Cozy Girl Cream of Mushroom Soup (VG & GF)
Say goodbye to your can of cream of mushroom soup.
Make way for this delicious vegan recipe, containing less sodium and more ingredients than what you’ll find on the shelf.
Say hello to our easy, 30-minute cream of mushroom soup made with just a handful of simple ingredients!
Packed full of flavor and creamy goodness, this earthy soup is perfect for days when you’re needing a little extra comfort. Our delicious cream of mushroom soup pairs perfectly with toasted bread or a hearty vegan sandwich!
Try this recipe for yourself, and let us know how it goes. We hope you enjoy!
How To Make Cream of Mushroom Soup
To create this recipe, you’ll need a large soup pot, lots of mushrooms, and just a few herbs and spices.
Mushrooms: Feel free to use any type of mushroom you have available. Try experimenting with various exotic types, like shiitake, chopped portobello, or baby bellas to see which ones you like best!
Thyme: This is the key to the herbaceous goodness of our cream of mushroom soup. Thyme adds peppery, yet sweet tasting hints of flavor that pairs perfectly with the earthy depth of mushrooms. Fresh thyme is highly recommended over dried thyme, but can absolutely be substituted if necessary.
Onions: We used a combination of yellow onion and shallots for this soup. However, you may also try using white onion for a stronger, more robust flavor.
Vegetable Broth: Veggie broth is fairly easy to find in most grocery stores and supermarkets. Any brand will do. For this recipe, we used the 365 Whole Foods brand. Alternatively, make your own sustainable vegetable broth using leftover veggie scraps!
Cornstarch: This ingredient is combined with vegetable broth to make the soup thick and creamy. In the same way, you may swap cornstarch for arrowroot or tapioca starch.
Vegan Cream of Mushroom Soup
Recipe Author: Nicole Riggs
Say goodbye to your can of cream of mushroom soup. Say hello to our easy, 30-minute cream of mushroom soup made with just a handful of simple ingredients!
Equipment
Large pot
Small mixing bowl
Cutting board
Liquid measuring cups
Measuring spoons
Ingredients
1 small yellow onion chopped
6 oz white button mushrooms sliced
6 oz cremini mushrooms
1 shallot chopped
8 sprigs fresh thyme
2 tbsp corn starch or tapioca starch
1 cup vegetable broth
1 cup unsweetened plant milk
1/2 tbsp tamari or soy sauce
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Instructions
Heat soup pot on medium heat, then add onion and shallot and sear for 2 minutes.
Then, add chopped mushrooms. Mix with the onions for 2 more minutes.
Add fresh thyme leaves, removing from stem. Then, add bay leaf, tamari, and seasonings.
In a separate mixing bowl, combine vegetable broth and cornstarch. Add to the pot, mix, and let cook for 5 minutes.
Then, add plant milk, cover, and cook for more 15 minutes or until soup becomes thick and creamy.
How to Store Leftovers
Enjoy this soup for up to 5 days. Store in the fridge in glass containers or Tupperware. Make sure to allow the soup to cool before packaging in any plastic!
Because of texture changes, freezing is not recommended for creamy soups. Therefore, we recommend planning ahead and reducing measurements if you know you’ll have too much left over.
For reheating, simply microwave or heat on the stove-top to enjoy this indulgent soup in the days ahead.
