Cream of Mushroom soup has always been a family favorite in my house growing up. It’s one of those amazing Fall/Winter recipes that just feels like a warm comforting blanket that can turn even a dreary winter rainy day into a good one.
That’s why I knew I had to come up with a great vegan cream of mushrooms soup recipe that would be just as amazing as our original. At first, I was apprehensive about using coconut milk as the cream substitute, because of the unique flavor of the coconut. But it turned out amazing.
The coconut milk loses most of the destinctive coconut flavor when it’s allowed to boil for a few minutes. Instead it becomes deliciously creamy and decadent and works as the ideal backdrop for the mushrooms.
What’s great about this recipe:
- Vegan and with gluten free option
- Deliciously creamy, filling and decadent
- Healthy and loaded with nutrients
- Super quick and easy to make
- Can be made in advance, so ideal as meal prep
How to serve
I like to serve my cream of mushrooms soup with a side of garlic bread or my easy rye bread
Gluten free version
Making this delicious vegan cream of mushroom soup in a gluten free version is super simple. Just replace the all-purpose flour with gluten-free flour or alternatively you can also use corn starch to thicken the soup. Both substitutes work great and will give you that thick and creamy soup that we all want.
So how is this vegan cream of mushrooms soup made? It’s so quick and easy. Just:
- Heat the olive oil in a large pot. Add the chopped onions, leeks, dried basil, salt and pepper. Stir everything together and let it cook at medium heat for a couple of minutes.
- Once the onions have softened, add the sliced mushrooms and stir to combine. Cover the pot and let the mushrooms cook for 7-10 minutes, while stirring occasionally.
- Once the mushrooms have softened, sprinkle in the flour and stir together. Let it cook for one more minute before pouring in the soy sauce and coconut milk.
- Stir to combine and add the vegetable broth and the nutritional yeast. Season with salt and pepper and mix everything together well.
- Bring to a boil and let it cook for 4-5 minutes to thicken the a little. Serve with a garnish of fresh parsley.
Cream of Mushroom Soup
Ingredients
- 1 tbsp Olive Oil
- 1 small White Onion Chopped
- 2 Leeks Sliced
- 5 cloves Garlic Minced
- 1 tbsp Dried Thyme
- 16 oz Button Mushrooms Sliced
- 2 Portabella Mushrooms Chopped
- ¼ cup All Purpose Flour or Gluten free flour
- 3 tbsp Soy Sauce
- 1 can Full Fat Coconut Milk
- 3 cups Vegetable Broth
- 3 tbsp Nutritional Yeast Optional
- ¼ tsp Nutmeg
- Pinch of salt
- Pinch of Pepper
- 1 bunch Fresh Parsley for garnish Chopped
Instructions
- Heat the olive oil in a large pot. Add the chopped onions, leeks, dried basil, salt and pepper. Stir everything together and let it cook at medium heat for a couple of minutes.
- Once the onions have softened, add the sliced mushrooms and stir to combine. Cover the pot and let the mushrooms cook for 7-10 minutes, while stirring occasionally.
- Once the mushrooms have softened, sprinkle in the flour and stir together. Let it cook for one more minute before pouring in the soy sauce and coconut milk.
- Stir to combine and add the vegetable broth and the nutritional yeast. Season with salt and pepper and mix everything together well.
- Bring to a boil and let it cook for 4-5 minutes to thicken the a little. Serve with a garnish of fresh parsley.