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Vegan Cream of Mushroom Soup Recipe

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4.2 from 14 reviews

This creamy vegan cream of mushroom soup is a comforting, savory plant-based recipe made with chestnut mushrooms, seasoned with miso for depth of flavor, and enriched with vegan cream. Perfect for a cozy meal, it features sautéed mushrooms simmered with wine and vegetable stock, then blended for a luscious texture and garnished with extra mushrooms and cream.

  • Total Time: 40 minutes
  • Yield: 2 servings

Ingredients

Sauté Base

  • 2 tbsp olive oil or vegan butter
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced

Mushrooms

  • 1.65lb / 750g chestnut mushrooms, finely chopped (some left chunkier or halved)

Liquids and Thickener

  • 1/2 cup / 120ml dry white wine
  • 2 tbsp plain flour
  • 3.5 cups / 825ml vegetable stock
  • 1 tsp miso paste
  • 1/2 cup / 120ml vegan cream

Seasoning and Garnish

  • Salt and pepper, to taste
  • Extra vegan cream for drizzling
  • Extra mushrooms sautéed in vegan butter for topping

Instructions

  1. Heat oil and sauté aromatics: Heat olive oil or vegan butter in a heavy-bottomed pot over medium heat. Add the finely chopped onion and cook for a few minutes until softened and translucent. Then add the minced garlic and sauté briefly until fragrant.
  2. Add mushrooms and cook down: Add finely chopped chestnut mushrooms to the pot, keeping some pieces chunkier if desired. Cook for 10-12 minutes, stirring occasionally, until the mushrooms reduce in size and most of their liquid has evaporated. For garnish, sauté a handful of extra mushrooms in vegan butter in a separate pan until browned and set aside.
  3. Deglaze with wine: Pour in the dry white wine and gently simmer until most of the liquid evaporates, concentrating the mushroom flavor.
  4. Incorporate flour: Sprinkle in the plain flour and stir well until the mushrooms are evenly coated, allowing the flour to absorb the remaining liquid and slightly thicken the base.
  5. Add stock and miso, then simmer: Pour in the vegetable stock and add the miso paste. Stir together and gently simmer the soup for 10-15 minutes to develop flavor and thicken further.
  6. Blend part of the soup: Remove about two cups of the soup and either transfer it into a blender or use an immersion (stick) blender in the pot to puree until smooth. Return the blended soup back into the pot and stir well to combine for a creamy yet textured consistency.
  7. Add vegan cream and season: Stir in the vegan cream thoroughly and season the soup with salt and pepper to taste.
  8. Serve and garnish: Ladle the soup into bowls, then drizzle with extra vegan cream and garnish with the sautéed mushrooms and a sprinkle of freshly ground black pepper. Serve with crusty bread and vegan butter for a complete comforting meal.

Notes

  • You can use a mix of mushroom varieties for a deeper, more complex flavor.
  • Adjust the thickness of the soup by adding more stock or cream to your preference.
  • For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
  • Use a dry white wine for deglazing, or substitute with additional vegetable stock if avoiding alcohol.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-cream-of-mushroom-soup-recipe/