Vegan Cream of Mushroom Soup
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
155 kcal
-
Cuisine
Vegan
Vegan Cream of Mushroom Soup
Description
This soup begins by softening diced onions and cooking down diced portobello mushrooms until their water evaporates and they brown slightly. Fresh rosemary, thyme, and sage are finely chopped and added with garlic powder, onion powder, salt, and black pepper to infuse the mushroom base with herbal depth. Vegetable stock simmers with the mixture to combine flavors.
A slurry of coconut milk and all-purpose flour is whisked together and added to the pot along with the rest of the coconut milk to thicken the broth without dairy. The result is a luscious, creamy soup with a pronounced mushroom profile balanced by aromatic herbs and spices.
The soup can be served warm on its own or as part of a meal needing a vegan or plant-based starter. Its texture is smooth but not overly thick, with subtle sweetness and umami from the coconut milk and mushrooms.
This recipe offers flexibility by swapping mushrooms for cremini or white buttons and replacing herbs or spices according to preference. The flour can be substituted with gluten-free options for dietary needs. It also stores well refrigerated for several days and freezes for longer keeping.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion medium
- 6 portobello mushroom large
- 3 tbsp rosemary fresh
- 3 tbsp thyme fresh
- 1 tbsp sage fresh
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 3 ½ cups vegetable stock
- 1 coconut milk can 398ml, light
- 2 tbsp all-purpose flour
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
- Use cremini or white button mushrooms as an alternative to portobello mushrooms.
- Customize herbs and spices to your taste preferences for different flavor profiles.
- Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version; add more flour to thicken if desired.
- Store the soup in a sealed container in the refrigerator for 4 to 6 days or freeze up to 3 months; thaw overnight and reheat before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
