This Vegan Cream of Mushroom Soup is a healthier, tastier version of the classic canned soup! Whip this up with just a few basic ingredients!
When I was a kid, I was a pretty picky eater. Surprisingly, I loved the Campbells can of mushroom soup growing up. It was rich, creamy, and salty, and I thought it went well with every single thing. Thankfully, I now have this healthier (& tastier) adult version of the canned favorite!
Now that Im older, I love mushrooms! I chose to use portobello mushrooms for this, but white mushrooms would work really well too. I dont recommend using a fancier mushroom, like chanterelle or morels. Though delicious, the flavors will likely get buried and be too delicate for a creamy soup.
Additionally, if youre not crazy about mushrooms, feel free to reduce the number of mushrooms by up to half! Youll get more of a white creamy soup, still with that strong umami flavor.
Campbell’s Cream of Mushroom soup contains cream and “modified milk ingredients” and is not vegan, but our recipe is vegan and is the perfect vegan option substitute. Is Campbell’s Cream of Mushroom Soup vegetarian? Again, Campbell’s Cream of Mushroom soup contains dairy and is technically vegetarian but not vegan.
Step 2: Make the Mushroom Base
Once youve achieved a thick, white base, youre ready to add the mushrooms.
Prior to adding the mushrooms, youll want to chop them. I chose to chop mine very finely. If you prefer bigger chunks of mushrooms, thats up to you! Just note that the larger pieces may take a minute or two longer to cook down!
Add all 8 ounces of chopped mushrooms to the base and stir to combine. Continue stirring until the mushrooms become soft and creamy and melt into the sauce.
Season with 1 ¼ teaspoon of salt and garlic powder.
Continue stirring, after about 5 minutes it should look like the photo below.
How to Make This Recipe
Heat your non-stick pot and melt 2 tablespoons of vegan butter.
Using the whisk, stir in 2 tablespoons of flour. Continue whisking and stirring until the butter and flour combine and there are no clumps.
Using either a whisk or a spatula, continue to stir the roux until the color turns slightly golden. You want to allow the flour to cook with the butter, so that the soup doesnt have the taste of raw flour.
Once the mixture is golden, stir in ⅓ cup of almond milk. Whisk this with the mixture to create a thick, white, creamy base.
LEGIT vegan Cream of Mushroom Soup Recipe
FAQ
Are any Campbell’s soup vegan?
Does Campbell’s Cream of Mushroom Soup contain dairy?
Is Campbell’s Cream of Mushroom Soup vegetarian or not?
Is Campbell’s mushroom broth vegan?
Is Campbell’s cream of mushroom soup vegan?
But, it can be vegan-friendly if plant oils are used. Campbell’s cream of mushroom soup contains vegetable oils (not butter), but it still has some amount of milk. This is because, for cream of mushroom and similar soups, the roux (regardless of the fat source) is thinned out with milk or milk cream.
Are vegan marshmallows gluten free?
Most brands on store shelves are indeed gluten-free; however, some brands do have trace amounts of gluten from their gluten-containing starch. Always read the labels before purchasing marshmallow, and check for the gluten-free logo. For example, Dandies marshmallows are vegan, made with plant-based ingredients, no artificial flavors or colors, no corn syrup, no gelatin, and no gluten.
Is Campbell’s Soup vegan?
Use this Vegan Condensed Cream of Mushroom Soup to replace the Campbell’s (which is not vegan) canned version in all your favorite casseroles! This cashew-based soup is dairy-free, gluten-free, oil-free, and loaded with whole foods. It has the creamiest cashew based texture with ZERO lumps!
What is vegan cream of mushroom soup?
There’s just something about the earthy mushrooms and subtle but insanely addictive creamy coconut that just works. Vegan Cream of Mushroom soup is creamy, velvety, full of flavor and totally decadent in only 20 minutes.