Step-by-Step Directions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 5-7 minutes, until translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the sliced mushrooms and cook for 10-12 minutes, until they release their moisture and begin to brown.
Step 2: Make the Roux
- Sprinkle the flour over the sautéed vegetables and stir well to combine.
- Cook for 2-3 minutes, stirring constantly, to cook off the raw flour taste.
Step 3: Add the Liquid
- Slowly pour in the vegetable broth, stirring constantly to avoid lumps.
- Add the coconut milk, soy sauce or tamari, dried thyme, and dried rosemary.
- Stir well to combine and bring the mixture to a boil.
Step 4: Simmer the Soup
- Reduce the heat to low and let the soup simmer for 15-20 minutes, until it thickens and the flavors meld together.
- Season with salt and pepper to taste.
Step 5: Blend the Soup
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to the pot and stir well.
Step 6: Serve and Enjoy
- Ladle the vegan cream of mushroom soup into bowls.
- Garnish with fresh parsley if desired.
- Serve hot and enjoy!
Tips and Shortcuts
- Mushroom Variety: Use a mix of mushrooms such as button, cremini, shiitake, or portobello for a more complex flavor.
- Thicker Soup: Add diced potatoes to the soup along with the liquid ingredients for a thicker, heartier soup.
- Flavor Boost: Stir in nutritional yeast for a cheesy, umami flavor without dairy.
Storage and Leftovers
Store any leftover vegan cream of mushroom soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until heated through. This soup also freezes well—simply cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food and Drink Pairings
This vegan cream of mushroom soup pairs wonderfully with a slice of crusty bread or a fresh green salad for a complete meal. For a beverage pairing, try a glass of dry white wine such as Sauvignon Blanc or a light, herbal tea.
