Vegan Cream of Mushroom Soup

And so my friends, today I'm giving you a (here we go...) nut-free, soy-free, corn-free, gluten-free, vegetarian and vegan cream of mushroom soup. Whew, quite the mouthful! I sincerely hope you love it as much as I do :)

Course Soup
Cuisine American
Keyword cream of mushroom, mushroom, vegan soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 145 kcal
Author Alyssa



  1. In a large sauce pan, heat oil over medium heat. Add onions, garlic and mushrooms and saute until onions are translucent and mushrooms have softened, about 5 minutes.
  2. Add broth and spices. Bring soup to a boil, then reduce to simmer for 15 - 20 minutes. Taste and adjust seasonings as desired.
  3. Remove soup from heat and transfer to a high powered blender. Add quinoa and avocado and blend on high until smooth. Return soup to pot, taste again and add any more seasonings if you'd like.
  4. Serve immediately and enjoy!

Recipe Notes

I have not tested this recipe using an immersion blender, but I assume that it would still work. I don't think you'll get quite the same texture as you would with the Blendtec, but I think it would still be delicious!

Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 145 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 528mg23%
Potassium 489mg14%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 330IU7%
Vitamin C 7mg8%
Calcium 26mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.