Vegan Cream of Mushroom Soup
Mushroom soup lovers, rejoice! This easy Vegan Cream of Mushroom Soup is essentially your favorite creamy mushroom soup recipe, minus the dairy. Made with coconut milk, vegetable broth and of course plenty of mushrooms, this soup is creamy, delicious and plant-based all at the same time!
Servings: 4
Calories: 339kcal
Ingredients
- 2 tablespoon olive oil
- 24 oz. baby bella mushrooms or a combination of your favorite variety
- 1 shallot diced (approx. ¼ cup)
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 ½ cups vegetable broth
- 14 oz. coconut milk canned, full fat
- ¼ cup arrowroot or sub cornstarch
- 1 tablespoon coconut aminos
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat, then add the mushrooms and shallot. Sauté until the mushrooms are soft, 8-10 minutes.
- While the mushrooms are cooking, whisk the vegetable broth, coconut milk and arrowroot together in a bowl; set aside.
- Once the mushrooms are cooked, add the garlic and salt and sauté for 1 minute. Then, pour the vegetable broth mixture into the pot and bring the soup to a low boil. Reduce heat to a simmer and simmer the soup for 1-2 minutes, stirring frequently until it's at your desired consistency (it'll thicken quite quickly, so if it seems TOO thick, simply pour in more broth).
- Remove soup from the heat, then stir in the coconut aminos and pepper. Serve with crusty bread and enjoy!
Notes
*Calories are per serving and are an estimation
*Substitutions: you can use soy sauce or tamari instead of coconut aminos; you can use cornstarch instead of arrowroot; you can use onion instead of shallot
*If the soup seems too thick, add more broth
Nutrition
Calories: 339kcal | Carbohydrates: 21g | Protein: 7g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1043mg | Potassium: 1012mg | Fiber: 2g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 4mg