Vegan Cream of Mushroom Soup

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)

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 Lentil Soup

Instant Pot Chickpea Coconut Curry

Instant Pot White Bean Soup

Instant Pot Chickpea Tagine

Vegan Cream of Mushroom Soup Recipe

Shinta

Instant Pot vegan cream of mushroom soup is easy to make, vegan and gluten-free, high in nutrition and fiber.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, Soup

Servings 4 people

Calories 126 kcal

Ingredients

  

1x2x3x

• ▢ 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

1. 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.
2. For more flavor and volume, you can also add celery and chopped onion along with the mushroom and leeks.
3. 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.

Nutrition

Calories: 126kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 253mgPotassium: 425mgFiber: 3gSugar: 4gVitamin A: 496IUVitamin C: 3mgCalcium: 19mgIron: 2mg

Keyword Instant Pot Leek soup, Instant POt mushroom soup, Instant Pot recipe, Instant Pot Soup

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