This vegan soup is delicious, creamy, and hearty. It’s something that vegan mushroom lovers will go crazy for!
Vegan mushroom soup is a great vegan recipe for people on restricted diets. It’s vegan, dairy-free, gluten-free, paleo, and Whole30 compliant. This vegan soup can even help you stay on an anti-inflammatory diet because of its simplicity in ingredients. If you’re looking to enjoy the taste without having to worry about animal products or dairy, then this vegan cream of mushroom soup will be perfect for you!
What is vegan mushroom soup?
Vegan mushroom soup, also known as vegan cream of mushroom soup, is a vegan-friendly version of the classic rich and hearty dish. It’s perfect for those who want to enjoy the taste without worrying about animal products or dairy. Vegans especially will love this Hungarian recipe that can be made in just 20 minutes with ingredients that are easy to find at any grocery store!
Is the vegan mushroom soup healthy?
Because vegan mushroom soup is vegan and gluten-free, yes, it is healthy! This vegan recipe contains no meat, fish, eggs, dairy products, or butter, so it’s great for people on restricted diets.
Mushrooms aren’t just tasty; they are also packed with the good stuff. You can enjoy that satisfying umami flavor, and your body will also thank you for it. These umami morsels provide an earthy flavor and plenty of protein and nutrients like riboflavin (vitamin B2), copper, potassium, and selenium, which are essential for heart health and muscle and nerve function. Those with increased blood sugar can benefit from mushrooms as well, for they’re high in fiber. They’re a source of selenium, vitamin C, and choline as well. Lastly, mushrooms are considered the highest dietary source of two important antioxidants, ergothioneine and glutathione, which help combat neurodegenerative disease.
Types of Mushroom
Typically, white button or cremini mushrooms are used for this recipe. You can also mix in some portobello, shiitake, maitake, or oyster mushrooms for more depth of flavor.
Cooking the Vegan Mushroom Soup
Although it’s nice to appreciate the gamey meat texture of the mushroom while eating the soup, we recommend blending some mushroom along with the stock and the milk for a silky broth. If the mushroom is present both in the broth and the components of the soup, the sweet and earthy umami of the dish will come out.
Season the soup with thyme along with paprika to incorporate minty floral hints. To even intensify the flavors, drizzle some white wine while sauteing the mushrooms. For more crunch, top the soup with cashews. All these are mere suggestions and optional, so it’s your discretion on what you want to use and not.
Serving Suggestions
Try pairing the vegan mushroom soup with a slice of artisan or naan bread. Dip the bread on the soup, and it will soak up the juices giving you an incredible bite. Stir in some brown rice, quinoa, or farro to make a heavier meal. Alternatively, serve the soup with some salad to add some crunch and freshness to your dinner.
Meal Planning Steps
- Store the vegan mushroom soup in the fridge for up to 3 days.
- For an anti-inflammatory diet: make a huge batch, portion it into different containers, and put it in the freezer for up to 3 months.
Go to Your Kitchens and Start Cooking!
This 20-minute recipe is one of the recipes you can easily make at home for dinner. It’s substantial, nutritious, and comforting. With the option of freezing, the soup can be your saving grace when you’re not in the mood to start from scratch and cook anything. Share your experience making this recipe down in the comments below.
Note:
This Vegan Mushroom Soup is part of the breakfast options in our 21-Day Meal Plan for a Healthy Liver post. Our team researched and personalized 3-week breakfast, lunch, and dinner recipes. Although we tailored the meal plan for those battling chronic liver diseases, the meal plan is actually perfect for a gluten-free, anti-inflammatory diet and healthy eating in general. Click on the link to know more about fatty liver and which foods to eat or avoid.
20-Minute Vegan Mushroom Soup
Equipment
- Stockpot
Ingredients
- 4 tablespoons olive oil
- 1.5 cups chopped onions
- 1 lb fresh mushrooms (sliced cremini or portabello)
- 1.5 teaspoons fresh dill weed (finely chopped)
- 1 tablespoon paprika
- 1 tablespoon coconut aminos
- 2.5 cups vegetable stock
- 1 cup non-dairy milk
- 3 tablespoons arrowroot flour
- 1 teaspoon kosher salt
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup full fat coconut milk
Instructions
- Heat olive oil on a stockpot over medium heat.
- Place your onions in the pot and saute for 3 minutes. Add the sliced mushrooms and saute for an additional 2 minutes until mushroom are browned.
- Stir in the dill, paprika, coconut aminos and broth. Reduce heat to low, cover and simmer for 5 minutes.
- In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 7 more minutes, stirring occasionally.
- Finally, stir in the salt, lemon juice, parsley and coconut milk. Mix together and allow to heat through over low heat, about 3 minutes. Do not boil.
- Garnish with extra chopped parsley. Serve immediately or let it cool and store in airtight container in fridge.
Notes
- Soup may be placed in the freezer for up to 3 months.
- For Low Histamine Meal Plan, modify: don’t use paprika and lemon juice
