Ingredients for Vegan Cream of Mushroom Soup
Before we dive into the cooking process, let’s talk about the ingredients. To make this vegan cream of mushroom soup, you’ll need simple, wholesome items that you likely already have in your pantry or fridge. Here’s what you’ll need:
Mushrooms
The star of this soup! You’ll want to go for fresh, high-quality mushrooms—white button, cremini, or even a mix of wild mushrooms. The more varieties, the richer the flavor.
Onion and Garlic
These aromatic vegetables will lay the foundation for your soup’s flavor. They add that sweet and savory base that brings the whole dish together.
Olive Oil
For sautéing the vegetables, olive oil is a perfect choice. It’s light and has a subtle flavor that complements the other ingredients.
Vegetable Broth
Opt for a good-quality vegetable broth to keep things plant-based. The broth adds the necessary savory depth to the soup.
Unsweetened Plant-Based Milk
Almond milk, oat milk, or soy milk are all great choices. Make sure it’s unsweetened to avoid altering the flavor of your soup.
Cashews (or any other nut/seed cream)
For the creamy texture, cashews work wonderfully. Soak them in water before blending to create a velvety smooth base. If you don’t have cashews, coconut cream or other plant-based creams can work too.
Salt and Pepper
These seasonings enhance the natural flavors of the ingredients, so don’t skip them!
Fresh Herbs (Optional)
Thyme, rosemary, or parsley can elevate the flavor and add a touch of freshness to the dish.
Step-by-Step Process to Make Vegan Cream of Mushroom Soup
Now that you’ve gathered all the ingredients, let’s walk through the process of making this delicious soup. It’s straightforward, and with a little bit of patience, you’ll have a creamy, comforting soup ready in no time!
Step 1: Sauté the Aromatics
Start by heating up some olive oil in a large pot over medium heat. Once hot, add the diced onion and garlic. Sauté them for about 3-4 minutes, or until they become soft and fragrant. This step is essential because it creates the flavor base for your soup.
Step 2: Cook the Mushrooms
Add your sliced mushrooms to the pot and cook them for 6-8 minutes, stirring occasionally. You want them to release their moisture and become tender. This is where the soup gets that rich, mushroomy flavor we all love.
Step 3: Add the Broth
Once your mushrooms are cooked down, it’s time to add the vegetable broth. Pour it in and bring the mixture to a simmer. Let it cook for about 10 minutes. This step allows the flavors to meld together and gives the soup a nice base.
Step 4: Blend the Soup
Now comes the fun part! Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
If you prefer a chunkier soup, you can leave it as is or blend only half of the mixture. This way, you get a satisfying balance of creamy texture and some bite-sized mushroom pieces.
Step 5: Add the Plant-Based Milk and Cashew Cream
After blending, return the soup to the heat and stir in your plant-based milk and cashew cream. This will thicken the soup and add the rich, velvety texture we’re aiming for. If the soup is too thick for your liking, just add a little more broth or water to adjust the consistency.
Step 6: Season to Taste
Taste your soup and season with salt and pepper. You can also add a pinch of fresh herbs like thyme or rosemary at this point for an extra burst of flavor. Let it simmer for another 5 minutes to allow everything to come together.
