Creamy Mushroom Soup
This creamy mushroom soup is made from scratch & only requires a few easy-to-find ingredients! Vegan, gluten free, & loaded with flavour.
Ingredients
Creamy Mushroom Soup (Vegan & Mouthwatering)
- ½ tablespoons olive oil or vegan butter
- 16 ounces mushrooms sliced (including mushroom stems) (454g) or 5½ cups
- 8 cloves garlic minced
- ½ large onion about ¾ cup, finely diced
- 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
- 3 cups high quality vegetable broth
- 1 can coconut milk 13.5 ounces, about 1 ½ cups (383g)
- 4 sprigs thyme stems removed
Instructions
Creamy Mushroom Soup (Vegan & Mouthwatering)
- In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
- Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
- Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
- Serve the soup and top with your favourite toppings and enjoy!
Notes
This soup lasts about 4 to 5 days in the fridge. It freezes very well. To freezer allow to cool completely. You can freeze in a freezer safe tupperware container, or flat in one serving portions in a freezer safe zipped plastic bag. It will last at least 2 months in the freezer.
Nutrition
Calories: 272kcal | Carbohydrates: 14g | Protein: 6g | Fat: 24g | Saturated Fat: 19g | Sodium: 1307mg | Potassium: 641mg | Fiber: 4g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg