Tofu Cream of Mushroom Soup
Indulge in the ultimate comfort food with this rich and velvety Tofu Cream of Mushroom Soup, a plant-based twist on a classic favorite. Brimming with earthy button mushrooms and optional baby bella mushrooms for added depth, this recipe delivers a dairy-free creaminess thanks to blended extra firm tofu and nutritional yeast. Sautéed onions and garlic infuse the soup with aromatic warmth, while thyme and a touch of soy sauce or tamari lend a savory, umami-packed flavor. Simmered to perfection with vegetable broth, this easy-to-make, gluten-free soup is ready in just 45 minutes and makes an ideal starter, light main course, or cozy lunch. Serve it hot with crusty bread or a crisp side salad for the perfect pairing. Whether you're vegan, vegetarian, or simply seeking a lighter take on tradition, this creamy and satisfying soup is guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams Extra firm tofu
- 250 grams Button mushrooms
- 100 grams Baby bella mushrooms (optional for depth)
- 750 milliliters Vegetable broth
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce or tamari (gluten-free option)
- 1 teaspoon Thyme (fresh or dried)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 250 milliliters Water
Instructions
Press the extra firm tofu for at least 10 minutes to remove excess water. This helps achieve a creamy texture.
Dice the onion, slice the mushrooms, and mince the garlic cloves. Set aside.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the sliced mushrooms and cook for 5-7 minutes until the mushrooms release their liquid and become tender.
Add the thyme, soy sauce (or tamari), salt, and black pepper. Stir to combine, letting the mushrooms absorb the seasoning.
Pour in the vegetable broth and water. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
While the soup simmers, place the pressed tofu and nutritional yeast in a blender. Blend until smooth to create a creamy base.
Once the soup has simmered, remove about 2 cups of the mushroom mixture from the pot. Add this to the blender with the creamy tofu mixture and blend until smooth.
Pour the blended mixture back into the pot and stir to combine. Adjust seasoning with additional salt or pepper if needed.
Simmer the soup for an additional 5 minutes to thicken slightly and ensure everything is heated through.
Serve the soup hot, garnished with fresh thyme or a drizzle of olive oil, alongside crusty bread or a light side salad.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
