Description
This Vegan Cream of Mushroom Soup is rich, creamy, and packed with earthy mushroom flavor. Perfect for cozy nights, it’s a comforting plant-based twist on a classic favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lemon juice
Instructions
- Set your soup pot over medium heat and let it warm up before adding oil.
- Add olive oil, then sauté onions until translucent. Stir in garlic and cook until fragrant.
- Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release moisture and brown.
- Stir in flour and cook for a minute. Gradually whisk in vegetable broth, making sure there are no lumps.
- Bring mixture to a gentle simmer. Add soy sauce and coconut milk, and stir well.
- Simmer for 15–20 minutes until slightly thickened. Adjust seasoning as needed.
- Blend half the soup with an immersion blender for a creamy yet textured finish. Stir in lemon juice.
- Serve hot, garnished with fresh herbs and accompanied by crusty bread.
Notes
- Use a mix of mushrooms like shiitake or oyster for added depth.
- For a gluten-free version, use cornstarch or a gluten-free flour blend.
- Don’t skip the lemon juice—it brightens the flavors beautifully.
- Freezes well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 4g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan soup, mushroom soup, dairy-free cream soup, comfort food, plant-based recipes