Dairy Free Cream of Mushroom Soup
This cream of mushroom soup is so deliciously creamy, decadent and super easy to make. It's so silky, soft and loaded with flavors that no one will believe it's vegan. Get ready to Indulge in the velvety richness of this vegan cream of mushroom soup, where every ingredient is meticulously measured to create that real mushroom soup flavor.
Ingredients
- 1 tbsp Olive Oil
- 1 small White Onion Chopped (about 1 cup or 150g)
- 2 Leeks Sliced (about 1 cup or 120g)
- 5 cloves Garlic Minced
- 1 tbsp Dried Thyme
- 16 oz (450g) Button Mushrooms Sliced (or white mushrooms, baby Bella, or Cremini)
- 2 Portobello Mushrooms Chopped
- 1/4 cup (30g) All Purpose Flour or Gluten free flour
- 3 tbsp Soy Sauce
- 1 can (15oz/450g) Full Fat Coconut Milk
- 3 cups (710ml) Vegetable Broth
- 3 tbsp Nutritional Yeast Optional
- 1/4 tsp Nutmeg
- 1/2 tsp Salt more to taste if needed
- 1/3 tsp Ground Black Pepper more to taste if needed
- 1 bunch Fresh Parsley for garnish Chopped
Instructions
Stovetop Instructions:
- Heat the olive oil in a large pot. Add the chopped onions, leeks, dried thyme, salt, and pepper. Stir the mixture and let it cook over medium heat for a couple of minutes.
- Once the onions have softened, add the sliced mushrooms. Cover the pot and let the mushrooms cook for 7-10 minutes, stirring occasionally.
- When the mushrooms have softened, sprinkle in the flour and stir. Allow it to cook for one more minute before adding the soy sauce and coconut milk.
- Stir to combine and add the vegetable broth and nutritional yeast. Season with salt and pepper, ensuring thorough mixing.
- Bring the mixture to a boil and let it cook for 4-5 minutes to achieve a slight thickening.
- Serve this luscious soup with a garnish of fresh parsley, and relish in the exquisite flavors of your vegan masterpiece.
Crockpot:
- In a skillet, sauté the onions, leeks, dried thyme, salt, and pepper in olive oil until softened.
- Transfer the sautéed mixture to the crockpot and add sliced mushrooms, chopped Portobello mushrooms, flour, soy sauce, coconut milk, vegetable broth, nutritional yeast, nutmeg, salt, and pepper. Stir well.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the mushrooms are tender and flavors meld.
- Adjust seasoning if needed, and serve hot with a garnish of fresh parsley.
Instant Pot:
- Set the Instant Pot to sauté mode. Sauté onions, leeks, dried thyme, salt, and pepper in olive oil until softened.
- Add sliced mushrooms, chopped Portobello mushrooms, flour, soy sauce, coconut milk, vegetable broth, nutritional yeast, nutmeg, salt, and pepper. Stir well.
- Close the Instant Pot lid, set to sealing, and cook on high pressure for 5 minutes.
- Allow natural release for 5 minutes, then manually release any remaining pressure.
- Adjust seasoning if needed, and serve hot with a garnish of fresh parsley.
Soup Maker:
- Heat olive oil in a pan and sauté onions, leeks, dried thyme, salt, and pepper until softened.
- Transfer the sautéed mixture to the soup maker, and add sliced mushrooms, chopped Portobello mushrooms, flour, soy sauce, coconut milk, vegetable broth, nutritional yeast, nutmeg, salt, and pepper. Stir well.
- Set the soup maker to the desired program for creamy soups and let it run its cycle.
- Once done, check the consistency and adjust seasoning if necessary.
- Serve your delightful vegan mushroom soup hot, garnished with fresh parsley.
Notes
Tip for the Recipe: While I've experimented with blending this soup in the past using an immersion blender, I've found that leaving it unblended yields better results. Unlike many soups that benefit from blending, this one shines with its contrasting textures – the creamy base intermingling with chunky mushrooms creates a harmonious blend of flavors. The mushroom essence beautifully complements the creamy coconut milk and spices, resulting in a delightful culinary experience.