Vegan Cream Of Mushroom Soup Recipe Dairy & Gluten Free

Big applause for this Vegan Cream Of Mushroom Soup Recipe Dairy & Gluten Free, one of the most delicious that I have ever tried!

I had never tasted the vegan version of this creamy heaven before, and then it was my aunt who gave me this idea …

Unparalleled creaminess, this soup is ultra quick to prepare (15 to 20 minutes maximum) and will delight your young and old, no doubt about that!

Vegan Cream Of Mushroom Soup

I just had some button mushrooms lying around in my fridge since god only knows how long and voila! A quick recipe, ideal for me with my 3 little children who leaves me hardly any time!

Also, my daughter loves mushroom soup. After asking me to prepare it for a very long time, I risked it, a little fearful. I didn’t want to add milk or cream yet ended up with some fascinating results.

And excellent! I plan to serve them as a verrine for a nice starter next time (I have to test the carrot/coconut verrines to present 2;))

Vegan Cream Of Mushroom Soup Recipe Dairy & Gluten Free

Ingredients for 4 persons :

  • 500 g button mushrooms
  • 500 ml vegetable milk of your choice, unsweetened
  • 4 c. vegetable cream of your choice, unsweetened
  • 2 c. T80 wheat flour or whole grain rice flour
  • Salt
  • Pepper
  • Olive oil


  1. Clean the mushrooms, chop them into strips and sautee them with a little olive oil over medium heat, for about ten minutes, first covered for 5 minutes, then uncovered for 5/6 minutes, stirring them often with a wooden spoon.
  2. Add the flour and 2 tbsp. olive oil in a saucepan to make a roux, wait until the mixture crackles while stirring with a whisk.
  3. Next, add the vegan milk and, without ever stopping to stir, bring to a boil over medium heat (the mixture will begin to thicken gradually until reaching the required consistency).
  4. Turn the heat off, and add the salt, and pepper to your preference.
  5. Add the mushrooms and the milk mixture in a blender with the vegan cream.
  6. Serve into bowls and enjoy!
      • I added small golden crisped cubes of Tempeh to the pan, as well as some roasted chickpeas! A true delight!