by cheri | Oct 4, 2016 | Dairy-Free, Dinner, Entrees, Favorites, G-BOMBS, Gluten Free, Healthy Recipes, Mushrooms, Nutritarian, Onions, Recipe, Soups/Salads, Vegan, Vegetarian, Video | 19 comments
This is easily one of my favorite soups to make, because it tastes so good and is so easy to throw together. All you need is a soup pot and a blender or an immersion blender (even easier!). I originally saw a vegan cream of mushroom soup recipe by Kimberly Snyder and I loved it…and I wanted to tweak it to be as easy as possible to make, and also Nutritarian. Et voila! Here you have it.
This Easy Vegan Cream of Mushroom Soup Recipe is so comforting and lovely, it’s got such a great creamy mouthfeel. When I first had it, when I was just becoming a Nutritarian, I thought it was quite bland. I’ve since added a bit of my favorite seasoning to it, and also adjusted my own tastebuds, and now it gets a thumbs up from me.
If you are missing the salt, might I suggest trying to eat it alongside other foods so that you can switch up the flavors every few bites. This trick will go a long way towards helping you adjust to lower salt levels…and you will begin to really appreciate the flavors of the mushrooms themselves. Give it a go!
Try serving this soup alongside a super flavorful salad, like my Weight-Loss Salad. A few bites of that, then a few bites of the mushroom soup, and you’ll be in healthy Nutritarian flavor heaven!
But if you are just bent on adding some salt, make sure to add it to each portion before you serve it, instead of salting the whole dish. If you season a soup while you’re cooking it, you’ll end up using way more salt then if you just salted your portion before you eat it.
I am totally obsessed with soup because of how convenient it is to make. You can double or triple this soup recipe and package it in the freezer in individual portions so you can have lots leftover for a rainy day.
A great way to store soup in the freezer is to use gallon freezer bags, put the cooled off soup in there, seal it and place it flat on a cookie sheet in the freezer. That way, once it’s frozen, it’s in a convenient flat arrangement. You can store lots of different things this way and take up just a little bit of space in the freezer.
5 from 1 reviews
Easy Vegan Cream of Mushroom Soup Recipe (video) | Nutritarian | Dairy-Free
Prep time
Cook time
Author: cheri
Serves: 4-6 servings
Ingredients
- 2 medium white onions, chopped
- 3 cloves garlic, minced
- 2 pounds mushrooms, any kind, chopped
- 4 cups no salt added vegetable stock or water
- 3 tablespoons low sodium vegetable soup base (I like Vogue brand)
- 1 cup light coconut milk
- 1 teaspoon freshly ground black pepper (or to taste)
Instructions
- In a large soup pot over medium high heat, add the onions and dry saute for 2-3 minutes. Add the mushrooms and stir to saute until the mushrooms begin to let off water, about 5 minutes. If necessary during cooking, add 1-2 tablespoons at a time of the vegetable broth to keep from sticking, but normally the mushrooms give off enough water to prevent the onions from sticking.
- Push aside the mushrooms to create a well at the bottom where the liquid from cooking the mushrooms can collect. Sometimes, it’s easy to do this by tipping the pan to let the water drain to the side of the pan. Add the minced garlic to this spot and cook, stirring for 1 minute or until the garlic is fragrant. Stir all ingredients together and cook for another 3-4 minutes.
- Add the vegetable broth to the pot, bring the mixture to a boil and reduce to simmer for 15 minutes. Add the coconut milk and pepper to the pot and stir to combine.
- In a blender, add the soup and blend until desire consistency, or use an immersion blender. I like to leave it slightly chunky, for some great texture.
Have you ever tried a Vegan Cream of Mushroom Soup before?
Lisaon 10/17/2016 at 9:28 pm
I made this soup last night and it was delish.
I am trying to find a few new nutritarian recipes and make a few changes this week so next week I can jump straight into the nutritarian plan.
I have the 10 in 20 plan and Eat to live and end of dieting, I am so glad I found this vlog to add to my inspiration.
cherion 10/17/2016 at 10:13 pm
Oh YAY Lisa!! I’m so glad to hear you loved it!! :D
I’m also so glad to hear you’re jumping into the Nutritarian lifestyle!! It’s really life-changing. It takes a lot of work and dedication but the rewards are nothing short of miraculous. Have you done the 10 in 20 yet? I found it to be FANTASTIC for filling in some of the blanks in my head about how to actually be a Nutritarian. Give it a really strict shot, and you’ll be on your way in no time! xoxo
Barbaraon 12/29/2016 at 2:53 pm
Do you think it would make a big difference if I subbed almond milk for the coconut milk?
cherion 12/29/2016 at 3:22 pm
It will be thinner, but not by too much. You can add less almond milk and cook it down for a bit. Or you could add some arrowroot powder to thicken it up…it will taste delicious either way though! <3
- See AlsoThe Best Meatloaf Recipe Ever!
Elizabethon 07/28/2017 at 8:18 pm
Thank you this is just what my pregnant 🤰🏽 Body needed!
cherion 07/31/2017 at 4:34 pm
AMAZING Elizabeth! We’re pregnant at the same time!! :D <3
Val Basnetton 03/23/2018 at 6:09 pm
Thanks so much, I’m doing my best to go vegan and this soup hit the spot and was so tasty. Interesting tip re lowering the sodium content as I’m a salt fanatic and I need to lower that for obvious reasons. Great share thanks again. Val
cherion 03/25/2018 at 2:59 pm
You’re so welcome, Val, I’m so glad you enjoyed it!
Leahon 05/07/2018 at 1:48 pm
Hey Cheri, what is the difference between stock and soup base? And thank you for the tip regarding the salt. I’m definitely going to try it. I have a big problem with soup being too bland
cherion 05/10/2018 at 2:28 am
Hey Leah!!! :) No difference really the way that I use them. Interchangeable! :D Just posted a whole video on YT with ideas on how to add more flavor to soups. Check that out if you haven’t already! :D Comes with a free companion PDF too. <3 https://www.youtube.com/watch?v=ZD4y59cdILQ
Leahon 05/14/2018 at 6:28 pm
Hi Cheri! make this recipe now and i just want to make sure i got the quantities right… 2 lbs of mushrooms is same as 32 oz. or 4 packages of 8 oz. each. I have 2 packages of 8 oz each (one white and one baby bella) so i would halve the recipe?
cherion 05/14/2018 at 7:38 pm
Yes perfect Leah, that would be half the recipe!
Leahon 05/14/2018 at 8:55 pm
Hey Cheri me again :)
i just died and woke up in mushroom heaven!!
this soup is absolutely amazing! no salt! no oil! absolutely flavorful!!
i added a little chopped fresh basil, how could i not?
thanks for another healthy and mouth watering recipe!!!cherion 05/16/2018 at 2:07 am
AHHHH LEAH!!! I’m so so so glad you loved it. EEE!!!! Thanks for coming back to let me know too, dear. <3 :D
Fredon 03/27/2019 at 8:48 am
Does this sou freeze well? If yes how long ?
Thank You for all you do !cherion 03/27/2019 at 11:14 am
Yes Fred! I’d say 6+ months! <3 You're so welcome!
Kelley Riceon 03/30/2021 at 7:36 pm
Love this recipe! I didn’t have a soup base so used 3 tablespoons of Tamari. It was delicious. I’ll need to try again using the correct ingredients. Shared to my FB to spread the word that eating healthy doesn’t have to be complicated.
cherion 04/10/2021 at 12:24 am
LOVE this Kelley! You are spot on💚
Marghee Barkeron 06/08/2022 at 6:43 pm
This soup is so dang tasty. Do you have a nutritional breakdown analysis?
I am a diabetic and it would be helpful if available.
I had 3 lbs of mushrooms and this was a great way to use them
