Vegan Fall Creamy Mushroom Soup

Vegan Fall Creamy Mushroom Soup is a satisfying and delicious soup. It is prepared with cremini mushrooms, vegan butter, olive oil, yellow onions, roasted garlic, carrots, seasonings, white miso, vegetable stock, and oat cream. This soup doesn’t has soy or gluten, so check the labels if required. This soup is prepared in 50 minutes, so it’s perfect for a preparing dinner or lunch fast. Serve this soup with crusty bread, arugula salad, and roasted Brussels sprouts. This soup stores perfectly, so it is good for meal prep as well.

STATS:

• Caloric count: 190 kcal
• Duration for Prep: Fifteen minutes
• Serving size: 1 & ½ cups
• Cook time: 35 minutes
• Cuisine: American
• Total time: 50 minutes
• Course: Soup
• Diet: Vegan
• Serving: 6

EQUIPMENT:

• Dutch oven
• Big skillet
• Baking sheet
• Immersion blender
• Cutting board
• Wooden spoon
• Knife

INGREDIENTS:

SOUP:

• 20 oz. cremini mushrooms
• 2 tbsp. vegan butter
• 1 tbsp. olive oil
• One yellow onion
• 1 head roasted garlic
• 2 carrots
• 1 tbsp. fresh thyme leaves
• ½ tbsp. fresh sage leaves
• 2 tbsp. white miso
• 4 cups vegetable stock
• ¼ cup unsweetened oat cream
• ½ tsp. black pepper
• Salt

GARNISH:

• Reserved sautéed mushrooms
• Crispy sage leaves
• Black pepper
• Truffle-infused olive oil

INGREDIENT NOTES:

CREMINI MUSHROOMS:

• Add the sliced cremini mushrooms to include a rich, earthy taste and meaty texture. We have to divide them so some can be blended into the soup while the rest can be reserved for the garnish.

VEGAN BUTTER:

• Use the vegan butter to sauté the vegetables and mushrooms. We have to choose a dairy-free variety so it remains vegan.

OLIVE OIL:

• Include the olive oil to help sauté the ingredients and add a light, smooth richness. It will also work well with the truffle-infused oil used for finishing.

YELLOW ONION:

• Add the diced onion to form a savory base and bring a mild natural sweetness to the soup.

ROASTED GARLIC:

• Include the roasted garlic for a mellow, slightly sweet garlic taste. We can use minced garlic instead when we want to save time.

CARROTS:

• Add the chopped carrots to include natural sweetness, color, and a smooth texture after blending.

FRESH THYME:

• Include the fresh thyme leaves to add an earthy, slightly lemony herb flavor that pairs well with mushrooms.

FRESH SAGE:

• Add the chopped sage to include a warm, woodsy fall flavor. We can skip it if we prefer a milder herb taste.

WHITE MISO:

• Include the white miso to add savory depth and a gentle umami taste. We have to stir it in well so it dissolves evenly into the soup.

VEGETABLE STOCK:

• Use the vegetable stock to create the soup foundation. It contains low sodium content, so we can easily add the salt as we like. We have to choose vegetable stock instead of chicken stock to keep the soup vegan.

OAT CREAM:

• Add the unsweetened oat cream make the soup cream without the use of dairy cream. We have to choose a plain, unsweetened variety so it does not change the savory taste.

BLACK PEPPER:

• Add the fresh black pepper to include the strong taste & increase the earthy mushroom flavor.

SALT:

• Add the salt to taste after the miso and stock are incorporated. White miso and stock already contain salt, so we have to adjust carefully.

TRUFFLE-INFUSED OLIVE OIL:

• Drizzle a small amount over the finished soup to add a luxurious truffle aroma and flavor. A little goes a long way.

INSTRUCTIONS:

1. First, squeeze the roasted garlic from the head and put it in the corner. Mince the fresh garlic if using.
2. Warm the big pan on medium-high heat, then add the vegan butter to it.
3. Add the mushroom slices and sauté for five to seven minutes, mixing continuously, then add them to the plate.
4. Include the one tbsp. vegan butter & olive oil in the Dutch oven over medium heat.
5. Now put the onion & carrots & cook for 5-6 minutes till they get soft.
6. Add the roasted garlic, sage, and thyme and cook for one minute till aromatic.
7. Add the half uncooked mushroom slices and cook for 4 to 5 minutes so they get soft and eliminate some moisture.
8. Include the vegetable stock and white miso, mix, and wait for it to come to a boil.
9. Now decrease the flame and simmer for about fifteen to eighteen minutes till the mushrooms & carrots get soft.
10. Put the pan on the shelf & blend with immersion blender.
11. Add the unsweetened oat cream to the pot and put it on a low flame and warm gently for 2 to 3 minutes, but don’t boil it.
12. Now add the black pepper & salt to the soup and mix.
13. Add the soup to the vessel and sprinkle the sautéed mushrooms, black pepper, sage leaves, & truffle-infused olive oil on top.

SERVING SUGGESTIONS:

BREADS:

• Sourdough Bread
• Whole-Grain Baguette
• Garlic Bread

SALADS:

• Arugula Salad
• Apple Walnut Salad
• Roasted Beet Salad

TOPPINGS:

• Toasted Pumpkin Seeds
• Crispy Shallots
• Fresh Parsley

SIDE DISHES:

• Roasted Brussels Sprouts
• Baked Sweet Potato
• Wild Rice

TIPS:

• You can include a combo of different mushroom varieties like oyster or shiitake to offer a deep, earthy flavor.
• Include the mushrooms in batches if the pan is small so they get browned properly.
• Add some additional vegetable stock to modify the texture if the soup seems thick.
• You can blend the soup to offer a smooth and silky texture and leave some mushroom pieces for a rustic soup.
• Add the seasoning at the end and taste the soup before, as the miso and vegetable broth are already salty.

STORAGE INFORMATION:

FRIDGE:

• Let the soup cool first, then transfer it to a tight vessel and store it in the fridge for three to four days.

FREEZER:

• Add the cooled soup to the tight box and freeze it for two to three months.

FAQs:

Will I exclude the oat cream to make this soup?

• Yes, we can easily exclude the oat cream and add cashew or coconut cream or full-fat coconut cream instead. It is best to add the cashew cream instead, as the coconut milk will add a light coconut flavor to the soup.

Could we add the chicken stock in the soup?

• No, we can’t because it is not vegan. We have to add the vegan stock so the soup will remain vegan.

Would we include the fresh garlic in this soup?

• Yes, we would easily include the 5 cloves of fresh garlic instead in the soup and toss them with thyme and sage for one minute. It is better to add the roasted garlic, as it provides a mild and sweet taste, while the fresh provides the strong flavor & aroma.

How to thicken the consistency of this mushroom soup?

• You can simmer the soup for some time or blend some additional cooked mushrooms to thicken the consistency. Include some extra cashew cream as well for this purpose.

What to add instead of truffle infused olive oil?

• You can include the toasted pumpkin seed oil, regular olive oil, or just sprinkle the fresh herbs on top instead.

Does this mushroom soup contain gluten?

• No, this mushroom soup doesn’t contain any gluten if you add all the gluten-free stock, white miso, and vegan cream.

NUTRITIONAL INFORMATION:

Calories: 190 kcal

Net carbs: 16 g

Iron: 2 mg

Total carbs: 20 g

Vitamin A: 3,800 IU

Fiber: 4 g

Calcium: 35 mg

Protein: 6 g

Sodium: 550 mg

Serving size: 1½ cups

Serving: 6

Potassium: 650 mg