Vegan Cream of Mushroom Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 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
My Favorite 20-Minute Vegan Cream of Mushroom Soup
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant struggle. Weeknights are especially challenging, often leaving me scrambling for something quick and satisfying that doesn't involve takeout. That's why I've become obsessed with recipes that are both nutritious and incredibly efficient. This vegan cream of mushroom soup is a perfect example! It takes a mere 20 minutes to prepare, and the creamy, rich flavor is utterly irresistible. It's become a staple in our household, a comforting and flavorful meal that even my picky eaters devour.
The best part? This recipe is entirely dairy-free! I've always loved cream of mushroom soup, but the dairy version can often leave me feeling bloated and sluggish. This vegan adaptation, however, is light, refreshing, and surprisingly creamy thanks to the addition of full-fat coconut milk. It's the perfect blend of comforting and healthy. I often find myself making a double batch – one for dinner that night, and another to store in the fridge for a quick and easy lunch throughout the week. It reheats beautifully, retaining its creamy texture and delicious flavor.
Beyond its ease and deliciousness, this soup is incredibly versatile. Feel free to experiment with different types of mushrooms – cremini, shiitake, or even oyster mushrooms would add a unique depth of flavor. I also sometimes add a splash of white wine for an extra layer of richness. And if you're looking to add some extra protein, a handful of cooked lentils or quinoa would be a fantastic addition. The possibilities are endless! This soup has truly become my go-to weeknight meal, a delicious and nutritious escape from the daily grind.
One of the things I love most about this recipe is its adaptability. I often adjust the ingredients based on what I have on hand. Sometimes I swap the thyme for rosemary or add a pinch of cayenne pepper for a little kick. The base recipe is so simple and forgiving that it readily lends itself to creative variations. It's a recipe that has become as much a part of my culinary exploration as it is a satisfying weeknight dinner.
So, if you're looking for a quick, easy, and incredibly delicious vegan soup recipe that's perfect for busy weeknights, look no further. This cream of mushroom soup is a true lifesaver. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It can be simple, flavorful, and completely satisfying, leaving you with more time to focus on what truly matters.
I encourage you to try this recipe and share your experiences. Let me know what variations you come up with! Happy cooking!
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.
