Vegan Cream of Mushroom Soup
This soup takes just 20 minutes to make! Quick, easy, creamy, and totally dairy-free.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegan
vegetarian
pescatarian
- 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
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.
