Last updated on June 22nd, 2022
I never thought that vegan creamy mushroom soup could be both vegan and creamy. Nor did I think it could be rich and delicious as well. This soup is almost too rich to be believed, but it’s one of my go-to favorite fast soups for chilly winter days.
Tips & Tricks for Vegan Creamy Mushroom Soup
- large yellow onion
- baby Portobello mushrooms
- chanterelle mushrooms
- low-sodium vegetable stock
- coconut milk
- soy sauce
- fresh thyme
- bay leaf
- fresh rosemary
- Black pepper
This particular recipe is deceptively easy:
- Instead of heavy cream, this recipe uses decadent canned coconut milk. If you are being mindful of calories, you can use substitute any non-dairy milk you prefer, but your may sacrifice in taste. I’ve found that some of the nut or oak milks tend to be a little on the thin side.
- This recipe has a lot of mushroom-flexibility. I like Portobello, and chanterelle mushrooms, but feel free to add as many or little as you would like. I find at least two different types works well for this soup.
- If you prefer your soup a little thicker, or less “chunky” use an immersion blender for a few seconds to get it the texture you prefer.
- Soup keeps for approximately five days, stored in an airtight container in the refrigerator. You should also be able to freeze any remaining leftovers, for about a month or two.
Using a “Bouquet Garni”
Bouquet garni is a French term for a bundle of herbs. I highly recommend wrapping up the herbs for the soup with a string suitable for cooking or a cheesecloth. This will prevent annoying little pieces of leaves and twigs from getting caught in awkward corners of your mouth. I love rosemary – it is one of my favorite herbs in the world. I do not love picking rosemary out of my teeth.
Vegan Creamy Mushroom Soup
- 1 large yellow onion, diced
- 1 package baby Portobello mushrooms, sliced
- 1 package chanterelle mushrooms, sliced
- 3 cloves garlic, finely minced
- 1 cup low-sodium vegetable stock
- 1 tbsp. cornstarch
- 1 can coconut milk
- 1 tbsp. soy sauce
- 4 4 springs fresh thyme
- 1 bay leaf
- 3 3 sprigs fresh rosemary
- Black pepper – to taste
- Salt – to taste
- In large heavy-bottom pan, heat diced onions on medium-high heat for five to seven minutes.
- Add sliced mushrooms and cook for several minutes, stirring often.
- Bundle thyme, bay leaf and rosemary together using string or a piece of cheesecloth.
- Add herb bundle and garlic to pan, reduce heat to medium, and continue cooking for another ten minutes.
- In medium bowl, combine soy sauce, vegetable stock, and corn starch.
- Add stock mixture to saucepan, continuing to stir over medium heat.
- Add can of coconut milk and simmer on low heat for 25 minutes stirring frequently.
- Remove herb bundle before serving.
- Add salt and pepper if desired, to taste.
- Serve or store immediately.