Vegan Cream of Mushroom Soup is a delicious soup with the added goodness of leek. Make it in 20 minutes in the Instant Pot!
(this recipe was first published in August 2018 and has been updated)
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Why should soups be enjoyed only when the chill sets in? I'm an equal-opportunity soup lover, and I'm here to make the case for soup that isn't bound to the weather! Be it Summer or Winter, soups can be enjoyed all year round, especially when they taste so good.
If you love soups all year round, then try my Instant Pot Lentil Soup or Instant Pot White Bean Soup. These are super easy to make and high in nutritional value too!
What is vegan cream of mushroom soup?
Vegan cream of mushroom soup is made by cooking mushrooms in a garlic-flavored broth and then blending it together to form a creamy soup. This vegan version of the classic cream of mushroom soup is dairy-free and made with coconut milk instead of cream, and there is no added gluten, making it light and easily digestible. I have added leeks to the recipe, to give it more dimension of flavor. You can add celery as well.
I prefer to make this vegan cream of mushroom soup in the Instant Pot - it is by far the easiest way to make soup, and the Instant Pot liner is also very handy when you need to blend the soup using a hand blender. You can, however, also make this soup on the stovetop as well.
Why you will love this recipe
- Made in under 20 minutes in the Instant Pot
- Gluten-free and dairy-free, high in nutritional value
- Delicious! Tastes just like restaurant-style classic cream of mushroom
Recipe Ingredients
To make this vegan cream of mushroom soup, you will need the following ingredients:
Step-by-step recipe
Start by preheating the Instant Pot in Saute mode. Once hot, add olive oil and chopped garlic. Saute for a couple of minutes until garlic starts to brown.
Add the mushrooms followed by the leeks. Saute for two minutes until the mushrooms release their moisture and soften.
Add the vegetable stock, onion powder, white pepper powder (if using). Stir well.
Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode, in 'High Pressure' setting. Set the time for 2 minutes. Once done, the IP will beep.
Wait till the valve comes down on its own (this is known as NPR or Natural Pressure Release). The IP lid is now safe to open.
Open the IP lid and using an immersion blender, blend all the cooked ingredients. Check to see if more salt is needed. Your vegan cream of mushroom soup is now ready!
Serve it with croutons, have it with some crusty bread, pair it with your main course, or make a meal out of it, you decide!
Expert Tips
Make a roux - Traditional cream of mushroom soup is made with a make a roux of flour. I have skipped this step in the recipe, because I like the taste of this soup as it is, without the need for the addition of roux. However, you can make a roux with flour, olive oil, and coconut milk before cooking pressure cooking the soup.
Additional ingredients - For more flavor and volume, you can also added celery and chopped onion along with the mushroom and leeks.
Use any vegan milk of your choice - I have used coconut milk in this recipe, but any vegan milk works well. Cashew milk is a good substitute for coconut milk in this recipe.
More Instant Pot Vegan Recipes
Instant Pot Chickpea Coconut Curry
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Vegan Cream of Mushroom Soup Recipe
Ingredients
- 1 tablespoon olive oil (can be substituted with ghee for a non-vegan option)
- 3 cloves garlic chopped
- 1½ cups chopped mushrooms
- 1½ cup chopped leeks (use fresh or frozen leeks)
- ½ tablespoon onion powder
- ½ tablespoon white pepper powder (optional)
- 1½ cup vegetable stock (I used a stock cube dissolved in hot water)
- 1½ cup coconut milk
Instructions
- Turn the IP to 'Saute' mode in the 'More' setting. Once hot, add the olive oil.
- Add the chopped garlic and saute until it is lightly browned.
- Add the mushrooms followed by the leeks. Saute for two minutes until the mushrooms release their moisture and soften.
- Add the onion powder, followed by the white pepper powder.
- Add the vegetable stock and give it a stir.
- Put on the lid of the IP, and with the vent in 'sealing' position, switch to 'Manual' mode, in 'High Pressure' setting. Set the time for 2 minutes. Once done, the IP will beep.
- Wait till the valve comes down on its own. The IP lid is now safe to open.
- Open the IP lid and using an immersion blender, blend all the cooked ingredients.
- Add the coconut milk to the blended ingredients. Stir well.
- Check for seasoning and add salt if needed.
Video
Notes
- Traditional cream of mushroom soup is made with a make a roux of flour. I have skipped this step in the recipe, because I like the taste of this soup as it is, without the need for the addition of roux. However, you can make a roux with flour, olive oil, and coconut milk before cooking pressure cooking the soup.
- For more flavor and volume, you can also add celery and chopped onion along with the mushroom and leeks.
- I have used coconut milk in this recipe, but any vegan milk works well. Cashew milk is a good substitute for coconut milk in this recipe.
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I mixted up my mushroom selection for a more robust flavor and kept a 1/4 cup of mushrooms to add back in for texture before using the immersion blender. This is now my favorite mushroom leek soup recipe - robust amd satisfying as promised.
Thank you, Monice, so glad you liked it and left a comment! Great idea to add some mushoom back for texture
I just had a cup full of this delicious soup made by Soja following your recipe ! I hope when I try it out, it will be just as yummy.
Thank you so much aunty! I'm so glad you liked it and dropped me a comment!
This soup looks incredible! I love leeks and I also love mushrooms!! Cant imagine how delicious the combination in this amazing soup!
We love a leek and potato soup, but leek and mushroom soup sounds like a nice change too.
thank you! I'm glad you liked it !
I'm always looking for new soups to make in the Instant Pot. This one looks like a winner!
thank you Lisa, I'm glad you liked it !
This soup looks and sounds so delicious and creamy! I can't wait to try this recipe!
I think this would be a great soup for fall! I love leeks and mushrooms so I know I would love a steamy bowl of this on a chilly day!