This Vegan Mushroom Soup is so hearty and delicious and it’s dairy free. With delicious flavors from rosemary and coriander, this soup is healthy, low calorie and just as satisfying and creamy. Read on to find out how the soup gets its creaminess.
This recipe came about by accident and wasn’t trying to make a vegan soup. I had some friends coming over for dinner and as it can happen, I was informed one of my guests is lactose intolerant. Well, there went my cream of mushroom soup idea. Or maybe not.
Did you know that you can make a soup thick and creamy without cream?
After having to re-work my recipe, I researched a substitute for making soups as rich and delicious as they are when you add cream. Turns out raw cashews work really well and so does potatoes. I used sweet potatoes in my zucchini and sweet potato soup and it is so creamy.
Cashew nut substitute
If you don’t want to use nuts of any kind, you can substitute a small potato. Just peel, chop and add in place of the cashews.
I promise, you wont miss the cream in this vegan mushroom soup and those of you who are not able to tolerate dairy and missed out on all those creamy soups, this recipe is for you.
I’ve tried the recipe a few times and this is the best tasting so far. To give the soup texture, I reserve some of the cooked chopped mushrooms before blending the soup. It’s nice to have a bite to the soup and it’s not completely puréed.
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This vegan mushroom soup is so hearty and delicious and it's dairy free. With delicious flavors from rosemary and coriander, this soup is healthy, low calorie and just as satisfying and creamy.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
1 1/2 pounds of mixed mushrooms, chopped
3 tablespoons olive oil
1 medium leek, chop, then wash in a bowl of water, drain on a paper towel
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, finely chopped
1/4 teaspoon fresh rosemary, chopped
2/3 cup of raw cashews (or 1/2 cup potato, peeled and chopped)
4 cups vegetable stock
To a large saucepan, add the olive oil over medium-high heat. Add all the mushrooms, sauté until soft and browned. Remove 1/3 of mushrooms and set aside to add to soup later.
Add the leeks, salt and pepper. Continue to sauté until leeks are soft. Add the garlic and rosemary, cook for 2 minutes. Add the cashews (or potato) and vegetable stock. Bring to a boil, reduce heat and simmer for 15 minutes.
If you have an immersion blender, use this to blend the soup in the pan. If not, transfer 1/4 to a blender and blend until smooth, if it's too thick, add a little water to get the consistency you like. Transfer to a bowl and continue with the rest of the soup.
Put all the soup back into the soup pan, add the mushrooms that were set aside. Reheat and test for seasoning, add salt if needed. Serve.
1 cup Amount Per ServingCalories 193Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 2mgSodium 359mgCarbohydrates 14gFiber 3gSugar 4gProtein 6g