Creamy Vegan Mushroom Soup Recipe (Stove or Instant pot) (2024)

Get ready to make the creamiest, tastiest vegan style mushroom soup you have ever had. This soup lends a wholesome boost of goodness that your body needs especially during the cold snap. Make this in your instant pot or on your stove top.

While it's freezing cold outside you need to be in your kitchen making this delicious soup.

It comes with duo instructions so you have the liberty of making it using your instant pot or on the stove.

I'm not a huge fan of mushrooms but there's something about creamy vegan mushroom soup that seems to captivate me each and every time.

Growing up in a Caribbean household mushrooms weren't something we embraced at all unlike our Haitian neighbours who use mushrooms to make Djon Djon rice.

However, whenever I'm in need of a vitamin D boost, especially during the harsh winter months or the run up to the fall I turn to this soup along with some Vegan Carrot Ginger Soup and this Crema de Malanga Soup

Unlike the canned cream of mushroom soup that is found in supermarkets, my version is clean with no refined ingredients and nourishing for the body.

In other words, there isn't any additives, fillers or preservatives.

Only ingredients that complement the bodies wellbeing that will optimise good health.

The soup thickens quite nicely on its own so there is no need to include any thickeners i.e flour, starch.

I always try to avoid adding any of these even if tapioca starch is a much preferred choice by many health enthusiasts.

If you don't need to use it then don't do it, that's my mantra!

Ingredients you need

• Olive oil and vegan butter - for sauteing the mushrooms along with onion and garlic.
• Mushrooms - these are the star of the show! Any variation will work!
• Onion and garlic - these are the foundation ingredients and work as the base for most recipes, including this one!
• Thyme - try to use fresh herbs if possible as they will help to enhance the taste of the soup however, dried is fine.
• Vegetable stock/broth - to keep the recipe vegan, use vegetable broth.
• Coconut milk - full fat coconut milk is the secret to making this recipe extremely creamy.
• Black pepper and pink salt - used as flavour enhancers

Reasons to make this recipe

• While you might not go crazy for creamy mushroom soup, the health properties (high levels of vitamin d) should be convincing enough to try it at least once.
• Don't be fooled by the dark hue (I used a large quantity of mushrooms). Mushroom soup is low in bad fat (LDL)/carb and perfect to aid a weightloss diet
• The coconut milk gives a lovely creamy almost velvet type texture that's so heavenly.
• A freezer friendly soup meaning any leftovers can be frozen.

The steps

• Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
• Melt the olive oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent.
• Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrink in volume as they start to cook during the given time.
• Add the thyme.

• Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
• Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
• Puree the soup (in batches if necessary) in a blender until smooth.
• Return the ready made soup to the pot if additional warmth is required.
• Add black pepper and pink salt to taste.

Frequently asked questions

Can you make this recipe without using coconut milk?

Yes, if you don't care to use coconut milk. Use almond milk, a handful of cashew or simply make the soup with only vegetable stock.

Does the soup have a taste of coconut milk?

Contrary to belief, I can promise you won't be able to taste any coconut flavour.

Can I freeze the mushroom soup?

Yes, it is freezer friendly. Just portion it up and use freezer friendly containers and freeze for up to 3 months.

Instant pot version

• Turn on the instant pot and select "saute" and the "+/-" to 10 minutes.
  
• When the inner pot is hot add the olive oil and butter then proceed to saute the onion and garlic until translucent.
• Add the mushrooms and sprinkle in the thyme. Keep stirring until the mushrooms begin to shrink in volume and darken (this will take several minutes).

• Pour in the coconut milk and vegetable stock then stir.
• Press "cancel" to cancel the saute setting.
• Place the lid on the pressure cooker and set the steam release knob to the "sealing" position
• Press the "pressure cook" button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).

• Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to "venting" to rid any excess build up of pressure
• Use and immersion stick blender, food processor or blender to puree the mushrooms to soup.
• Add black pepper and pink salt to taste.

Notes and tips

• You can use any mushroom to make the soup as long as it's edible so sh*take, chestnut, portobello, crimini, wild mushrooms, porcini. oyster etc... are all suitable
• Make sure the mushroom are washed thoroughly - lightly scrub and rinse them several times via a colander. It's not uncommon to find debris/dirt still on the mushrooms.
• This is the link you will need for the Vegetable Broth.
• Feel free to use another plant based milk such as almond or cashew milk instead.
• The mushrooms will seem like A LOT especially then they have been sliced BUT.... keep in mind that they will wilt and reduce in volume so stick with the recommended amount for best results.
• Feel free to add some cauliflower, broccoli, carrots, spinach to bulk up the soup some more.
• Use a large saucepan, preferably non stick to saute as well as cook the mushrooms to limit clean up.
• Use an immersion stick blender, food processor or blender to puree the mushrooms into soup.

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