Rich, hearty and velvety smooth, my Vegan Cream of Mushroom Soup recipe is loaded with vitamins, minerals, and antioxidants, it’s vegan, lactose and gluten-free. To make my Vegan Cream of Mushroom Soup ‘creamy’, instead of cream, I pureed cooked cauliflower with onions, garlic, celery and some of the mushrooms to make a really ‘creamy’ texture that mimics a creamy soup perfectly. Most of the mushrooms I slice and sauté to add to the pureed veggies to keep the texture and bite of the mushroom. Double-check your wine to make sure it’s vegan and or gluten-free. The wine can always be omitted, just add a little more stock if you have concerns.
Here is my Vegan Cream of Mushroom Soup recipe:
- 1 Cauliflower
- 2 Tablespoons Olive oil
- 5 8-Ounce Containers of Mushrooms
- 1/2 Cup Diced Celery
- 1/2 Cup Diced Onion
- 1 1/2 Teaspoons Garlic, Crushed and Chopped
- 1Quart Vegetable stock
- 1 ½ Cup White Wine (I used Sauvignon blanc)
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- Fresh parsley
-In the saucepan, over medium-high heat, add the olive oil, onions, and celery
-Sauté until onions are just softened, add 2 containers mushrooms and the garlic
-Sauté until mushrooms begin to release their juices, add the cauliflower
-Reduce heat to medium-low, cover and steam about 15-20 minutes
-Add vegetable stock and white wine, bring to a simmer. Cook another 15 minutes.
-Reserve 1 pint of stock until after you puree the veggies. Depending on the size of your veggies, you may need less stock. Add as much as you’d like for the desired thickness.
-Remove from heat, add some veggies and some stock to a blender or food processor, only half full, blending hot ingredients can be dangerous to use an oven mitt or kitchen towel to hold the lid, carefully pulse then puree veggies until smooth and creamy.
-Repeat until all the soup is pureed
-Salt and pepper to taste
MEANWHILE: This can be done simultaneously with the puree:
-Heat the skillet to high
- Add remaining mushrooms
- 1 tablespoon dry thyme
- salt and pepper to taste
When mushrooms are browned and all of their liquid is dry, add to the puree.
Place in a bowl and sprinkle with chopped fresh parsley.
I hope you enjoy my Vegan Cream of Mushroom Soup recipe as much as we do!