This Vegan Cream of Mushroom Soup is:
- full of flavour
- so easy to make
- seriously healthy!
I experimented with various ways to make the soup creamy, including adding cooked white rice before blending. Although the texture was thick and velvety, it was also a little gloopy and cloying, so, unsurprisingly, that version didn’t make the cut.
So, I returned to my trusty old friends, white beans, which when added to the soup and blended up create a seriously rich and creamy texture. They also provide a good source of protein and fibre, and are so much less expensive than cashews.
I also added unsweetened almond milk, but if you’d like to make the soup nut-free, this can be substituted with unsweetened oat milk.
You can use any type of fresh mushrooms you like – chestnut mushrooms, button mushrooms, shiitake mushrooms, maitake mushrooms, portobello mushrooms, oyster mushrooms, or any other type of mushrooms all work!
I also like to add some dried porcini mushrooms for extra flavour, but if you can’t get hold of these they can be left out.
This soup is so easy to make and really convenient for batch-cooking as it keeps covered in the fridge for up to a few days, freezes well and reheats beautifully – enjoy!
For more comforting vegan soup recipes, check out my:
- Pumpkin Curry Soup
- Pea Pasta Minestrone Soup
- Pea Zucchini Mint Soup
- Miso Pumpkin Soup
- Creamy Tomato Soup
- Sweet Potato Peanut Soup
- Creamy Corn Chowder
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Creamy of Mushroom Soup:
Vegan Cream of Mushroom Soup (GF)
- 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- 1 celery stick, sliced
- 300 g (10.5oz) mushrooms, roughly chopped (use any type of mushrooms you like!)
- 7 g (0.25oz) dried porcini mushrooms - soaked, rinsed and finely chopped optional
- 200 ml (4/5 cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Salt + pepper, to taste
- Fresh parsley, roughly chopped
- Heat up the oil in a large saucepan and add the onion, garlic, celery and mushrooms once hot
- Fry for around 10 minutes until softened
- Add the porcini mushrooms, almond milk, white beans, stock cube and salt + pepper, along with 300ml (1 1/4 cups) water
- Bring to the boil and simmer on a low heat for around 15 minutes
- Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
- Taste and add more salt if necessary
- Serve into bowls and scatter over chopped parsley, if desired
- Leftovers keep covered in the fridge for up to a few days and also freeze well
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