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.