Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

Vegan Mushroom Soup is a delicious and nutritious dish made entirely from plant-based ingredients


  • 500g (about 1 pound) Button mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoon Gluten free flour (Jowar)
  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (dried or fresh)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Recipe Preparation

  • . In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until translucent.
  • Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes until the mushrooms are soft and have released their moisture.
  • Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.
  • Slowly pour in the vegetable broth while continuously stirring to avoid lumps from forming. Bring the mixture to a gentle boil.
  • Reduce the heat to a simmer and add the thyme, salt, and pepper. Allow the soup to simmer for about 10-15 minutes to allow the flavours to meld.
  • Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
  • Return the blended soup to the pot and stir in the plant-based milk. Heat the soup over low heat until it is warmed through. Adjust the seasoning if necessary.
  • Once the soup is heated, ladle it into serving bowls. Garnish with chopped fresh parsley.
  • Serve the vegan mushroom soup hot with some crusty gluten free bread or a side salad.

Feel free to customize this recipe by adding other herbs, spices, or vegetables to suit your taste. Enjoy your homemade vegan mushroom soup!

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