The Best Vegan Cream of Mushroom Soup (paleo & Whole30)

If you love vegan soups you will also love my fresh cherry tomato soup recipe, healthy carrot turnip soup, vegan cauliflower soup and healthy curried butternut squash soup recipe.

Ingredients and substitutions:

• Coconut oil - this is used to sauté the onion and garlic. You can swap this for another oil of choice such as olive oil or avocado oil.
• Coconut milk - I recommend using full fat coconut milk for the most rich and creamy mushroom soup. To make this soup without coconut milk you could also use other non dairy milks such as cashew milk or almond milk, but the flavour will be slightly different and it won't be quite as thick and creamy. 
• Mushrooms - I used fresh Cremini mushrooms to make this soup but you can use any type of fresh mushrooms that you like. 
• Vegetable broth - this helps add even more flavour to this delicious vegetarian cream of mushroom soup. 
• Onion and garlic - both onion and garlic help give this creamy mushroom soup the most delicious aromatic flavour. You can use a white onion, yellow onion or sweet onion to make this dairy-free cream of mushroom soup recipe.
• Corn starch - this is used to help thicken this non dairy cream of mushroom soup. If you are avoiding grains you can also use tapioca starch instead. 
• Spices: sea salt, ground black pepper, sage, and thyme combine perfectly to give this lactose free cream of mushroom soup so much flavour! 

How to make vegan cream of mushroom soup:

1. Step 1: First, add the coconut oil to a large pot on the stovetop over medium heat and allow it to melt.

2. Step 2: Once the oil is melted, add the chopped onion and garlic and cook for a few minutes, until the onion is translucent.

3. Step 3: Next, add the chopped mushrooms to the pot and cook for approximately 10 minutes, until the mushrooms are cooked.

4. Step 4: Then add the corn starch to the pot and stir it in well to form a slurry.

5. Step 5: Now add the remaining ingredients to the pot and stir well.

6. Step 6: Turn the heat down to medium-low and let the soup simmer for 10-15 minutes with the lid on, stirring every couple minutes until the soup has the thickness you like. Then serve and enjoy!

How to serve:

This vegan cream of mushroom soup is delicious served as is, but a few serving ideas include:

• Top it with your favourite crackers.
• Use this soup to make casseroles or stews.
• Serve this soup with a sandwich or side salad.
• Serve it with biscuits such as my almond flour biscuits or gluten free cornbread.

How to store:

Store any leftover mushroom soup in an airtight container for up to 7 days. This soup also freezes really well for up to 3 months.