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Vegan Cream of Mushroom Soup Recipe

This luscious, dairy-free mushroom soup blends hearty flavor with velvety texture—pure comfort without the cholesterol chaos.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 servings
Calories: 160

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 200 g button mushrooms sliced
  • 1 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 tablespoon nutritional yeast optional, for umami extra-ness

Method
 

  1. Heat olive oil in a saucepan, sauté onion until translucent—don’t burn it while texting your ex.
  2. Add garlic, stir for 30 seconds, then toss in mushrooms and thyme. Cook until mushrooms shrink like your tolerance for nonsense.
  3. Sprinkle flour, stir well to coat—think of it like dusting your problems with carbs.
  4. Slowly pour in broth while stirring. Let it simmer for 10 minutes as your kitchen starts smelling like competence.
  5. Add almond milk, stir, simmer another 5 minutes.
  6. Blend until smooth. Add salt, pepper, and nutritional yeast. Stir. Taste. Adjust. Judge.
  7. Serve hot, preferably in a fancy mug while manifesting inner peace.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 160
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 5g

💊 Vitamins and Minerals (Per Serving)

  • Vitamin D: 20%
  • Iron: 15%
  • Vitamin B6: 12%
  • Vitamin C: 10%
  • Magnesium: 10%

💡 Additional Notes/Tips to Enhance Flavor

  • Add a splash of soy sauce or tamari for extra depth.
  • Blend only half the soup for a chunky vibe if you enjoy texture and chaos.
  • Top with roasted garlic or fresh herbs for visual flex.
  • Store leftovers in the fridge—because meal prep is self-love.
  • This soup pairs best with a crusty roll and absolutely no drama.