VEGAN CREAM OF MUSHROOM SOUP😍

Vegan Cream of Mushroom Soup Recipe

Introduction

Vegan Cream of Mushroom Soup is a velvety, savory dish that captures the essence of traditional cream of mushroom soup without the use of dairy. This rich, plant-based version is perfect for anyone seeking a deliciously creamy and comforting bowl of soup, whether you are following a vegan diet or simply looking to enjoy a lighter, healthier option. This comprehensive recipe provides detailed instructions, ingredient measurements, and nutritional information, including SmartPoints values for those adhering to the WW (Weight Watchers) program. Whether enjoyed as a standalone meal or paired with your favorite bread, this soup offers a satisfying and wholesome dining experience.

Ingredients

For the Soup Base:

• 2 tbsp olive oil
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 1 lb (450 g) fresh mushrooms (sliced, preferably cremini or button mushrooms)
• 1 medium carrot (diced)
• 2 celery stalks (diced)
• 1 cup cauliflower florets (steamed until tender)
• 4 cups vegetable broth (low-sodium)
• 1 cup unsweetened almond milk (or any unsweetened plant-based milk)
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1 tbsp soy sauce (or tamari for gluten-free option)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

For Thickening (Optional):

• 2 tbsp all-purpose flour (or a gluten-free alternative)
• 2 tbsp vegan butter (or additional olive oil)

For Garnish (Optional):

• Fresh parsley (chopped)
• Sliced mushrooms (sautéed, for added texture)

Instructions

1. Prepare the Ingredients: Begin by washing and slicing the mushrooms. Dice the onion, carrot, and celery, and mince the garlic. Steam the cauliflower florets until tender. Set all ingredients aside.
2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
3. Cook the Vegetables: Stir in the diced carrot and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the sliced mushrooms and continue to cook for an additional 8-10 minutes, stirring occasionally, until the mushrooms release their juices and become tender.
4. Add the Cauliflower and Broth: Add the steamed cauliflower florets to the pot. Pour in the vegetable broth and add the bay leaf. Stir well to combine all ingredients. Bring the mixture to a boil.
5. Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 15-20 minutes. This allows the flavors to meld together and the vegetables to become tender.
6. Blend the Soup: After simmering, carefully remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a high-speed blender and blend until smooth.
7. Add the Milk and Seasonings: Return the blended soup to the pot if using a countertop blender. Stir in the unsweetened almond milk, nutritional yeast, soy sauce, dried thyme, dried rosemary, salt, and pepper.
8. Thicken the Soup (Optional): If a thicker consistency is desired, melt 2 tablespoons of vegan butter (or additional olive oil) in a separate pan. Stir in 2 tablespoons of flour and cook for 1-2 minutes to create a roux. Gradually whisk this mixture into the soup, allowing it to simmer for an additional 5 minutes to thicken.
9. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
10. Serve the Soup: Ladle the soup into bowls. Garnish with freshly chopped parsley and sautéed mushroom slices if desired. Serve hot with a side of crusty bread or a fresh green salad.
11. Store Leftovers: Allow any leftover soup to cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat thoroughly before serving.

Useful Information

• Mushroom Varieties: Cremini and button mushrooms work well for this soup, but you can also use other varieties like shiitake or portobello for different flavors and textures.
• Cauliflower Substitute: If you prefer, you can use potatoes or cashews instead of cauliflower for thickening the soup. Both options will create a creamy texture but will slightly alter the flavor.
• Blending Options: Using an immersion blender is convenient for blending soup directly in the pot, but a countertop blender can achieve a smoother texture. Be cautious with hot liquids to avoid spills.
• Creamy Texture Tips: If the soup is too thick after blending, you can thin it with additional vegetable broth or plant-based milk. Conversely, if it’s too thin, simmer it a bit longer to reduce the liquid.
• Flavor Enhancements: For added depth of flavor, consider incorporating a splash of white wine or a dash of smoked paprika. Adjust the seasoning to your taste preferences.

Nutritional Information

Per Serving (1 cup, assuming 6 servings total):

• Calories: 130 kcal
• Total Fat: 7 g
  • Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 500 mg
• Total Carbohydrates: 14 g
  • Dietary Fiber: 3 g
  • Sugars: 6 g
• Protein: 4 g

SmartPoints Value

For those following the WW (Weight Watchers) program, this wholesome and creamy soup is a great option with a low SmartPoints value:

• SmartPoints (Blue, Green, Purple): 3 points per serving
  • The SmartPoints value may vary slightly depending on specific brands of vegetable broth and plant-based milk used. Adjust points accordingly if using different products.

Conclusion

Vegan Cream of Mushroom Soup is a comforting, creamy, and nutritious option that embodies the essence of classic mushroom soup without any dairy. With its rich flavors and smooth texture, this soup is perfect for a light lunch, a satisfying dinner, or a hearty starter. The recipe is easy to follow, with detailed instructions to ensure a perfect outcome. Enjoy this delicious vegan soup as part of a balanced diet, and savor the creamy goodness of each spoonful!