Vegan Mushroom Soup

This low-carb Vegan Mushroom Soup is super creamy and loaded with herbs for a delicious, healthy dish that only takes a few minutes to prep from scratch!

Course Soup

Cuisine American

Keyword mushroom soup, Vegan Mushroom Soup, vegan soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 221kcal

Author Christel Oerum

Ingredients

1 teaspoon 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 tablespoon coconut Aminos (or regular soy sauce)
Salt and pepper to taste

US Customary - Metric

Instructions

Chop the onions, garlic, and mushrooms. To save a step, buy the mushrooms pre-sliced.
Add oil, onion, garlic, and mushrooms to a large pot over medium heat. Cook for 8 – 10 minutes until the mushrooms start to release their juices.
Add the rest of the ingredients and stir to combine. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
Scoop a few cups of soup into a blender or food processor. Blend until smooth, then pour back into the soup. This makes the soup extra creamy.
Garnish with fresh thyme sprigs and coconut milk to serve.

Notes

This recipe is for 4 servings of soup.

I recommend buying pre-sliced mushrooms to make prep as easy as possible.

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. I do not recommend freezing as it will make the mushrooms lose their texture.

Any extra soup can also be used in place of chicken or vegetable stock in other recipes to add creaminess and flavor.

Nutrition