As the autumn leaves flutter to the ground and a chill dances in the air, there’s nothing more comforting than a warm, creamy bowl of Vegan Cream of Mushroom Soup. This delightful dish captures the essence of the season, serving as a beautiful reminder of the cozy moments shared with family and friends. With its earthy richness and velvety texture, this soup is the perfect way to bring warmth and love to your dinner table. Whether you’re seeking a creative culinary adventure or a heartwarming family meal, this recipe is sure to become a seasonal favorite.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced (such as cremini, button, or a mix)
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Sautéed mushroom slices and truffle oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and dried thyme. Cook for 10-12 minutes, stirring occasionally, until the mushrooms are tender and browned.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2 minutes, allowing the flour to absorb the moisture.
- Gradually stir in the vegetable broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for 10 minutes.
- Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree in batches.
- Return the soup to low heat and stir in the coconut milk. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally, until heated through.
- Ladle the soup into bowls and garnish with sautéed mushroom slices and a drizzle of truffle oil. Serve immediately.
Helpful Tips
- Thickening: For a thicker consistency, add another tablespoon of flour or a peeled, diced potato to the soup before blending.
- Herbs: Fresh thyme or rosemary can be used instead of dried for a more vibrant flavor.
- Mushrooms: Experiment with different types of mushrooms for a variety of textures and tastes.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if needed to thin the consistency.
Ingredient Substitutions
If you don’t have coconut milk, you can use cashew cream or soy creamer as a substitute. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch.
Pairings
This Vegan Cream of Mushroom Soup pairs beautifully with warm, crusty bread or a fresh, green salad. For a complete meal, serve with a side of roasted vegetables or a light, white wine like Sauvignon Blanc.
This creamy, comforting soup is more than just a dish; it’s an experience that brings warmth and togetherness to your home. I encourage you to share your delicious creations using #ZynahzRecipes or tagging @Zynahz on Instagram. Your feedback matters, so leave a comment on our website at www.zynahz.com.
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