Vegan Mushroom Soup Gluten Free Recipe

I just love whippin’ up this bomb vegan mushroom soup when I’m lookin’ for a cozy, no-fuss meal that makes me feel like I’m totally takin’ care of myself without makin’ a huge deal out of it.

I love making this vegan mushroom soup because its gluten free and nutrient dense. I like how the mushrooms, onion, and garlic deliver vitamins and antioxidants, while gluten free vegetable broth and unsweetened almond milk provide creaminess.

My addition of thyme and olive oil offers natural flavor and healthy benefits.

Ingredients

• Mushrooms are fiber rich and provide antioxidants and protein, adding hearty flavor.
• Onions give a slight sweetness and lots of vitamins for a tasty base.
• Garlic adds a punchy kick that boosts flavors and is really good for you.
• Almond milk lends a creamy, nutty twist that makes the soup rich and smooth.
• Olive oil provides healthy fats that help with cooking and add a lovely taste.

Ingredient Quantities

• 1 lb mixed mushrooms (cremini, shiitake, button), sliced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups gluten free vegetable broth
• 1 cup unsweetened almond milk (or coconut milk if you prefer)
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste
• Optional: 1 tbsp gluten free tamari sauce for extra flavor
• Optional: Fresh chopped parsley for garnish

How to Make this

1. Heat up the olive oil in a large pot over a medium heat, then add the chopped yellow onion and cook it until it softens a bit.

2. Toss in your minced garlic and let it cook for about a minute, stirring constantly so it doesn’t burn.

3. Add the sliced mixed mushrooms into the pot and let them cook until they start to brown and their moisture begins to release.

4. Sprinkle in the dried thyme along with salt and black pepper (and if you’re using it, the gluten free tamari sauce) for that extra kick.

5. Pour in the gluten free vegetable broth and the unsweetened almond milk (or coconut milk if you prefer) and stir everything together.

6. Bring the mixture to a gentle simmer and let it cook for about 10 to 15 minutes, letting all the flavors meld together.

7. If you prefer a creamier soup, you can use an immersion blender to blend some of the mushrooms, or if you like it chunky, leave it as is.

8. Taste the soup and adjust the seasonings if needed—add a bit more salt or pepper if it seems to need it.

9. Once done, remove the pot from heat and let it cool slightly before serving.

10. Garnish with some fresh chopped parsley on top and enjoy your homemade vegan, gluten free mushroom soup.

Equipment Needed

1. Large pot for cooking the soup on the stove
2. Chef’s knife for chopping the onion and mushrooms
3. Cutting board to prep your veggies
4. Measuring cups and spoons to get the broth, milk, and seasonings right
5. Wooden spoon or spatula for stirring
6. Immersion blender (if you want a creamier soup)
7. Bowl for serving once it’s done

FAQ

• Question: How long does this soup take to prepare?
  Answer: It only takes about 10 mins to prep and 20 mins to cook, so in total it takes roughly 30 mins.
• Question: Can i use a different kind of milk?
  Answer: Sure, you can use oat or soy milk if you prefer, but it might change the flavor a bit.
• Question: What if i dont have different types of mushrooms?
  Answer: No worries if you only have one type. The mix gives more depth to the flavor, but your soup will still turn out tasty.
• Question: Is the tamari sauce necessary for the flavor?
  Answer: Nah, it is optional. It just boosts the flavor if you want a bit more umami taste.
• Question: How can i thicken the soup if i want it creamier?
  Answer: You can blend a portion of the soup and mix it back in to get a thicker, creamier texture.

Vegan Mushroom Soup Gluten Free Recipe Substitutions and Variations

• If you dont have a mix of mushrooms, using just shiitake or cremini will work just fine.
• If you are out of yellow onion, try using a red onion cause its a bit sweeter.
• If your garlic cozy doesn’t fit, you can use garlic powder (just a pinch less cause its more potent).
• If you dont have almond milk, feel free to use coconut milk or even cashew milk instead.
• If gluten free vegetable broth is hard to find, you might mix water with a gluten free vegetable bouillon cube.

Pro Tips

1. When you cook the onions and garlic, let them really soften and get a little caramelized before adding the mushrooms. It makes a huge difference in the flavor, trust me, and you don’t want them burning so they don’t get bitter.

2. After you add the mushrooms, if you’re feeling fancy you can pour a splash of white wine into the hot pan to deglaze it. This helps lift those tasty brown bits off the bottom and gives the soup extra depth. Just be careful as it might sizzle and pop a bit.

3. If you like your mushroom soup creamy, try blending only some of the soup instead of the entire pot. That way you still get a chunky texture along with a velvety base. This little trick makes for the best of both worlds.

4. Always taste the soup near the end and adjust the salt and pepper. A quick sprinkle of fresh parsley not only looks nice but also adds a burst of fresh flavor right before serving. Enjoy, and feel free to tweak the recipe to suit your own taste!