Vegan Cream of Mushroom Soup

4.98 from 98 votes

This vegan cream of mushroom soup is dairy-free but tastes rich and decadent. Chickpea flour adds protein and makes it gluten-free, with an easy swap for all-purpose flour. Great soup base for other casseroles!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish, Soup

Cuisine: American

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Servings: 1-cup servings

Calories: 248kcal

Author: Traci

Equipment

chef's knife
cutting board
measuring cups and spoons
4.5-quart Dutch oven or stockpot
wire whisk
silicone spatula or any stirring utensil

Ingredients

4 tablespoons Olive Oil
8 ounces Mushrooms sliced (about 4 cups)
1 small Shallot minced (or ¼ cup Onion)
2 cloves Garlic minced
⅓ cup Chickpea Flour or All-Purpose Flour
1 tablespoon Dry Sherry or Wine optional
3 cups Unsweetened Plant-Based Milk I prefer almond milk
1 pinch Nutmeg
¼ teaspoon Salt or more to taste
Black Pepper to taste

Optional

Fresh Parsley for garnish
Cornstarch + Milk or Water if using for casseroles

Instructions

Note: If using this recipe as canned cream of mushroom soup for a casserole, see footnote below *

Heat the soup pot over medium heat. Add OLIVE OIL and warm until shimmering.
Add MUSHROOMS, SHALLOT, and GARLIC. Sauté 8–10 minutes, stirring occasionally, until most of the moisture has been released from the mushrooms.
Stir in FLOUR and cook 1–2 minutes to form a roux.
Add (optional) DRY SHERRY and a splash of MILK, scraping the pot to deglaze any browned bits.
Gradually whisk in remaining MILK to avoid lumps. Stir in NUTMEG.
Bring to a gentle boil, then reduce the heat and simmer 10 minutes or until thickened to your liking, stirring occasionally.
Season with SALT and PEPPER. Taste and adjust as needed.
Top with PARSLEY and serve warm with your favorite bread or crackers.
To store, refrigerate in an airtight container for up to 5 days.

Video

Notes

Cooking liquid: Any unsweetened plant-based milk works. For fewer calories, swap part of the milk with vegetable broth.

Don’t rush simmering: Let the soup simmer until it thickens to your liking. The flavor and texture improve with time.

Soup texture: The soup thickens naturally as it simmers. If it’s too thin, let it reduce; if too thick, whisk in a bit of milk or broth.

* To use as condensed mushroom soup: While the soup is simmering, whisk 1 tablespoon cornstarch with two tablespoons water or broth. Stir into the pot, then cook for 1–2 minutes to thicken. Cool to room temperature before using.

Nutrition