Vegan Creamy Mushroom Soup
Creamy vegan soups are divine but tend to use nuts for the creamy texture making them much higher in fat. This delicious Creamy Mushroom Soup uses white beans to make the broth creamy while being high in fiber and lower in fat. The baked mushrooms add a satisfying chewy texture for a hearty and soul warming meal.
Equipment
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 16 ounces mushrooms sliced, divided in half
- 2 tsp tamari or white miso
- 14 ounces great northern beans cooked, or navy beans
- 1 liter vegetable broth low sodium
- ½ tsp thyme
- 1 bay leaf
- ½ cup soy milk unsweetened
- ½ tsp cracked pepper
Instructions
- Preheat oven to 400°F.
- Spread half of the mushrooms onto a parchment lined baking tray and bake for 20 minutes.
- Sautè the onions, garlic and second half of mushrooms that have been lightly chopped.
- Add the beans, tamari, vegetable broth, thyme and bay leaf and cook covered for 10 minutes.
- Remove the bay leaf, add the soy milk and blend with an immersion blender until smooth.
- Add the baked mushrooms and pepper and cook uncovered for 5 minutes.*
Notes
* note: if you want a thicker soup let it cook for at least 10 minutes.
Nutrition
Calories: 251kcalCarbohydrates: 43gProtein: 19gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 255mgPotassium: 1134mgFiber: 13gSugar: 7gVitamin A: 177IUVitamin C: 12mgCalcium: 167mgIron: 4mg
I like all your recipes, but this is now my go to favorite! Thanks
I made this soup last night for dinner and it was delicious! Next time I would not add the thyme as it seemed to overwhelm the flavor. I would also consider adding some small diced potatoes and perhaps a bit of rosemary. This recipe could also be used as the base for many other recipes that call for cream of mushroom soup (the type in the can).
So delicious! Mmmm!
absolutely delicious! A great comfort food and impressive enough to serve company.
I made this soup last night and really enjoyed it. Love how the beans give it a creamy flavor. I don’t have an immersion blender so I chopped the onions and mushrooms to fry finely and blended the beans with some veggi broth in the bullet blender. Funny, after my wife’s first taste of the soup she said, this would be great with some crusty bread.
So delicious!! I added a pinch of rosemary.
I used 3 different mushrooms – shiitake, portobello and maitake – it was so delicious I ate two gigantic bowls in one sitting. Fantastic soup – will be making it again and again.