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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 145kcal
Author Alyssa Rimmer



  • 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.
  • Add broth and spices. Bring soup to a boil, then reduce to simmer for 15 - 20 minutes. Taste and adjust seasonings as desired.
  • 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.
  • Serve immediately and enjoy!


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!


Calories: 145kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1.4mg