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Creamy Vegan Mushroom Soup
I just had to share this amazing recipe I recently tried — creamy vegan mushroom soup. Seriously, it’s a total game-changer!
If you love creamy soups but are looking for a plant-based twist, this recipe is going to blow you away. It’s everything you love about a comforting, velvety soup, but completely vegan and packed with wholesome goodness.
Picture this: a rich, silky broth infused with the earthy, savory flavor of fresh mushrooms, perfectly seasoned to create a dish that’s as satisfying as it is delicious. It’s simple to make, full of flavor, and perfect whether you’re a long-time vegan or just trying out more plant-based meals.
Trust me, once you try this creamy vegan mushroom soup, it’s going to be on repeat in your kitchen. And the best part? You’d never guess it’s vegan! Grab a bowl and prepare to be hooked!
Benefits of Creamy Vegan Mushroom Soup
The best thing about this recipe is that it’s homemade, so you know it’s fresh and packed with all sorts of healthy goodness. It’s loaded with disease-fighting nutrients that will give your immune system a much-needed boost and help keep those pesky cold and flu symptoms at bay.
Not only that, but by making your own soup, you have total control over the ingredients. No need to worry about any extra salt or sodium that’s often added to canned versions. Plus, it’s a great way to save some money too!
What You’ll Need
Olive oil
Olive oil is a great cooking choice as it is rich in monounsaturated fats and could potentially reduce the risk of cancer, strokes and heart disease. It also reduces inflammation that can assist in treatment of rheumatoid arthritis.
Mushrooms
Mushrooms have a variety of medicinal benefits. They are rich in the B vitamins; niacin, riboflavin, and pantothenic acid which directly impact cell metabolism, brain function and energy levels and can also prevent infections.
Shallot
Shallots are high in antioxidants which protect your body against free radicals. They are also known to improve circulation, seasonal allergies, bone and heart health and may assist with weight management.
Garlic
Garlic has been used since the Greeks to treat a variety of medical conditions which can help combat sickness, including the common cold. It can also reduce blood pressure, lower cholesterol and lower the risk of heart disease.
All purpose flour
Excellent source of vitamins, protein, fibre and complex carbohydrates and is low in fat and cholesterol.
White wine
Wine wine, in moderation has a variety of antioxidants that are associated with anti-aging and weight loss.
Almond milk
Dairy free, nutritious, low in calories and does not spike blood sugar levels. It also may decrease heart disease and strengthen your bones.
Vegetable stock cube
Contains antioxidants, phytochemicals and anti-inflammatories found in the vegetables.
Nutritional yeast
Highly nutritious vegan food product that may lower cholesterol and prevent against free radicals.
Nutmeg
Relieves pain, detoxifies the body, boosts skin health and improves circulation.
Himalayan salt
Himalayan salt is rich in minerals, low in sodium and it is said to be healthier than other salts on the market.
Black pepper
High in antioxidants which prevent damage from free radicals. It may also improve blood sugar levels, cholesterol and benefit your brain.
Water
Dissolves vitamins and minerals which make them more accessible in the body and helps remove waste products.
How to Make Creamy Vegan Mushroom Soup
Firstly, chop mushrooms, garlic and shallot then set aside. Add the olive oil to the saucepan or skillet and put the heat on medium. When it is hot throw in the mushrooms and cook for 3-5 minutes until brown. Keep your eye on them and stir occasionally.
Add the garlic and the shallot for another minute or so and stir together. In the meantime, measure the flour and set aside. Then boil the kettle and measure out 1 cup of hot water. Add the stock cube and give it a good stir so that there are no lumps.
To make the roux, add the white wine to the vegetables and then add the flour slowly. The mixture will become clumpy and then slowly whilst stirring the flour and vegetable mix add in the vegetable stock. Once the stock has been absorbed add the milk slowly. Be sure to whisk out all the lumps in the mixture and then turn the heat down low.
Add the nutmeg, salt, and black pepper and cook for a further 5 minutes on a low heat whisking continuously. If you want to add nutritional yeast to the recipe then do it now. Serve!
How to Store and Make Ahead
This recipe makes two servings but if you would like to make more for the rest of the week (like I do) then you can double or triple the amount to make more.
Store in an airtight container, place in the fridge and use within three to five days. Alternatively you can store in the freezer for up to a month.
Final Thoughts on Creamy Vegan Mushroom Soup
If you try this creamy vegan mushroom soup recipe or have a comment then feel free to leave a rating and let me know. I love to hear what you think, or any changes you make, thanks!
Do you want to get started on your path to health and wellness? Check out my 1-2-1 online coaching packages and programs.
Creamy Vegan Mushroom Soup
Equipment
- Large Saucepan or skillet
Ingredients
- 3 tbsp Olive oil
- 3 cups Mushrooms (Chopped)
- 1 Shallot (Finely chopped)
- 2 Garlic cloves (Finely chopped)
- 1/4 cup All purpose flour (Or 1/2 cup chickpea flour for gluten free version)
- 2 tbsp White wine
- 2 cups Unsweetened almond milk (Or unsweetened milk of your choice)
- 1 Vegetable stock cube
- 1 cup Hot water
- 1 tbsp Nutritional yeast (Optional)
- Pinch Ground or grated nutmeg
- 1/2 tsp Himalayan salt
- 1/4 tsp Black pepper
Instructions
- Chop mushrooms, garlic and shallot then set aside.
- Add the olive oil to the saucepan or skillet and put the heat on medium. When it is hot throw in the mushrooms and cook for 3-5 minutes until brown. Keep your eye on them and stir occasionally.
- Add the garlic and the shallot for another minute or so and stir together.
- In the meantime, measure the flour and set aside. Then boil the kettle and measure out 1 cup of hot water. Add the stock cube and give it a good stir so that there are no lumps.
- To make the roux, add the white wine to the vegetables and then add the flour slowly. The mixture will become clumpy and then slowly whilst stirring the flour and vegetable mix add in the vegetable stock. Once the stock has been absorbed add the milk slowly. Be sure to whisk out all the lumps in the mixture and then turn the heat down low.
- Add the nutmeg, salt, and black pepper and cook for a further 5 minutes on a low heat whisking continuously. If you want to add nutritional yeast to the recipe then do it now.
- Serve!
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