Easy Vegan Cream of Mushroom Soup Recipe (video) | Nutritarian | Dairy-Free
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 medium white onions, chopped
  • 3 cloves garlic, minced
  • 2 pounds mushrooms, any kind, chopped
  • 4 cups no salt added vegetable stock or water
  • 3 tablespoons low sodium vegetable soup base (I like Vogue brand)
  • 1 cup light coconut milk
  • 1 teaspoon freshly ground black pepper (or to taste)
  1. In a large soup pot over medium high heat, add the onions and dry saute for 2-3 minutes. Add the mushrooms and stir to saute until the mushrooms begin to let off water, about 5 minutes. If necessary during cooking, add 1-2 tablespoons at a time of the vegetable broth to keep from sticking, but normally the mushrooms give off enough water to prevent the onions from sticking.
  2. Push aside the mushrooms to create a well at the bottom where the liquid from cooking the mushrooms can collect. Sometimes, it’s easy to do this by tipping the pan to let the water drain to the side of the pan. Add the minced garlic to this spot and cook, stirring for 1 minute or until the garlic is fragrant. Stir all ingredients together and cook for another 3-4 minutes.
  3. Add the vegetable broth to the pot, bring the mixture to a boil and reduce to simmer for 15 minutes. Add the coconut milk and pepper to the pot and stir to combine.
  4. In a blender, add the soup and blend until desire consistency, or use an immersion blender. I like to leave it slightly chunky, for some great texture.
Recipe by The Watering Mouth at https://thewateringmouth.com/easy-vegan-cream-mushroom-soup-recipe-video-nutritarian-dairy-free/