Vegan Mushroom Soup with Coconut Milk
A creamy, vegan mushroom soup made with coconut milk for a rich, comforting flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups mixed mushrooms such as cremini, shiitake, and button, sliced
- 1 can 13.5 oz full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until fragrant, about 3 minutes.
- Add the mushrooms and cook for 7-10 minutes, stirring occasionally, until they release moisture and begin to brown.
- Pour in the coconut milk, vegetable broth, and thyme. Stir to combine. Bring to a simmer and cook for 10-15 minutes to meld the flavors.
- Season with salt and pepper to taste. For a creamier texture, blend part of the soup with an immersion blender.
- Serve hot, garnished with fresh parsley if desired.
Notes
Feel free to add other vegetables like carrots or celery for added flavor and texture.
