Creamy Vegan Mushroom Soup
This creamy vegan mushroom soup is packed with flavor, ready in 30 minutes, and made in 1 pot. A delicious appetizer for chilly days or holiday dinners!
Servings: 6
Calories: 96kcal
Ingredients
- 2 tablespoons olive oil I used extra virgin olive oil
- 4 cloves garlic sliced
- 1 medium onion chopped
- 2 pounds mushrooms like cremini, button, or shiitake, sliced
- 2 tablespoons soy sauce
- 1 14-ounce can full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil over medium-high heat in a heavy-bottomed pot. Add the garlic and onion, and sauté for 3-5 minutes, stirring occasionally, until softened and fragrant.
- Add the mushrooms and soy sauce. Stir well and cook for 5-8 minutes, stirring occasionally, until the mushrooms release their juices and soften.
- Stir in the remaining ingredients and bring to a boil. Lower the heat to medium and let it simmer uncovered for 10-15 minutes, stirring occasionally.
- Remove from heat and blend until smooth using an immersion blender or regular blender. Serve immediately and enjoy!
Notes
- It lasts 3-4 days in the fridge when stored in an airtight container. Let it cool completely before refrigerating to maintain freshness and prevent condensation.
- You can freeze the soup for up to 3 months in an airtight container or freezer-safe bag. Thaw in the fridge overnight before reheating.
- Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between. Add a splash of broth or water if it thickens.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 816mg | Potassium: 729mg | Fiber: 1g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg
