Vegan Creamy Mushroom Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 5

Cook Time: 25

Servings:

Calories: 251kcal

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.

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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.

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Nutrition