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Vegan Cream of Mushroom Soup

  • Author: Iosune
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 1x
  • Category: Main Dish, Side Dish, Soup
  • Cuisine: Vegan, American

Vegan mushroom soup, a delicious, creamy and nutritious dish. It’s easy to make, comforting and so perfect for the cold winter days!

A square picture of a bowl with vegan cream of mushroom soup
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Ingredients

  • 12 tbsp vegan butter or oil
  • 1/2 onion, chopped
  • 2 garlic cloves, sliced
  • 1 pound mushrooms (450 g), sliced
  • 1/4 cup white wine (65 ml), optional
  • 1 tbsp flour, gluten-free if needed
  • 2 cups vegetable broth (500 ml)
  • 1 tbsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup coconut milk (125 ml)

Instructions

  1. Heat the vegan butter or the oil in a pot and then add the onion and garlic. Stir and cook over medium-high heat for 1 or 2 minutes, stirring occasionally.
  2. Add the mushrooms, stir and golden brown for 5 minutes over medium-high heat.
  3. Pour the white wine into the pot, stir frequently and cook over high heat for 1 or 2 minutes. 
  4. Add the flour and cook for 2 minutes. Keep stirring. 
  5. Pour the vegetable broth, thyme, salt and pepper, stir and shimmer for 15 minutes.
  6. Add the coconut milk and shimmer for 2 or 3 more minutes.
  7. You can blend the soup totally or partially, or even serve it without blending, depending on the texture you’re looking for.
  8. Serve immediately or keep the leftovers in a sealed container in the fridge for 5-7 days. You can also freeze it so it lasts longer.

Notes

  • You can use any type of mushrooms.
  • Cooking with vegan butter or margarine gives the soup a better taste than oil does, although using any kind of oil is also a good option.
  • You don’t need to use white wine, but it gives the soup a delicious taste. If you don’t like it, just omit this ingredient.
  • Any type of flour will work.
  • Serve with vegetable tempura, cauliflower rice or garlic bread.

Nutrition

  • Serving Size: 1/3 of the recipe
  • Calories: 208
  • Sugar: 6.3 g
  • Sodium: 810 mg
  • Fat: 13.8 g
  • Saturated Fat: 9.3 g
  • Carbohydrates: 15 g
  • Fiber: 4 g
  • Protein: 6.4 g