Vegan Mushroom Soup
This creamy Vegan Mushroom Soup is not only comforting but also packed with earthy flavors that bring warmth on chilly days. I love how simple ingredients can come together to create something so nourishing.
There’s something magical about a bowl of mushroom soup, don’t you think?
I remember my grandma used to make a rich, creamy version when I was little, and it always felt like a warm hug on rainy days.
This vegan twist brings back those memories while being super healthy, and I love that I can whip it up in no time.
Plus, it’s a fantastic way to enjoy those mushrooms that might be sitting in your fridge a little too long!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Mushrooms are the star here! Feel free to mix varieties for depth of flavor. If you’re looking to make it gluten-free, just ensure your vegetable broth is certified gluten-free. Coconut oat milk adds a lovely creaminess, but you can also use cashew coconut cream if you want something a bit lighter.
Tips & Notes
- •I like to keep my soup in a glass container in the fridge; it stays fresh for about 4-5 days.
- •If you want a little kick, add a pinch of red pepper flakes during cooking!
Recipe Variations
- •Sometimes, I add a handful of spinach or kale towards the end for extra greens.
- •You can also blend in some cooked lentils for added protein and texture.
Storage & Freezing
This soup stores great in the fridge for up to a week, or you can freeze it in portions for easy meals later on. Just let it cool before transferring to airtight containers!
Frequently Asked Questions
Can I use different types of mushrooms?
Absolutely! I love using a mix of cremini, shiitake, and even some portobello for extra depth. Just be sure to chop them up evenly.
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This creamy Vegan Mushroom Soup is not only comforting but also packed with earthy flavors that bring warmth on chilly days. I love how simple ingredients can come together to create something so nourishing.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it's soft and translucent.
- 2
Stir in the minced garlic and cook for another minute until fragrant.
- 3
Add the sliced mushrooms and diced carrot to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- 4
Pour in the vegetable broth, coconut oat milk, and thyme. Bring the mixture to a gentle simmer, and let it cook for about 10-15 minutes to allow the flavors to meld.
- 5
Once it’s simmered, use an immersion blender to blend the soup until it’s creamy but still has some texture. If you don’t have an immersion blender, you can carefully transfer it in batches to a regular blender.
- 6
Stir in the nutritional yeast, lemon juice, salt, and pepper. Adjust seasoning to taste.
- 7
Serve hot, garnished with extra thyme or a sprinkle of nutritional yeast if you like!
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