Creamy Vegan Mushroom Soup
Introducing the heartiest vegan mushroom soup! With its velvety smooth texture, rustic appearance, and rich umami flavor, this cream of mushroom is the king of comfort food. Serve it with toasted bread or croutons for a cozy Winter meal!
Ingredients
- 1 tbsp vegan butter
- 2 shallots minced
- 3 cloves of garlic minced
- 1.5 pound mushrooms sliced
- 1/4 cup white wine
- 1 tsp soy sauce
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp dried thyme
- 1/8 tsp nutmeg
- 3/4 cup coconut cream or full-fat coconut milk
- 1/4 cup water
- 1/2 tsp salt
- 1/2 tsp sugar
Instructions
- Sauté the aromatics. Heat the butter over medium heat in a deep pot or Dutch oven. Once melted, add the minced shallots and garlic, and cook for 2-3 minutes.
- Cook the mushrooms. Next, add the sliced mushrooms to the pot. Cook uncovered for 4-6 minutes or until they have reduced in volume by about half.
- Add the seasonings. Pour in the white wine and soy sauce and let simmer for 3-5 minutes. This will allow the alcohol to evaporate and concentrate the flavors of the wine. Then, add the nutritional yeast, onion powder, black pepper, dried thyme, and nutmeg.
- Pour in the coconut cream. Add the coconut cream to the pot and stir to combine. Let simmer for another 5 minutes over medium heat. Remove from heat and let it cool for a few minutes.
- Transfer to a blender. Transfer the mushrooms and the cooking liquid to a high-speed blender. Add the water, salt, and sugar.
- Blend until smooth. Blend on high speed for 20-30 seconds or until the soup is smooth. Feel free to add a few extra tablespoons of water if your soup is too thick. At this point, you can adjust the seasoning by adding more salt if needed.
- Serve. Serve the soup hot with garlic bread, toast, or baguette! This mushroom soup will keep in the refrigerator for up to 4 days.
Notes
- Use your favorite plant-based cream. Instead of coconut cream, you can use homemade cashew cream or store-bought soy cream.
- Adjust the consistency to your liking. Depending on the type of mushrooms used and the cooking time, you might have to adjust the consistency of the soup by adding more cream or water. I recommend blending the soup without the water and adding more until it reaches the desired consistency.
- Reserve some mushrooms for topping. Before blending, reserve 1/4 cup of mushrooms to use as a topping later.
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