Creamy Vegan Mushroom Soup
This vegan mushroom soup is so creamy, easy to make, tastes amazing, and only requires a few ingredients. You won't buy soup in a can again!
Servings: 4
Calories: 326kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 cloves of garlic sliced
- 1 medium onion chopped
- 2 pounds mushrooms sliced
- 2 tablespoon soy sauce
- 1 14-ounce can full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
Instructions
- Heat the oil over medium-high heat in a heavy bottomed pot, then add the garlic and onion, and cook until soft, stirring occasionally.
- Add the mushrooms and the soy sauce, stir and cook for 10 minutes, stirring regularly.
- Add all the remaining ingredients and stir. Then bring to a boil, lower heat to medium, and simmer uncovered for 10-15 minutes.
- Remove from heat, and blend until smooth.
- Serve immediately. I served mine with some sautéed mushrooms, finely chopped parsley, and a drizzle of coconut milk. It's also delicious with some vegan bread or vegan biscuits for dipping or with a side of any source of plant-based protein like seitan, tempeh, or my vegan tofu steak, to get a complete meal.
- Store leftovers in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 3 months.
Notes
- Use any type of oil, mushrooms, veggies, or herbs (dried or fresh) you want.
- You could also use garlic and onion powder to save some time and effort.
- Use tamari instead of soy sauce for a gluten-free version of this recipe, or coconut aminos if you can't eat soy.
- Although canned full-fat coconut milk is the ideal non-dairy milk to use for this recipe, please feel free to use any kind you want as long as it's unsweetened. Cashew milk, almond milk, and homemade coconut milk also work great.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 17.3g | Protein: 9.7g | Fat: 26.2g | Saturated Fat: 17.9g | Fiber: 3.9g | Sugar: 8.3g