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
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.
Chives: to garnish
See the recipe card for quantities.
- 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.
Large pot, an immersion blender, or a regular blender.
To make this creamy soup, start by washing thoroughly your fresh ingredients.
Step 1: Rinse leeks, mushrooms, and potato. Chop them into even sizes for uniform cooking.
Step 2: Heat a skillet on medium and cook leeks and garlic until soft. Then add potatoes.
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.
Step 3: Add thyme, then mushrooms and potatoes, cooking until golden.
Step 4:Season with salt, add vegetable bouillon.
Step 5: Add water, plant milk, and nutritional yeast, then simmer for 15 minutes.
Step 6: Remove from heat and blend the soup to your desired texture.
Optional garnishing steps
Step 7: Keep one mushroom per bowl aside for a special garnish.
Step 8: Sear the reserved mushrooms in olive oil until golden, flipping once.
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.
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.
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.
Adding protein to vegan soups is easy and nutritious. Using soy milk as a base can enhance the protein content significantly. Another great option is Texturized Vegetable Protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks. TVP is a versatile, protein-rich product made from defatted soy flour. It absorbs flavors well, making it a perfect addition to any soup. Simply rehydrate TVP in water or vegetable broth before adding it to your soup to boost its protein content and texture. Remember to adjust the mushroom and seasoning quantities to maintain its richness.
Lastly, you can add a can of cooked chickpeas or white beans or use them as a replacement for the potato.
Absolutely! Most vegan soups are ideal for slow cooking. The slow cooker method allows flavors to meld and deepen over time, creating a rich and satisfying taste. Simply add all the ingredients to your slow cooker and set it low for 6-8 hours or high for 3-4 hours. This method is especially great for soups with legumes or grains, ensuring they're perfectly cooked and tender.
Yes, you can add more vegetables to these soups. However, remember that additional vegetables may alter the original flavor profile of the soup. A good strategy is to add cooked vegetables after blending the soup to maintain the intended taste. This way, you get the nutritional benefits and variety of the added veggies without significantly changing the base flavor of the soup.
📚 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 vegan pumpkin soup without coconut milk is your go-to. 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.
Mushroom Soup without Cream
- 1 tablespoon chives to garnish
- Prep Veggies: Clean the leeks, mushrooms, and potato under cool water. Chop the leeks into thin rings, quarter the mushrooms, and dice the potato. Aim for similar sizes for even cooking.
- Sauté: Warm a skillet over medium heat. Add the leeks and garlic, cooking until they're soft, which should take about a few minutes. Then add potatoes, cook until potatoes are slighly cooked.
- Season: Now, add thyme. Follow with the mushrooms, stirring them for about 10 minutes until they turn golden and tender.
- Simmer Gently: Add a pinch of salt, then pour in the vegetable bouillon, water, plant milk, and nutritional yeast. Let it simmer for 15 minutes. Remember, a slow simmer is key for the best flavor blend.
- Blend: Take the soup off the heat. Use an immersion blender, or carefully transfer to a blender to puree until smooth. You can leave some chunks if you prefer a bit of texture.
- Serve: Pour the soup into bowls. Top with charred mushrooms, thinly chopped chives, , or a drizzle of olive oil for an extra touch.
Optional Step - Searing Mushrooms for Garnish:
- Reserve Mushrooms for Garnish: Set aside one mushroom per serving bowl before you begin making the soup. This will be used as a special garnish to add a gourmet touch to each serving.
- Sear Mushrooms: Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the reserved mushrooms in the skillet and sear them until they turn golden brown, flipping them halfway through the cooking process. This step adds a beautiful, caramelized flavor and a visually appealing element to your dish.