Vegan Cream of Mushroom Soup

Photography, Foodivine Studio/c.

  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2023



In large skillet, heat oil over medium heat. Add leeks and cook, stirring occasionally, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms are tender and most of the liquid has evaporated, 6 to 8 minutes. Add garlic and continue cooking, stirring constantly, until vege­tables begin to brown, about 2 minutes. Add vinegar; bring to boil. Cook until vinegar has almost completely evapo­rated, 1 to 2 minutes.

Meanwhile, in small saucepan, bring broth to boil. Remove pan from heat; cover and set aside.

Transfer vegetable mixture to blender (reserving some mushrooms and sliced leeks in a small bowl for garnish, if desired). Add 5 cups of the hot broth, the tofu, parsley, chives and thyme. Season with salt and pepper. Blend to a smooth purée (if necessary, add in remaining broth, 2 tbsp at a time, to reach desired consistency). (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Divide soup among bowls. Top with reserved vegetables and fresh herbs, if desired. Serve with crackers or croutons, if desired.

Test kitchen tip

From one brand to another, the amount in packages of tofu may vary. The recipes in this story do not require a precise quantity of tofu to the nearest gram, so there’s no need to buy a second package if you’re short 30 grams or so. And, if your block of tofu is a little more than the recipe calls for, use it all up!

Nutritional facts PER serving

  • Iron 1.6 mg
  • Fibre 1 g
  • Sodium 300 mg
  • Sugars 4 g
  • Protein 6 g
  • Calories 115
  • Total fat 6 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g
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Vegan Cream of Mushroom Soup