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Tasty one pot vegan mushroom soup sounds like a heck yea in my book...
Especially when the temperature outside is 50 degrees Fahrenheit.
Okay, #truth ... maybe today it's been more like 69F but still.
This is Miami, and anything below 75F is COLD by our standards anyway. Sorry to all of you northerners suffering through those freezing cold temps. I just don't know how ya'll do it.
I wish I could send you all a bit of sunshine from sunny south Florida, but since I haven't figured out a way to do that yet, I'll leave you with this tasty mushroom soup to warm your heart up in the mean time. Fair?
So here is the recipe to that yummy mushroom insta photo that I posted on my account the other day and all of you were drooling over! 🙂 If you missed the post, go see it now.
It's so cool to know that there are a ton of you, just like me, that use to hate mushrooms before going vegan. But now you love them, as do I my friends, as do I!
I am obsessed with mushrooms because they somehow replace that 'meaty and chewy' texture that I no longer have in my foods since I eliminated meat.
Plus, mushrooms have a ton of nutrients, antioxidants, and things like Vitamin C, Selenium, Potassium and Iron. I love eating good food that also makes my body thrive, don't you?
a few things about this tasty vegan mushroom soup recipe
- It's chunky and has a ton of texture but its also got that creaminess factor!
- It is full of flavor
- perfect cozy dish for cold winter nights
- only requires ONE pot - who doesn't love quick and easy?!
- it is made using clean ingredients such as onions, garlic, mushrooms (but obviously), coconut cream and nutritional yeast.
If you want to learn more about nutritional yeast and what it is - check out my vegan mushroom gravy recipe and my dehydrated raw vegan cheezy broccoli chips recipe where I talk a little bit about what this magical ingredient is and why it should be in your vegan pantry.
one pot vegan mushroom soup recipe
This vegan mushroom soup is another easy peasy recipe, and I love easy peasy! You only need one pot from start to finish, and it only takes roughly about 35 to 40 minutes. This means you'll have dinner on the table in under an hour! Amen to that.
You also don't need any fancy equipment and it's basically fool proof. Just saute the veggies and mushrooms in vegetable broth until soft and tender, then add the rest of the ingredients. In no time you'll have this tasty vegan mushroom soup that is oil free, gluten free and perfect for these cold chilly nights in winter. #comfortfood
a quick backstory of how this recipe was created
I love this vegan mushroom soup so much, and not just for its taste but for the sentimental value it holds. Gahh you must be thinking, what could be so special about mushroom soup... but really, I love it because it is a recreation of a delicious mushroom soup that we had during our recent travels. Last year we spent some time in the mountains of Colorado, but before we were able to make it up to the mountains, we got stuck in a huge unexpected snow storm (mind you, it was in the middle of MAY!), so we had to spend the night in Boulder, Co.
We had no plans of staying in this city, nor were we going to visit it, but we are so glad that the weather gods made this happen. We fell in love with Boulder, and we also fell in love with the cutest little vegan cafe called Thrive Raw Organic. We would have not discovered it if it wasn't for the ginormous snow storm that brought our plans to a halt.
Thrive Raw Organic is a cute little cafe that serves mostly raw food, with the exception of a few cooked meals, and all of their ingredients are organic. The look and vibe of the place is totally hippie and vibrant, which I love!! The employees were really nice, down to earth, and super accommodating, but then again that should come as no surprise since they're vegan - and vegans tend to be nice people ha! 😛
Anyway, since it was freeeeezing cold and snowing, and we are from Florida with absolutely no tolerance for the cold... we decided to get the mushroom soup. Actually we got three servings but who's counting. And boy was that soup good. So good that I had to try to recreate it at home. Now, I won't say this soup is exactly like theirs, because it's not... so if you are ever in the Denver, Boulder or Estes Area make sure to stop by say hi and order some food... but in the meantime, while you're at home definitely try my version. You won't be disappointed.
Tell me all about your love for mushrooms below, or maybe you hate them, tell me all about that too below! And do you have any crazy snow storm stories or favorite vegan cafes that you have found in your travels?! Tell me all about it below ↓ I read each and every one of your comments. ♥
Also, let's be friends on Instagram: @sproutingzeneats
with love + gratitude,
Tasty One Pot Vegan Mushroom Soup
A tasty vegan mushroom soup recipe that is creamy, chunky and full of flavor, all done using only one pot! A perfect warm dish for cold winter nights. Oil free | Gluten free | Vegan
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 2 - 3 servings
- Category: soups
- Method: stove top
- Cuisine: vegan
- one or two packages of 8oz baby bella or crimini mushrooms (recipe works with 1 package, but if you want it to be heavier and chunkier go for two! I use two in mine most of the time but one package works well too.)
- 1/2 yellow onion, chopped (about 1/4 cup)
- 3 garlic cloves, minced
- about 4 cups of vegetable broth (one carton will be enough)
- 1 tablespoon chickpea miso ( I use certified gluten free by miso master)
- 2 tablespoons nutritional yeast
- 2 teaspoons of Tamari soy sauce (Bragss Liquid Aminos will work too)
- 1/2 cup of coconut cream (from a can, not coconut milk from a carton)
- 1/4 cup of flaxseed meal (ground flax seeds)
- 1/8 tsp of pink Himalayan salt
- dash of nutmeg
- dash of black pepper
- Using a deep saucepan (I use a 3 quart deep pan for this recipe), add 1/2 cup of vegetable broth, chopped onion, and minced garlic. Cook over medium heat until fragrant and tender. Usually takes about 10 to 15 minutes.
- Add chopped mushrooms and another 2 cups of vegetable broth. Cook over low/med (if you cook on higher heat the vegetable broth will continue evaporating and you’ll need to keep replacing it) heat until mushrooms are soft and tender. This will take another 10 to 15 minutes.
- Once mushrooms are soft, add another cup of vegetable broth and begin adding the rest of the ingredients except the flax meal (this goes last). I like to add them in this order: coconut cream, miso, nutritional yeast, tamari sauce, salt, dash of nutmeg and dash of pepper. Continue to cook for another 5 minutes to allow these new ingredients to blend into the soup.
- Lastly, add 1/4 cup of flaxseed meal and cook for another 5 minutes so that the flaxseed meal can thicken up the soup.
- Remove from heat, let cool and serve. I top mine with a tad bit of coconut cream and some cilantro just to add a tad bit of color. Enjoy!
- You can use one or two packages of mushrooms. With one package, the soup with be lighter and have a thinner consistency. With two, it’ll be chunkier and heavier. I always opt for two packages but sometimes if all I’ve got in the fridge is one package then that’s all I use.
- When using the chickpea miso, make sure to really push down on the paste using a spoon. Miso is thick and chunky and since this soup isn’t going in a blender, you really have to break the miso apart or else it’ll stay all clumped up together and it won’t be so tasty if someone takes a bite straight into a miso clump.
- You can also use white button mushrooms. I have tried it and the recipe works too.