Vegan Mushroom Soup

This vegan mushroom soup is cozy, flavorful, and deliciously creamy without using any cream or dairy. The perfect lightened-up comfort food that is so easy to make.

4 servings (1 cup each).

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: vegan

Keyword: vegan mushroom soup

Servings:

Calories: 312kcal

Author: Katia

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, diced
4 garlic cloves, minced
1 ½ lb (670 grams) mushrooms (portobella, chestnuts, cremini...)*
1 can (400 ml) light or full-fat coconut milk, unsweetened
1 ½ cup (360 ml) low-sodium vegetable broth, or more for a thinner consistency
2-3 thyme sprigs (or ¼ tsp dried thyme)
½ teaspoon sea salt, or to taste
⅛ teaspoon black pepper, or to taste
2-3 tablespoons fresh parsley, chopped

Instructions

Give the mushroom a quick rinse and dry as much as possible with a paper towel. Chop them to a similar size.
Heat a large pot or Dutch oven with the olive oil over medium-high heat. Add the onions, and a pinch of salt, and saute for 4 minutes or until soft. Add the garlic and cook for another minute.
Add the mushrooms, and cook until their natural moisture begins to evaporate, about 8 minutes. Stir often. (Note: no need to brown the mushrooms here).
Pour in the broth and coconut milk, then add in the thyme. Bring to a boil, then reduce to a simmer, cover with a lid, and cook for about 13-15 minutes.
Optional step to thicken the soup: Turn the heat off, cool it slightly, and discard the thyme sprigs. Then transfer 1 cup of the soup to a blender (be careful - notes below!), blend until smooth, and return it to the pot.
Once the soup is back in the pot, add the fresh parsley, stir to combine, and season with salt and pepper (I used about ½ tsp of salt). If you prefer a thinner soup, add a touch of broth to adjust the consistency.
Reheat before serving, ladle soup into serving bowls, and garnish with extra parsley. Delicious with a side of crusty bread, croutons, or warm focaccia. Enjoy!

Notes

How to blend your soup in a stand blender

Firstly, make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and kitchen:

Let the soup cool slightly.
Use a ladle to transfer part of soup to the blender (and always work in batches if you want to blend all the soup). Be careful during this process, it’s still hot.
Never fill a blender bowl to a brim, never pass the maximum fill line.
Once you’ve transferred the soup to the blender, you’ll need to remove the cap in the lid to let the hot steam escape. Because hot soups create steam!
Cover the open hole with a folded tea towel to protect yourself.
Finally, blend until smooth and creamy, and carefully return the soup to the pot.

Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition