This low-carb vegan mushroom soup takes only a few minutes to prepare and is a creamy and filling soup for cold days.
This recipe for creamy vegan mushroom soup is filled with flavor and uses only a handful of ingredients. It is amazing how making something from scratch using fresh ingredients, herbs and spices, and some creativity feels so good!
It’s ready in just 40 minutes from start to finish and couldn’t be easier to make. It’s perfect for colder days or just days when you are craving some creamy comfort food.
You could also use this recipe for vegan mushroom soup as a base for another soup. You could easily use it as a replacement for chicken stock or vegetable stock to give any soup an instant boost in flavor and richness.
How to make low-carb vegan mushroom soup
Step 1: Prepare all of the ingredients for the soup by chopping the onions and mushrooms. This helps make putting the soup together quick and easy.
Step 2: Add oil, onion, garlic, and mushrooms to a large pot over medium heat and cook for about 8 – 10 minutes until the mushrooms start to release their juices.
Step 3: Add the rest of ingredients and mix well. Bring the soup to a boil and then turn the heat lower to simmer for 15 minutes.
Step 4: Scoop out a couple of cups of the soup, blend, and add back into the soup. This makes the soup more creamy and you can adjust how much soup you want to blend to your tastes.
Step 5: Serve garnished with fresh thyme sprigs and coconut milk.
Tips for making the perfect vegan mushroom soup:
Making a recipe even easier is always a must so here is a tip: Buying your mushrooms already sliced literally makes this recipe as easy as throwing everything into a pot and cooking! The only laborious part of this recipe is the cutting of the mushrooms so replacing that step is a no-brainer. There is nothing better than a recipe as simple as this.
This recipe can easily be doubled or tripled and stored for the week ahead, but it’s not recommended to freeze this recipe as the mushrooms can become mushy and lose their texture. Your soup can be stored in the refrigerator for 3 – 5 days in an airtight container.
As mentioned before, you can use this recipe as a replacement for chicken or vegetable stock in a recipe. It will immediately give that soup a dash of flavor and creaminess without any effort. This works well once the soup has been in your refrigerator for a while and adding it to a soup, stew or other recipe needing stock is a great way to utilize it.
Other low-carb vegan recipes
Low-carb vegan recipes are some of the best recipes to make. You get all the taste and deliciousness you want with no unhealthy sugars and carbs to worry about!
Here are a few other low-carb vegan recipes you might enjoy:
When you’ve tried this recipe for vegan mushroom soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Vegan Mushroom Soup
Ingredients
- 1 tsp. olive oil
- 1 large onion diced
- 1 clove fresh garlic
- 16 oz. mushrooms
- 8 sprigs fresh thyme leaves removed and set aside
- 2 cups low sodium vegetable broth
- 14 oz canned coconut milk coconut cream can also be used for extra creaminess
- 1 tbsp. coconut Aminos or regular soy sauce
- Salt and pepper to taste
Instructions
- Add oil, onion, garlic, and mushrooms to a large pot over medium heat and cook for about 8 - 10 minutes until the mushrooms start to release their juices.
- Add the rest of ingredients and mix well. Bring the soup to a boil and then turn the heat lower to simmer for 10 - 15 minutes.
- Scoop out a couple of cups of the soup, blend, and add back into the soup. This makes the soup more creamy and you can adjust how much soup you want to blend to your tastes.
- Serve garnished with fresh thyme sprigs and coconut milk.
Nutrition Info Per Serving
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