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This Vegan Cream of Mushroom Soup is so nice to have any time of year.
I love this Farr Better Vegan Cream of Mushroom Soup on its own to warm me up on a cool day or for something light and simple in the evening.
It’s fun to add this soup to many other dishes, making it a very popular recipe. For us, it’s a great hit when you include the Farr Better Vegan Cream of Mushroom Soup at a “Mashed Potato Bar” theme party.
I like to use the cremini mushrooms (also referred to as cremino, common brown, and Roman), in this Farr Better Vegan Cream of Mushroom Soup Recipe. These mushrooms are also commonly marketed as “Baby Bella” or “baby portobello” mushrooms because they are just that – a juvenile portobello mushroom. The mushrooms are dark brown and firmer than the common white button mushroom. From The Kitchn.
Most importantly, eliminate or modify any ingredients to accommodate your dietary restrictions.
This Allergy-Friendly Vegan Cream of Mushroom Soup Recipe is FREE OF:
Gluten, Oats, Wheat, Dairy, Eggs, Fish, Shellfish, Yeast, Soy, Vinegar
For example, if you use the ingredients I suggest, then ALL FARR BETTER RECIPES are allergy-friendly and plant-based.
So what makes this ‘warm your heart’ Farr Better Vegan Cream of Mushroom Soup so amazing?
Did you know with this recipe format you can change the serving size which will change your ingredient quantity?
Farr Better Vegan Cream of Mushroom Soup
STEP 1 CHOP MUSHROOMS
- 5 cups cremini/baby bella mushrooms finely chopped
STEP 3 COOK MUSHROOMS
- 1 tbsp coconut aminos
STEP 4 ADD REMAINING INGREDIENTS
- 1 container dairy-free cream cheese (7-8 oz)
- 1 cup Farr Better Sour Cream or purchase dairy-free sour cream
- 1 cup coconut cream
- 1/8 cup tapioca flour/starch
- 2 tbsp FBR Delightful Aromatic Italian Seasoning Blend
- 1 tbsp Farr Better No-Salt Seasoning
- 1 tbsp dried chopped onion flakes
- 1 tbsp dry sherry
- 1/2 tsp white pepper ground
STEP 1 PREPARE THE MUSHROOMS
- Wash and clean the mushrooms with Earth’s Natural Fruit & Vegetable Wash
STEP 2 SAUTE THE NEXT FEW INGREDIENTS
- In a large Non-Stick Saucepan over high heat add the broth, onions, and garlic. Stir frequently for about 5 minutes until translucent.
STEP 3 ADD MUSHROOMS AND COCONUT AMINOS
- Add the mushrooms and coconut aminos to the saucepan. Continue to stir occasionally for an additional 5-7 minutes until mushrooms become soft.
STEP 4 ADD REMAINING INGREDIENTS
- Combine the rest of the ingredients. Reduce the heat to low/simmer, uncovered for about 10 minutes. Stir occasionally until it becomes thick and creamy. Do not bring to a boil because the consistency of the soup will become thin and runny. Serve and Enjoy!!
- Saute sliced mushrooms and minced garlic. Add as an additional garnish on the soup along with some fresh parsley.
- We love to add plant-based meatballs to this soup. It becomes a wonderful appetizer or add on top of a starch like potatoes or noodles to complete a meal.
- Let the soup cool and pour it into an airtight container. Use within 5 days or freeze up to 3 months.
Keep Scrolling to view Step by Step photos and Instructions
FYI: I will share with you many kitchen utensils and equipment that I use to make this recipe go quick and easy.
With that in mind, prep time on this recipe may vary depending on the kitchen equipment you use or if you cut and prep things by hand.
the photos and links for more details about the products, purchasing options, prepping ingredients, and their health benefits.
into a large Non-Stick Saucepan
Step 1 Chop Mushrooms
5 cups cremini/baby bella mushrooms finely chopped
How to prepare mushrooms:
Most importantly, it’s a good idea to wash your mushrooms. Even though they are a part of the “Clean 15” list, it’s a good idea to always wash your produce. While they are a part of the produce with the lowest levels of pesticide residue, it’s always a good practice to wash your produce.
Nearly 70 percent of the fresh produce sold in the U.S. contains residues of potentially harmful chemical pesticides, according to EWG’s analysis.
1. Again, it’s very important to wash them thoroughly with Earth’s Natural Fruit & Vegetable Wash to clean 95% or more of the chemicals and toxins off your produce.
Above all, this is my ♥favorite veggie wash and has my stamp of approval. Click the photo or the link to order yours today. I just did. It’s a great gift-giving idea.
Furthermore, it must be amazing if Twin Cities Live shared it with everyone!
2. Chop the mushrooms by hand with a knife
Above all, chop mushrooms to the desired texture you want in the Vegan Cream of Mushroom Soup. Set aside for a moment.
Step 2 Sautè the next three ingredients on high heat in a large Non-Stick Saucepan
1 cup vegetable broth
You can make homemade vegetable broth or purchase it. However, I recommend low sodium broth’s because they are much better for our health.
1/2 cup chopped onions
My favorite ♥ ‘no tear’ tool to use is the Hand-Powered Food Chopper
2 tbsp minced garlic cloves
My favorite ♥ ‘quick and easy’ tool to use is the Garlic Twister
Similarily, find other Garlic Press and Micer’s at my Fun and Easy Kitchen Equipment page.
Finally, stir these ingredients frequently for about 5 minutes until translucent.
Step 3 Cook Mushrooms
Add the 5 cups of mushrooms in the saucepan and stir.
Stir in 1 tbsp coconut aminos
While cooking for an additional 5-7 minutes, stir until mushrooms become soft.
Step 4 Add remaining ingredients
All things considered, the allergy-friendly ingredients I posted above may vary depending on which brand you choose to accommodate your dietary needs.
1 container dairy-free cream cheese (about 7-8 oz)
1 cup coconut cream
You can purchase dairy free-coconut cream, or purchase coconut milk and just use the solid part that rises to the top. By chilling it overnight, without tipping the can, open it and scoop out the solid cream on the top. As a result, here is your coconut cream.
Sometimes we shake the coconut milk and use all of it for a recipe and sometimes we really want the thick cream part. Hence, you decide what you like best in these recipes. I enjoy giving you some freedom to choose.
1/8 cup tapioca flour/starch
Click the link because it will give you more information on tapioca flour/starch.
Are tapioca flour and tapioca starch the same? Also, see what it is best used for and how it’s made, etc… Fascinating.
However, if you don’t have this one on hand you can just use an Italian Seasoning Blend. Ultimately, I have found this one to be the most flavorful for Farr Better Recipes®.
1 tbsp Dried Chopped Onion Flakes
As long as the dried onion flakes are added to a soup, they will rehydrate while cooking.
1 tbsp dry sherry
Need to know:
Sherry is also used for cooking, especially soups, stews, and even desserts. However, what you get as cooking sherry is different from the regular version that is used for drinking.
It is always better to use regular sherry, as cooking sherry has salt and other additives. Unlike regular sherry, cooking sherry is not suitable for drinking.
If you want to prepare a recipe that calls for sherry, follow the measurements strictly, or else use it in moderation.
In conclusion, if sherry is not available, you may go for its substitutes.
See more information at Tastessence
1 tsp ground white pepper
How to finish the Farr Better Vegan Cream of Mushroom Soup
Bring the soup to a boil and stir until thickened for an additional 2 minutes. Meanwhile, use a whisk to combine it together nicely.
After that, reduce the heat to a low simmer, and cook uncovered for about 10 additional minutes. Stir occasionally until it becomes thick and creamy.
Above all, enjoy
This warm and wonderful Vegan Cream of Mushroom Soup.
Happily invite your friends and family over for this delicious Farr Better Vegan Cream of Mushroom Soup. It’s important to share with those you love!
Add lightly sauteed mushrooms as an extra special topping for your Vegan Cream of Mushroom Soup
1 cup chopped mushrooms
Sautè mushrooms in 1/4 cup vegetable broth and 1 tbsp minced garlic for about 5 minutes or until your desired texture and taste.
Add sauteed mushrooms as a topping with some fresh parsley on your soup for additional fun and flavor.
Let the soup cool and pour it into an airtight container. Use within 5 days or freeze up to 3 months.
Check out these other mouthwatering meal ideas to include the Farr Better Vegan Cream of Mushroom Soup
Indeed you can include this as a topping to your favorite pasta.
For example, you can complement homemade meatless meatballs with the Farr Better Vegan Cream of Mushroom Soup.
Add the meatless meatballs and the Farr Better Vegan Cream of Mushroom Soup on top of mashed potatoes.
Another idea is to add the meatless meatballs and the Farr Better Vegan Cream of Mushroom Soup on top of rice.
Most certainly, don’t forget the meatless meatballs and the Farr Better Vegan Cream of Mushroom Soup on top of pasta.
Enjoy this Farr Better Vegan Cream of Mushroom Soup in…
♦ Classic Green Bean Casserole
♦ Shepherd’s Pie
♦ Noodle Casseroles
♦ Jackfruit Veggie Noodle Soup
♦ It works well in hot dishes too
This is a very versatile Cream of Mushroom Soup.