Cream Of Mushroom Soup
This Cream of Mushroom Soup is cozy, creamy, and packed with rich umami flavor—all made 100% vegan. It’s the perfect comfort food for chilly days or when you’re craving something hearty and satisfying. Serve it with crusty bread or pour it over rice, pasta, or potatoes for a nourishing meal you’ll want to make again and again.
Servings
4-6 servings
Ready In:
40 min
Cream Of Mushroom Soup
By: Naysha Rivera
This Cream of Mushroom Soup is cozy, creamy, and packed with rich umami flavor—all made 100% vegan. It’s the perfect comfort food for chilly days or when you’re craving something hearty and satisfying. Serve it with crusty bread or pour it over rice, pasta, or potatoes for a nourishing meal you’ll want to make again and again.
Ingredients
Soup:
- 2 TBSP olive oil
- 1 yellow onion, diced (small-medium)
- 2 russet potatoes diced (small-medium)
- 4 cloves garlic, minced
- 3 cups of sliced shiitake + baby Bella mushrooms (1 1/2 cups of each)
- 2 tsp dried oregano
- 1 tsp dried sage
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp of paprika
- 1 tsp of red pepper flakes
- 1 tsp of cumin
- salt
- fresh cracked pepper
- 5 sticks of fresh thyme + additional for garnish
- 2 sprigs of rosemary or 1 large one ( I throw in the whole thing )
- 3 cups of Veggie stock or water
- 1 can full-fat coconut milk
- 2 tbsp of butter
- 3 tablespoons corn starch or agar agar
Chickpeas:
- 1 can (15.5 oz) chickpeas
- Drizzle of olive oil (2 TBSP)
- salt/pepper (to taste)
- 1 tsp cumin
Cilantro Oil:
- 1/3 cup of olive oil
- handful of fresh cilantro
- 1 tsp of apple cider vinegar
- dash of water to help blend
Notes:
Mushrooms: You can use different mushrooms to get different flavor profiles/textures. My favorite mushrooms are Oyster Mushrooms because of their meatiness and flavor.
Texture: White beans are a great addition to the recipe and add creaminess to the soup.
Protein: Add vegan protein sources for a heartier soup; tofu, hemp seeds, edamame etc
Step by Step Instructions
Crispy chickpeas:
Preheat your oven to 400°F (200°C).
Pat the chickpeas dry with a clean kitchen towel to remove excess moisture.
Toss the chickpeas with olive oil, salt, pepper, and cumin.
Spread them on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through. Remove when crispy and golden.
Oil:
Cilantro Oil: Add the olive oil, fresh cilantro, apple cider vinegar, and a dash of water to a blender or food processor. Blend until smooth. Set aside for drizzling later.
Soup:
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the Potatoes and Mushrooms: Stir in the diced potatoes and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms release their moisture and the potatoes start to soften.
Season the Soup: Add dried oregano, sage, garlic powder, onion powder, paprika, red pepper flakes, cumin, salt, and pepper. Stir well to coat the vegetables in the spices.
Add Herbs and Liquid: Throw in the thyme sticks and rosemary sprigs. Pour in the vegetable stock (or water) and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
Blend for Creaminess: Remove the thyme and rosemary sprigs from the pot. Use an immersion blender to blend the soup until smooth (or leave a few chunks for texture).
Add Coconut Milk and Thicken: Stir in the coconut milk and vegan butter. Dissolve the cornstarch or agar agar in a small amount of water, then stir it into the soup. Simmer for 5 minutes, stirring frequently, until the soup thickens.
Ladle the soup into bowls. Top each serving with crispy chickpeas, a drizzle of cilantro oil, and a sprig of fresh thyme for garnish.
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