Vegan Cream of Mushroom Soup
Rich, creamy, and completely dairy-free, this Vegan Cream of Mushroom Soup is a comforting bowl of plant-based perfection. Made with earthy cremini mushrooms, silky coconut milk, and a touch of nutritional yeast for a boost of umami, this recipe delivers all the classic flavors of traditional mushroom soup without any animal-derived ingredients. A hint of fresh or dried thyme adds an herbal depth, while soy sauce and garlic elevate the savory notes. Perfectly thickened with a gluten-free option, this one-pot wonder is ready in under an hour, making it an ideal choice for a cozy weeknight dinner. Serve it with crusty bread or a side salad for a wholesome, filling meal that vegans and non-vegans alike will adore.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 450 grams Cremini or button mushrooms, sliced
- 1 teaspoon Thyme, fresh or dried
- 4 cups Vegetable broth
- 1 cup Canned full-fat coconut milk
- 2 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce or tamari (for gluten-free)
- 2 tablespoons All-purpose flour (or gluten-free flour blend)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the sliced mushrooms and thyme to the pot. Cook for 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer.
Stir in the coconut milk, nutritional yeast, and soy sauce. Simmer for another 5 minutes to allow the flavors to meld, stirring occasionally.
Using an immersion blender, carefully blend the soup until creamy but still slightly chunky, or transfer half the soup to a blender, blend until smooth, and return it to the pot for a mix of textures.
Season with salt and black pepper, adjusting to taste.
Serve hot, garnished with freshly chopped parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5381 mg | 234% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 36.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 255 mg | 20% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
