As I stood in my kitchen, the rich aroma of sautéed garlic and earthy mushrooms enveloped me like a warm embrace, instantly transporting me to my favorite cozy café. Today, I’m excited to share my recipe for Creamy Vegan Mushroom Soup (No Cream, No Flour). This comforting bowl of goodness is not only quick and easy to prepare but also packed with nutrients, making it perfect for those busy weeknights when you crave something healthy yet satisfying. With wholesome ingredients like fresh white button mushrooms and creamy coconut milk, you’ll achieve that rich, velvety texture—without any dairy or flour! Imagine serving this delightful soup to family or friends; it’s a guaranteed crowd-pleaser that will leave everyone feeling nourished. Are you ready to discover just how simple it is to whip up this delicious, plant-based meal? Let’s dive in!
Why Is This Mushroom Soup Special?
Flavorful and nutritious: This soup bursts with umami from the mushrooms and fresh herbs, making every spoonful a delight!
Simple preparation: With just a few steps, you can create a comforting meal that’s ready in no time, perfect for busy weeknights.
Versatile ingredient options: Feel free to swap in veggies or add spices for a personalized twist. Don’t forget to try it alongside our delicious Cheddar Garlic Soup for the perfect pair!
Dairy-free indulgence: Enjoy a creamy texture without the cream, thanks to coconut milk; it’s the ideal choice for vegan and gluten-free diets.
Crowd-pleasing comfort: Serve this to friends and family, and watch as they come back for seconds—it’s a wholesome hug in a bowl!
Mushroom Soup Ingredients
For the Base
• White Button Mushrooms – The star of the show, delivering that rich umami flavor and ideal texture; fresh mushrooms give the best results.
• Vegetable Broth – Adds essential depth and moisture to the soup; try using homemade broth for an even richer taste.
• Onion – Provides a lovely base flavor that complements the mushrooms; shallots can be used for a milder and sweeter alternative.
• Garlic – A flavor enhancer that elevates the entire dish; opt for fresh garlic to truly amplify the soup’s aroma.
For the Creaminess
• Coconut Milk – Bestows a luscious creaminess without dairy; light coconut milk is perfect for those looking to cut down on fat.
For the Flavor Boost
• Nutritional Yeast – Contributes a cheesy, nutty flavor without dairy; highly recommended for added nutrition and taste.
• Thyme and Basil – Fresh herbs that inject delightful fragrance; substitute with dried versions if fresh aren’t on hand.
• Salt and Pepper – Essential seasonings to round out the dish; adjust according to your dietary preferences.
Combine these ingredients for a hearty Mushroom Soup (No Cream, No Flour) recipe that everyone will rave about!
Step‑by‑Step Instructions for Creamy Vegan Mushroom Soup (No Cream, No Flour)
Step 1: Sauté Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing until they become fragrant and translucent, about 3-5 minutes. This will lay a flavorful foundation for your Mushroom Soup (No Cream, No Flour).
Step 2: Cook Mushrooms
Next, introduce 8 cups of sliced white button mushrooms to the pot. Stir frequently while cooking for about 5-7 minutes or until the mushrooms have released their moisture and are tender. You’ll see a beautiful, earthy color develop, enhancing the soup’s depth.
Step 3: Add Broth and Herbs
Pour in 4 cups of vegetable broth and sprinkle in 1 tablespoon each of fresh thyme and basil. Increase the heat slightly to bring the mixture to a gentle simmer, allowing it to cook for 10 minutes. The herbs will infuse the soup with fragrant aromas that’ll make your kitchen smell divine!
Step 4: Blend Soup
Once simmered, carefully use an immersion blender to puree the soup until it reaches a creamy consistency, which should take about 1-2 minutes. Alternatively, you can transfer the hot mixture to a blender in batches. Ensure it’s smooth but leave a few chunks for that delightful texture unique to this Mushroom Soup.
Step 5: Stir in Coconut Milk
After blending, return the soup to low heat and stir in 1 can (13.5 oz) of coconut milk. Mix thoroughly and season with salt and pepper to taste. Allow the soup to heat through for an additional 3-5 minutes, making sure it’s comforting and warm before serving. This adds the creamy mouthfeel while maintaining the vegan essence!
Expert Tips for Mushroom Soup
- Texture Control: Avoid over-blending: Pulse the soup until it’s creamy but retains some chunks for a satisfying mouthfeel in your Mushroom Soup (No Cream, No Flour).
- Herb Freshness: Fresh is best: Always opt for fresh thyme and basil for vibrant flavor. If using dried, reduce the amount to half to avoid overpowering the soup.
- Storage Know-How: Keep creamy and unblended: Store the soup base separately from the coconut milk to ensure it remains creamy when reheating leftovers.
- Ingredient Substitution: Customize your soup: Feel free to swap the coconut milk with cashew cream for a nutty alternative or add a splash of lemon juice for brightness.
- Enhance Seasoning: Adjust to taste: Season carefully; taste the soup before adding too much salt and pepper, as broths can vary in saltiness.
Variations & Substitutions for Mushroom Soup
Get creative with your Mushroom Soup and enjoy a tailored experience that suits your taste buds!
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Spicy Twist: Add red pepper flakes while sautéing for a zesty kick that will elevate the flavor profile.
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Nut-Based Creaminess: Swap coconut milk with cashew cream for an extra nutty flavor. Blend soaked cashews with a bit of water until smooth for that perfect creamy touch.
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Veggie Boost: Toss in chopped greens like spinach or kale just before blending for added color and nutrition. This not only makes your soup vibrantly green but also packs it with vitamins!
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Herb Variety: If you’re out of thyme and basil, try using oregano or rosemary for a different flavor experience. Each herb can transform your soup into something unique and delightful.
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Higher Umami: Add a splash of soy sauce or tamari during the simmering stage to enrich the savory notes of your soup. This will deepen the overall flavor and make it even more comforting.
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Flavor Infusion: For a subtle sweetness, throw in a few diced carrots during sautéing. They melt into the soup and create a lovely balance of flavors.
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Lemon Zest: A squeeze of fresh lemon juice right before serving can brighten the soup, adding a refreshing contrast to the earthy mushrooms. Don’t underestimate the impact of a little acidity!
To discover more comforting soup recipes, don’t miss out on our satisfying Crockpot Thai Soup for another delightful twist!
Storage Tips for Mushroom Soup
Fridge: Store your Mushroom Soup (No Cream, No Flour) in airtight containers for up to 4 days, ensuring it stays fresh and delicious.
Freezer: If you’d like to meal prep, freeze the soup in portions for up to 2 months. Just make sure to leave some space in the containers for expansion.
Reheating: When you’re ready to enjoy the soup, reheat gently on the stove. Add a splash of water or broth to loosen it up if it thickens too much.
Separation Tip: To maintain the perfect creamy texture, store the soup base and coconut milk separately if you plan on keeping leftovers.
Make Ahead Options
This Creamy Vegan Mushroom Soup (No Cream, No Flour) is perfect for meal prep enthusiasts! You can sauté the onions and garlic and slice the mushrooms up to 24 hours in advance, storing them in the refrigerator to maintain freshness. Additionally, prepare the soup base (without the coconut milk) and refrigerate for up to 3 days. When you’re ready to enjoy this comforting meal, simply reheat the soup base in a pot, stir in the coconut milk, and season to taste. This way, you’ll have a delicious, wholesome dinner ready in no time, just as satisfying as when freshly made!
What to Serve with Creamy Vegan Mushroom Soup Without Cream or Flour
Picture a comforting bowl of soup paired with vibrant sides that elevate your dining experience to a cozy night in.
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Crusty Bread: Perfect for dipping, a warm, crusty baguette complements the creamy texture of the soup beautifully. The satisfying crunch adds a delightful contrast to the velvety soup.
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Simple Side Salad: A refreshing mix of greens dressed lightly in lemon vinaigrette provides a bright, crisp bite that balances the richness of the soup. Think of it as a refreshing companion to your hearty meal.
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Garlic Roasted Vegetables: The earthy sweetness of roasted carrots, bell peppers, and zucchini adds depth and a burst of color to your table. The caramelization makes them an irresistible addition.
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Quinoa Salad: This protein-packed option, tossed with cherry tomatoes, cucumber, and a light dressing, complements the flavors of the soup while adding a delightful texture. It’s like a nutritious hug on a plate!
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Stuffed Peppers: Brightly colored peppers filled with a quinoa and black bean mixture bring vibrant flavors and an extra dose of nutrients. The smokiness contrasts nicely with the creamy mushroom goodness.
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Herbed Rice: Fluffy rice infused with fresh herbs pairs seamlessly with the mushroom soup, serving as a wonderful canvas for the rich flavors in your bowl.
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Sweet Potato Fries: Crispy, slightly sweet fries drizzled with a hint of chili powder make for a fun and satisfying side. They introduce a playful crunch that everyone will love.
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Sparkling Water with Lime: This refreshing drink cleanses the palate and keeps your meal light, balancing the creaminess of the soup. A fantastic option to keep things revitalizing!
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Vegan Chocolate Mousse: A luscious, dairy-free dessert to end your meal on a sweet note, the rich chocolate flavor perfectly contrasts the savory notes of your mushroom soup.
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Fresh Fruit Platter: Seasonal fruits like berries and citrus fruits add a refreshing and sweet end to the meal, enhancing your dining experience with their natural sweetness.
Creamy Vegan Mushroom Soup (No Cream, No Flour) Recipe FAQs
How do I select the best mushrooms for this soup?
Absolutely! Fresh white button mushrooms are your best bet; look for ones that are firm and free from dark spots. You want them to feel smooth and plump for the best flavor and texture. If you can find organic options, even better!
What’s the best way to store leftovers?
Store your Mushroom Soup (No Cream, No Flour) in airtight containers in the refrigerator for up to 4 days. For the most delicious result, freeze it if you need to keep it longer! Just remember to separate the coconut milk and soup base, so the creamy texture doesn’t get lost when you reheat.
Can I freeze this mushroom soup?
Yes, you can! Portion the Mushroom Soup into freezer-safe containers, leaving room at the top for expansion. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove, adding a bit of water or broth to loosen it up if needed.
What should I do if my soup is too thick?
If you find your soup is thicker than you’d like, don’t worry! Simply add a splash of vegetable broth or water while gently stirring on low heat to thin it out to your desired consistency. Keep tasting as you adjust to ensure the flavor stays just right!
Is this soup suitable for those with dietary restrictions?
Very! This Mushroom Soup (No Cream, No Flour) is vegan, gluten-free, and dairy-free, making it perfect for a variety of diets. Additionally, if you or your guests have nut allergies, you can substitute coconut milk with oat milk or another nut-free milk alternative to keep it safe and delicious.
Can I add more vegetables or spices to this soup?
Certainly! Feel free to get creative by adding other veggies like spinach or kale for extra nutrition. For a bit of spice, toss in some red pepper flakes during the sautéing step, or even a squeeze of lemon juice before serving for brightness. The more, the merrier!
Creamy Mushroom Soup (No Cream, No Flour) You’ll Love
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté until fragrant, about 3-5 minutes.
- Introduce 8 cups of sliced white button mushrooms to the pot. Stir frequently for 5-7 minutes until tender.
- Pour in 4 cups of vegetable broth and sprinkle in 1 tablespoon each of fresh thyme and basil. Cook for 10 minutes at a gentle simmer.
- Use an immersion blender to puree the soup until creamy, about 1-2 minutes, keeping some chunks.
- Return the soup to low heat, stir in 1 can of coconut milk, season with salt and pepper, and heat through for 3-5 minutes.
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