ADVERTISEMENT

VEGAN MUSHROOM AND SMOKED PAPRIKA SOUP

    ADVERTISEMENT

    There’s nothing quite like a warm bowl of creamy mushroom soup on a chilly day. But if you’re following a vegan diet or simply looking to incorporate more plant-based meals into your routine, traditional cream of mushroom soup is off the table. Enter vegan cream of mushroom soup—a delicious, hearty, and satisfying alternative that will please vegans and non-vegans alike. Let’s dive into this comforting classic and learn how to make it at home.

    Why You’ll Love Vegan Cream of Mushroom Soup

    This vegan cream of mushroom soup is rich, creamy, and full of earthy mushroom flavor. It’s perfect for those who are lactose intolerant, allergic to dairy, or simply want to enjoy a healthier version of this beloved dish. Made with wholesome ingredients and easy-to-follow steps, this soup is a must-try for any home cook.

    Ingredients for Vegan Cream of Mushroom Soup

    To make this delicious vegan cream of mushroom soup, you’ll need the following ingredients:

    Main Ingredients

    • 1 lb (450g) mushrooms (button, cremini, or a mix), sliced
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 can (14 oz) full-fat coconut milk
    • 4 cups vegetable broth
    • 1/4 cup all-purpose flour (or gluten-free flour)
    • 1 tablespoon soy sauce or tamari
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • Salt and pepper to taste

    Optional Ingredients for Variation

    • 1/4 cup nutritional yeast for a cheesy flavor
    • 1/2 cup diced potatoes for extra thickness
    • Fresh parsley for garnish

    Kitchen Equipment Needed

    To prepare vegan cream of mushroom soup, you’ll need the following kitchen equipment:

    • Large pot or Dutch oven
    • Blender or immersion blender
    • Cutting board and knife
    • Measuring cups and spoons
    • Wooden spoon or spatula

    Step-by-Step Directions

    ADVERTISEMENT

    ADVERTISEMENT

    Step 1: Sauté the Vegetables

    1. Heat the olive oil in a large pot or Dutch oven over medium heat.
    2. Add the diced onion and cook for 5-7 minutes, until translucent.
    3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
    4. Add the sliced mushrooms and cook for 10-12 minutes, until they release their moisture and begin to brown.

    Step 2: Make the Roux

    1. Sprinkle the flour over the sautéed vegetables and stir well to combine.
    2. Cook for 2-3 minutes, stirring constantly, to cook off the raw flour taste.

    Step 3: Add the Liquid

    1. Slowly pour in the vegetable broth, stirring constantly to avoid lumps.
    2. Add the coconut milk, soy sauce or tamari, dried thyme, and dried rosemary.
    3. Stir well to combine and bring the mixture to a boil.

    Step 4: Simmer the Soup

    1. Reduce the heat to low and let the soup simmer for 15-20 minutes, until it thickens and the flavors meld together.
    2. Season with salt and pepper to taste.

    Step 5: Blend the Soup

    1. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
    2. Return the blended soup to the pot and stir well.

    Step 6: Serve and Enjoy

    1. Ladle the vegan cream of mushroom soup into bowls.
    2. Garnish with fresh parsley if desired.
    3. Serve hot and enjoy!

    Tips and Shortcuts

    • Mushroom Variety: Use a mix of mushrooms such as button, cremini, shiitake, or portobello for a more complex flavor.
    • Thicker Soup: Add diced potatoes to the soup along with the liquid ingredients for a thicker, heartier soup.
    • Flavor Boost: Stir in nutritional yeast for a cheesy, umami flavor without dairy.

    Storage and Leftovers

    Store any leftover vegan cream of mushroom soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. This soup also freezes well—simply cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Food and Drink Pairings

    This vegan cream of mushroom soup pairs wonderfully with a slice of crusty bread or a fresh green salad for a complete meal. For a beverage pairing, try a glass of dry white wine such as Sauvignon Blanc or a light, herbal tea.

    ADVERTISEMENT

    ADVERTISEMENT

    Frequently Asked Questions

    Can I use a different plant-based milk?

    Yes, you can substitute the coconut milk with another plant-based milk like almond, soy, or oat milk. Keep in mind that coconut milk provides a rich, creamy texture, so other milks may result in a slightly thinner soup.

    What can I use instead of flour to thicken the soup?

    If you prefer a gluten-free option, you can use a gluten-free flour blend, cornstarch, or arrowroot powder to thicken the soup. Simply adjust the amount as needed to achieve the desired consistency.

    Can I make this soup ahead of time?

    Absolutely! This soup can be made a day or two in advance and stored in the refrigerator. The flavors will continue to develop, making it even more delicious when reheated.

    Conclusion

    Vegan cream of mushroom soup is a comforting, flavorful, and healthy alternative to traditional cream of mushroom soup. With its rich, creamy texture and earthy mushroom flavor, it’s sure to become a favorite in your household. Give this recipe a try and share your vegan cream of mushroom soup creations with us!

    If you enjoyed this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious and healthy recipes. Happy cooking!

    ADVERTISEMENT

ADVERTISEMENT


Leave a Comment