Are you ready to experience the most luxurious, soul-warming vegan soup that'll make you forget all about traditional cream-based recipes? This Vegan Cream of Mushroom Soup is not just a dish—it's a culinary revelation that proves plant-based cooking can be incredibly rich, decadent, and absolutely irresistible. Imagine a silky smooth soup packed with earthy mushroom flavors, a hint of thyme, and a creamy coconut milk base that will transport your taste buds to a gourmet restaurant right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Introduce sliced mushrooms to the pot and cook for 5-6 minutes, allowing them to release their moisture and develop a rich, golden-brown color. Stir occasionally to ensure even cooking.
- Sprinkle dried thyme into the pot and season with salt and pepper. Stir to distribute the herbs and spices evenly throughout the vegetables.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot and let it cook for 15-20 minutes, allowing the flavors to meld together.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a standard blender in batches.
- Return the soup to low heat and stir in the coconut milk, creating a rich and velvety texture. Warm through without bringing to a boil.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Tips
- Choose the Right Mushrooms: For maximum flavor, use a mix of mushroom varieties like cremini, shiitake, or portobello to add depth and complexity to your soup.
- Don't Rush the Sautéing: Allow your onions and mushrooms to develop a golden-brown color. This caramelization is key to building rich, umami flavors.
- Blending Technique: When using an immersion blender, keep it submerged to prevent splattering. If using a standard blender, blend in small batches and remove the center lid cap to allow steam to escape.
- Coconut Milk Matters: Use full-fat coconut milk for the creamiest texture. Low-fat versions might make the soup less rich.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and deepen overnight.
- Garnish Options: Consider topping with fresh herbs like chives, a drizzle of truffle oil, or crispy mushroom chips for added texture and visual appeal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 3g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
