Creamy Vegan Mushroom and Cream Soup

Large pot; Immersion blender or food processor; Knife; Cutting board; Measuring cups/spoons; Wooden spoon/spatula

10 minutes

30 minutes

Vegan

vegan, mushroom, cream soup, creamy, comforting

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

250g mushrooms, sliced

1 teaspoon dried thyme leaves

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon all purpose flour

500ml vegetable stock

200ml coconut cream or oat cream

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.

Add the mushrooms to the pot and cook until lightly browned. Stir in the thyme leaves, salt, pepper and flour. Cook for another minute or two until fragrant.

Pour in the vegetable stock and bring to a boil. Reduce heat to low and simmer for 10 minutes or until the mushrooms are tender.

Remove from heat and stir in the coconut cream or oat cream until combined.

Using an immersion blender or food processor blend the soup until smooth and creamy. Taste for seasoning adjustments if needed before serving hot with crusty bread on the side!

Calories – 300 kcal; Fat – 15 g; Carbohydrates – 25 g; Protein – 10 g; Sodium – 500 mg

This vegan Cream of Mushroom and Cream Soup is a delicious, creamy, comforting soup that is perfect for a cozy night in! It’s easy to make with minimal ingredients like mushrooms, vegetable stock, coconut cream or oat cream as well as spices like thyme leaves and black pepper! Enjoy it with some crusty bread on the side!

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