Finally…a delicious and simple take on vegan cream of mushroom soup! This recipe makes the perfect base for any Fall celebration. Enjoy this as a delicious and hearty soup -or- slather all over your favorite mashed potatoes or dinner rolls for a mind blowing gravy. This also makes a wonderful base for that green bean casserole you always love during the holidays.
However you have it, this vegan cream of mushroom soup recipe is sure to please any crowd!
Vegan Cream of Mushroom Soup
This vegan cream of mushroom soup recipe will warm the heart of any critic. Amazingly clean and simple ingredients never tasted so good with all the flavor and satisfaction of comfort food! Enjoy this recipe as a appetizer or pour onto some hearty mashed potatoes for a super delicious gravy.
Place all base ingredients into a 2 Liter or greater pot.
Boil on medium high heat for 10 minutes. Potatoes should be soft all the way into the center.
Strain the base ingredients into a bowl being careful to save the water.
Place strained ingredients into a strong blender or food processor. I recommend a Vitamix if you have one. Blend on high and process for about 10 minutes or until the mixture is perfectly creamy and smooth. Slowly add some of the strained water back into the blender as it mixes to help loosen up the mixture and cream it.
Pour the soup base back into the pot. Add the extra sliced toppings into the soup and simmer on med-low heat for 5 minutes while stirring. Serve immediately for a deliciously creamy appetizer.
TIP: If you like a thicker soup then let this cool for 1 hour and then reheat and serve. You can also omit much of the strained water and serve as a thick and creamy gravy!