Description
A quick and comforting vegan mushroom soup with a creamy finish using coconut milk, packed with umami flavors.
Ingredients
Scale
- 1 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 5 cups White Button Mushrooms (Sliced)
- 2 1/2 cups Cremini Mushrooms (Sliced)
- 2 Large Portobello Mushrooms (Sliced)
- 2 Tbsp Soy Sauce (or Tamari if gluten-free)
- 14 ounce Can Coconut Milk (Unsweetened, Full Fat)
- Sea Salt (To taste)
- Black Pepper (To taste)
- Fresh Basil (Optional, for serving)
Instructions
- Heat olive oil in a pot. Add onion, garlic, oregano, and basil; sauté until softened.
- Add sliced mushrooms and soy sauce; cover the pot and cook on medium high for 10 minutes.
- Remove the lid and cook for another 10 minutes uncovered to allow moisture to cook off.
- Add coconut milk; cook for a final 10 minutes, stirring occasionally to blend flavors.
- Season with sea salt and black pepper to taste; garnish with fresh herbs if desired.
Notes
Serve with crusty bread or a light salad to balance the richness of the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg