Vegan Cream of Mushroom Soup

A popular cold day favorite gets a makeover in this velvety, creamy, and filling vegan recipe for cream of mushroom soup. A warm bowl of this soup and a hunk of bread are all you need to turn any chilly day snug and cozy.

There are a few things in this recipe’s method that make it successfully similar to conventional cream of mushroom soup. The flour thickens the soup and provides a smooth mouthfeel, the walnuts and cashews add creaminess, and the blended mushrooms create a hearty consistency. Use crimini, portobello, shiitake, or simple white button mushrooms or any combination of them all.

Enjoy this soup with toasted croutons or a wedge of bread and garnished with fresh herbs like parsley, chives, or even cilantro. Because it reheats very well, be sure to bring leftovers to work for lunch the next day.

Vegan Cream of Mushroom Soup

 

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A recipe for vegan cream of mushroom soup that is velvety and full of flavor--perfect for a chilly day.

Author: Lands & Flavors

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, diced small or 2 leeks, finely chopped
• 3 cloves garlic, minced
• 24 ounces or 680 grams mushrooms, chopped
• ¾ teaspoon dried thyme
• ½ teaspoon dried marjoram
• ¼ teaspoon dried rosemary, crushed between your fingers
• pinch of red pepper flakes
• 3 Tablespoons flour
• 8 cups water
• 4 teaspoons vegetable broth powder, or replace 4 cups of the water with 4 cups of prepared vegetable broth
• 1 bay leaf
• ¾ teaspoon salt
• black pepper, to taste
• ⅓ cup walnuts
• ¼ cup unroasted cashews
• 1 teaspoon lemon juice

Instructions

1. On medium-high heat, sauté the onion in the olive oil in a large soup pot until soft and translucent, about 5 minutes. Add the crushed garlic and sauté for 30 seconds.
2. Add the chopped mushrooms, thyme, marjoram, rosemary, and red pepper flakes and sauté for about 5 minutes. The mushrooms will exude their water.
3. Stir the flour into the mushrooms and blend well until it becomes thick. Cook for 1 minute.
4. Slowly pour in the all the water while stirring the mushrooms. Add the broth powder, bay leaf, salt, and black pepper. Bring the soup to a boil and cook uncovered for 10 minutes.
5. After 10 minutes, put the walnuts, cashews, and lemon juice into a blender and add 4 cups of the boiled soup (Remove the bay leaf so you don't blend it!). Blend on high until completely smooth--this may take a few minutes depending on your blender. (Be careful when blending, as the soup is hot. You may want to remove the vent in the lid to release steam, but be sure to put a hand towel over it and start the blender on low speed.)
6. When completely smooth, pour this blended soup back into the pot with the unblended portion and stir until combined.
7. Taste for seasoning and serve garnished with fresh herbs, sautéed mushrooms, or toasted croutons.

Notes

-For a gluten-free version, substitute 2 Tablespoons cornstarch for the flour. Or, if you have one, add a cooked, peeled potato to the blended portion instead.

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