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Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup


1 cup coconut milk

1/2 cup dry white wine

1/4 cup vegan butter

6 tbsp. flour

1 tsp. dried thyme

2 bay leaves

1 lbs sliced mushrooms

1 onion, diced

4 cloves garlic, minced

4 cups vegetable broth

3/4 tsp. salt

3/4 tsp. pepper


Over medium heat, add the vegan butter and diced onion. Cook for 3-4 minutes wih stirring often.

Add garlic and continue cooking for another minute. Add sliced mushrooms and thyme, cooking 4-5 minutes stirring often until it gets softened.

Add wine, cook it for 2-3 minutes while stirring constantly. Add flour, cook for another 2 minutes stirring it constantly than add bay leaves, broth, salt and pepper and stir well.

Bring to a soft boil and reduce heat and simmer, uncovered for 15 minutes. Remove bay leaves and blend or let the soup cool slightly and carefully scoop into a blender with a ladle.

Blend until smooth or leave some texture if you’d like. Return to pan and add coconut milk, bring to a very light simmer and cook another 5 minutes or so and serve with toppings.

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