This post contains affiliate links. It’ll keep for about 3-4 days in the fridge, and up to 6 months in the freezer. We used our Vitamix. Let us know in the comments if you try anything different! When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for at least an hour to continue thickening. We made this soup completely smooth by blending all the ingredients together. Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! Stir in the minced garlic and toss to coat. Vegan Cream of Mushroom Soup Ingredients: I thickened my soup Bechamel style with some whole wheat pastry flour and silky coconut cream. If you’re doing this, we also suggest adding up to 1 Tbsp olive oil to the blender. Not only that but we also make the best version of it and that’s a fact. Color - the longer you brown the flour for a roux, the darker the results will be. Chloe suggests whipping the coconut cream until very stiff with a dry sweetener, like organic powdered sugar, and a touch of cinnamon. Affirmative – 100% absolutely yes! Made in 1 pot with less than 10 ingredients. Whole Foods Market. You can make this vegan cream of mushroom soup using vegetable broth, soy milk (or any vegan milk substitute you prefer), and a dairy-free sour cream substitute. For the spices: Feel free to lower the amount of sea salt you use, but I would try to keep the celery salt for flavor. When I first had it, when I was just becoming a Nutritarian, I thought it was quite bland. Just use the plain organic variety in a can that just says coconut cream on the ingredients list, nothing else. Nothing says it’s wintertime quite like enjoying a big, hot bowl of rich and comforting soup. Focaccia Bread. Creamy Portobello Mushroom Soup Relish in the delicate flavor of premium Portobello mushrooms slowly simmered with a medley of onions, garlic, celery and potatoes in a rich and velvety broth. Smooth and creamy soups are a great way to enjoy a variety of vegetables from winter squash to cauliflower to carrots. We can’t wait to hear all the fun things you’re going to make with this vegan condensed cream of mushroom soup! We love to serve it with a couple of slices of toasted whole grain bread. Use each jar as a 1:1 replacement for Campbell’s Condensed Cream of Mushroom soup in all your favorite casserole recipes. An easy & healthy cream of mushroom soup that requires just a few simple ingredients and is out of this world good. Sprinkle in the flour and toss to coat then add the veggie stock. Cream Of Mushroom Soup, plant based, vegan,, wfpb. This soup is dairy-free, gluten-free, and oil-free. Drain the cashews, discard the soaking liquid and add them to a blender along with the mushroom/onion mix, vegetable broth, nutritional yeast, and miso and blend on high until … Cover. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already). Quinoa Flatbread It took a few tries, but I’m now happy to say that today we are delivering on that request with this dairy free cream of mushroom soup that is every bit as WOW-worthy as our chicken(less) version. Taste and adjust seasonings at this point with more sea salt, black pepper and chili flakes to your liking. Bring to a boil over high heat, lower heat and simmer, covered, until mushrooms are very … This Vegan Cream Of Mushroom Soup is thick, creamy, and so easy to make. Let them cool on the counter like this completely. ; Add the flour and cook for 2 minutes (photo 4). So, if you’re doing this, I would add up to 1 Tbsp olive oil to the blender. For best results, let the soup cool completely on the counter and then chill for at least an hour in the fridge. If you want to get fancy you can add cooked barley or wild rice into the mix like i did with my Thanksgiving. We make vegan recipes that defy preconceived notions of plant-based food. Enjoy. Made with a combination of mushrooms, low-sodium vegetable broth, potato and a splash of light coconut milk, this recipe offers a healthy, vegan-friendly take on cream of mushroom soup. Simple Vegan Cream of Mushroom Soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. It’s mind-blowing how dead on this texture is! Enjoy! Bring back to a simmer and cook about 10 minutes until the soup has thickened. I've had a vegan cream of mushroom soup recipe on my site for a long time, but I realized that people were trying to convert it to a condensed cream of mushroom soup for use in other recipes. Let the soup cool completely in the fridge before transferring it to the freezer. Peluci is our COO and taste tester in chief! Gluten free and delicious, it is also a lighter, dairy-free and vegan friendly version of cream of mushroom soup. 2 large onions finely diced 3 cloves garlic, minced 1 bay leaf 1/2 tsp dill weed 1 tsp onion powder 4 potatoes, cubed 2- 8 oz boxes mushrooms 1 … To keep this cream of mushroom soup white, don't over-brown the flour. The recipe uses a couple of vegan food hacks to take it to the next level. Top with extra sauteed mushrooms and herbs. The flour must be a whole grain. When you do try it, be sure to leave a comment and rate the recipe below or tag us in your comfort food creations on Instagram! Vegan Condensed Cream of Mushroom Soup This recipe yields the equivalent of one 10.75-ounce can of condensed cream of mushroom soup and it’s ready to go in about 10 minutes! Intro to the Vegan Cream of Mushroom Soup. Add ¼ can of milk. Cream Of Mushroom Soup, 24 oz. You can even eat the entire pot If you wanna, just do it when nobody’s watching because you shall be judged no matter what they tell you. How to Make Vegan Cream of Mushroom Soup: Simple Vegan Cream of Mushroom soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. It’s a classic starter with a decadent texture and a redefined flavor. If you need to substitute an ingredient in this recipe, here are our best tips: For the mushrooms: Use any mushrooms you want in this recipe. Do not store them in the cabinet like you would canned soup. You can freeze this soup for up to 8 weeks, but we suggest using (12-oz) jars if you’re freezing them, leaving 1½ – 2 inches at the top for the soup to expand without breaking the jar. It can be used as 1:1 vegan sub for the classic Campbell’s version in all your favorite casserole recipes. For the cashews: You can replace the cashews with sunflower seeds or hulled hemp seeds, but remember cashews have a higher fat content than these two options. That means you don’t need to deal with the floury clumpy mess of making a roux. To make this soup WFPB + Plantricious compliant make sure to omit all oil or butter from the recipe and sautee in water or veggie broth. Click here to read our full policy about affiliate links. It has the creamiest cashew based texture with ZERO lumps! Keep an eye on it and be careful here because those red lentils boil up quickly! When time is up, carefully transfer the mixture into your Vitamix or another high-powered blender. Puréeing the veggies provides a sneaky, healthy dose of flavor the whole family can enjoy. … Thank you for shopping our affiliate links, as it helps support our business and keep the yummy recipes coming your way! Allow to thaw in the refrigerator before reheating. I’ve since added a bit of my favorite seasoning to it, and also adjusted my own tastebuds, and now it gets a thumbs up from me. Ultra-creamy, vegan mushroom soup topped with crunchy croutons and thyme. I ate canned cream of mushroom soup all the time growing up and mushroom soup … The soup will continue to thicken as it cools down but it will thin out again upon reheating. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! For a gluten-free version make sure to use chickpea or rice flour instead of the whole wheat. *You can replace the cashews with sunflower seeds or hulled hemp seeds. Serve. The first step is to add all the ingredients to a medium saucepan and stir. Ingredients. This recipe is so easy to make and comes together in under 20 minutes! Let the soup thaw completely before using and use within 3 days of thawing. Add the onion and garlic and sauté until translucent, 5-7 minutes. If you prefer it thinner at this point just stir in a splash of veggie stock. Southwest Vegan Tortilla Soup; Vegan Cream of Mushroom Soup Recipe Tips. However, you may be able to get away with cutting the amount in half and using canned and drained chickpeas or white beans. If you want to go heartier, add pasta or whole grains like bulgur to your favorite soup … If you are looking to be healthier, or need a better option, then these cream of mushroom soup substitutes are just what you’re looking for: For Green Bean Casserole, Tuna Casserole, and Pasta Sauce #1. I LOVE how much love you all have given our Vegan Condensed Cream of Chicken Soup recipe. Gluten Free Cream of Mushroom Soup Mix, Dairy Free, Vegan, Shelf Stable Mix by Vivian's Live Again - 3 pack 4.3 out of 5 stars 234 $14.15 $ 14 . This recipe for Hungarian Vegan Mushroom Soup creates a rich, creamy soup that makes the perfect healthy lunch or light dinner. Milk + Mushroom Broth. Cook for 2-2½ minutes. I can’t believe it’s vegan and oil-free you guys! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Or you can use plain coconut milk for a lighter version. About Veggie Society…. For the red lentils: I’d try to stick to this ingredient as much as possible because it is KEY for texture. Heat soup, stirring occasionally. This Vegan Cream of Mushroom Soup is just like it sounds – rich, silky, and creamy with an intensely mushroomy flavor. The recipe is naturally dairy-free, gluten-free, oil-free, AND includes an option to make it nut-free too making it a great recipe for all types of allergies or dietary needs. P.S. Immediately pour the mixture into 3-4 8-oz mason jars and cover with canning lids. Stir. We use these jars as a 1:1 sub for a can of Campbell’s Condensed Cream of Mushroom Soup in any and all the casseroles and creamy recipes. Continue to simmer until almost all the liquid has evaporated. Heat the vegan butter or the oil in a pot and add the onion and garlic.Cook over medium-high heat for 1 or 2 minutes (photo 1). It’s completely dairy-free and good for you. This Easy Vegan Cream of Mushroom Soup Recipe is so comforting and lovely, it’s got such a great creamy mouthfeel. Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté briefly. Let them cool on the counter completely. Italian Dinner Rolls Ingredients. As the soup chills in the jars, it will thicken up considerably and take on that almost gelatinous texture we associate with those Campbell’s “Cream of…” soups. If you make this recipe please remember to report back and rate it in the comments below, snap a photo and tag me with #VeggieSociety on Insta, it always makes my day ~ Florentina Xo’s, Filed Under: Mushrooms, Plant-Based, Soups & Stews, Vegan Recipes, Hi, I'm Florentina! https://www.plantpowercouple.com/recipes/vegan-condensed-cream-mushroom-soup/, How to Make Creamy Vegan Soups in a Blender, Vegan Beer Cheese Soup in a Soft Pretzel Bowl, Life-Changing Chicken(less) Bouillon Powder, Homemade French Fried Onions in the Air Fryer. https://veggiesociety.com/potato-mushroom-soup-recipe-vegan Crusty Vegan Bread When boiling, turn the heat to low and let the mixture simmer (covered – important) for about 10 minutes. Enjoy this recipe and more from the Uprise Food’s recipe collection. Your soup leftovers can be stored in the refrigerator up 5 days or frozen in freezer proof containers up to six months. Microwave: Place soup in a microwave-safe bowl. Add a splash of water (or a drizzle of olive oil or vegan butter), the onions, red pepper flakes and a pinch of sea salt. This cashew-based soup is dairy … Hungarian Mushroom Soup Recipe – A hearty and comforting vegetarian cream of mushroom soup recipe that’s easy to adapt as vegan and gluten-free.. Peluci is the taste tester in chief! This item: Gluten Free Cream of Mushroom Soup Mix, Dairy Free, Vegan, Shelf Stable Mix by Vivian's Live Again… $14.15 ($2.36 / 1 Ounce) In stock on February 11, 2021. As a part of our January Healthy Eating Challenge , Chris and I are trying out best to avoid refined and processed foods. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). You only need a few simple pantry staples to make homemade dairy free condensed cream of mushroom soup. Reheat the soup … 15 ($2.36/Ounce) Required fields are marked *. It doesn't require any fancy equipment, just some slicing, dicing, sauteeing, and heating on the stovetop. Water, Light Cream (Pasteurized Milk, Cream), Mushrooms, Onions, Rice Flour, Soybean Oil*, Rice Starch, Mushroom Broth Concentrate (Mushroom Juice, Natural Flavor, … This is a concentrated soup that can be used in an equal amount with any recipe that calls for condensed cream of mushroom soup. I know you’ve been asking for a veganized mushroom version for a while now, and honestly, I’ve really wanted one too! I can’t believe it’s vegan! If you want your soup to have some mushroom chunks in it, mix up to ½ cup extra chopped mushrooms to the soup before pouring it into the jars. The cans from TJ’s are my faves, no funky business in the ingredient list, they look totally legit. Pour in the white wine then add the thyme, onion powder, black pepper and nutritional yeast. Mushrooms shrink to about 1/4 of their original size when sautéed. Turn the heat to high, cover the pot, and bring the mixture to a low boil. Toss to coat and sweat until translucent adding more water as needed taking care not to burn the onion. Cream of mushroom soups are typically packed with broths derived from animal products, heavy cream, and sodium. Also known as “America’s Bechamel ” this vegan Cream of Mushroom Soup is one of the best homemade soups you’ll ever make. Your email address will not be published. This veganized take on a classic recipe can be enjoyed by everyone, and has a rich creamy comfort food feel, while being deliciously healthy and completely plant-based. It makes a lovely lunch or light dinner. Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) version in all your favorite casseroles! Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original! You also need a rubber spatula to help you scrape out every last bit of this mushroom soup and 3 – 4 (8-oz) mason jars to store the soup in. That’s super important when you’re freezing things in glass like this.