Vegan cream of mushroom soup
I know what you’re thinking: How exciting, cream of mushroom soup!!! Yum! Oh, and I know you thought that in your sarcastic voice. But there is a very important method to my madness – so stay with me here. Thanksgiving is quickly creeping up on us and one thing that should be on the table is a green bean casserole. And if you’ve ever made the classic French’s Green Bean Casserole before, you’ll know what the first ingredient is – Cream of Mushroom soup!
If you haven’t already found out, any commercial brand of cream of mushroom soup, like Campbell’s for instance, is not going to be vegan. So, that means you have to make it yourself – and that’s where I come in! The “cream” in this recipe actually comes from cauliflower and oats! If you are a regular Planticize reader, you’ll already know that oat milk, cream, yoghurt… is huge in Sweden. But did you know that boiling or roasting cauliflower and then pureeing it will give you some of the creamiest cream ever?
What’s that I see in the photo above – a peeled mushroom?! Ah, yes, time to confess. I peel my mushrooms! A few months back there was a big hullabaloo in a Facebook group where I’m a member. Someone, for the first time in their life, learned that there are people who peel their mushrooms, and well, apparently her life will never be the same again, haha. I, my friends, am one of those peelers! So, for this recipe, I recommend using “hand-peeled mushrooms”!
If you follow me on Instagram, you’ll have surely seen one or more of my weekend brunch photos. Normally, there are some mushrooms somewhere, and normally I’ve cooked them with thyme. Sometimes garlic and thyme, but almost always with thyme. I discovered some time ago that the piney, somewhat smokey characteristic of thyme is the perfect compliment to the earthy flavors found in most mushrooms.
After making up a big batch of this vegan cream of mushroom soup, you are probably going to want to sit down and enjoy a bowl of it. And that’s perfectly OK, especially if you need to warm up on a cold day. You can even ladle up a bowl for a friend. However, be sure to save about one third of the total batch to make sure you have enough for your Thanksgiving green bean casserole!
- olive oil
- 1 onion, finely chopped, and divided into two, equal measures
- 8 oz (ca 230 g) - cauliflower, chopped
- 8 fl oz (250 ml) - plant-based cream (oat)
- 8 fl oz (250 ml) - vegetable stock (bouillon + water)
- Optional: a splash of white cooking wine and dash of agave syrup
- 6 oz (ca 170 grams) - hand-peeled mushrooms, chopped
- 1 tsp (5 ml) - ground thyme
- salt and pepper to taste
- Heat some olive oil in a large pot, add HALF of the onion and fry a few minutes until softened.
- Add the chopped cauliflower, plant-based cream, vegetable stock and, if desired, a splash of cooking wine and a little agave syrup.
- Bring to a boil, lower heat and simmer for about 10 minutes.
- While the cream mixture is boiling, heat some more olive oil in a frying pan, add the other half of the onion and the mushrooms and saute for about 10 minutes.
- After 10 minutes, carefully pour the cauliflower mixture into a blender (or use an immersion blender) and blend until smooth and creamy.
- Transfer the onions and mushrooms into the large pot, pour the blended cauliflower cream on top, season with thyme, oregano, salt and pepper and stir.
- Cook on low heat until the soup thickens to the desire consistency.
- Serve immediately, maybe with a grilled cheeze sandwich for instance, or save to use in other recipes!