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.
Servings: 6
Calories: 232kcal
Ingredients
- 2 tablespoon coconut oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoon 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 teaspoon sea salt (or more to taste)
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- 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.
- Add the chopped mushrooms to the pot and cook for ~10 minutes, until the mushrooms are cooked.
- Add the corn starch and stir it in well to form a slurry.
- Add the remaining ingredients to the pot and stir well.
- Turn the heat down and let the soup simmer for ~10 minutes, stirring every couple minutes until the soup has the thickness you like. Then serve and enjoy!
Notes
- Any type of mushroom would work for this recipe.
- To make this soup paleo and Whole30 compliant, use tapioca starch instead of corn starch.
- I recommend using full fat coconut milk rather than low fat coconut milk for this recipe.
- Store any leftovers in the fridge in an airtight container for up to 7 days.
- This soup also freezes really well.
Nutrition
Calories: 232kcal | Carbohydrates: 11g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Sodium: 522mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 3mg