Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Cream of Mushroom Soup [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Completely plant based and with minimal sodium, you wouldn’t think this mushroom soup would taste as truly decadent and creamy as it does. The secret? Cannellini beans and cauliflower! This easy soup will have even the most plant-based skeptic asking for seconds, and you know what? You can have seconds of this soup and not have to worry about your waistline.

No Cream, Cream of Mushroom Soup [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan




  • 1 can cannellini beans, rinsed and drained
  • 8-ounces cremini or button mushrooms, with a handful reserved for garnish
  • 1/2 medium onion, chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon ground black pepper
  • 1 -ounce dried porcini
  • 2 tablespoons tamari
  • 1/2 head of cauliflower florets


  1. In a medium sauce pan combine all ingredients (except mushrooms for garnish, we will get to those in a sec) cover with water, bring to a boil, reduce heat to medium low, let simmer while you prepare your other ingredients.
  2. Place cauliflower florets in a small sauce pan, cover with water, steam 10 minutes, set aside.
  3. For the rest of your mushrooms, place a tsp. of camelina oil in a sauté pan over medium high heat, sauté until golden, set aside.
  4. Note: never salt mushrooms before you sauté them, it will release all their water and they will never brown, but rather wilt.
  5. Take your mushroom soup and blend to desired consistency, I like very smooth, the beans add an amazing velvety texture. I used an immersion blender for convenience, keep soup warm.
  6. Do the same blend on the cauliflower adding more water if too thick, you want a creamy, gravy like texture, add a drop or two of truffle oil, if you really want to up the decadence, a drop or two is all it takes and provides amazing aroma. Leave this out if you want, but it really elevates the dish.
  7. Pour mushroom soup into four bowls, spoon your cauliflower puree on top, garnish with sautéed mushroom and a little parsley, you can adjust your own level of salt, I am trying to cut out any extra. Bellisimo! If you feel the presentation is too fussy, just add the cauliflower to your mushroom soup at the start and blend all together.





From Ogden, UT, to Portland, OR, I love cooking, recipe development, sourcing ingredients, teaching others to cook and making delicious food for everyone on the dietary spectrum. Eat, drink, and be local!



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Pesto Gnocchi With Olives and Sun-Dried Tomatoes [Vegan]

Pesto Gnocchi With Olives and Sun-Dried Tomatoes [Vegan]

Creamy Raw Chocolate Espresso Pie [Vegan]

Creamy Raw Chocolate Espresso Pie [Vegan, Gluten-Free]

White Bean Cinnamon Muffins [Vegan]

White Bean Cinnamon Muffins

Couscous Stuffed Eggplant with Lemon Tahini Sauce [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Cream of Mushroom Soup [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×