Vegan Cream of Mushroom Soup- creamy, dairy free and delicious. Perfect for all those recipes that would call for a can of Campbell’s cream of mushroom!
If you’re newly vegan or thinking of going vegan, chances are you grew up with all those classic recipes that called for a can of Campbell’s cream of mushroom soup.
If you’re anything like us, you’ve been craving some of those recipes like crazy!
This cream of mushroom soup recipe has been veganized and … healthified? We’re going with it!
The secret to this recipe is a blended sauce added to the soup. The sauce is made of carrots, onion and potato. When you add it to this mushroom soup recipe, you get an ultra rich and creamy soup.
HOW DO YOU MAKE VEGAN CREAM OF MUSHROOM SOUP?
Start by making the cream sauce-
Bring the water to a boil. Add the carrots, potato and onion. Boil the veggies till soft, about 10 minutes.
Scoop out the veggies with a slotted spoon into a blender. Add 1.5 cups of the water from the boiled veggies and the boullion cube. Blend well, being careful of heat and steam.
For the mushroom soup-
Heat oil over medium heat and add the onions. Saute the onions for 5 minutes, stirring continuously.
Turn the heat to low and add the mushrooms, salt, pepper, nutritional yeast, sage, thyme and garlic powder. Saute for another 10-15 minutes.
Meanwhile, whisk together the water and flour. Whisk into the mushroom mixture. Add the sauce from the blender and stir.
Cook for 8-10 minutes on low, being careful not to burn. It’s thick so it can burn easily. Give it a stir every so often.
When the soup is done cooking, lightly blend half the soup either using an immersion blender or scoop half into a regular blender and pour back in carefully.
You can eat this soup with some fresh bread slathered in vegan margarine or add it to those classic Campbell’s cream of mushroom soup recipes to veganize them.
- 3 cups of water
- 1 medium potato, chopped
- 1/2 carrot, chopped
- 1/4 onion, chopped
- 1 boullion cube
- 3 tbsp oil
- 1/4 onion, finely diced
- 3 heaping cups mushrooms, diced
- 1/2 tsp thyme
- 1/2 tsp sage
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- Pinch of salt
- 2 cups water
- 2 tbsp flour
- Tofu Scramble
- Vegan Ranch Dressing
- Everything Mashed Potatoes
- Vegan Mac and Cheese
- Easy Vegan Gravy
- Vegan Buffalo Wings
- Vegan Po’Boy Sandwich
HOW DID THIS VEGAN CREAM OF MUSHROOM SOUP TURN OUT FOR YOU? LET US KNOW IN THE COMMENTS AND CLICK THE IMAGE BELOW TO PIN THE RECIPE FOR LATER!