Creamy Vegan Mushroom Soup
Creamy, herbaceous, and packed full of earthy mushrooms, this is the best mushroom soup around.
We have been clearly making it a goal to take every classic soup recipe and create a delicious vegan version! This has been so much fun for me since soup is something that I constantly make at home, however, I never write my recipes down. Taylor is the same way when cooking too! So, it has been such a special thing to share our ideas and now have a place where those recipes are written for us and anyone who chooses to click on our humble little blog and try them out! It honestly means the world to us when we see anyone use our recipes.
If you love soup as much as I do, check out these other amazing recipes:
This Creamy Vegan Mushroom Soup is so tasty and easy to make! The other night I spent way too long relaxing after work, on the couch watching television, when I realized we should probably eat dinner. I was able whip this Creamy Vegan Mushroom Soup up so fast that my fiancé, Devin and I were able to eat a proper dinner without staying up way too late. Do you sense a pattern in a lot of my blog posts? Yes, I am constantly leaving dinner to the last minute!!! That is why our simple recipes that are so quick and easy, without sacrificing flavor is my dream come true!
I have this terrible habit of forgetting about dinner till we're actually hungry, so then we're left with eating a frozen pizza or waiting hours for me to finish cooking the meal. This Creamy Vegan Mushroom Soup will now be one of my favorite go-to dinners that I can throw together quickly with ingredients that I always have in my kitchen!
Creamy Vegan Mushroom Soup
Serves: 4 people
Prep time: 5 minutes
Cook time: 20 minutes
Author: Kitchen Potatoes
· ½ cup vegan butter
· 1 finely chopped onion
· 6 cups sliced mushrooms (I used cremini mushrooms)
· 4 minced garlic cloves
· 1 tsp dijon mustard
· 2 tsp paprika
· 1 tsp salt
· 1 tsp pepper
· ¼ cup all-purpose flour
· 4 cups mushroom broth
· 1 tbsp dried thyme
· 2 cups unsweetened non-dairy milk
· a drizzle of olive oil
· fresh parsley
· fresh thyme
In a large pot melt vegan butter over medium-high heat. Once butter is heated, add chopped onion and sauté for a minute until the onions begin to sweat.
Add sliced mushrooms and sauté until the mushrooms have released most of their liquid and are lightly browned.
Add garlic, dijon mustard, paprika, salt, and pepper. Sauté for one minute, stirring constantly.
Add flour and stir constantly for another minute or two to cook the flour. While continuing to stir, slowly add mushroom broth. Add dried thyme and non-dairy milk, stirring to combine. Cover and allow the soup to return to a simmering heat.
Once simmering, reduce the heat to low. Transfer half of the soup to a blender, blend until smooth, and return back to the pot (alternatively, you may use an immersion blender). If you prefer a completely smooth soup, simply blend all of the soup. You may have to blend in batches.
Try our Buttery Vegan Biscuits as the perfect side to this soup! Serve and enjoy!