My vegan Creamy Mushroom Lasagna Soup is creamy, warm, comforting mushroom soup with thick, lasagna noodles. Easy to make stove top or in an instant pot. Vegan, Oil-free, Nut-free, Sugar-free, can be Gluten-free
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 1 large rib celery, sliced
- 16 mushrooms, diced
- 8 cups low sodium vegetable broth *see note*
- 8 oz. lasagna noodles *see note*
- 1.5 tsp salt
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1.5 tsp poultry seasoning
- 4 tbsp nutritional yeast (reserve until end)
Roux - *see note*
- 1/2 cup coconut cream
- 1/2 cup 1:1 gluten-free flour (or sub all purpose flour)
- 1.5 cups unsweetened nondairy milk
- Start by sauteing your onions. If using pressure cooker, remove lid and press the saute button (if your pressure cooker does not have this feature, I recommend you saute in a separate pan and transfer the veggies. Much more flavor this way than starting the soup without).
- Let the onions cook on saute, until they start to stick. Then add water a tablespoon at a time, stirring until the pan is de-glazed. Cook 4 minutes or until translucent and lightly browned. (If using stove top method, saute in the same pot you'll cook the soup in--I've tested it in a 6 qt stock pot).
- Next add the garlic and saute another minute. After that, you'll add your celery and carrots and saute another few minutes, again adding a little water only if things start to stick.
- For the pressure cooker: after those veggies have initially cooked, you'll want to turn off the heat, add the mushrooms, broth, broken up lasagna noodle sheets, and spices except the nutritional yeast. Stir and put the lid on the pressure cooker and set the pressure valve to "sealing." Set the pressure cooker on high pressure for 4 minutes.
- For the stove top, add the mushrooms, broth, and spices except the nutritional yeast. Stir then bring to a boil. Add the broken up lasagna noodle sheets and stir again. Cover and cook 6-8 minutes, or until noodles are soft.
- For the pressure cooker, when the time is up, allow the pressure to naturally release for 10 minutes, then use a cooking spoon to flip the pressure valve to "venting." Allow all the pressure to release before disengaging the lid. Make sure you follow your individual pressure cooker's manual to ensure a safe release.
- To make the roux, Heat a small saucepan over medium high heat. First add the coconut cream and allow it to melt if hardened, stirring constantly. Add the flour and cook it for 1 minute, stirring constantly. Stir in the milk with whisk. Whisk until flour has dissolved, then turn heat to low and stir occasionally until roux has thickened. Add to your soup and stir well. Stir in the nutritional yeast now as well.
- Serve and enjoy!
- Refrigerate leftovers up to 5 days. Note that pasta may continue to absorb some of the liquid. You may choose to add water + a dash of salt or a little vegetable broth when reheating.
- Vegetable Broth: Feel free to use regular vegetable broth (I used low sodium because I often can't taste the salt in regular broth and end up adding too much) and use less salt in the recipe.
- Noodles: You can sub gluten-free noodles to make this recipe gluten-free. If you have the oven-ready or no-boil lasagna noodles, reduce the cooking time by 2-3 minutes (for the pressure cooker option -- for the stove top, just cook until noodles are soft enough when tested). You can also just use any other type of pasta--I just love the texture that the lasagna noodles give this soup.
- Roux: If you would like a lighter-in-calories dish, use white beans blended with water, or a corn starch slurry with nondairy milk (thick + creamy).
- Category: Entree, Soup
- Method: Instant Pot, Stove Top
- Cuisine: American
Keywords: Vegan, Oil-free, Nut-free, Sugar-free, Gluten-free, Soup, Mushroom Soup