Feb 8, 2021 (Last updated Dec 15, 2021) by Hannah Sunderani
Hi friends! Today I’m sharing this delicious recipe for Vegan Cream of Mushroom Soup! I don’t know about you, but it’s been absolutely freezing here in Toronto, and so my diet is consisting solely of hot soup and tea to heat my bones. Brrrrrr.
Honestly, when it comes to soup, I don’t think there is a single soup style that I don’t love – be it pureed, chunky or creamy. I just love soup!!
However, this vegan mushroom soup is hands down one of my favourite soup recipes I’ve ever made! (And Mr. Two Spoons agrees!). It’s so creamy, velvety and luxurious, with lots of mushroom chunks! Plus, it’s a vegan, 1-pot recipe, that’s so easy to make. All-in-all, it’s a comforting soup recipe that I know you’re going to love.
So, let me tell you exactly how to make this soup so that you can enjoy it pronto!
As a kid, I absolutely LOVED Campbells mushroom soup! Anyone else? I used to come home for lunch on school days, and my mum would always warm up a bowl of canned mushroom soup. It was heaven!
However, my one complaint was that there was never enough mushrooms. So, my mum used to ladle out all the mushroom chunks from the soup into my bowl. (I realize now just how much she loved me, as she sat down to her bowl of cream-of-no-mushroom soup, while mine was full of them!)
So, in making my own mushroom soup recipe, it was imperative to load it with mushroom chunks!
This Vegan Cream of Mushroom Soup is:
The recipe is inspired by Cafe Delights Cream of Mushroom Soup. What a gorgeous soup they’ve shared with the world! My version is modified to be vegan and healthier, yet still so gourmet. Just wait till you try it.
It’s so easy to make this cream of mushroom soup! In fact, you’ll be surprised by just how gourmet this recipe is with such little effort.
It begins by sautéing the onion and garlic in olive oil. Then we add the mushrooms and soften for a few minutes.
Next we add the flour and 1/2 cup of broth and bring to a simmer. (The flour helps to thicken the soup). Toss in the thyme and bay leaf and pour in the remaining broth. Simmer the soup for 10 minutes, or until the mushrooms are perfectly soft and cooked through.
Finally, we will add the homemade cashew cream and mix everything to combine. Scoop out the thyme and the bay leaf and you’re done!
I told you it’s one hell of an easy recipe to make! I like to serve mine with some toasted sourdough slathered with vegan butter. It’s such a cozy combo.
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So there we have it! A very simple and gorgeous recipe for Vegan Cream of Mushroom Soup that is so luxurious, creamy and full of chunky mushrooms! If you’re a mushroom soup lover – I know you’re going to love this soup!
And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.