Vegan cream of mushroom soup, a delicious, creamy and nutritious dish. It’s easy to make, comforting and so perfect for the cold winter days!
vegan cream of mushroom soup
Print Recipe
Vegan Cream of Mushroom Soup
Prep Time
10minutes
Cook Time
30minutes
Servings
people
Ingredients
1-2tblsvegan butter or oil
1pisonionchopped
1pisgarlic clovessliced
1poundmushroomssliced
1/4cupwhite wineoptional
1tblsflourgluten-free if needed
2cupvegetable broth
1tblsdried thyme
1/2tblssalt
1/2tblsGround Black Pepper
1/2cupcoconut milk
Prep Time
10minutes
Cook Time
30minutes
Servings
people
Ingredients
1-2tblsvegan butter or oil
1pisonionchopped
1pisgarlic clovessliced
1poundmushroomssliced
1/4cupwhite wineoptional
1tblsflourgluten-free if needed
2cupvegetable broth
1tblsdried thyme
1/2tblssalt
1/2tblsGround Black Pepper
1/2cupcoconut milk
Instructions
Heat the vegan butter or the oil in a pot and then add the onion and garlic. Stir and cook over medium-high heat for 1 or 2 minutes, stirring occasionally.
Add the mushrooms, stir and golden brown for 5 minutes over medium-high heat.
Pour the white wine into the pot, stir frequently and cook over high heat for 1 or 2 minutes.
Add the flour and cook for 2 minutes. Keep stirring.
Pour the vegetable broth, thyme, salt and pepper, stir and shimmer for 15 minutes.
Add the coconut milk and shimmer for 2 or 3 more minutes.
You can blend the soup totally or partially, or even serve it without blending, depending on the texture you’re looking for.
Serve immediately or keep the leftovers in a sealed container in the fridge for 5-7 days. You can also freeze it so it lasts longer.
Recipe Notes
You can use any type of mushrooms.
Cooking with vegan butter or margarine gives the soup a better taste than oil does, although using any kind of oil is also a good option.
You don’t need to use white wine, but it gives the soup a delicious taste. If you don’t like it, just omit this ingredient.
Any type of flour will work.
Serve with vegetable tempura, cauliflower rice or garlic bread.
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