Last updated on August 24th, 2021
I never thought that vegan creamy mushroom soup could be both vegan and creamy. Nor did I think it could be rich and delicious as well. This soup is almost too rich to be believed, but it’s one of my go-to favorite fast soups for chilly winter days.
Tips & Tricks for Vegan Creamy Mushroom Soup
This particular recipe is deceptively easy:
- Instead of heavy cream, this recipe uses decadent canned coconut milk. If you are being mindful of calories, you can use substitute any non-dairy milk you prefer, but your may sacrifice in taste. I’ve found that some of the nut or oak milks tend to be a little on the thin side.
- This recipe has a lot of mushroom-flexibility. I like Portobello, and chanterelle mushrooms, but feel free to add as many or little as you would like. I find at least two different types works well for this soup.
- If you prefer your soup a little thicker, or less “chunky” use an immersion blender for a few seconds to get it the texture you prefer.
- Soup keeps for approximately five days, stored in an airtight container in the refrigerator. You should also be able to freeze any remaining leftovers, for about a month or two.
Using a “Bouquet Garni”
Bouquet garni is a French term for a bundle of herbs. I highly recommend wrapping up the herbs for the soup with a string suitable for cooking or a cheesecloth. This will prevent annoying little pieces of leaves and twigs from getting caught in awkward corners of your mouth. I love rosemary – it is one of my favorite herbs in the world. I do not love picking rosemary out of my teeth.
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