Go Back
–+ servings
Close-up of a spoonful of vegan cream of mushroom soup above a bowl, with small mushroom bits visible and a garnish of fresh greens. A checked cloth is partially seen at the bottom edge.
Print Recipe
No ratings yet

Cream of Mushroom Soup

This homemade cream of mushroom soup is dairy free and vegan. It’s rich, creamy, and full of flavor, making it great on it’s own, but it’s also great used in recipes as a substitute for canned condensed soup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soups
Cuisine: American
Keyword: condensed soup, dairy free, egg free, gluten free option, mushroom, vegan
Servings: 4 cups
Calories: 168kcal
Author: Melissa Belanger

Ingredients

  • 2 tablespoons olive oil or melted vegan butter
  • 8- ounces sliced mushrooms minced
  • 1 sweet onion minced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme
  • 1/2 cup all-purpose flour or 1/4 cup cornstarch
  • 2 cup mushroom stock or vegetable broth
  • 1 cup almond milk

Instructions

  • Sauté the vegetables. Heat a large saucepan to medium high and add some olive oil (you could also use melted vegan butter). Add the mushrooms, onion and garlic, and sauté until soft and translucent - about 5 minutes.
  • Make the roux. Sprinkle the flour, salt, pepper and thyme, and stir to coat the vegetables until a paste forms.
  • Add the liquid. Whisk in the mushroom stock and dairy free milk, until smooth.
  • Let it simmer. Bring the liquid to a low boil and then reduce the heat to let the soup simmer - until it reaches your desired consistency. If you're making this as a substitute for condensed soup, you'll want to let it simmer a bit longer.

Nutrition

Calories: 168kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Sodium: 382mg | Fiber: 2g | Sugar: 5g | Vitamin C: 5mg