Absolutely! Here’s a thoughtfully written article for your **Vegan Cream of Mushroom Soup** recipe—perfect for blogs, cookbooks, or health-conscious food content:
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## **Vegan Cream of Mushroom Soup: Rich, Comforting, and Dairy-Free**
There’s something undeniably comforting about a warm bowl of **cream of mushroom soup**—rich, savory, and silky-smooth. But what if you could enjoy all that creamy goodness without a drop of dairy? Enter the **Vegan Cream of Mushroom Soup**: a plant-based twist on a beloved classic that’s just as satisfying, if not more.
This soup is loaded with earthy mushroom flavor, made luxuriously creamy using wholesome vegan ingredients, and perfect for everything from cozy dinners to elegant starters. It’s proof that you don’t need cream or butter to create deep flavor and rich texture.
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### 🍄 **Why You’ll Love This Vegan Version**
* **100% dairy-free and plant-based**
* Creamy and rich without being heavy
* Packed with umami flavor from fresh mushrooms
* Made with simple, wholesome ingredients
* Great for meal prep or freezing for later
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### 🧾 **Ingredients**
* 2 tablespoons olive oil or vegan butter
* 1 medium onion, finely chopped
* 3 cloves garlic, minced
* 1 lb (450g) fresh mushrooms (cremini, white button, or a mix), sliced
* 1 teaspoon dried thyme (or 1 tablespoon fresh)
* Salt and black pepper, to taste
* 2 tablespoons all-purpose flour (or gluten-free flour blend)
* 4 cups vegetable broth
* 1 cup unsweetened plant-based milk (such as almond, oat, or soy)
* 1/2 cup canned coconut milk or cashew cream (for richness)
* Optional: splash of soy sauce or tamari for extra umami
* Optional garnish: chopped parsley, extra mushrooms, drizzle of olive oil
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### 👨🍳 **How to Make Vegan Cream of Mushroom Soup**
1. **Sauté the Aromatics**
Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and thyme, and cook for another minute.
2. **Cook the Mushrooms**
Add mushrooms to the pot and sauté until browned and tender, about 8–10 minutes. Season with salt and pepper.
3. **Make a Roux**
Sprinkle in the flour and stir well to coat the mushrooms. Cook for 1–2 minutes to eliminate the raw flour taste.
4. **Add Broth and Simmer**
Slowly pour in the vegetable broth while stirring. Bring to a simmer and cook for 10–15 minutes, letting the soup thicken.
5. **Blend (Optional)**
For a smooth soup, use an immersion blender directly in the pot, or transfer half the soup to a blender and process until creamy. For a chunky texture, skip this step.
6. **Finish with Plant Milk and Cream**
Stir in your choice of plant-based milk and coconut milk or cashew cream. Simmer for another 5 minutes. Taste and adjust seasoning.
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### 🥖 **Serving Suggestions**
* Serve with crusty bread or sourdough
* Top with fresh parsley or a swirl of coconut cream
* Pair with a green salad for a balanced meal
* Use as a base for casseroles or pot pies
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### ✅ **Tips and Variations**
* **Use mixed mushrooms** (shiitake, oyster, or portobello) for deeper flavor
* **Add white wine** during the mushroom sauté for extra richness
* **Make it gluten-free** by using a GF flour blend or cornstarch slurry
* **For extra protein**, stir in cooked lentils or tofu cubes before serving
* **Want it extra creamy?** Blend soaked cashews with plant milk and stir in
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