Warm and Cozy Vegan Cream of Mushroom Soup
As the leaves begin to change and the chill of autumn settles in, there’s nothing quite like a steaming bowl of Creamy Vegan Mushroom Soup to wrap you in a blanket of comfort. The aroma of sautéed onions and garlic wafts through the house, inviting you to take a seat at the kitchen table. This recipe is more than just a meal; it’s a moment captured in time, evoking memories of family gatherings, cozy nights in, and the simple joy of nourishing your soul with warm, creamy goodness.
Imagine a dreary fall day transformed by this luscious soup. The tender mushrooms absorb all those delicious flavors, creating a dish that’s not only hearty but also wonderfully satisfying. Perfect for an easy weeknight dinner or a cozy lunch paired with crusty bread, this Vegan Cream of Mushroom Soup is a recipe you’ll want to file away for chilly evenings ahead. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Comfort: Silky coconut cream adds a rich texture that makes each spoonful melt in your mouth.
- Hearty Ingredients: With a generous amount of mushrooms and onions, this soup is a downright feast for the senses.
- Quick and Easy: Perfect for busy weekdays, you can whip this up in about 30 minutes!
- Customizable: Whether you love herbs, spices, or extra veggies, feel free to make it your own.
- Freezer-Friendly: Make a big batch and freeze it for those nights when you crave something comforting but don’t have time to cook.
What You’ll Need
- 4 tablespoons vegan butter OR 2 tablespoons broth or water (see note 1)
- 2 medium sweet or yellow onions, finely diced
- 5-6 cloves garlic, minced
- 30-32 ounces mushrooms, sliced (see note 2)
- 4 teaspoons fresh thyme leaves, divided (can use 1 ¾ teaspoons dried thyme, divided)
- ½ cup vegan marsala/white wine/sherry or just use broth (see note 3)
- 6 tablespoons all-purpose flour (use gluten-free if needed, see note 4)
- 4 cups vegan chicken or vegetable broth (see note 5)
- Sea salt and fresh cracked black pepper, to taste
- 1 teaspoon dried oregano
- ¼ teaspoon smoked paprika
- ½ cup canned coconut cream/coconut milk/cashew cream
- 3-4 tablespoons fresh parsley, chopped
Let’s Make It Together
- Begin by heating a large pot over medium to high heat. If you’re using vegan butter, melt it in the pot before adding the diced onions. If opting for broth or water, add the onions and only incorporate a tablespoon of broth or water if things start to stick.
- Sauté the onions for 3-4 minutes until they’ve softened and turned translucent.
- Add in the minced garlic and sauté for another minute until fragrant.
- Toss in the sliced mushrooms and half of the fresh thyme—stir well to combine. Cook for 5 minutes, stirring occasionally to allow the mushrooms to release their moisture.
- Pour in your half cup of wine or broth and give it a good stir. Allow it to cook for an additional 2-3 minutes.
- Sprinkle the flour over the mixture, stirring constantly until there’s no visible flour remaining and the mixture has thickened. Let it cook for another minute, stirring frequently to avoid sticking.
- Gradually add in all of the broth while stirring continuously. Bring the soup to a boil.
- Once boiling, add the remaining thyme and your other spices (but save the fresh parsley for later!) Then lower the heat to medium-low and let it simmer for 10-12 minutes.
- Stir in the coconut cream and let it dissolve, heating for about a minute before taking the pot off the heat.
- Finally, add the chopped parsley, stir to combine, and serve warm. This soup pairs beautifully with crusty bread!
If you’re planning to use the soup as a casserole ingredient, chilling it in the fridge for a few hours will help it thicken beautifully. Make sure to refrigerate any leftovers in an airtight container for up to 4 days, and reheat with a bit of water or broth if it thickens too much. You can also freeze leftovers in a freezer-safe container for up to 3 months.
Fun Ways to Customize It
- Add Extra Veggies: Toss in some carrots or spinach for an added nutrient boost and color.
- Top It Off: Garnish with crispy fried onions or a sprinkle of vegan cheese for extra flavor and crunch.
- Change It Up: Experiment with different herbs like rosemary or basil for a unique flavor twist.
- Creamy Alternatives: Swap out coconut cream with cashew cream or almond milk for different creamy textures.
Chef Emma’s Helpful Tips
- Make Ahead: This soup can be made a day in advance; the flavors will meld beautifully overnight.
- Ingredient Swaps: Don’t have mushrooms? Try using zucchini or leeks for a different yet delicious base.
- Slicing Tricks: Use a food processor to chop your onions and mushrooms quickly and save time!
- Storage Suggestions: Store leftovers in an airtight container and reheat gently on the stove to maintain that creamy texture.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 180
- Carbohydrates: 22g
- Sugar: 2g
- Fat: 9g
- Protein: 4g
- Sodium: 600mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can prepare this soup a day in advance; just store it in the fridge until ready to serve.
- Can I use different ingredients? Of course! Feel free to swap out the mushrooms for other vegetables you have on hand, or use different herbs for flavor.
- How do I store leftovers? Place any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.
- How long does it last? This soup can be enjoyed for up to four days when refrigerated and up to three months when frozen.
A Cozy Closing Note
There’s something incredibly comforting about a bowl of warm, creamy soup, especially one that aligns with a plant-based lifestyle. This Vegan Cream of Mushroom Soup serves as a wonderful reminder that comfort food can also be nutritious. So gather your ingredients, let the delicious aromas fill your kitchen, and share this heartwarming dish with your loved ones. Save this Vegan Cream of Mushroom Soup to your cozy recipes board so it’s ready when you need a comforting treat!
