Vegan Cream Mushroom Soup
This vegan cream mushroom soup achieves an incredibly rich and silky texture without any dairy by using coconut milk and blended cashews. It is a fully vegan take on a classic comfort soup that will satisfy even the most devoted cream soup lovers.
A luxuriously creamy vegan mushroom soup made rich with coconut milk.
Nutrition per serving
Ingredients
base
aromatics
liquid
fat
herbs
seasoning
Instructions
Cook the Mushrooms
Heat olive oil in a large pot over medium-high heat. Add the sliced mushrooms and cook without stirring for 4 minutes until golden brown. Stir and cook another 3 minutes then remove a handful for garnish.
Saute the Aromatics
Add the diced onion to the pot and cook for 4 minutes until soft. Stir in the garlic and thyme and cook for 1 minute until fragrant.
Add Liquid and Simmer
Pour in the vegetable broth and soy sauce and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld together.
Blend Until Smooth
Remove from heat and use an immersion blender to blend the soup completely smooth. Stir in the coconut milk and return to low heat.
Serve
Ladle into bowls and top with the reserved sauteed mushrooms and a drizzle of olive oil and fresh thyme.
Substitutions
Common mistakes
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