Last Updated on February 26, 2023
A Vegan Mushroom Soup that is quick and easy to make with simple easy to find ingredients.
This soup has a creamy rich dairy-free and gluten free broth with savory sauteed fresh mushrooms seasoned to perfection.
Not only can this soup be served as a side, but it can also be enjoyed as the main dish.
And that is not all, it can be added to any dish that calls for a cream of mushroom soup as the base of the recipe.
We all have used the canned mushroom soup in many dishes for years, such as tater tot hotdish and green bean casserole.
But canned soup had just a few pieces of mushrooms and was loaded with salt.
This mushroom soup is a healthy version that is not only loaded with mushrooms but is low in salt and loaded with flavor!
How to serve this soup
I love to serve this soup with a fresh side salad and a slice of toasted bread.
Add a sandwich with this soup on the side with saltines.
Toss shredded vegan cheese on top of this soup.
Sprinkle fresh herbs on the soup, such as fresh basil, thyme or parsley.
Or enjoy this soup just as it is.
Ingredients for this soup
- Mushrooms – Any variety of mushrooms will work wonderfully in this soup. My favorites are baby portabello, crimini, or the white button mushroom. For the best flavor and texture in this soup, avoid that canned stuff and only use fresh mushrooms.
- Broth – To keep this soup plant based, use a vegetable broth.
- Plant Based Milk – In this recipe I used an unsweetened plain almond milk, but any plant based milk of your choice can be used.
- Flour – To thicken the soup I used a gluten free flour, but any flour can be used in this soup.
- Cornstarch – Cornstarch is also used to thicken the soup. I like to add both the flour and cornstarch to a soup, preventing a slimy and over floury taste and texture.
- Onion – The onion of my choice is the leek. A leek adds a sweet and light oniony flavor that provides depth to this soup.
- Celery – Celery enhances the sweetness and savory taste of the broth.
- Oil – A olive or avocado oil is used to saute the onion and mushrooms.
- Seasonings – Salt, pepper and thyme for flavor.
How to make this Vegan Mushroom Soup
Clean and slice the celery, leek, and mushrooms.
In a large sauce pan, add oil, celery, mushrooms and the leek.
On a medium high heat, cook the vegetables until tender and slightly browned.
In a large measuring cup, add the broth, flour and cornstarch and blend until there is no lumps.
Pour the broth into the sauce pan, add all the seasonings and cook for about 10 minutes.
Next add the milk, stir and cook for another 10 minutes.
After 20 minutes, taste for seasoning.
Serve hot with your favorite side or as the main dish!
Vegan Mushroom Soup
Ingredients
- 1 lb. Fresh Mushrooms In this recipe I have used white button, baby portabello or crimini. Pick your favorite mushroom.
- 1 Leek Any small onion will work for this soup.
- 1 1/2 Cups Vegetable Broth
- 1 Cup Plant Based Milk In this recipe I used a unsweetened plain almond milk.
- 1 Tbsp Gluten Free Flour
- 1/2 Tbsp Cornstarch
- 3 Tbsp Oil Any oil can be used to saute the vegetables. My favorites are olive or avocado oil.
- 1/2 tsp Thyme
- Salt and pepper to taste.
Instructions
- Clean and slice the celery, leek, and mushrooms.
- In a large sauce pan, add oil, celery, mushrooms and the leek.
- On a medium high heat, cook the vegetables until tender and slightly browned.
- In a large measuring cup, add the broth, flour and cornstarch and blend until there is no lumps.
- Pour the broth into the sauce pan, add all the seasonings and cook for about 10 minutes.
- Next add the milk, stir and cook for another 10 minutes.
- After 20 minutes, taste for seasoning.
- Serve hot with your favorite side or as the main dish!
