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Vegan Mushroom Soup

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Cuisine: Vegan, American

This 15-minute vegan mushroom soup is ridiculously easy to make. It’s a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe.

Vegan Mushroom Soup - This 15-minute vegan mushroom soup is ridiculously easy to make. It's a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe. #vegan #glutenfree #simpleveganblog
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Ingredients

  • 1 pound mushrooms (450 g), sliced
  • 4 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 3 cups unsweetened plant milk of your choice (750 ml), we used almond milk
  • 2 cupvegetable stock (500 ml)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground black pepper
  • The juice of a lemon

Instructions

  1. Add the veggies (mushrooms, garlic and onion), milk and vegetable stock to a large pot and bring to a boil. Then cook over medium-high heat for about 10 minutes.
  2. Blend the soup with an immersion or a regular blender.
  3. Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley.
  4. Keep the vegan mushroom soup in a sealed container in the fridge for up to 4 days.

Notes

  • Any kind of mushrooms will do.
  • We didn’t add salt, but it’s up to you. Tamari and soy sauce are also a great choice.
  • Feel free to sauté the veggies in some oil before making the soup to make it even tastier, although it’s not necessary.
  • Add your favorite spices, herbs and veggies.
  • Water can be used instead of the milk and stock, but the soup won’t be as flavorful and creamy.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 164
  • Sugar: 10.3 g
  • Sodium: 853 mg
  • Fat: 5.6 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 21.6 g
  • Fiber: 6.4 g
  • Protein: 9.9 g