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!
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
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 Info Per Serving
Nutrition Facts
Vegan Mushroom Soup
Amount per Serving
Calories
221
% Daily Value*
Fat
16
g
25
%
Saturated Fat
12
g
60
%
Trans Fat
0
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.8
g
Cholesterol
0
mg
0
%
Sodium
152.1
mg
6
%
Potassium
532.7
mg
15
%
Carbohydrates
13
g
4
%
Fiber
2.6
g
10
%
Sugar
5.1
g
6
%
Protein
3.2
g
6
%
Vitamin A
290
IU
6
%
Vitamin C
13.8
mg
17
%
Calcium
18
mg
2
%
Iron
2.4
mg
13
%
Net carbs
10.4
g
* Percent Daily Values are based on a 2000 calorie diet.