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You are here: Home / Soups Stews Chili / Best Creamy Mushroom Soup

Best Creamy Mushroom Soup

Published: July 22, 2018. Last Updated: December 13, 2018

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Best Creamy Mushroom Soup is a combo of little white button mushrooms, flavorful cremini mushrooms and coconut cream. All you need is a blender. Fast and smooth in texture.

Best Creamy Mushroom Soup is filling w green stripped pottery bowl with vegan parmesan and parsley sprinkled on top.

When I was visiting some of my family in South Lake Tahoe, California we all went to this great little restaurant that served beautiful looking soup.

My niece was saying how delicious their soups were – especially the creamy mushroom soup and the tomato soup. Guess what they ordered?

When the soups were served I saw that both soups were creamy smooth and everybody was ooohing and ahhhing over the flavors.

Of course, I had to ask if they ever share their recipes. The answer was a polite ‘no’ but they did say that all of their soups have cream as an important ingredient. Oops.

You think I’d know better by now but my brain is challenged sometimes – especially when my family gets me all excited about a restaurant they like.

Best Creamy Mushroom Soup is filling w green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Looking down from overhead.
But now to the important part. I got to thinking how I need to create vegetable soups from scratch with a coconut cream base.

Creamy Mushroom Soup became my first choice because there aren’t any tomatoes in my garden – yet. And I love mushrooms – big time.

I also thought that little white button mushrooms would be great mixed with flavorful cremini mushrooms. It would make it heartier and give the soup more depth. I was right.

Delicious ingredients blended together and I mean blended. Creamy smooth in texture and so very memorable.

 

Best Creamy Mushroom Soup with a photo of all the dry ingredients in different shaped bowls and looking down from above.
I have to bring up another mushroom soup I have on the blog. It gets featured periodically on MSN in their food section.

It too has a very flavorful soup base but this recipes is from the slow cooker and has whole exotic mushrooms included. Take a look!

 

Slow Cooker Exotic Mushroom Soup is in an Asian black and beige bowl that sets off the color of the soup with full sliced mushrooms.
The next time you’re looking for a delicious soup and an easy mix for the crock pot give this one a try. It’s different and impressive.

Speaking of impressive – let’s get back to this rich and creamy mushroom soup recipe. You won’t forget the flavor.

Helpful Tools for Making the Best Creamy Mushroom Soup

  • A great blender – depending on the size of your blender you might be able to do the whole recipe at once. Mine is smaller and I did it in batches.
  • A stainless steel skillet would be very nice to take care of the sauteing.
  • Nice old fashioned type, sturdy glass measuring cups are the way to go.

I hope you can try this recipe because it is also really easy to make. All you need is a blender.

Yes, I said blender. So that makes it fun and easy too!

Best Creamy Mushroom Soup is filling a green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Glass of white wine behind.

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Best Creamy Mushroom Soup is filling a green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Glass of white wine behind.
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5 from 4 votes

Creamy Mushroom Soup

Creamy Mushroom Soup is a combo of little white button mushrooms, flavorful cremini mushrooms and coconut cream.
Course Main Dish
Cuisine Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 288kcal
Author Ginny McMeans

Ingredients

  • 2 tablespoons non-dairy butter for sauteing
  • 1/2 cup chopped onion
  • 1 cup button mushrooms
  • 1 cup crimini mushrooms
  • 1 tablespoon non-dairy butter for adding later in the recipe
  • 2 tablespoons all purpose flour
  • 2 cups vegetable broth
  • 1 can 13.5 ounces coconut cream, that is full fat usually 17% to 22%
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine such as a chardonnay

Instructions

  • Saute the onion in the 2 tablespoon of butter for about 10 minutes.
  • Add the mushrooms and cook until their liquid is cooked out of them.
  • Add 1 Tablespoon and the flour.
  • Cook 3 minutes until the raw taste of the flour is gone.
  • Add the broth.
  • Bring to medium high - stirring once in a while to a mild boil. Do not let burn.
  • Turn down the heat to medium and add the coconut milk.
  • Cook for about 10 minutes.
  • Add half the wine and seasonings. Taste.
  • Add more wine and seasonings if you think it is needed.
  • Let cool for about 15 minutes.
  • Add one third to half of the soup mixture to a blender and blend until creamy.
  • Pour into a large bowl and set aside.
  • Continue with the rest of the mushroom mixture until all is creamy.
  • If serving now add to a large pan and heat through and serve.

Notes

You can also refrigerate for a couple of days.
 

Nutrition

Nutrition Facts
Creamy Mushroom Soup
Amount Per Serving (1 Serving)
Calories 288 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 14g 70%
Sodium 461mg 19%
Potassium 398mg 11%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g 10%
Vitamin A 3.6%
Vitamin C 3.7%
Calcium 1.5%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

This is not a good recipe for the freezer. The main thing is because coconut cream doesn’t freeze well in soup. It actually gets sort of a gritty texture.

Coconut cream is fine in baked goods and nice cream but when it’s in a sauce or soup it doesn’t work as a freezer meal.

 

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Filed Under: All Recipes, Low Fat, Main Dish, Recipes, Soups Stews Chili Tagged With: Button Mushrooms, Coconut Cream, Comfort Food, Cremini Mushrooms, Mushrooms

Previous Post: « Vegan Orange Pecan Muffins
Next Post: Baked Lentil Balls with Zesty Basmati Rice »

Reader Interactions

Comments

  1. Michelle @ Vitamin Sunshine says

    September 10, 2017 at 5:41 pm

    This looks delicious! Perfect for fall. This can be used in holiday recipes!

  2. Brian Jones says

    September 7, 2017 at 10:17 pm

    I’ve got mushroom soup on the menu for this week too, this sounds lovely.

  3. Luci's Morsels says

    September 7, 2017 at 9:39 pm

    This would be a great recipe for the cold months ahead. I love that it’s under 300 calories per serving. I have to try this!

  4. Jessie Gunaseelan says

    September 7, 2017 at 8:22 pm

    One of my favorites. Can’t deny that.

  5. Jenn says

    September 7, 2017 at 7:55 pm

    I grew up eating mushroom soup and I still love it to this day. I can’t wait to try your version too!

  6. Julie says

    September 7, 2017 at 7:54 pm

    My family loves mushrooms and soup. Will have to try this as the cool weather sets in.

  7. Ginny McMeans says

    March 25, 2014 at 9:34 pm

    It is the 13.5 ounce size can. It has more fat than the coconut milk in the cartons.

  8. Forestwoman says

    March 24, 2014 at 8:00 am

    how big is the can of coconut milk? We only have large cartons of coconut milk in our grocery store so I need to know how much to use please.

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