Creamy Vegan Mushroom Soup Recipes

VEGAN MUSHROOM SOUP

VEGAN MUSHROOM SOUP image

From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover's delight!

Provided by Julie | The Simple Veganista

Categories Dinner

Time 40m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, vegan butter (I love Miyoko's), or 1/4 cup water
1 large onion, diced
4 cloves garlic, minced
2 lbs. mushrooms (cremini or white), sliced
1/2 cup vegan dry white wine (red ok too), optional
1 tablespoon fresh thyme or 1 1/2 teaspoons dried
4 cups vegetable broth
3 tablespoons organic cornstarch or arrowroot (+ 1/4 cup water), optional
1 can (14oz.) coconut milk (light or full-fat) or 1 1/2 cups vegan cream or unsweetened cashew milk,*see notes
mineral salt & pepper, to taste
1/4 cup chopped parsley

Steps:

In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 - 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
and stir in the parsley. Season with salt and pepper.
Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
Serves 4 - 6
Leftovers will keep in the refrigerator for 4 - 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 - 3 months.

Nutrition Facts : Calories 205 calories, Sugar 4.4 g, Sodium 249.1 mg, Fat 16.9 g, SaturatedFat 11.4 g, TransFat 0 g, Carbohydrate 12.5 g, Fiber 1.6 g, Protein 5.4 g, Cholesterol 0 mg

VEGAN CREAMY MUSHROOM AND FARRO SOUP

Vegan Creamy Mushroom and Farro Soup image

Farro is rich in protein, fiber, and iron. This soup will make 4 servings as a main or 6 to 8 for a light lunch. The coconut milk adds a slightly creamy texture to the soup, which pairs well with the slightly chewy farro.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, finely diced
2 stalks celery, roughly chopped
3 carrots, roughly chopped
1 teaspoon finely chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 pound mixed mushrooms, roughly chopped (cremini, portobello, white)
1 teaspoon salt
½ teaspoon freshly ground pepper, or to taste
¼ cup fresh celery leaves, chopped
1 (32 ounce) carton unsalted vegetable stock
¾ cup farro
2 tablespoons tomato paste
2 tablespoons low-sodium soy sauce (such as Bragg®)
1 (14 ounce) can coconut milk (such as Aroy-D)

Steps:

Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 47.5 g, Fat 25.9 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 19.1 g, Sodium 1198.1 mg, Sugar 7.8 g

VEGAN CREAM OF MUSHROOM SOUP

Vegan Cream of Mushroom Soup image

I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound fresh baby portobello mushrooms, sliced
1/2 pound fresh oyster mushrooms, sliced
2 tablespoons soy sauce
5 medium carrots, halved
5 celery ribs, halved
4 cups water
1 medium onion, quartered
2 bay leaves
2 teaspoons dried thyme
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 packages (1 ounce each) dried shiitake mushrooms
2 cups hot vegetable broth
1 package (12.3 ounces) silken firm tofu
4 green onions, chopped

Steps:

In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

VEGAN CREAM OF MUSHROOM SOUP

Vegan Cream of Mushroom Soup image

This homemade vegan cream of mushroom soup recipe uses vegetable broth, soy milk, and a dairy-free sour cream substitute.

Provided by Jolinda Hackett

Categories Side Dish Dinner Lunch Appetizer Soup

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

3/4 pound fresh mushrooms (sliced)
1/2 small white or yellow onion (diced small)
2 cloves garlic (minced)
1 tbsp vegan margarine
3 cups vegetable broth
2 tbsp flour
1 cup vegan non-dairy sour cream substitute
1 cup soy milk (or another vegan non-dairy milk substitute)

Steps:

Slice the mushrooms, dice the onions, and mince the garlic.
In a large soup or stockpot, sauté the mushrooms, onion, and garlic in vegan margarine for 3 to 5 minutes, until onions are soft.
Reduce the heat to medium-low and add the vegetable broth. Cover the pot and allow it to simmer for at least 45 minutes.
Add the flour (or use cornstarch mixed in water to keep it gluten free), non-dairy sour cream, and soy milk. Stir the mixture well to combine.
Allow to simmer another 20 to 30 minutes or until soup has thickened.
Season generously with salt and pepper before serving.

Nutrition Facts : Calories 223 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 11 g, Sodium 591 mg, Sugar 9 g, Fat 16 g, ServingSize about 4 servings, UnsaturatedFat 0 g

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