Put the dishes away because this recipe for a Creamy Vegan Mushroom Soup is served in a bread bowl! Who doesn’t love a recipe where you don’t have to do the dishes? This soup is dairy-free, gluten-free, low in fat, Whole 30 friendly, and full of delicious, meaty mushrooms.
Mushrooms, Mushrooms, Mushrooms
Let’s talk about the star of this dish, the mushroom! This recipe uses cremini mushrooms but feel free to use any mushroom you have, like shitake or a mix. Before cooking the mushrooms, you’ll want to clean them properly by using a dry paper towel to brush off any dirt or soil. Try not to run mushrooms underwater as they absorb water like a sponge. If the mushrooms are too dirty and rinsing them is the only option, then you can add 2-3 more minutes to your cooking time to get them perfectly golden brown. Check out a previous post on how to cook the perfect mushroom.
Hold The Salt
Wait to salt the mushrooms until after they have cooked down for some time. Adding salt too early can cause the mushrooms to not fully release all of their water.
Is This Soup Gluten-Free?
Yes! The soup recipe is entirely gluten-free. However if you are choosing to serve it in a bread bowl like I did, ensure the loaf you choose is certified gluten-free.
I Love Hearing From You
Scroll below for a full list of ingredients and instructions to make this Creamy Vegan Mushroom Soup . Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Soup Recipes To Try
If you’re interested in more vegan soups, try my recipes :
- Vegan Celery Root & Apple Soup
- Creamy Roasted Vegan Tomato Soup
- Hearty Vegetable Borscht
- Vegan Leek and Potato Soup.
Creamy Vegan Mushroom Soup in a Bread Bowl
This Creamy Vegan Mushroom Soup Bread Bowl is dairy-free, gluten-free and has a creamy consistency without any of the added cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
- 6 cups of sliced cremini mushrooms
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¼ cup of raw cashews soaked for 10 minutes in boiling water
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2 large cloves of garlic, minced
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1 medium white onion, diced
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1 cup of organic vegetable broth
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1 cup of unsweetened plant milk
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8-10 stalks of fresh thyme
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1 dried bay leaf
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1 tbsp of cornstarch, tapioca, or arrowroot powder.
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½ tbsp of coconut aminos
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1 tsp of sea salt or Himalayan salt or season to taste
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Freshly ground black pepper
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2 sourdough loaves of bread. Centers removed.
Instructions
- In a large saucepan, over low/ medium heat add the diced onions and garlic. Cook until slightly translucent (about 5 minutes).
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Move onions to the side of the saucepan and mushrooms. Allow to cook untouched for 5 minutes, uncovered. See my post for how to cook the perfect mushroom.
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Stir the mushrooms and onions together. Add fresh thyme and cook for another 5 minutes or until the mushrooms have reduced in volume by half.
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Add the bay leaf, salt and liquid aminos to the mushrooms and onions.
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Remove half of the mushroom mixture and set aside.
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Stir 1 tbsp of cornstarch into the organic broth. Add to the mushrooms and stir.
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Pour entire mixture along with soaked cashews into a high-speed blender or food processor. Be careful it’s hot! Blend on medium high until a smooth creamy texture is achieved. Slowly add in plant milk until the soup is the consistency you want. Add more milk if necessary.
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Pour blended soup back into saucepan and add whole mushrooms and onions you set aside earlier and stir to combine.
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Ladle soup into bread bowl and serve hot.
