Cream of mushroom soup is a classic comfort food that is loved by many. However, for those following a vegan diet, finding a delicious and creamy version can be a challenge. In this recipe, we will share a vegan cream of mushroom soup that is not only dairy-free but also packed with flavour.
It is rich, creamy, and full of earthy mushroom flavour.
Ingredients
1 pound of fresh mushrooms, sliced
1 medium onion, diced
3 cloves of garlic, minced
2 tablespoons of olive oil
4 cups of vegetable broth
1 cup of unsweetened almond milk
2 tablespoons of all-purpose flour
1 teaspoon of dried thyme
Salt and pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
Sprinkle the flour over the mushrooms and stir well to coat them evenly. Cook for another minute to cook off the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to let the soup cool slightly before blending and blend in batches if necessary.
Return the soup to the pot and stir in the almond milk and dried thyme. Season with salt and pepper to taste.
Cook the soup for an additional 5 minutes, stirring occasionally, until heated through.
Serve the vegan cream of mushroom soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.
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