Mushroom Soup without Cream (One-Pot)

Gather around, soup lovers! Today, we're stirring up something special: our mushroom soup without cream. This recipe brings you mushrooms' full, rich flavor in a lighter, plant-based form. It's the perfect pick for anyone craving a hearty, comforting soup without the heaviness of dairy. Simple, satisfying, and packed with earthy goodness, let's get ready to simmer this delightful, cream-free mushroom soup!

Nothing beats the comfort of a warm bowl of soup on those chilly evenings. Each spoonful of this soup combines earthy mushrooms and aromatic herbs, offering an indulgent yet health-conscious taste. It's not merely a meal but a comforting embrace in every bite, perfect for vegans and culinary explorers.

This recipe draws inspiration from our readers' favorites: the 4-Ingredient Potato Soup and how to make a vegan mushroom gravy.
Both are loved for their simplicity and rich flavors. We've blended the
heartiness of the potato soup with the umami depth of the mushroom gravy to
create this vegan soup.

💚 Why you will love it

• • Rich, Earthy Flavors

• • Cream-Free Comfort

• • Simple, Wholesome Ingredients

• • Versatile Vegan Staple

• • Cozy, Satisfying Experience

🧾 Ingredients

The ingredients that make this mushroom soup SO good are:

• • Cremini Mushrooms: They bring a deep, earthy flavor that's essential for the soup's rich base.

• • Potato: Adds creaminess and thickness to the soup without needing dairy.

• • Leeks: Offer a mild, onion-like taste that enhances the overall savoriness.

• • Fresh Garlic Cloves: Provide a pungent, aromatic kick that complements the mushrooms.

• • Nutritional Yeast: Gives a cheesy, nutty flavor, boosting the soup's umami profile.

• • Unsweetened Plant-Milk: Contributes to the soup's creamy texture while keeping it plant-based.

• • Thyme: Its subtle, earthy notes perfectly season and elevate the soup's flavors.

• • Vegetable Bouillon: Adds depth and richness to the broth; optional chives bring a fresh, mild finish when used as a garnish.

Optional

Chives: to garnish

See the recipe card for quantities.

Substitutions

• • Cremini Mushrooms: Portobello or white button mushrooms can be used for a slightly different yet earthy flavor.

• • Potato: Cooked white beans are a great alternative for a different texture while maintaining creaminess and adding plant-based protein.

• • Leeks (Leek Substitutes): Green onions or shallots work well for a similar mild, onion-like flavor. See our complete guide for leek substitutes.

• • Fresh Garlic Cloves: Garlic powder can be used in a pinch, though fresh is preferred for its vibrant flavor.

• • Nutritional Yeast: Try a dash of soy sauce or miso paste for a different umami touch.

• • Unsweetened Plant-Milk: Almond, soy, or oat milk are all excellent choices, each bringing a unique, subtle flavor.

• • Thyme: Rosemary or oregano can be used as alternatives, offering a different but complementary herbaceous note.

• • Vegetable Bouillon: Miso paste or vegetable stock can enrich the soup's base with savory depth.

🍽 Equipment

Large pot, an immersion blender, or a regular blender.

🔪 Instructions

To make this creamy soup, start by washing thoroughly your fresh ingredients.

Hint: If veggies stick to the pan, don't fret. Adding liquids will deglaze the pan, and boiling will release those stuck bits, infusing the soup with extra flavor.

Optional garnishing steps

Ladle soup into bowls and garnish with seared mushrooms, chives, or a drizzle of olive oil.

💡 Expert Tips

Opt for Plant Milk: Replace water with unsweetened plant milk like soy milk or almond milk to add extra creaminess and a protein boost to your soup.

Deglaze with White Wine: For an added depth of flavor, deglaze your pan with a splash of white wine after sautéing the mushrooms and leeks.

Low and Slow Sauté: Gently sauté your leeks and garlic on low heat to avoid burning, ensuring they release their flavors without becoming bitter.

Blend in Batches: If using a countertop blender, blend the soup in batches to ensure a smooth consistency and to safely manage the hot liquid.

Adjust Thickness: If the soup is too thick, gradually add more plant milk or vegetable stock until you reach your desired consistency.

📖 Variations

Swap out the potato for sweet potato, cauliflower, or white beans to experiment with different textures and flavors.

Introduce a smoky element by adding smoked paprika or a few drops of liquid smoke to the soup for a deeper, more complex taste.

For an Asian twist, infuse the soup with coconut milk, lemongrass, and a hint of ginger, transforming it into a fusion of classic mushroom soup and Thai flavors.

🥢 How to serve

Garnish with Fresh Herbs and Seared Mushrooms: Elevate the soup by topping it with freshly chopped herbs such as parsley, chives, or thyme, and add seared sliced mushrooms for an extra layer of flavor. This classic garnish not only brings a pop of color but also enhances the soup with a fresh, aromatic finish and a delightful earthy contrast.

Serve with Artisan Bread: Pair the soup with a slice of warm, crusty Italian artisan bread or a vegan bread roll. Dipping the bread into the soup makes for a comforting and satisfying meal for those cooler days.

Top with Crispy Chickpeas: Add a handful of crispy and spicy roasted chickpeas on top of the soup for a creative twist. They provide a delightful crunch and a protein boost, making the dish even more filling and nutritious.

🥡 Storage

In the Fridge:

• • Let the soup cool to room temperature before storing.

• • Transfer the soup to an airtight container.

• • It can be refrigerated for up to 3-4 days.

• • To reheat, pour the desired amount into a saucepan and warm it over medium heat, stirring occasionally, until heated through.

Freezing and Reheating:

• • Allow the soup to cool completely.

• • Portion the soup into freezer-safe containers or bags, leaving space at the top for expansion.

• • Freeze for up to 2-3 months.

• • Thaw the soup overnight in the refrigerator or use the defrost setting on your microwave for reheating.

• • Once thawed, reheat the soup in a saucepan over medium heat until it's hot all the way through, stirring occasionally. If the soup seems too thick after thawing, add some plant milk or vegetable stock to adjust the consistency.

❓ FAQ

📚 More vegan soup recipes

Craving more plant-based goodness? Dive into our collection of vegan soup recipes, each brimming with flavor and nourishment. Here are some of our top picks:

If you're savoring the earthy flavors of our mushroom soup, you might also enjoy the vibrant and zesty notes in our carrot and ginger soup with coconut milk. It's a perfect blend of sweetness and spice, ideal for those who love a little kick in their soup!

Are you a fan of mushrooms and looking for more ways to enjoy them? Dive into the umami-rich world of our mushroom miso soup. It's a delightful twist on traditional miso soup, incorporating the hearty goodness of mushrooms.

Our Tuscan white bean soup is a must-try for those who love hearty, comforting soups. It's packed with protein-rich white beans and aromatic herbs, making it a satisfying meal that pairs wonderfully with the earthiness of our mushroom soup.

Craving something creamy yet light? Our go-to recipes are our vegan pumpkin soup without coconut milk and spicy cauliflower soup. It's a creamy delight without the heaviness of coconut milk, offering a subtle, sweet contrast to our mushroom soup's savory depth.

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

🧮 How to scale

Whether you're cooking for a crowd or just for one, scaling this Mushroom Soup Without Cream recipe is a breeze. Here's how:

For Larger Gatherings: Simply double or triple the ingredients. Keep an eye on the seasoning and adjust to taste.

For Smaller Portions: Reduce the ingredients by half for a more intimate serving size. The cooking steps stay consistent, but use a smaller pot to ensure the immersion blender works effectively with the reduced volume.

🎥 Video

📋 Recipe