Earthy Vegan Cream of Mushroom Soup
Indulge in this velvety Vegan Cream of Mushroom Soup, brimming with rich, earthy flavors and a luxurious texture. Made with a blend of fresh mushrooms, creamy coconut milk, and aromatic herbs, this nourishing soup is perfect as an appetizer or a meal on its own. Serve it warm with crusty bread for a cozy experience any day of the week.
ingredients
- 1 lb mixed mushrooms (cremini, shiitake, button), sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp nutritional yeast (optional)
- Fresh parsley, for garnish
steps
- 1.
Heat olive oil in a large pot over medium heat.
- 2.
Add diced onion and sauté until translucent, about 5 minutes.
- 3.
Stir in minced garlic and cook until fragrant, about 1 minute.
- 4.
Add the sliced mushrooms to the pot and cook until softened and slightly browned, about 7-10 minutes.
- 5.
Sprinkle in dried thyme, salt, and black pepper; stir to combine.
- 6.
Pour in the vegetable broth and bring the mixture to a boil.
- 7.
Reduce heat and let simmer for 15 minutes, allowing flavors to meld.
- 8.
Stir in coconut milk and nutritional yeast, if using, and blend with an immersion blender until smooth.
- 9.
Serve hot, garnished with fresh parsley.
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