This vegan cream of mushroom soup recipe has the enticing texture of fresh mushrooms and a layer of flavor from a touch of curry. Only 101 calories and 2 Weight Watchers Freestyle SP per serving.
There are some dishes that transport me back to my childhood within a spoonful. Cream of mushroom is one of those dishes. Of course, the mushroom soup of my youth came from the classic red and white can, thinned with some milk and heated within five minutes. It was comfort in a bowl, particularly because my mum always made it with such care.
This vegan cream of mushroom soup doesn’t come together quite as quickly, but the texture of the fresh mushrooms along with the undertone of curry makes it well worth the extra time.
And while vegan and creamy may seem to be enemies by nature, this soup takes advantage of a little trick I like to use when making light soups.
A couple of years ago, I made Creamy Zucchini & Coconut Milk Soup and Creamy Asparagus Soup with Lemon & Thyme, and learned that light coconut milk adds fantastic texture without a lot of extra fat. And it’s vegan, to boot.
I’d even say it rivals my mum’s extra pinch of TLC.
The Vegan Cream of Mushroom Soup Recipe:
Heat the canola oil in a large saucepan set over medium heat.
Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender. Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup.
Stir in the coconut milk and heat for 5 minutes. Serve.
Other vegan recipes:
Mushroom, Tomato & Basil Ragout on English Muffin {Cookin’ Canuck}
Instant Pot Lentil Soup with Sweet Potato {Cookin’ Canuck}
One Pot Vegan Pasta {Minimalist Baker}
Sweet Potato, Lentil & Raisin Stew {The Perfect Pantry}
Vegan Cream of Curry Mushroom Soup Recipe
Ingredients
- 1 teaspoon canola oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 16 ounces crimini mushrooms thinly sliced
- 1 stalk celery diced
- 1 tablespoon minced ginger
- 1 teaspoon curry powder
- 2 tablespoons cornstarch
- 5 1/4 cups vegetable broth
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/3 cup lite coconut milk
Instructions
- Heat the canola oil in a large saucepan set over medium heat.
- Add the onion, garlic, mushrooms, celery and ginger, and cook, stirring occasionally, until tender vegetable are tender.
- Stir in the curry powder and corn starch and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, pepper and salt. Bring to a boil, then simmer for 20 minutes.
- Let the soup cool for 10 minutes, then transfer half of the mixture to a blender. Puree until smooth, then pour the mixture back into the saucepan with the remaining soup.
- Stir in the coconut milk and heat for 5 minutes. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Cindy @ Kicking it In says
Good morning, snowy lady. This soup looks incredible, and when I saw the word “childhood,” I knew exactly where you were going – cream of mushroom is THE food of youth for me (save for bologna and mayo sandwiches, which scarred me for life, so nevermind). Must make this over the weekend. Thanks for this recipe!
Katrina @ Warm Vanilla Sugar says
Dang, this soup looks perfect!
Barbara | Creative Culinary says
Like you Dara I grew up with the red and white can but making cream of mushroom soup is SO easy and the results so amazing that I don’t even buy cans anymore! The curry sounds so interesting I’ll have to try it next time. Looks delish!
Happy Valley Chow says
Goodness gracious that looks incredible! What a fantastic recipe with tons of awesome flavor. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
Taylor @ Food Faith Fitness says
I have a confession. I have never even had cream of mushroom soup! But I know that definitely needs to change after seeing this! I love love love that you used coconut milk and the little curry kick!
Liz says
Nice soup recipe. Thank you and have a great day!
Stephanie @ Eat. Drink. Love. says
This is a beautiful soup!
Paula – bell’alimento says
Mushrooms and curry…I love the flavors! It is soup weather and need a bowl of this beautiful soup to warm me up!
Fructe uscate says
Healthy recipe!
Kat says
Amazing soup, thank you!
Jennifer says
Making this for lunch at work this week. Cant wait!
Dara says
I hope you enjoy it, Jennifer!
Jennifer Hall says
Made this soup in my Instapot…AMAZING I didn’t have cornstarch but it seemed fine without. I followed the recipe using the sautĂ© option on Instapot and then 5 minutes high pressure then quick release. Husband approved. Do you have an Instapot post for this recipe. I will probably share with the Instapot Facebook group.
Jeanne says
I’d love to make this soup but am allergic to coconut in any form. Do you have an idea of what I could substitute?
Thank you so much for all of your wonderful recipes!
Dara says
Honestly, I haven’t tried it with a substitution. If you’re still looking for a vegan recipe, perhaps unsweetened almond or cashew milk would be a good substitute.