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Vegan Cream of Mushroom Soup

This vegan cream of mushroom soup is so rich and creamy! Easy to make you will love that it is also dairy free and gluten free.

Course Appetizer, Side Dish, Soup
Cuisine American
Keyword dairy free mushroom soup, paleo mushroom soup, Whole30 mushroom soup
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 232 kcal

Ingredients

  • 2 tbsp coconut oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 3 tbsp corn starch (use tapioca starch for paleo and Whole30)
  • 1 lb cremini mushrooms, chopped
  • 2 cups vegetable broth
  • 2 cups full fat coconut milk
  • 1/2 tsp sea salt (or more to taste)
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg

Instructions

  1. Add the coconut oil to a large pot on medium heat and allow it to melt. Once melted add the chopped onion and garlic and cook for a few minutes, until the onion starts to become transluscent

  2. Add the chopped mushrooms to the pot and cook for ~10 minutes, until the mushrooms are cooked

  3. Add the corn starch and stir it in well to form a slurry

  4. Add the remaining ingredients to the pot and stir well

  5. Turn the heat down and let the soup simmer for ~10 minutes, stirring every couple minutes until the soup has the thickness you like

Recipe Notes

  1. Any type of mushroom would work for this recipe
  2. To make this soup paleo and Whole30 compliant, use tapioca starch instead of corn starch
  3. I recommend using full fat coconut milk rather than low fat coconut milk for this recipe
Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving
Calories 232 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g113%
Sodium 522mg23%
Potassium 433mg12%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 167IU3%
Vitamin C 4mg5%
Calcium 20mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.