Description
This Vegan Cream of Mushroom Soup is savory, silky, and full of umami flavor. Made with mushrooms, coconut milk, and herbs, it’s a dairy-free comfort classic perfect for cold days or elegant dinners.
Ingredients
1 tbsp olive oil or vegan butter 1 small onion, diced 3 garlic cloves, minced 1 lb mushrooms (cremini or button), sliced 1 tsp dried thyme 1/2 tsp rosemary Salt & pepper to taste 3 tbsp all-purpose flour (or gluten-free alternative) 3 cups vegetable broth 1 cup full-fat coconut milk (or any unsweetened plant cream) 1 tbsp soy sauce or tamari Fresh parsley, chopped (for garnish)
Instructions
1. Heat oil or vegan butter in a pot. Add onion and sauté 4–5 minutes. Stir in garlic and cook 1 minute more. Add mushrooms and cook 8–10 minutes until browned. Season with thyme, rosemary, salt, and pepper. Sprinkle flour and stir to coat mushrooms. Cook 1–2 minutes. Slowly add broth while stirring to avoid lumps. Add coconut milk and soy sauce. Simmer 10–15 minutes. Adjust seasoning. Garnish with parsley and serve.
Notes
Use oat cream for a coconut-free version. Add white wine for extra depth. Store up to 4 days or freeze without parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 3g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg