Updated! This Vegan Mushroom Soup, aka my No-Cream of Mushroom Soup with hints of garlic, rosemary and spicy black pepper has been one of my favorite blender soups for the past eight years. I posted this recipe back in November 2012, and have updated it a bit based on all the many times I have made it! I have received so many comments and rave reviews of this soup over the years, so I wanted to update the photos and give the original recipe a bit of love...
Some fun facts: This Mushroom Soup is vegan and comes together in just about twenty minutes. Easy dinner or lunch material.
How to Serve my Vegan Mushroom Soup?
I love it paired with avocado toast, hummus on toast or another toast or half sandwich fave. It also goes well with a side salad or just a chunk of your favorite crusty bread for dunking.
Make Ahead Soup
I love to make a big batch of this ahead of time and store it in the fridge until I am ready to serve it....
Serve with a garnish of sauteed mushrooms, some rosemary, pepper and drizzle of your favorite olive oil...
What Type of Mushrooms to Use?
For this Vegan Mushroom Soup, you can use any variety of mushrooms you'd like! I prefer to use a blend of more traditional (Like portobello and baby bella) mixed with fancier mushrooms like shiitake and trumpet and enoki. Whatever you do, just give this delicious, warming creation a try!...
Vegan Mushroom Soup
Ingredients
- 8 oz baby bella mushrooms, or any variety
- 8 oz shiitake mushrooms, or any variety
- 4 cups mushroom broth, or veggie broth
- 3 tablespoon extra virgin olive oil
- 4 cloves garlic
- 1 tablespoon fresh rosemary, chopped
- ½ cup cashews, raw
- 4 cups cauliflower, or one small head, chopped
- salt and pepper to taste
Instructions
- Warm soup pot over high heat.
- Add the olive oil to your soup pot. Add the garlic and saute for a minute.
- Lower heat to medium. Add in the mushrooms and rosemary. Saute for five minutes - or until tender, stirring occasionally.
- At the same time as the mushrooms are cooking - in a large soup pot, bring water to a boil. Add the cauliflower and boil until tender - usually about five minutes.
- When the cauliflower and mushrooms are finished, add them to your blender, along with the cashews, broth and a pinch of salt and pepper - you can add more to taste later. Optional: leave some of the mushrooms out of the blender if you want a slightly chunky soup with whole mushrooms folded in.
- Blend from low to high until creamy. Taste test and add more salt and pepper to taste.
- Add water to taste if you want to thin out your soup a bit. Broth can also be used, but this will make the soup more salty.
- You can either serve directly from the blender or simmer in a soup pot until ready to serve. Add any mushrooms that you set aside to serve. Drizzle oil over top, if desired.
Equipment
- blender
- soup pot
nutrition estimate | per serving
Soup Season
Looking for more vegan soup recipes? Browse them in my recipe index right here!
Original post and recipe from 11/2012 follows.
Mushroom lovers' listen up.
This No-Cream of Mushroom Soup, aka Vegan Mushroom Soup, is pretty darn fantastic. Minimal ingredients, simple steps and an end result that looks oh-so-fancy and tastes amazing. Roasted mushrooms, caramelized until tender, infused with pepper and rosemary. Plus a secret ingredient to get all the "creamy" you crave, without adding cream. And sure, add a splash of soy creamer over top to serve if you'd like. Because the white crescent pool of faux creamer does look kinda pretty. Optional though.
Serve with some crusty bread - or even better - in a bread bowl! This mushroom-lovers' soup will warm you up and cozy-up your evening...
Secret ingredient -> cauliflower puree! All the creamy you crave - without the cream!
..you can make this soup as thick or thin a you'd like. It all depends on how much broth you blend in. I like my soup thick and creamy, but thin is soothing too!
Mushroom Soup Nutrition Bonus.
Mushrooms are the only vegan food that naturally contain vitamin D. So dive into mushrooms if you are looking for more D during these "not as much daylight" fall and winter months. And the secret creamy ingredient, cauliflower, is a good source of fiber, Vitamins C and K as well as potassium. Low in calories and fat free too! (soup calorie content below recipe)
Grocery Store Tips.
If you are looking to reduce the sodium in your diet, buy low-sodium mushroom broth.
Also, I always buy organic for both mushrooms and mushroom broth. That also goes for the cauliflower and delicate herbs in this recipe: parsley, rosemary and any others you may want to add.
When it comes to black pepper and optional cayenne chili pepper - I use Penzey's Spices brand because it is incredibly flavorful and high quality. I'm a fan!
Serve with mushroom and herb garnish, with a splash of soy or rice creamer or milk (or a drizzle of EVOO) if you'd like.. dairy-free though!..
No-Cream of Mushroom Soup
vegan, makes 8 cups - 4 servings
Soup - puree:
1 medium white cauliflower, boiled/drained
4 cups mushroom broth
¾ of the roasted mushrooms
1-2 sprigs of the roasted rosemary
salt + pepper to taste
Roasted mushrooms:
8 ounces baby bella mushrooms, quartered
8 ounces portobella mushrooms, sliced (2 large)
6 ounces shiitake mushrooms, sliced
*woody stems removed from all mushrooms*
salt + pepper (to taste)
2-4 sprigs of rosemary
2 tablespoon extra virgin olive oil
1-2 tablespoon apple cider vinegar
optional: additional spices like cayenne or thyme.
garnish: fresh flat leaf parsley, a few pinches per bowl
additional: splash of vegan plain non-dairy creamer (optional) Roasted garlic, nutritional yeast and caramelized shallots would also be nice add-ins.
Directions:
1. Preheat oven to 425 degrees.
2. Rinse and dry your prepped (chopped and woody ends removed) mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and spices.
3. Lay mushrooms flat on a baking sheet. Roast at 425 degrees for about twenty minutes - or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
4. While mushrooms are roasting, you can boil the cauliflower in water. Drain the water, set aside tender cauliflower. You should be able to break the cauliflower with a fork after boiling.
5. Add the cauliflower and about 2 cups of mushroom broth to a Vitamix or similar blender. You could also use an immersion blender or food processor. Blend on low until the cauliflower is smooth. Add in about half of the mushrooms. Do a taste test. Add more of the mushrooms into the soup. About ¼ cup of the whole roasted mushrooms should be left for garnishing the serving bowls. Blend in a few of the tender ends of the roasted rosemary - toss any woody stems. You can also add in additional flavorings: cayenne, roasted garlic, nutritional yeast..
6. Continue adding in broth and mushrooms and spices (salt and pepper to taste) until you reach a texture and flavor you like. I used about 3 cups of broth. You may want more for a thinner texture. (You could also thin out with some non-dairy milk if you'd like. This will make a much denser, creamier soup.)
7. Pour warm soup into serving bowls and garnish with leftover mushrooms, freshly chopped flat leaf parsley and rosemary. Pepper and soy cream over top if you'd like. If not serving right away, simmer in a pot on the stove until ready to serve.
Stefanie says
This recipe looks so good and I can't wait to make this for fall!
Kristen says
I have your cookbook and I love it. I made this recipe from the cookbook, but it's different than what is written here on the website. It calls for a lot of garlic and unfortunately it overpowers the soup. I'll try it this way next time.
David Graham Scott says
Fantastic recipes on here. Keep veganising the world!!
MissMe says
this sounds lovely.
Kathy Patalsky says
Yes that would be delicious. Probably need to add extra mushroom broth or water to thin out soup.
gabbers says
Maybe roast the cauliflower when your roasting the mushrooms? Would impart a whole new dimenson. Just saying
Kellie says
This soup is fantastic!!
cooking recipes says
This is a must try. With such few ingredients this could not be simpler and by the looks of it this is gonna be wonderfully flavorful. Another tasty recipe for my family!
Barbara Adamich says
Fantastic!! Made it today with a bit of chopped parsley. I agree, the roasted mushroom garnish is awesome! Thank you for a great recipe. I eat a vegetarian diet, but have wanted to add more vegan days. Your website is making this so easy and enjoyable!!
Nicole Marie Edine says
I just took vegetable broth and heated in a saucepan with all of the mushroom stems. Tada! Better than throwing them out; I already had all for those stems anyway.
heatherblackmon says
I've been contemplating a vegan version of cream of mushroom soup - I love the look of this! I've been on a mushroom kick recently - they are a so decandently meaty with out the meat, perfect for this time of year!
Kathy Patalsky says
I buy mine. Same as buying vegetable broth. You will find it in the same section as vegetable broth.
Sent from my iPad
laurie says
For us amateurs, how do you make mushroom broth?
Sunnie@moderngirlnutrition says
This is perfect for the cold weather lately! Can't wait to make:)
Kathy Patalsky says
oh yay, so glad you liked it and found my site!! 🙂
Elizabeth says
I found this blog today via Dreena Burton and just had this delicious soup for dinner. It's my new favorite soup recipe! Thanks very much!
theyoungveg.wordpress.com says
That sounds amazing! I love the taste of mushrooms - but unfortunately I can't stand the texture...
This will be divine!
veganamericanprincess says
I make an excellent vegan mushroom-barley soup, but this looks even easier to prepare and yummy. I love the idea of using cauliflower to make the soup creamy! Good one!
Gwen McMahan Frazier says
I made this for lunch and it is really yummy! I used dried shitake mushrooms from costco and reconstituted them. The broth left was PERFECT to use for the liquid! I also used a bag of frozen cauliflower and it worked great! Be sure and save some of the roasted mushrooms to garnish the top - they really made it tasty! I also added some fresh garlic cloves to the mushrooms to roast and they added a lot of flavor - but i am a roasted mushroom lover! I did not have fresh rosemary on hand and dried worked fine! Five BIG STARS!
Roxanne says
Sounds yummy and the use of cauliflower to make the "cream" is ingenious!
Sarah Lantry says
That looks amazing ...I've never seen such a 'mushroomy' mushroom soup! Your pics are gorgeous!!
Veronica March says
looks like a lot of sodium-where is that coming from, the mushroom broth? By the way, where can I find mushroom broth?
a happy cyclist says
great idea using cauliflower!
Jessica Riccio says
This looks beautiful. Can't wait to give it a try.
Christina says
This looks amazing! Love the addition of creamer/milk!
Guest says
This looks incredible... I used to love cream of mushroom as a kid, I'll be sure to make this!