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Vegan Cream of Mushroom Soup Recipe

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4.1 from 80 reviews

This Vegan Cream of Mushroom Soup is a rich and creamy plant-based comfort food made with a blend of earthy mushrooms, aromatic shallots, garlic, and flavorful seasonings. Thickened with dairy-free butter and a gluten-free flour alternative, this soup delivers a velvety texture without any dairy products. Enhanced with marsala wine, tamari, and fresh herbs, it’s a savory and satisfying soup perfect for a cozy meal or starter.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Mushroom Base

  • 5 tablespoons dairy free butter, divided
  • 1 cup shallots, finely chopped
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 24 oz mushrooms, sliced

Liquid and Flavorings

  • 3 cups vegetable broth, divided
  • 1 cup dairy free milk (such as almond or oat milk)
  • 1/4 cup marsala wine
  • 3 tablespoons low sodium Tamari or soy sauce
  • 1 1/2 tablespoons white wine vinegar

Thickener and Seasonings

  • 2 tablespoons all purpose or gluten free 1 to 1 flour
  • 1 teaspoon fine grain kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper

Herbs

  • 3-4 tablespoons freshly chopped parsley, plus more for topping
  • 2-3 teaspoons freshly chopped thyme

Instructions

  1. Sauté the aromatics: In a large pot or Dutch oven, melt 3 tablespoons of the dairy free butter over medium heat. Add the finely chopped shallots and minced garlic, cooking for about 3-4 minutes until softened and fragrant.
  2. Cook the mushrooms: Add the sliced mushrooms to the pot and sauté for 7-10 minutes until they release their moisture and start to brown, stirring occasionally to prevent sticking.
  3. Add liquids and seasonings: Pour in 1 1/2 cups of the vegetable broth, dairy free milk, marsala wine, tamari or soy sauce, and white wine vinegar. Stir to combine. Add the kosher salt, paprika, ground black pepper, chopped parsley, and thyme. Cook for about 5 minutes to let the flavors meld together.
  4. Make the roux and thicken: In a small pan, melt the remaining 2 tablespoons of dairy free butter. Whisk in the flour until smooth and cook for 1-2 minutes to remove the raw flour taste. Slowly whisk this mixture into the soup pot. Add the remaining 1 1/2 cups of vegetable broth while stirring continuously. Allow the soup to simmer gently for 10 minutes, stirring frequently, until it thickens to a creamy consistency.
  5. Final adjustments and garnish: Taste the soup and adjust seasoning if needed. Ladle the soup into bowls and sprinkle additional freshly chopped parsley on top before serving.

Notes

  • For a smoother soup, you can blend part or all of the soup with an immersion blender or in a regular blender.
  • Use gluten free flour if you want a gluten-free version of this soup.
  • You can substitute marsala wine with dry white wine or omit it for a non-alcoholic option.
  • Dairy-free butter alternatives like vegan margarine or coconut oil can be used.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

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