This vegan cream of mushroom soup is rich, creamy, warming, and packed with flavor! It's a delicious gluten-free, dairy-free one-pot meal that is ready in about 30 minutes!
You can watch the short video for visual instructions.Heat the oil over medium heat in a pot and add the diced onion. Sauté for about 3 minutes, stirring frequently.
Then add the garlic and mushrooms and cook for a couple of more minutes until the mushrooms are browned.
Stir in the tarragon (or rosemary), thyme, salt, and black pepper. Also, pour in the white wine and vegetable broth. Bring to a boil.
Reduce the heat to medium-low and let it simmer for about 7-10 minutes, stirring occasionally, then pour in the dairy-free cream.
Mix the cornstarch and water to make a slurry in a small bowl, then pour it into the pot. Stir to combine and let simmer for a few more minutes to thicken.
Serve the soup in bowls with a bit of fresh lemon juice and garnish with parsley. Enjoy!
Notes
Wine: You can use more vegetable broth instead.
Dairy-free cream: You can use cashew cream, soy cream, or canned coconut milk.
Nutrition Facts
Vegan Cream of Mushroom Soup Recipe
Amount per Serving
Calories
298
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
10
%
Sodium
1256
mg
52
%
Potassium
1088
mg
31
%
Carbohydrates
41
g
14
%
Fiber
4
g
16
%
Sugar
20
g
22
%
Protein
9
g
18
%
Vitamin A
891
IU
18
%
Vitamin C
16
mg
19
%
Calcium
72
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.