Description
A creamy, dairy-free Vegan Cream of Mushroom Soup that’s rich, comforting, and full of earthy mushroom flavor. Made with coconut milk, herbs, and a hint of garlic, it’s the perfect cozy meal for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until fragrant and translucent.
- Stir in sliced mushrooms and cook until they release moisture and turn golden brown.
- Sprinkle flour over the mushrooms and stir to coat evenly.
- Pour in vegetable broth, add thyme, salt, and pepper, and stir well.
- Simmer for 15 minutes until the soup thickens slightly.
- Stir in coconut milk and nutritional yeast.
- Blend half the soup until smooth, then return to the pot and stir.
- Adjust seasoning to taste and simmer for 5 more minutes.
- Garnish with fresh parsley and serve warm.
Notes
- Use a mix of mushrooms for a richer flavor.
- Blend more or less soup depending on your desired texture.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg