Vegan Mushroom Soup
This ridiculously easy to make vegan mushroom soup is hearty, extra creamy, healthy comfort food. Use any kind of mushrooms, or a combination of your favourites, for this dairy-free, gluten-free, low-fat, low-calorie recipe.
ingredients
- 1 tablespoon olive oil
- 1 large brown onion, chopped - (use scallions if keto)
- 9 oz white button mushrooms, sliced
- 9 oz brown button mushrooms, sliced
- 2 large Portobello mushrooms, sliced
- 10 stalks fresh thyme, leaves removed
- 1 tablespoon soy sauce - (use tamari if gluten free)
- 1 cup vegetable broth
- 1 tablespoon cornstarch - (omit if keto)
- 1 cup plant-based milk (I used almond milk)
- ½ teaspoon garlic powder
Topping (optional)
- 1 teaspoon olive oil
- ¼ cup onion, finely chopped
- ½ cup mushrooms, thinly sliced
- 2 cloves garlic, very thinly sliced
instructions
- Heat the olive oil in a large saucepan. Add diced onion (set aside ¼ cup onion if making the topping) and saute over medium heat while slicing the mushrooms. About 5-7 minutes.
- Move the onions to the sides of the saucepan and add mushrooms. Allow to cook for 5 minutes uncovered.
- Stir the onions and mushrooms together. Set aside about ½ cup of sliced mushrooms if preparing the topping. Add fresh thyme and allow the mushrooms to continue to cook, at least 10 minutes.
- You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half. Add the soy sauce or tamari.
- Mix cornstarch with the vegetable broth. Add the mixture to the mushrooms and stir. This will thicken the soup.
- Add the plant-based milk and garlic powder.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add a pinch of salt if needed. This depends on your personal preferences.
- Remove from heat and let it cool slightly, for about 5-10 minutes, before serving. Meanwhile, you can prepare the topping. Heat the olive oil in a smaller saucepan. Toss in the onion and mushrooms and cook for about 3-5 minutes. Add the garlic and cook for another 3-5 minutes. Remove from heat and spoon on top of the soup. Garnish with fresh thyme leaves.
notes
- To make this soup keto-friendly: Replace the brown onion in the recipe for scallions, which are lower in sugar, and omit the one tablespoon of cornstarch. Omitting cornstarch will make the soup thinner and not as creamy. What you can do is puree half of the soup with with a hand blender. Or, transfer half of the soup to a regular blender, blend until creamy, and then pour back into the pot. Let it simmer for a couple of minutes while stirring constantly. This will thicken the soup without the use of cornstarch.
- To make this soup gluten free: Use tamari instead of soy sauce.
- Storing Instructions: Store leftover soup in the refrigerator for up to 4 – 5 days, covered tightly.
- Freezing Instructions: To freeze mushroom soup, let it cool completely. Store it in serving-size portions using freezer-safe containers or baggies.
nutrition
Nutrition Facts
Vegan Mushroom Soup
Amount per Serving
Calories
188
% Daily Value*
Fat
8.7
g
13
%
Saturated Fat
1.1
g
7
%
Trans Fat
0
g
Polyunsaturated Fat
0.8
g
Monounsaturated Fat
4.9
g
Cholesterol
0
mg
0
%
Sodium
529.3
mg
23
%
Potassium
207
mg
6
%
Carbohydrates
19.5
g
7
%
Fiber
4.9
g
20
%
Sugar
6.4
g
7
%
Protein
11.3
g
23
%
Vitamin A
0
IU
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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