5-Ingredient Creamy Mushroom Soup

This incredibly simple creamy vegan mushroom soup calls for just 5 ingredients. The secret: rolled oats!

In case you haven’t noticed, I kinda have a thing for mushrooms. It’s literally a struggle for me not to include them in every single dish because I really could eat them in every meal. (Just did a quick count: they’re in 5 of my 10 latest recipes…oops.) I just love their meaty texture, umami taste, and the depth of flavor they bring to plant-based meals.

That’s why this low-effort creamy vegan mushroom soup – which calls for an unapologetically large heap of ‘shrooms – is basically my dream soup. It showcases a brilliant cooking technique – once again, something I picked up at Natural Gourmet Institute – of using rolled oats to make a creamy vegan soup with no dairy, refined flour, or coconut milk.

What’s In This Creamy Vegan Mushroom Soup

The 5 ingredients you need are: a pound of cremini mushrooms (a.k.a. baby bella), an onion, old-fashioned rolled oats, soy sauce, and vegetable broth. Plus oil, salt, and pepper, of course.

Why Oats

Using oats to make this creamy vegan mushroom soup is a genius – and good-for-you – plant-based cooking technique. While the oats simmer in the broth, they absorb moisture while also releasing starch. Then when you blend the soup, you get a creamy, velvety texture that’s reminiscent of cream of mushroom soup. Only dairy-free and flourless. You gotta try it to believe it!

How to Make This Creamy Vegan Mushroom Soup

To start, heat some oil in a large heavy-bottomed pot (like a Dutch oven). Add the mushrooms, onion, and salt, and cook until the mushrooms are softened, about 10 minutes. Next, add the broth, oats, and soy sauce, and simmer for about half an hour. Then blend and enjoy!

A Case for the Immersion Blender

An immersion blender is the best way to puree veggie soups because it’s…

• Space-efficient, taking up little more space in your kitchen than, say, a ladle.
• Mess-free, since you put it directly in the pot and there’s no need for that pot-to-blender transfer that results in splatters of hot soup everywhere.
• Safer for hot liquids than a standard upright blender.

Blender Safety

If you don’t have an immersion blender, you can use an upright blender – you just have to be more careful. When using a standard blender to puree anything hot, it’s super important that steam has a way to escape, so remember to take out the removable center of the blender lid (and cover it loosely with a kitchen towel). Otherwise, if the steam gets trapped inside, its pressure will blow off the lid when you press ‘blend’ and hot soup will go everywhere, staining your kitchen and potentially burning you. (This happened to me when I was a teenager, hence why I’ve never looked at marinara the same). Do not use a Nutribullet.

More vegan soups…

• Cauliflower Potato Leek Soup
• Massaman Vegetable Curry
• Red Lentil Dal with Cauliflower and Spinach
• Classic Pea Soup with Garlicky Croutons

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

Creamy Vegan Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: thenewbaguette.com
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 minutes
• Yield: 5 cups (4 servings) 1x
• Category: Soups
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

This creamy vegan mushroom soup is made with rolled oats instead of dairy or refined flour! (Adapted from The Complete Vegan Cookbook)

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 pound cremini mushrooms, stemmed and sliced
• 1 medium yellow onion, diced
• 1/2 teaspoon fine sea salt
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1/4 cup old-fashioned rolled oats
• Freshly ground black pepper, to taste
• Dill and/or spiced pumpkin seeds, for serving (optional)

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Instructions

1. Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the mushrooms, onion, and salt, and cook until the mushrooms are softened, stirring occasionally, 10 to 12 minutes.
2. Add the broth, soy sauce, oats, and pepper. Cover the pot and bring to a boil. Then reduce the heat to low and gently simmer, covered, for about 25 minutes, stirring occasionally.
3. Using an immersion or upright blender (see safety note below), purée the soup until completely smooth. Taste and re-season if needed.

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Notes

When using an upright blender to puree anything hot, it’s super important that steam has a way to escape, so remember to take out the removable center of the blender lid (and cover it loosely with a kitchen towel). If the steam gets trapped inside, its pressure will blow off the lid when you press ‘blend’ and hot soup will go everywhere, staining your kitchen and potentially burning you. Do not use a Nutribullet.

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Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 120
• Fat: 7.5 g
• Carbohydrates: 10.7 g
• Protein: 3.8 g