Vegan Cream of Mushroom Soup (Gluten-Free)
Featuring hearty shrooms, plant-based cream, and finely balanced flavours, this vegan cream of mushroom soup is a delicately seasoned delight that's both dairy-free and gluten-free.
Ingredients
- 1 tablespoon olive oil (or plant-based butter)
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1.3 lbs (600 g) mushrooms, sliced and/or chopped (I used a mix of varieties – see recipe notes)
- ½ cup (120 ml) dry white wine (ideally vegan, optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon white pepper
- ½ teaspoon ground nutmeg (optional)
- 1 tablespoon white miso paste (GF, see notes)
- 4 cups (1 litre) vegan stock (plus more if necessary)
- 1 cup (240 ml) homemade cashew cream (or another dairy-free cream – see notes)
- 2-3 tablespoons cornflour
- Salt and black pepper to taste
Instructions
- Heat the oil in a large saucepan on medium heat. Add the finely chopped onion and soften for 4-5 minutes, stirring regularly and reducing the heat if starting to colour. Season with salt and black pepper.
- Once the onion has started to turn soft and translucent, add the chopped garlic and cook for another 1-2 minutes.
- Next, add the mushrooms and cook for 5-6 minutes or until softened. The mushrooms will release some water as they cook down, so it may help to increase the heat here.
- Once the mushrooms are soft, add the white wine, thyme, sage, white pepper, nutmeg, and white miso paste. Stir well and cook for a couple of minutes to reduce the liquid.
- Next, add the vegan stock and cashew cream (or other plant-based cream of your choice). Bring to a simmer and then cook on a low heat for 5-10 minutes.
- In a jug or mug, combine the cornflour with a similar amount of cold water to create a slurry. Mix well to remove any lumps, then stir this into the soup and cook for a few minutes to thicken. Repeat this step for a thicker soup, or add a little extra stock to thin it out.
- Adjust the seasoning and stir well before serving with fresh parsley and crusty bread.📸 Recipe steps >📖 Table of contents >
Notes
Gluten-free: To ensure this recipe is 100% gluten-free, use a stock and miso paste that are certified or labelled as such (they often are, but it's worth checking). If using a different type of cream, you may also want to check this.
Mushrooms: I used a combination of portobello, closed cup, and chestnut (cremini), but you could use any you like. A mix of slicing and finer chopping will give a nice variety of textures.
For bonus umami flavour, try adding dried mushroom powder or varieties such as shiitake.
Cashew cream: If you're making your own cashew cream but only want enough for this soup, you'll want to blend approx. 100 g (⅔ cup) raw cashews with 150 ml (⅔ cup) water until smooth.
Other cream: If you don't want to use cashew cream, you could substitute coconut milk or another dairy-free cream product.
Seasonings: You don't want to overdo it with these – use level teaspoons and level half teaspoons for the measurements and adjust up from there.
Storage: Store in the fridge for up to four days or freezer for up to six months.
If you liked this recipe, you might also enjoy:
- Vegan mushroom and tarragon soup
- Vegan Scotch broth
- Smoky mushroom pâté
- Vegan goulash
- King oyster mushroom steaks
- Vegan cauliflower cheese soup
- Smoky butter bean soup
Nutrition
Calories: 283kcalCarbohydrates: 25gProtein: 11gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 173mgPotassium: 720mgFiber: 4gSugar: 7gVitamin A: 16IUVitamin C: 6mgVitamin D: 1µgCalcium: 37mgIron: 3mg
Nutrition Facts
Vegan Cream of Mushroom Soup (Gluten-Free)
Amount Per Serving
Calories 283
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2.5g16%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Sodium 173mg8%
Potassium 720mg21%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 7g8%
Protein 11g22%
Vitamin A 16IU0%
Vitamin C 6mg7%
Vitamin D 1µg7%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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