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    Home » Recipes » Appetizers

    Vegan Mushroom Veloute [Oil Free]

    Published: Dec 14, 2020 · Modified: Jan 22, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    vegan mushroom soup PIN with text overlay.
    vegan mushroom soup PIN with text overlay.

    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!

    Bowl of creamy mushroom soup with baguette slices around the bowl.

    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.

    Two bowls filled with mushroom soup and parsley garnish with bread on the side.

    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!

    Bowl of mushroom soup with french stick on cutting board beside it.

    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.

    Ingredients to make mushroom soup on light grey deck.

    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.

    Mushrooms, garlic and thyme in pot being sautéed and then broth added.

    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)

    Milk being poured into pot of mushroom soup, and then pureed.

    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!

    Bowl of mushroom soup with spoon held inside, about to scoop a bite.

    What to serve with it

    This vegan mushroom soup is quite light, so go ahead and enjoy it with a hearty salad or sandwich.

    Some of my favourite dishes to pair with it include my chickpea salad wraps, vegan cobb salad or a mushroom risotto burger. (to keep those mushroom vibes flowing!)

    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.

    Expert Tips

    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.

    Buon appetito

    Rosa

    Bowl of creamy mushroom soup with baguette slices around the bowl.

    Vegan Mushroom Veloute [Oil Free]

    Vegan mushroom veloute (or vegan mushroom soup) is bursting with umami deliciousness. Just 7 ingredients and 25 minutes needed from start to finish!
    5 from 10 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Appetizer, Soup
    Cuisine: French
    Servings: 3 Servings
    Calories: 84kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Image of hand blender with attachments on white background.
    Immersion Blender

    Ingredients

    • 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
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    Instructions

    • 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.

    Notes

    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!
    Leftovers keep refrigerated for up 4 days or freeze for up to 3 months.

    Nutrition

    Calories: 84kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g | Sodium: 484mg | Potassium: 836mg | Fiber: 3g | Sugar: 5g | Vitamin A: 168IU | Vitamin C: 7mg | Calcium: 134mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    479 shares

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    1. Martha Rowen

      February 15, 2022 at 9:12 pm

      5 stars
      This is the second time I’ve made this soup (first with white mushrooms, this time with crimini) and it’s wonderful both ways. My husband, who is not vegan and likes his high fat foods full of cream and butter, loved it both times! I actually thought it was a little richer with the white mushrooms, and next time I’m going to try to use half white and half crimini. Thanks for a wonderful soup that will become a go-to. And it’s so easy!

      Reply
      • Rosa

        February 16, 2022 at 10:42 am

        Thrilled you’re enjoying the soup Martha. Thanks for sharing your process with us. 🙂

        Reply
    2. Marjanne Turton

      January 29, 2022 at 10:37 am

      5 stars
      Loved this soup. Straight forward, great recipe!

      Reply
      • Rosa

        January 31, 2022 at 8:36 am

        Fantastic! Thrilled you enjoyed Marjanne. 🙂

        Reply
    3. Diana

      February 25, 2021 at 3:10 pm

      5 stars
      good!! maybe only 2 T lemon juice next time. used 1/2 lb each of the Bella and Crimini mushrooms.

      Reply
      • Rosa

        February 26, 2021 at 6:20 pm

        Glad you enjoyed Diana!

        Reply
    4. Theodora

      July 17, 2020 at 2:33 pm

      5 stars
      Excellent!!! The most delicious EVER!!! Thank you so much!!!

      Reply
      • Rosa

        July 17, 2020 at 8:20 pm

        Aww thanks so much Theodora! Thrilled you loved it! 🙂

        Reply
    5. Houri Mendoza

      November 01, 2019 at 7:36 am

      5 stars
      So good. My whole family loved it!

      Reply
      • rosa

        November 01, 2019 at 10:53 am

        Thank you Houri, thrilled you all enjoyed! 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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