Vegan mushroom veloute (or vegan mushroom soup) is bursting with umami deliciousness for the perfect side or starter. It’s easy peasy, with just 7 ingredients and 25 minutes needed from start to finish!
This recipe was originally published in October 2019. It has been updated for content and photos.
You’re either a mushroom lover or hater, and this vegan mushroom soup is for all the lovers out there! Low in fat and calories, but incredibly rich in flavour. A true win!
Serve it up with crusty bread to soak up all the yumminess!
PS. If you love soup, be sure to check out these amazing vegan soup recipes when you’re done here.
What is mushroom veloute?
Mushroom veloute is a classic French mushroom soup that often begins by making a roux (a mixture of fat and flour used as a thickening agent). And it ends with heavy cream or crème fraîche.
I first tried mushroom veloute on my honeymoon at a French restaurant, over 10 years ago and have wanted to recreate that dish, ever since.
But in the interest of keeping this, not only dairy free, but also low in calories and fat I’ve made some changes to the classic. The result is quite brilliant, incredibly creamy, flavourful and absolutely perfect for dunking crusty bread.
Now some may argue this isn’t a veloute at all, since it does not begin with a roux. Whether you call it a vegan mushroom soup, or veloute, the flavour speaks for itself here. So I highly recommend giving it a try!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and brush or wash your mushrooms clean.
Then roughly chop the mushrooms and peel and chop your garlic. (No need to worry about evenly sized pieces. Everything will get blended later.)
Sauté your mushrooms, garlic and thyme with a couple drops of water, to prevent sticking, if needed. (photos 1-2)
Add the low sodium vegetable broth, miso paste and lemon juice. Mix well and bring to a low boil, cooking for 5 minutes. (photos 3-4)
NOTES: Mushrooms release a lot of moisture as they cook, so you won’t need much liquid to get them going. If you prefer, you may sauté the mushrooms in a tablespoon of butter for added flavour. Keep in mind this will increase the calories and fat.
Turn off the heat and add your milk of choice. I like soy milk, but cashew milk also works well. (photo 5-6)
Now, use an immersion blender (or transfer to a blender) to puree your vegan mushroom soup until smooth and creamy. (photo 7)
Drizzle with some cashew cream if you’d like and garnish with fresh parsley, chives or cilantro.
You may also garnish with hemp hearts or crispy shallots, or even some chili flakes or Buffalo sauce to spice it up a little.
And don’t forget the bread! Some nice crusty bread or a French baguette pairs perfectly here!
What to serve with it
This vegan mushroom soup is quite light, so go ahead and enjoy it with a hearty salad or sandwich.
How long does it keep?
This recipe only makes 3 servings of vegan mushroom soup, but in the unlikely event that you have leftovers, keep it refrigerated in a sealed container for up to 4 days.
You may freeze it, in a freezer safe, air tight container for up to 3 months. Make sure your soup is completely cooled to room temperature before freezing. Also, leave a little room for expansion.
Can I make any substitutions?
I highly recommend the miso paste, as it adds even more incredible umami flavour to this dish.
However, if you cannot purchase miso paste where you live, you may sub for an equal amount of tahini plus a teaspoon of soy sauce. (Use Tamari instead of soy sauce, if you need it gluten free.)
For soy free, sub the miso paste for tahini (or omit) and add extra salt or coconut aminos. Sub the soy milk for another plant milk of choice.
How about to amp up the protein?
If you’d like to make this mushroom soup more filling and protein dense, sub the milk for blended silken tofu or cashew cream.
Do not salt your soup before tasting, once pureed. The miso paste and vegetable broth add a fair bit of saltiness. Once blended, taste the soup and add some, only if needed.
Use low sodium vegetable broth, or use a mix of regular broth and water if you don’t have low sodium on hand. You can always add more salt if needed, but you cannot remove.
If you don’t have an immersion blender, carefully transfer the soup to a blender and process until smooth. Use extreme caution when blending hot liquids, don’t overfill your blender and work in batches, as needed!
More delicious vegan soups!
- Potato Leek Soup
- Jalapeno Popper Soup
- Healthy Broccoli Potato Soup
- Roasted Red Pepper Tomato Soup
- Pumpkin and Sweet Potato Soup
- Vegan Tomato Bisque
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 lb cremini or baby bella mushrooms roughly chopped
- 3 cloves garlic peeled & finely chopped
- ¼ teaspoon dried thyme
- 3 cups low sodium vegetable broth
- 1 tablespoon white miso paste
- 3 tablespoon lemon juice approx 1 medium lemon
- 1 cup unsweetened soy milk or plant milk of choice
- salt + pepper to taste
- In a medium pot, or deep skillet, add the mushrooms, garlic, thyme and a couple drops of water to prevent sticking. Sauté until the mushrooms are reduced, approx. 4 minutes.
- Add the broth, miso paste and lemon juice and bring to a low boil, cooking for about 5 minutes. Turn off the heat, add the milk, and then use an immersion blender to puree your soup OR transfer to a blender. Taste and add salt and pepper, only if needed, and serve with crusty bread.