Vegan Cream of Mushroom Soup
This soup takes just 20 minutes to make Quick, easy, creamy, and totally dairy-free
This soup takes just 20 minutes to make Quick, easy, creamy, and totally dairy-free
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme leaves
- 2 tablespoons vegan butter
- 16 oz button mushrooms (sliced)
- 1/4 cup all-purpose flour ((or gluten-free flour if prefe
- 4 cups vegetable broth ( (1 litre))
- 1 1/2 cups full-fat coconut milk ((the kind in a can))
- Carbohydrate 9.67499115941617 g
- Cholesterol 0 mg
- Fat 0.177167208499245 g
- Fiber 1.10037304111284 g
- Protein 2.4287780578324 g
- Saturated Fat 0.0525081566722772 g
- Serving Size 1 1 Serving (102g)
- Sodium 6.36957843047285 mg
- Sugar 8.57461811830333 g
- Trans Fat 0.0672008799241085 g
- Calories 47 calories
Step-by-step
- In a large soup pot, melt the vegan butter over medium-high heat.
- Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned.
- Sprinkle over the flour, stir in, and cook 1 minute more.
- Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg.
- Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom.
- Bring to a simmer and cook for about 5 minutes, to thicken slightly.
Substituting light coconut milk for the canned full-fat variety recommended here destroys the body entirely, leaving a watery broth that refuses to coat the back of a spoon. Mushrooms release a massive volume of internal moisture when heated, and if that liquid is not driven off completely during the initial sauté phase, the soup will separate upon standing. Cooking the sliced fungi until they surrender their water and develop a deep golden crust creates the necessary umami base before any flour or broth enters the pot. Scraping the bottom of the pan vigorously while adding the vegetable stock prevents the starches from scorching and guarantees a smooth suspension.
Refrigeration and Second-Day Transformations
Leftover vegetable-based cream soups behave differently than dairy versions once chilled below 40 degrees Fahrenheit for 24 hours. Coconut fat solidifies firmly in the refrigerator, meaning the soup will emerge from storage with a thick, almost gelatinous texture. Reheating this mixture requires low, steady heat rather than a rapid boil, which can cause the emulsion to break permanently and release oil droplets to the surface. Whisking vigorously during the warm-up phase restores the uniform consistency. Scaling this formulation up for larger batches requires doubling the flour proportionally, but reduce the vegetable broth by ten percent initially to compensate for reduced surface-area evaporation in deeper stockpots.
- Stir continuously during the one-minute flour-cooking stage to eliminate raw starch flavors without burning the garlic.
- Store leftovers in an airtight glass container for up to four days; plastic containers absorb mushroom aromatics.
- Add a splash of fresh vegetable stock during reheating if the soup thickens beyond pouring consistency.
