Make vegan condensed cream of mushroom soup in 40 minutes with simple pantry staples! It's perfect for casseroles, sauces, and more!
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Jump to:
- Why You'll Love This Recipe
- Ingredient Notes
- How to Make Vegan Condensed Cream of Mushroom Soup
- FAQs
- Pro Recipe Tips
- How to Use Vegan Condensed Mushroom Soup
- Storage Instructions
- More Vegan Soup Recipes
- Potato Asparagus Soup
- Instant Pot Lentil Soup
- Easy Vegan Laksa
- Homemade Vegan Condensed Cream of Mushroom Soup
Why You'll Love This Recipe
This vegan condensed cream of mushroom soup is thicker and richer than my regular vegan cream of mushroom soup, but perfect for replacing the canned equivalent.
Simply make a batch (which makes the equivalent of two 10.5-ounce cans!) using simple pantry staples for a healthy, delicious substitute for store-bought to dilute or use as a versatile cooking ingredient in casseroles (like vegan green bean casserole or chick'n pot pie casserole), sauces, and more.
Love mushrooms? Try my vegan mushroom gravy and vegan mushroom miso soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
- Cashews: Use raw, unsalted cashews for a rich and creamy yet mild sauce. See FAQs for nut-free options.
How to Make Vegan Condensed Cream of Mushroom Soup
Step 1: Soak the cashews in hot-to-boiling water for 10 minutes to soften. Meanwhile, dice the onion, mince the garlic, and finely chop the mushrooms.
Step 2: Heat the oil in a medium, heavy-based saucepan (or Dutch Oven) over medium heat. Sauté the onion for 5 minutes until soft and translucent. Then, add the garlic and sauté for 30 seconds until fragrant.
Using a less powerful blender? Boil the cashews for 10-15 minutes instead.
Step 3: Add the mushrooms, thyme, black pepper, and salt, and cook for 8-10 minutes, stirring occasionally. Sprinkle the flour over the mushrooms, stir well, and cook for 1 minute to cook away the raw flour taste.
Step 4: Drain the cashews, then blend them with 1 cup of the vegetable broth until completely smooth.
Step 5: Add the cashew mixture and remaining broth to the pot and stir well, bringing it to a gentle simmer. Cook for 5-7 minutes, stirring often, until very thick.
Step 6: Carefully blend about ⅔ of the soup using a stand blender or immersion blender, then combine and stir, adding the plant milk and cooking for 2-3 minutes. Finally, taste and adjust the salt and pepper as needed. Enjoy!
FAQs
You could use sunflower seeds or another dairy-free heavy cream alternative, like soy cream or full-fat canned coconut milk. You may need to adjust the flour amount.
You could try adding herbs (like sage, rosemary, tarragon), seasonings (smoked paprika, cayenne, nutmeg), and/or a squeeze of lemon juice/vinegar.
Condensed soup is thicker and more concentrated in flavors, ready to be diluted or used as a base for casseroles.
Pro Recipe Tips
- For the best flavor: Though any mushrooms will work, a blend of mild and robust mushrooms produces maximum flavor. Add more mushrooms for extra chunkiness and flavor.
- Brown the mushrooms: Cook off the moisture, letting them brown for the most flavor depth.
- To save time: You can buy pre-sliced mushrooms.
- For thicker soup: Add more flour, in a slurry, then simmer until thickened. Just note, it will thicken further as it cools.
- Adjust the texture: Blend less/more of the soup to your desired consistency.
How to Use Vegan Condensed Mushroom Soup
Condensed cream of mushroom soup is a popular base for several casseroles, including:
- As a soup (reheat it, adding one cup of broth, plant milk, or water)
- Vegan green bean casserole
- 'Chicken'/ tofu noodle casserole
- Chick'n pot pie casserole
- Tofu rice casserole
- As a sauce (for pasta/gnocchi/orzo, garlic mashed potatoes (or this Instant Pot garlic mashed potatoes), over vegan meatballs (like these chili sauce and grape jelly meatballs), etc.)
- To boost flavor & creaminess (add a few spoonfuls to mashed potatoes, stuffed vegetables, pot/hand pie fillings, savory cobbler, polenta, etc.)
Substitute one 10.5 oz can with 1 ¼ cups of homemade condensed soup.
Storage Instructions
Fridge: Store the homemade vegan condensed cream of mushroom soup in an airtight container for 4-5 days. The flavor improves over time!
Freeze: Portion into half or full can-sized portions in Ziplock's/Stashers, Souper Cubes for up to 4 months. Then, thaw in the refrigerator overnight.
Texture may change slightly, so whisk well when reheating. Blend if necessary.
More Vegan Soup Recipes
If you tried this homemade vegan condensed cream of mushroom soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Homemade Vegan Condensed Cream of Mushroom Soup
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Ingredients
- ⅓ cup raw cashews
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves
- 16 ounces mushrooms finely chopped (button, cremini, or a mix)
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt plus more to taste
- 3 tablespoons all-purpose flour
- 2 ½ cups vegetable broth divided
- ½ cup unsweetened plain plant-based milk (soy or oat works best)
Instructions
- Place the cashews in a small bowl and cover with hot water. Set aside to soak for at least 10 minutes.
- In a medium pot over medium heat, heat the olive oil.
- Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the mushrooms, thyme, black pepper, and salt. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- Sprinkle the flour over the mushroom mixture and stir well. Cook for 1 minute to remove the raw flour taste.
- Drain the cashews and add them to a blender with 1 cup of the vegetable broth. Blend until completely smooth.
- Pour the cashew mixture into the pot along with the remaining 1½ cups of broth. Stir well and bring to a gentle simmer.
- Simmer for 5 to 7 minutes, stirring often, until very thick.
- Carefully purée about ⅔ of the soup using an immersion blender or by transferring to a blender, then return it to the pot and stir to combine.
- Stir in the plant-based milk and cook for 2 to 3 minutes more.
- Taste and adjust seasoning as needed, then remove from the heat.
Notes
- For the best flavor: Though any mushrooms will work, a blend of mild and robust mushrooms produces maximum flavor. Add more mushrooms for extra chunkiness and flavor.
- Brown the mushrooms: Cook off the moisture, letting them brown for the most flavor depth.
- To save time: You can buy pre-sliced mushrooms.
- For thicker soup: Add more flour, in a slurry, then simmer until thickened. Just note, it will thicken further as it cools.
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