It was time for us to add a vegan cream of mushroom soup to our recipe library! We’re both obsessed with mushrooms and used to absolutely love cream of mushroom soup. It just screams comfort food, with its rich broth and many different kinds of mushrooms.
Mushrooms are a good source of vitamin B, including B12 which most people only expect to get from animals. Winter is also a great time to load up on mushrooms – if you let them sunbathe before using. Why? Their skin, like ours produces vitamin D when exposed to sunlight. Which allows them to be a source of vitamin D – they have to bathe in the sunlight first for at least 15-20 minutes, but up to an hour if you can! Just cut them up and leave them out in the mid-day sunlight prior to cooking with them.
Traditionally, the thought of a creamy recipe probably makes you immediately think of using dairy. We used to think the same way. However, when we went vegan we realized how easy it is to have super creamy sauces, dips and soups without any dairy. Whether you’re making your own concoction with cashews or almonds, there’s always just the very simple coconut milk. It comes in many different sub-types depending on the fat content. So, you can get it more like a cream or a milk!
*Fun fact: Campbells started producing cream of mushroom soup in 1934!
This will definitely be a go-to recipe for us, especially on the super cold nights in January and February when we’re looking for some comfort. We find we have had more soup than ever this winter, so be on the look out for more soup recipes! We hope you enjoy this vegan cream of mushroom soup as much as we did. Be sure to tag us on socials if you recreate it, we love to see it! @plantbasedrelationship.
Check out more of our mushroom recipes here!
Substitutions:
- If you don’t have these specific mushrooms, any will work! It’s really up to you, if you have any favourites be sure to add them 🙂
- If you are unable to find coconut cream, regular full fat coconut milk will do just fine. Really, any vegan cream will work. We just love the flavour and richness that comes from the coconut cream!
Vegan Cream of Mushroom Soup
Course: Dinner, LunchCuisine: Soup, Comfort Food, VeganDifficulty: Easy4
servings15
minutes1
hour10
minutesIngredients
554g (roughly) of cremini mushrooms
150g (roughly) enoki mushrooms
114g (roughly) black oyster mushrooms (regular oyster works too)
1 large yellow onion
3 cloves of garlic
roughly 6 basil leaves
roughly 6 sage leaves
2 tbsp olive oil
2 tbsp vegan butter
¼ cup oat cooking cream or unsweetened oat milk
1 ½ cups coconut cream
6 cups vegetable broth
2 bay leaves
1 tbsp chilli oil
Salt and black pepper
Directions
- Chop all cremini mushrooms and wash thoroughly. Roughly chop onion and dice garlic cloves. Preheat a large skillet over medium/high heat and add vegan butter. Pan fry mushrooms and onions until they begin to soften, should be around 20-25 minutes. Add chopped basil and sage but save a bit of basil for garnish later.
- Grab a large pot and pour in 6 cups of vegetable broth. Set to simmer. Pour ¼ cup of oat milk into the skillet to deglaze the pan and try and scrape all the flavour off the bottom. Simmer mushroom mix for another 5 minutes.
- Once broth is simmering, carefully transfer the mushroom mixture into the vegetable broth. Add the coconut cream and 90% of the Enoki mushrooms. Add 2 bay leaves but be sure to remove before blending! Simmer for 10 minutes. Use an immersion blender to pulse soup until smooth. If you don’t have an immersion blender just carefully transfer to a standard blender. Set heat to low, cover and simmer for 10 minutes while you prepare the garnish mushrooms. Give the skillet a rinse and preheat on medium heat.
- Once skillet is heated add olive oil and pan fry the black oyster mushrooms along with the remaining Enoki mushrooms. Season with salt and pepper and remove from pan. These will serve as your garnish.
- Carefully ladle soup into bowls and top with pan seared oyster and enoki mushrooms. Sprinkle soup with remaining chopped basil and drizzle with chilli oil. Serve and enjoy!
Recipe Video
Notes
- If you don’t have these specific mushrooms, any will work! It’s really up to you, if you have any favourites be sure to add them 🙂
- If you are unable to find coconut cream, regular full fat coconut milk will do just fine. Really, any vegan cream will work. We just love the flavour and richness that comes from the coconut cream!
