp fresh tarragon, chopped
• 2 tsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 (14.5 oz) can full fat coconut milk
• chopped chives
• truffle oil

Instructions

1. Heat 2 tbsp olive oil in a soup pot over medium high heat.
2. Add 1/2 of mushrooms and shallots to pan.
3. Sauté until mushrooms release their liquid.
4. Continue cooking until liquid evaporates and mushrooms start to brown.
5. Add garlic and sauté for 30 seconds.
6. Stir in wine and cook for 1 minute more.
7. Stir in vegetable stock, tarragon, thyme, salt and pepper.
8. Bring mixture to a bubble.
9. While soup is coming to a bubble, mix coconut milk in a separate bowl, until solid and liquid are combined.
10. Stir mixed coconut milk into the soup.
11. Reduce heat and simmer for 10 minutes.
12. While soup simmers, heat remaining 2 tbsp olive oil in a skillet.
13. Sauté remaining mushrooms until they are browned.
14. Remove from heat and set aside.
15. Pour soup into a blender and puree until very smooth. Soup will be very hot, so make sure you hold a kitchen towel over the top of the blender to prevent it from popping off.
16. Pour soup back into pot and stir in sautéed mushrooms.
17. Serve garnished with chives and drizzled with truffle oil.

Notes

Make sure that you use full fat coconut milk, You will not get the same creamy results if you used reduced fat.

You can use an immersion blender to puree the soup, but I recommend a blender as I feel you will get a smoother result.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 239Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 848mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 5g