Rich, hearty, and velvety smooth, my Vegan Cream of Mushroom Soup recipe is loaded with vitamins, minerals, and antioxidants. Not only is it vegan, but lactose and gluten-free as well. To make my Mushroom Soup ‘creamy’, instead of cream, I pureed cooked cauliflower with onions, garlic, celery, and some of the mushrooms to make a really ‘creamy’ texture that mimics a creamy soup perfectly. Most of the mushrooms I slice and sauté to add to the pureed veggies to keep the texture and bite of the mushroom. Double-check your wine to make sure it’s vegan and or gluten-free. The wine can always be omitted, just add a little more stock if you have concerns.
Vegan Mushroom Soup Ingredients
- Mushrooms: Any variety will work, I used Cremini (Baby Bella) since they are readily available. I leave some of the mushrooms in large pieces and some pureed. I like the texture of the sauteed golden brown mushrooms in the soup.
- Cauliflower: Once pureed, the cauliflower creates a creamy texture that is thick, rich, and flavorful.
- Onions, Garlic, and Celery: The aromatics that highlight and enhance the amazing mixture in this gorgeous soup. I always use the small tender celery stalks from the center of the bunch and reserve the delicate celery leaves for garnish. A perfect complement to the mushrooms.
- Vegetable Stock and White Wine: The white wine can be omitted if you prefer, Simply add additional vegetable stock to the soup.
Here is my Vegan Cream of Mushroom Soup recipe:
Vegan Cream of Mushroom Soup
Rich, hearty and velvety smooth, my Vegan Cream of Mushroom Soup recipe is loaded with vitamins, minerals, and antioxidants, it’s vegan, lactose and gluten-free. To make my Vegan Cream of Mushroom Soup ‘creamy’, instead of cream, I pureed cooked cauliflower with onions, garlic, celery, and some of the mushrooms to make a really ‘creamy’ texture that mimics a creamy soup perfectly.
Servings 4
Calories 197kcal
Ingredients
- 1 Cauliflower Cut into florets
- 2 Tablespoons Olive Oil
- 5 8-Ounces Containers Cremini Mushrooms Any variety will work
- 1/2 Cup Celery Diced
- 1/2 Cup White Onion Diced
- 1 1/2 Teaspoons Garlic Crushed and chopped
- 1 Quart Vegetable Stock
- 1 1/2 Cup White Wine I use Sauvignon Blanc
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Garnish
- Flat-Leaf Parsley
Instructions
- In the saucepan, over medium-high heat, add the olive oil, onions, and celery. Sauté until onions are just softened, add 2 containers mushrooms and the garlic. Sauté until mushrooms begin to release their juices, add the cauliflower. Reduce heat to medium-low, cover, and steam about 15-20 minutes.
- Add vegetable stock and white wine, bring to a simmer. Cook another 15 minutes.
- Reserve 1 pint of stock until after you puree the veggies. Depending on the size of your veggies, you may need less stock. Add as much as you’d like for the desired thickness.
- Remove from heat, add some veggies and some stock to a blender or food processor, only half full, blending hot ingredients can be dangerous to use an oven mitt or kitchen towel to hold the lid, carefully pulse then puree veggies until smooth and creamy. Repeat until all the soup is pureed. Salt and pepper to taste
While the soup is simmering
- Heat a skillet to medium-high heat
- Add the remaining sliced or 1/4 mushrooms, thyme, salt, and pepper to taste. When browned, add to the pureed soup, stir to combine.
- Serve garnished with chopped fresh parsley.
Nutrition
Calories: 197kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1587mg | Potassium: 556mg | Fiber: 4g | Sugar: 7g | Vitamin A: 561IU | Vitamin C: 72mg | Calcium: 54mg | Iron: 1mg
