Name: Vegan Cream of Mushroom Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: World
Ingredients: 2 tablespoons Extra Virgin olive oil; 1 medium Onion - diced; 3 cloves Garlic - diced; 8 ounces Button Mushrooms - or your favorite mushroom; 1 teaspoon Thyme - dried; 200 ml Soy Milk; 200 grams Silken Tofu; 100 ml Vegetable Stock; Salt & Black Pepper to taste

Front shot of Cream of Mushroom Soup in a bowl with spoon on the side

Cream of mushroom soup is a warm and comforting dish when you’re feeling a slight chill in the air. This soup is also used as a base for many other dishes, especially casseroles, to add a creamy mushroom flavor. This recipe for Vegan Cream of Mushroom Soup will show you how to make this classic utterly free of animal products. We have made sure to keep the same great flavors we love about the original in a new and improved way. With this recipe, we are also asking you to be creative and choose your favorite mushrooms to give this dish a more unique and personal touch. Enjoy this delicious dish that we know you will keep coming back to for more.

#Lacto Vegetarian #Mechanical Soft #Ovo Vegetarian #Vegan #Vegetarian #Comfort Food #Vegetables #One Pot #Healthy Snacks and Appetizers

Blender

Chef's Knife

Cutting Board

Glass Measuring Cups

Large Nonstick Pan

Serving Bowl

Soup Ladle

Stainless Steel Measuring Spoons

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Serves

Ingredients

2 tablespoons Extra Virgin olive oil
1 medium Onion - diced
3 cloves Garlic - diced
8 ounces Button Mushrooms - or your favorite mushroom
1 teaspoon Thyme - dried
200 ml Soy Milk
200 grams Silken Tofu
100 ml Vegetable Stock
Salt & Black Pepper to taste

Instructions

Cream the soy milk and silken tofu together with a smooth, creamy texture using a high-powered blender. If you need a little more liquid, add some vegetable stock, then set it aside.

Place a saucepan on medium heat. Then, once the oil is hot, add the onion and garlic and sauté for 3 minutes.

Now add the mushrooms and sauté for another 5-10 minutes or until they are tender.

Stir in the thyme, soy cream, vegetable stock, and mix until all the ingredients have been incorporated together.

Season with salt & black pepper, then simmer to your preferred consistency, remove from the heat, and serve warm in soup bowls.

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