Creamy Vegan Mushroom Soup
A rich and silky plant-based soup featuring browned cremini mushrooms and creamy coconut milk, perfect for cozy evenings.
Ingredients
Main
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 16 oz cremini mushrooms sliced
- 1 tsp salt divided
- 0.5 tsp black pepper divided
- 3 cloves garlic minced
- 1 tsp dried thyme
- 0.25 tsp smoked paprika
- 3 tbsp all-purpose flour
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
Instructions
Main
- Heat olive oil in a large soup pot over medium-high heat.
- Add diced onion and 1/2 teaspoon salt; cook 4–5 minutes until the onion is translucent.
- Add sliced cremini mushrooms, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 5–6 minutes until the mushrooms release moisture and lightly brown.
- Stir in minced garlic, dried thyme and smoked paprika; cook 1 minute until fragrant.
- Sprinkle all-purpose flour over the vegetables, stir to coat and cook 1–2 minutes.
- Gradually pour in vegetable broth, whisking to break up any lumps.
- Bring to a simmer, reduce heat to medium-low, and stir in coconut milk; simmer 5 minutes until slightly thickened.
- Remove from heat and blend partially or fully with an immersion blender to your desired consistency.
- Taste and adjust seasoning with salt and pepper before serving.
Notes
I found that slicing mushrooms about 1/4-inch thick helps them brown more evenly.
Let the mushrooms sit undisturbed for an extra minute to develop a deeper, nuttier flavor.
If the soup thickens too much upon standing, stir in a splash of vegetable broth before reheating.