Vegan Cream of Mushroom Soup

Name: Vegan Cream of Mushroom Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 tbsp olive oil; 1 medium yellow onion; 6 large portabello mushrooms; 3 tbsp fresh Rosemary; 3 tbsp fresh thyme; 1 tbsp fresh sage; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp black pepper; 1 tsp salt; 3 ½ cups vegetable stock; 1 – 398ml can light coconut milk; 2 tbsp all-purpose flour

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4
Calories
155 kcal
Cuisine
Vegan

Vegan Cream of Mushroom Soup

Ulric Berry

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This easy vegan cream of mushroom soup is hearty, delicious, and completely vegan without sacrificing the creaminess we love.

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Ingredients

Servings

1 tbsp olive oil
1 medium yellow onion
6 large portabello mushrooms
3 tbsp fresh Rosemary
3 tbsp fresh thyme
1 tbsp fresh sage
2 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
3 ½ cups vegetable stock
1 – 398ml can light coconut milk
2 tbsp all-purpose flour

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Instructions

Finely dice the yellow onion and portabello mushrooms.
Add olive oil into a medium-sized pot over medium-high heat.
Transfer the onion to the pot and cook for 2 – 3 minutes until soft + fragrant. Add the diced portabello mushrooms and cook until soft, where most of the water is evaporated. (this will take 8 – 10 minutes)
Finely chop the fresh rosemary, thyme, and sage. Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms. Allow this to cook until the mushrooms are golden brown. Add the vegetable stock to the mushrooms, and allow to cook for 5-10 minutes to bring out the flavors.
Combine a small amount of coconut milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps. Add the flour/coconut milk mixture to the stock + mushrooms along with the rest of the coconut milk. Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat or keep on low heat until ready to serve.
Serve with drizzled olive oil, red chili flakes, and fresh herbs if you desire! Enjoy!!

Notes

Swap the portabello mushrooms with a cremini or white button.
Swap the portabello mushrooms with a cremini or white button.
Replace any herbs & spices with your preferred flavors!
Replace any herbs & spices with your preferred flavors!
Substitute the all-purpose flour with 1 tbsp of a 1:1 gluten-free flour blend. Add more if you wish for a thicker soup
Substitute the all-purpose flour with 1 tbsp of a 1:1 gluten-free flour blend. Add more if you wish for a thicker soup
Store in the fridge in a tightly sealed container for 4 - 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
Store in the fridge in a tightly sealed container for 4 - 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.

Nutrition Information

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Serving 4 Calories 155kcal (8%) Carbohydrates 18.6g (6%) Protein 4.1g (8%) Fat 8.6g (13%) Saturated Fat 4.4g (22%) Polyunsaturated Fat 0.6g Sodium 1078.4mg (45%) Fiber 4.2g (17%) Sugar 7.2g (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 155 kcal

% Daily Value*

Serving	4
Calories	155kcal	8%
Carbohydrates	18.6g	6%
Protein	4.1g	8%
Fat	8.6g	13%
Saturated Fat	4.4g	22%
Polyunsaturated Fat	0.6g	4%
Sodium	1078.4mg	45%
Fiber	4.2g	17%
Sugar	7.2g	14%