Creamy Vegan Mushroom Soup
This creamy vegan mushroom soup is a rich and flavorful dish that's perfect for a cold winter day. The combination of mushrooms, onion, garlic, and vegetable broth creates a savory base, while the coconut milk adds a touch of creaminess. The soup is thickened with a roux made from flour and butter, and it's finished with a drizzle of truffle oil for an extra touch of luxury.
I've always loved mushroom soup, but I've never been a fan of the traditional recipes that use cream or milk. I wanted to create a vegan version that was just as rich and flavorful, but without the dairy. After some experimenting, I came up with this recipe. It uses coconut milk to create a creamy base, and it's thickened with a roux made from flour and butter. The result is a soup that's hearty and satisfying, but it's also dairy-free and vegan.
Creamy Vegan Mushroom Soup Creamy Vegan Mushroom Soup Creamy Vegan Mushroom Soup Creamy Vegan Mushroom Soup
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms (such as cremini, shiitake, or oyster)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 2 cups unsweetened coconut milk
Instructions
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the mushrooms, onion, and garlic to the pot and cook until softened and browned, about 5 minutes.
  3. Sprinkle the flour, salt, and pepper over the vegetables and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the vegetable broth and coconut milk until smooth.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the soup has thickened.
  6. Use an immersion blender or regular blender to puree the soup until smooth.
  7. Stir in the truffle oil, if desired, and serve.
  8. Enjoy!
Why It Works
  • The combination of mushrooms, onion, garlic, and vegetable broth creates a savory base.
  • The coconut milk adds a touch of creaminess without making the soup heavy.
  • The roux made from flour and butter thickens the soup and gives it a rich flavor.
  • The truffle oil adds a touch of luxury and depth of flavor.