Vegan Cream of Mushroom Soup
A warm and comforting vegan soup made with mushrooms, coconut milk, and spices, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups mushrooms, sliced Use a mix of shiitake, cremini, or button mushrooms for rich flavors.
- 1 cup vegetable broth A nice base that boosts the overall umami.
- 1 cup coconut milk Adds creaminess and a hint of sweetness.
- 1 medium onion, chopped Brings sweetness and texture to the soup.
- 2 cloves garlic, minced An essential flavor that enhances the dish.
- 2 tablespoons olive oil For sautéing and depth of flavor.
- 1 teaspoon thyme Herbal notes that work beautifully with mushrooms.
- to taste salt Essential for balancing flavors.
- to taste pepper Adds a bit of warmth and zest.
Instructions
Preparation
- Start by chopping the onion, slicing the mushrooms, and mincing the garlic to streamline the cooking process.
Cooking
- Heat the olive oil in a pot over medium heat. Once hot, add the chopped onions and minced garlic. Sauté until they are soft and fragrant, around 5 minutes.
- Add the sliced mushrooms to the pot, stirring well. Cook until they start to brown, about 5-7 minutes.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 10 minutes.
- Stir in the coconut milk, mixing thoroughly. This will give your soup a creamy consistency.
- Add the thyme, salt, and pepper to taste. Stir well to combine.
- Use an immersion blender to blend the soup until smooth.
- Ladle the soup into bowls and serve warm.
Notes
To store, let the soup cool before transferring to an airtight container. In the refrigerator, it lasts 3-4 days. For longer storage, consider freezing it. Add a splash of vegetable broth or coconut milk when reheating to restore creaminess.