Vegan Crema de Hongos
Delight your taste buds with the comforting, rich flavors of Vegan Crema de Hongos, a plant-based twist on a classic mushroom cream soup. This velvety recipe combines earthy baby bella mushrooms, aromatic garlic, and fragrant herbs like thyme and rosemary for a deeply savory experience. Coconut milk adds a luscious creaminess, while nutritional yeast provides a subtle umami kick, making this soup both dairy-free and irresistible. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or an elegant starter. Serve it hot, topped with fresh parsley, and enjoy a warm, nourishing bowl of vegan comfort food. Ideal for anyone seeking easy, wholesome, and satisfying soup recipes!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 500 grams Baby bella mushrooms, sliced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 4 cups Vegetable broth
- 1 cup Canned coconut milk
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms to the pot and cook, stirring often, until they have released most of their moisture and begin to brown, about 10 minutes.
Sprinkle in the dried thyme and rosemary, stirring to combine with the mushrooms.
Pour in the vegetable broth and bring to a simmer. Allow to cook for 10 minutes to let the flavors meld.
Reduce heat to low and stir in the coconut milk and nutritional yeast, allowing to warm through but not boil.
Season with salt and ground black pepper, adjusting to taste.
Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup in batches to a countertop blender, blending until smooth.
Once blended, return the soup to the pot and reheat gently if needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 32.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 272 mg | 21% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4265 mg | 91% | |
*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.
