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!