Delicious Vegan Creamy Mushroom Soup

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This Vegan Creamy Mushroom Soup is a delightful dish that brings together earthy mushrooms and a rich, creamy base without any dairy. Perfect for those cozy nights in, it’s a recipe that doesn’t compromise on flavor while being entirely plant-based.

If you’re looking for a comforting and satisfying soup, look no further. This mushroom soup is packed with umami goodness, making it a hit for both vegans and non-vegans alike. You’ll love how easy and quick it is to prepare, turning simple ingredients into a gourmet experience.

The Ultimate Vegan Mushroom Soup Recipe

This creamy mushroom soup is rich and hearty, featuring a blend of various mushrooms, garlic, and a touch of thyme. It’s smooth and velvety, perfect as an appetizer or a light meal.

Ingredients

500g mixed mushrooms, sliced (e.g., cremini, shiitake, button)
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk or any plant-based cream
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and become tender (about 5-7 minutes).
Add Broth and Seasoning: Pour in the vegetable broth and add the dried thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender for a creamier texture.
Stir in Coconut Milk: Return the soup to the pot and stir in the coconut milk. Heat gently over low heat, adding salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Serve hot with crusty bread.