Print

Vegan Cream of Mushroom Soup Recipe

Print Recipe

★★★★★

4.7 from 140 reviews

This Vegan Cream of Mushroom Soup is a rich and creamy plant-based delight made with fresh mushrooms, silken tofu, and aromatic leeks. Blended to silky perfection and topped with toasted pine nuts, it’s a nourishing and flavorful soup that’s perfect for a light lunch or a cozy dinner.

Ingredients

Scale

Soup Base

  • 1 tbsp oil
  • 1 medium leek, halved lengthwise then sliced
  • 750 g (~ 1 2/3 lb) mushrooms, sliced
  • 4 cloves garlic, minced
  • Black pepper, to taste
  • 1 litre (~ 4 cups) hot vegetable stock
  • 350 g (~ 12 oz / ~ 1 1/4 cups) silken tofu
  • 2 tsp dried parsley (or a few sprigs fresh parsley, roughly chopped)

Garnish

  • 3 tbsp pine nuts

Instructions

  1. Sauté Leeks and Mushrooms: Heat a dash of oil in a large frying pan over medium heat. Add the sliced leek and cook for a few minutes until just softened. Add the mushrooms in batches if necessary, along with the minced garlic and a generous pinch of black pepper. Cook until the leek and mushrooms are thoroughly cooked and beginning to brown.
  2. Transfer to Blender: Move the cooked vegetables into a blender. You may reserve a few mushrooms if you want to use them as garnish later.
  3. Deglaze Pan: Pour a little vegetable stock into the now-empty frying pan and bring to a boil. Scrape the cooked-on bits of mushroom and leek from the bottom of the pan with a non-metal spatula, and then add this flavorful liquid to the blender.
  4. Add Remaining Ingredients: Add the rest of the vegetable stock, silken tofu, and parsley to the blender. Seal the blender lid securely.
  5. Blend Until Smooth: Blitz the mixture thoroughly until the soup is perfectly smooth and creamy.
  6. Season and Adjust: Taste the soup and adjust seasoning with additional salt, black pepper, or parsley if desired. Blend again briefly to combine.
  7. Toast Pine Nuts: In a dry frying pan over medium heat, toast the pine nuts for a couple of minutes. Stir continuously and remove them from the heat as soon as they become golden brown to prevent burning.
  8. Serve: Ladle the creamy mushroom soup into bowls. Garnish with any reserved mushrooms, toasted pine nuts, and extra parsley for a fresh finish.

Notes

  • For a slightly richer texture, reduce the amount of silken tofu used.
  • Using fresh parsley instead of dried will enhance the soup’s flavor.
  • Be careful not to burn the pine nuts; toast them quickly with constant stirring.
  • This soup can be made ahead and reheated gently on the stovetop.

Keywords: vegan mushroom soup, creamy mushroom soup, plant-based soup, silken tofu soup, easy vegan soup

Find it online: https://busyrecipe.com/vegan-cream-of-mushroom-soup-recipe/