This healthy mushroom soup recipe is a favorite meal to turn to when we’re craving something flavorful and comforting. Not only is this soup packed with sensational mushroom flavor, this is a mushroom soup recipe made without cream so it’s vegan-friendly too.
In our quest for the best mushroom soup recipe ever, we were desperate to find a mushroom soup that had plenty of mushroom flavor. Many simple mushroom soup recipes call for the use of cream, which tends to mask the flavor of the delicious mushrooms. Not only that, but heavy cream isn’t vegan-friendly.
To create this vegan mushroom soup recipe, we used unsweetened almond milk. The milk provides a bit of that creamy effect without subduing the flavor of the mushrooms the way cream does. Almond milk is also a vegan ingredient while the heavy cream is not. If you suffer from nut allergies, you may want to try substituting something like pea milk or oat milk instead.
For the best results, we suggest partially puréeing the soup with an immersion blender or food processor. The easiest way to do this is to simply blend half or three-fourths of the soup and then just combine the unblended and blended parts together in the pot.
This mushroom soup recipe is even more delicious after allowing the flavors to meld for a while, so we highly recommend saving some leftovers (if you can!) for lunch the next day.
For another tasty mushroom recipe, make sure you try out our Vegan Mushroom Risotto!
Cook time: 30 minutes
Prep time: 15 minutes
- 1 large white onion diced
- 10 oz white button mushrooms sliced
- 10 oz baby portobello mushrooms sliced
- 10 leaves stalks fresh thyme only (stems discarded)
- 1 cup organic vegetable broth
- 1 tbsp tapioca flour
- 1 cup unsweetened almond milk
- 1 dried bay leaf
- 1/2 tbsp liquid aminos GF or soy sauce
- 1/2 tsp salt
- freshly ground pepper
- Warm a large, nonstick saucepan over medium heat. Add the onions to cook for a few minutes while you slice your mushrooms. After about 5 minutes, move the onions to the side of the saucepan and add the mushrooms. Cook the mushrooms for 5 minutes.
- Use a wooden spoon to stir the onions and mushrooms together to combine. Add the fresh thyme and continue occasionally stirring and cooking this combination for 10 minutes.
- To the pan, add the bay leaf, salt, and liquid amino. To the broth, add the tapioca starch and whisk together to combine. Pour this into the saucepan and then stir everything together. Pour in the almond milk too, and again stir to combine.
- Allow the soup to cook for about 15 minutes, giving it a stir every now and then. Taste test and add black pepper to your taste.
- Use a ladle to scoop about half of the soup into a food processor or blender and purée until smooth. If you have an immersion blender, ladle half of the soup into a large bowl and directly purée the remaining soup in the pot. Regardless of the equipment you use, you will want to combine the puréed soup and non-puréed soup together back in the pot and cook until the soup is hot again.
- Serve hot with a crostini or as is.
Recipe adapted from bitesofwellness.com