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–+ servings
vegan creamy mushroom soup

Vegan Creamy Mushroom Soup.

Kelly Roenicke
Rich, delicious, vegan mushroom soup is the perfect way to warm up on a cool evening. This soup is perfect with fresh bread or crisp crackers.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 361 kcal

Ingredients
 
 

  • 1 cup red onion diced
  • 4 garlic cloves minced
  • 24 ounces white button mushrooms washed and sliced
  • ¼ cup vegan buttery spread
  • ½ cup white wine
  • 2 ½ cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 8 ounces full fat coconut milk
  • 1 Tablespoon corn starch or arrowroot starch
  • 2 Tablespoons non-dairy milk
  • 2 Tablespoons fresh chives

Instructions
 

  • In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat. Cook until the onion is soft and translucent, about 7 minutes.
  • Add the mushrooms and cook until the mushrooms are soft and browned.
  • Stir in the spices and white wine. Add the non-dairy milk and bring to a simmer. Cook for about 15 minutes.
  • Stir in the full fat coconut cream.
  • Remove the pan from the heat, and partially puree the soup with an immersion blender. I like to leave some larger pieces of mushrooms for texture. You can completely puree it if you prefer a totally smooth soup.
  • Place the pan back on the burner over low heat. In a small cup, whisk together the corn starch and 2 tablespoons non-dairy milk. Drizzle this mixture into the soup, and stir while the soup simmers for another 5 minutes. It will start to thicken up.
  • Remove from heat, add more salt and pepper if desired. Top with fresh chives or other herbs.

Notes

Store leftover soup in the refrigerator. It should stay fresh for about 3-4 days.
If you can't have coconut, you can leave out the coconut cream. The soup will be slightly less rich without it. 
You can make this with whatever non-dairy milk suits your dietary needs. Oat milk, soy milk, coconut milk, rice milk - all of those should work just fine.

Nutrition

Calories: 361kcalCarbohydrates: 21gProtein: 12gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 771mgPotassium: 1014mgFiber: 4gSugar: 9gVitamin A: 1348IUVitamin C: 20mgCalcium: 264mgIron: 4mg
Keyword vegan comfort food
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