vegan cream of mushroom soup recipe（Vegan Mushroom Soup）

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List of contents of this article

• vegan cream of mushroom soup recipe
• vegan cream of mushroom soup recipe coconut milk
• vegan cream of mushroom soup recipe cashews
• vegetarian cream of mushroom soup recipe
• dairy free cream of mushroom soup recipe

vegan cream of mushroom soup recipe

Vegan Cream of Mushroom Soup Recipe:

Ingredients:

– 1 lb mushrooms, sliced

– 1 medium onion, diced

– 3 cloves garlic, minced

– 2 tbsp olive oil

– 4 cups vegetable broth

– 1 cup unsweetened almond milk

– 2 tbsp all-purpose flour

– 1 tsp dried thyme

– Salt and pepper to taste

– Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.

2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.

3. Sprinkle the flour over the mushrooms and stir well to coat. Cook for another minute to cook off the raw flour taste.

4. Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming. Bring the mixture to a boil.

5. Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.

6. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy.

7. Return the soup to the pot and stir in the almond milk and dried thyme. Season with salt and pepper to taste.

8. Simmer the soup for an additional 5 minutes to heat through.

9. Serve the vegan cream of mushroom soup hot, garnished with fresh parsley.

This vegan cream of mushroom soup is a delicious and hearty option for those following a plant-based diet. The earthy flavors of mushrooms combine with the creaminess of almond milk to create a comforting soup that is perfect for colder days. The addition of thyme adds a subtle herbaceous note, enhancing the overall taste.

The key to achieving a velvety texture is blending the soup to a smooth consistency. An immersion blender is convenient for this step, but a regular blender works just as well. Remember to blend in batches if using a regular blender and be cautious when blending hot liquids.

Feel free to customize this recipe by adding other vegetables or herbs of your choice. Some popular additions include diced potatoes, carrots, or even a splash of white wine for added depth of flavor.

Whether you’re a vegan or simply looking for a healthier alternative to traditional cream of mushroom soup, this recipe is sure to satisfy your cravings. Enjoy this comforting and flavorful dish on its own or pair it with a crusty bread for a complete meal.

vegan cream of mushroom soup recipe coconut milk

Vegan Cream of Mushroom Soup Recipe with Coconut Milk

Ingredients:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves of garlic, minced

– 1 pound mushrooms, sliced

– 1 teaspoon dried thyme

– 4 cups vegetable broth

– 1 can (14 ounces) coconut milk

– 2 tablespoons cornstarch

– Salt and pepper, to taste

– Fresh parsley, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.

2. Add the sliced mushrooms and dried thyme to the pot. Cook until the mushrooms release their moisture and become tender, stirring occasionally. This process usually takes around 8-10 minutes.

3. In a separate bowl, whisk together the vegetable broth and cornstarch until well combined. This will help thicken the soup.

4. Pour the vegetable broth mixture into the pot with the mushrooms. Stir well to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together.

5. After simmering, remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids, as they can splatter.

6. Return the pot to low heat and add the coconut milk. Stir well to incorporate the coconut milk into the soup. Season with salt and pepper to taste. Allow the soup to heat through, but do not let it boil.

7. Once heated, remove the pot from the stove. Ladle the vegan cream of mushroom soup into bowls and garnish with fresh parsley, if desired.

This creamy and flavorful vegan cream of mushroom soup is made with the richness of coconut milk, creating a luscious texture and a hint of tropical taste. It is perfect for those following a vegan or dairy-free diet, and it can be enjoyed as a comforting appetizer or a light meal.

vegan cream of mushroom soup recipe cashews

Vegan Cream of Mushroom Soup Recipe with Cashews

Cream of mushroom soup is a classic comfort food that many people enjoy. However, if you follow a vegan diet or have dietary restrictions, you may think that this creamy delight is off-limits. Fear not! With the help of cashews, you can create a delicious vegan version of cream of mushroom soup that will satisfy your cravings and leave you wanting more. Here’s a simple recipe to get you started.

Ingredients:

– 1 cup raw cashews

– 1 tablespoon olive oil

– 1 onion, diced

– 3 cloves of garlic, minced

– 1 pound mushrooms, sliced

– 4 cups vegetable broth

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

– Fresh parsley for garnish (optional)

Instructions:

1. Begin by soaking the cashews in water for at least 4 hours or overnight. This step will help soften the cashews and make them easier to blend into a creamy consistency.

2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.

3. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown slightly. This will take around 8-10 minutes.

4. Drain the soaked cashews and add them to a blender along with the cooked mushrooms, onion, and garlic. Blend until smooth and creamy.

5. Return the blended mixture to the pot and add the vegetable broth, dried thyme, dried rosemary, salt, and pepper. Stir well to combine all the flavors.

6. Bring the soup to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.

7. Once the soup has cooked, taste and adjust the seasoning if needed. If you prefer a thinner consistency, you can add more vegetable broth or water.

8. Serve the vegan cream of mushroom soup hot, garnished with fresh parsley if desired.

This vegan cream of mushroom soup is a delightful and healthy alternative to the traditional version. The cashews provide a creamy texture and a rich flavor, making this soup a satisfying meal on its own or a perfect starter for any dinner. Enjoy the goodness of this vegan delight and savor every spoonful!

vegetarian cream of mushroom soup recipe

Vegetarian Cream of Mushroom Soup Recipe

Ingredients:

– 1 lb (450g) fresh mushrooms, sliced

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup milk (or plant-based milk for a vegan option)

– 1/4 cup all-purpose flour

– 2 tablespoons butter (or olive oil for a vegan option)

– 1 teaspoon dried thyme

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter (or heat olive oil) over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.

2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown. This will take about 10-12 minutes. Stir occasionally to prevent sticking.

3. Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional 2 minutes to cook out the raw flour taste.

4. Slowly pour in the vegetable broth while stirring constantly. This will help prevent any lumps from forming. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.

5. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids to avoid splatters. If using a regular blender, blend in batches and return the soup to the pot.

6. Stir in the milk and dried thyme. Season with salt and pepper to taste. Continue to simmer for an additional 5 minutes to heat the soup through.

7. Serve the vegetarian cream of mushroom soup hot, garnished with fresh parsley. You can also add a drizzle of olive oil or a dollop of sour cream (or vegan sour cream) for extra richness, if desired.

This vegetarian cream of mushroom soup is a comforting and creamy dish that is perfect for chilly days. The earthy flavors of the mushrooms combined with the aromatic thyme create a delightful soup that will satisfy both vegetarians and non-vegetarians alike. Enjoy it as a starter or pair it with a crusty bread for a hearty meal.

dairy free cream of mushroom soup recipe

Title: Dairy-Free Cream of Mushroom Soup Recipe

If you’re looking for a delicious and creamy mushroom soup recipe that is dairy-free, you’ve come to the right place! This dairy-free cream of mushroom soup recipe is not only easy to make but also incredibly flavorful. With simple substitutions, you can enjoy a rich and creamy soup without compromising on taste. Let’s get started!

Ingredients:

– 1 pound fresh mushrooms, sliced

– 1 medium onion, chopped

– 4 cloves of garlic, minced

– 2 tablespoons olive oil

– 4 cups vegetable broth

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– 1 cup unsweetened almond milk

– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent and fragrant.

2. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.

3. Stir in the dried thyme and rosemary, and season with salt and pepper to taste. Cook for an additional 2-3 minutes.

4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes to allow the flavors to meld together.

5. Using an immersion blender or a regular blender, carefully puree the soup until smooth. Be cautious when blending hot liquids.

6. Return the soup to the pot and stir in the unsweetened almond milk. Adjust the seasoning if needed and heat the soup over low heat until warmed through.

7. Serve hot and garnish with fresh herbs, such as parsley or chives, if desired.

This dairy-free cream of mushroom soup is a comforting and satisfying dish that everyone can enjoy. The combination of mushrooms, herbs, and creamy almond milk creates a velvety texture and delightful taste. Whether you follow a dairy-free diet or simply want to try a healthier alternative, this recipe is sure to impress. Enjoy!