This delicious vegetarian soup is made in no time at all in a pressure cooker. No meat needed. This creamy dreamy mushroom soup is made with just a few staple ingredients and is perfect for busy Fall and Winter evenings for dinner. It’s hearty and warming and is delicious served up all by itself. No side items needed here!

Despite the fact that this soup is creamy, there’s no cream involved! A quick and easy to make roux is what thickens this soup and gives it that creamy-like smooth texture. Generally in the past I’ve made a similar soup to this but with chicken added, but I’ve got to say… I didn’t miss the meat here at all.

I used white mushrooms here in my soup, but some baby bella or even a mixture of mushrooms would work just as well. It just depends on what you like or what you have on hand. Also! If you aren’t looking to make this soup vegetarian, you can always swap the veggie brother for a chicken broth instead. Reduced sodium is always the way to go!

If you wanted, you could serve this with a fresh side salad, but honestly I didn’t find it was needed. This soup is truly a meal in a bowl.

Place all of the ingredients for the soup into the base of the instant pot and secure the lid. Set the steam valve to sealed and cook on ‘soup’ or ‘manual’ for 45 minutes.

While the soul is cooking, melt the 6 tbsp. butter in a small sauce pan.

Whisk in the 1/2 C. flour and cook for a minute or two.

Slowly whisk in the 1 1/2 C. almond milk until smooth and creamy; remove from the heat and set aside.

Once the instant pot is done, do a quick release of the pressure and add the roux to the soup, stirring to combine.

Serve right away and enjoy!

Step-by-Step Photos:

Nutritional Claims: Balanced • High Fiber • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher