Vegan Cream of Mushroom Soup is a comforting dish that’s both creamy and delicious. With fresh mushrooms and rich coconut milk, it’s perfect for cozy nights in or a quick lunch. This soup is easy to make and full of flavor!
Why Make This Recipe
You should make this Vegan Cream of Mushroom Soup because it’s healthy, hearty, and satisfying! It’s a great way to enjoy mushrooms, and it’s perfect for vegans and non-vegans alike. Plus, it’s quick to whip up on a busy day or perfect for a weekend meal.
How to Make Vegan Cream of Mushroom Soup
Making this soup is simple and fun! Here’s how you can prepare it at home.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- Salt and pepper to taste
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and sliced mushrooms; cook until the mushrooms are tender.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Add coconut milk and thyme, and blend until smooth.
- Season with salt and pepper to taste before serving.
How to Serve Vegan Cream of Mushroom Soup
Serve this soup warm in a bowl. It pairs well with crusty bread or a fresh salad. You can also sprinkle some fresh herbs on top for added flavor and color.
How to Store Vegan Cream of Mushroom Soup
Store any leftovers in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze the soup for up to 2 months. Just thaw and reheat when you’re ready to enjoy!
Tips to Make Vegan Cream of Mushroom Soup
- For a richer taste, you can add a splash of lemon juice or a bit of nutritional yeast.
- Use fresh herbs if you have them on hand; they really brighten up the flavors.
- If you like a bit of spice, add some red pepper flakes while cooking.
Variation
You can add other vegetables like spinach or kale for extra nutrients. If you want a bit of a kick, try adding some cooked lentils or spices like cumin.
FAQs
Q: Can I make this soup without coconut milk?
A: Yes! You can use cashew cream or almond milk for a different flavor, but coconut milk gives it a rich creaminess.
Q: Is this soup gluten-free?
A: Absolutely! All the ingredients are naturally gluten-free.
Q: Can I use dried mushrooms instead of fresh?
A: Yes, you can! Just soak them in warm water first to rehydrate before adding them to your soup.