Creamy Vegan Mushroom Soup
This creamy vegan mushroom soup is rich and hearty, making it a perfect comforting dish for chilly evenings. With a blend of mushrooms and plant-based cream, it’s not only delicious but also easy to make.
Equipment
- 1 large pot
- 1 stirring spoon
- 1 measuring cups
- 1 measuring spoons
- 1 blender or immersion blender
- 1 ladle
- 1 bowl for serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 500 grams mixed mushrooms, sliced such as cremini, shiitake, and button
- 4 cups vegetable broth
- 1 cup coconut cream or any plant-based cream
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- to taste fresh parsley, chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pot, cooking for about 8-10 minutes until they are browned and have released their moisture.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
- Stir in the coconut cream, soy sauce, dried thyme, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
- Use a blender or immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend it partially, leaving some mushroom pieces.
- Once blended, taste and adjust seasoning if necessary. Heat through before serving.
- Serve hot in bowls, garnished with fresh chopped parsley.
- For a little extra flavor, add a splash of lemon juice before serving.
- Pair with crusty bread for a satisfying meal.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Pair with crusty bread for a satisfying meal.