Vegan mushroom soup that will be sure to please.

Kevin

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.

    Advertisement
  • Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Cook's Notes:

Almond milk can be substituted for the coconut milk if preferred.

Substitute gluten-free liquid aminos for the soy sauce if desired.

Nutrition Facts

457 calories; protein 6g 12% DV; carbohydrates 24.2g 8% DV; fat 40g 62% DV; cholesterolmg; sodium 912.5mg 37% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/18/2016
It's missing celery in my opinion. I added two finely chopped stalks. I was only interested in GF mushroom soup not the vegan so I used chicken stock for the liquid. It's sooo yummy I could eat it as is but I need it for a recipe on Easter Sunday.:) Oh and since the "canned soup" needed for the recipe is creamier I ran it thru my blender to make it less chunky. Read More
(4)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/17/2016
It's missing celery in my opinion. I added two finely chopped stalks. I was only interested in GF mushroom soup not the vegan so I used chicken stock for the liquid. It's sooo yummy I could eat it as is but I need it for a recipe on Easter Sunday.:) Oh and since the "canned soup" needed for the recipe is creamier I ran it thru my blender to make it less chunky. Read More
(4)
Rating: 5 stars
04/25/2016
This was really yummy. I had one can of coconut milk so included that and substituted the rest with almond milk. I also took someone else's advice and included celery with the onions and thyme. I ate one bowl and while I really liked it I am planning to puree the rest and eat it with some sort of fresh herb like cilantro. Read More
Rating: 5 stars
09/23/2017
I love this vegan soup! I followed the recipe except I substituted 1 cup of coconut milk with coconut cream not sure if it made any difference. It was quick flavorful and easy. I will be making this on thanksgiving. Read More
Advertisement
Rating: 5 stars
08/29/2020
Made it as is. Delish!! Read More
Rating: 5 stars
11/06/2017
Love this soup! I added a shallot and used only one can of coconut milk to have a thicker soup base for another recipe. I also used chicken stock and used a full 8 ounce package of brown mushrooms. A bit of smoked cheddar cheese garnish hits the spot. Read More
Rating: 4 stars
02/18/2016
This is Okay needs a few more seasoning's I added some garlic to mine. Still could use something else I'm just not sure what. Otherwise a great base recipe that you can add the flavor you want to. Read More
Advertisement