Published: · Modified: by Shane Martin · This post may contain affiliate links.
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This Vegan Cream Of Mushroom Soup is thick, creamy, and so easy to make. It’s perfect as a soup, serving over rice, or using in any recipe requiring Cream of Mushroom Soup. Made in 1 pot with less than 10 ingredients.
Cream of Mushroom Soup has always been necessary for Fall and holiday cooking. But, what’s not necessary is that can of crap on the shelf pretending to be cream of mushroom soup. That ain’t nothin’ but fat-filled sodium slime. Your body and your casseroles deserve better.
So, love yourself. Love your casseroles. And, let’s make this Creamy Vegan Mushroom Soup together.
Table of Contents
Creamy Vegan Mushroom Soup
Cream of Mushroom Soup is used in so many recipes. My mother would put it on chicken or pork chops, and it was in almost every casserole dish. But, funny thing – we never had it as just “soup.” Go figure.
I’m not complaining and I don’t feel like my childhood was wrecked because of it. I thought that stuff looked nasty long before I cared about my health. Khaki colored goo oozing out of a red and white can? Nah, I’m good.
But, let’s be honest. It did make some damn fine recipes.
Now, things are a little different. My dietary lifestyle has changed, but not my love for delicious comfort foods. I simply make them in a way that won’t kill you. Because contrary to popular belief, comfort food doesn’t have to mean unhealthy. And, healthy food doesn’t have to suck.
So, if you have 20-minutes and are looking for something hearty and warm on a cold day. This Creamy Vegan Mushroom Soup has got your back. It’s also filling, rich in nutrients, and delicious.
Or maybe you’ve been eye-balling that green bean casserole recipe in Southern Living. But, you prefer to pursue a life that’s free of high cholesterol and diabetes. ThisCreamy Vegan Mushroom Soup will bring your dream for delicious, healthy comfort food to life.
Health Benefits Of Mushrooms
Look, I could go on and on about how delicious this soup is. But, let’s not forget the health benefits.
Mushrooms are high in free-radical-fightingantioxidants, just like carrots and tomatoes. And, they also containSelenium– a mineral not present in most fruits and vegetables. This helps liver enzyme function which helps to detoxify some cancer-causing compounds in the body. Additionally, selenium preventsinflammationand also decreasestumor growth rates. Bonus!
So, if you don’t like mushrooms it’s time you learned to love’em.
You’re going to want to make this Creamy Vegan Mushroom Soup! Because it’s:
Thick
Rich
Savory
Hearty
Low-fat
Easy & fast
Perfect for the holidays
Absolutely delicious!
This Creamy Vegan Mushroom Soup is great as a stand-alone meal. But, it’s also perfect for any recipe that calls for regular cream of mushroom soup. You’ll be amazed at how rich and thick this soup is without any heavy cream.
For more hearty, healthy seasonal recipes checkout my Creamy Rich Cashew Mayo, Amazing Vegan Chocolate Pudding, Easy Vegan Tofu Sour Cream, Banana Bread, Easy Vegan Date Caramel, Wicked Blueberry Pancakes, Vegan Pumpkin Pie Pancakes, Homemade Vegan Meatloaf, & Creamy Vegan Mashed Potatoes.
If you make this recipe, let me know! Leave a comment, RATE IT, and tag a photo#shaneandsimpleon Instagram. Happy Fall, everyone!
Vegan Cream Of Mushroom Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 27 reviews
This Vegan Cream Of Mushroom Soup is thick, creamy, and so easy to make. It’s perfect as a soup, serving over rice, or using in any recipe requiring Cream of Mushroom Soup. Made in 1 pot with less than 10 ingredients.
- Author: Shane Martin
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Side
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- ¼ of a large onion or ½ a small onion finely chopped
- 1 Tbsp minced garlic
- 4 cups chopped mushrooms
- ¼ cup whole wheat flour (or flour of choice)
- 1 cup unsweetened almond milk
- 1 cup low-sodium vegetable broth
- ¼ cup nutritional yeast
- ⅛ tsp. nutmeg
- ⅛ tsp. thyme
- Salt and pepper to taste
Instructions
- Heat nonstick skillet over medium-high heat.
- Toss onion and garlic into skillet and cook until the onions are soft. (a couple minutes)
- Add mushrooms and cook for about 5-6 minutes. Mushrooms will start to brown and release their juices.
- Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.
- Start adding the milk in small amounts and whisk until all the lumps are gone. Add veggie broth, nutritional yeast, nutmeg, thyme, salt and pepper. Bring mixture to a low boil, reduce heat to low, and whisk until soup thickens and desired consistency is reached.
- Remove from heat and let cool. Serve as a soup or use in recipe that calls for Cream of Mushroom Soup. Can be refrigerated for up to week in airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 155
- Sugar: 4.2 g
- Sodium: 179.9 mg
- Fat: 2.4 g
- Carbohydrates: 23.5 g
- Fiber: 5.5 g
- Protein: 11.6 g
- Cholesterol: 0 mg
