With Christmas around the corner – literally, two days away – I thought, why not make a lovely Vegan Mushroom Soup? Something cozy and warm to enjoy over the holidays. Plus, this recipe is super easy to make, so you can double or even triple it, and bring it over to your family’s potluck. Or just keep it for yourself – whatevs, there’s no judgement here! Regardless, whatever you choose to do with this delicious dish, you’ll be happy you made it.
What you need to make Vegan Mushroom Soup
- 2 Tbs olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 lbs. white mushrooms, sliced
- 1/2 cup white wine
- 1 Tbs dried thyme
- 4 cups vegetable broth
- 1 1/2 cans of coconut milk (full-fat)
- kosher salt (to taste)
- pepper (to taste)
- 1/4 tsp cayenne pepper
- Up to 3 Tbs of cornstarch*
As a heads up, if you’re not fond of the kick cayenne adds to dishes – feel free to leave it out – the recipe will still turn out great!
For dicing, slicing and chopping, I use these awesome Wüsthof (Classic Ikon) knives. And no, this isn’t a paid placement, I’ve just always been a fan of this line. Knives are one of the most important tools in the kitchen, and in my opinion, can make or break your experience when cooking. There’s nothing more frustrating (or dangerous) than slicing and dicing with a dull knife – AHG, the worst.
Anywho, the 7-piece knife set (which is what I have, and love) the ‘suggested price’ online is $758, but if you shop around, they’re usually priced down to $400. This may still seem a tad steep, but when you see the price tag on other knives ($3k+), the quality you get for $400 is beyond reasonable. You can find this set here at Crate & Barrel, for $399.
How to make Vegan Mushroom Soup
- Heat oil over medium heat in a large pot; sauté onions until they become translucent, then add garlic. Stir and let cook for 2-3 minutes before adding in your mushrooms and thyme
- Continue stirring the onions, garlic, mushrooms and thyme together in the pot, for around 3-4 minutes, allowing all ingredients to merry
- Add wine, and cook for an additional 2-3 minutes
- Add broth and bring to a boil; reduce heat and simmer for 20 minutes
- After 20 minutes, add the coconut milk and cayenne pepper, giving it a good stir; let simmer another 5 minutes
- Add cornstarch *if you want to thicken the soup
- Remove from heat, season with salt and pepper
Any leftover soup can be placed in the fridge, and will be good for up to 4 days after. And lastly, we had leftover soup, and i heated some up the following day… and sweet mother of pearl! It’s fantastic the following day too 🙂 I hope you enjoy this recipe as much as we did!
Want more delicious recipes? Check out these dishes below:
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Vegan Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
- 2 Tbs olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 lbs. white mushrooms, sliced
- 1/2 cup white wine
- 1 Tbs dried thyme
- 4 cups vegetable broth
- 1 1/2 cans of coconut milk (full-fat)
- kosher salt (to taste)
- pepper (to taste)
- 1 tsp cayenne pepper
- Up to 3 Tbs of cornstarch*
*Use cornstarch to thicken the soup to your liking
Instructions
- Heat oil over medium heat in a large pot; sauté onions until they become translucent, then add garlic. Stir and let cook for 2-3 minutes before adding in your mushrooms and thyme
- Continue stirring the onions, garlic, mushrooms and thyme together in the pot, for around 3-4 minutes, allowing all ingredients to merry
- Add wine, and cook for an additional 3-4 minutes
- Add broth and bring to a boil; reduce heat and simmer for 20 minutes
- After 20 minutes, add the coconut milk and cayenne pepper, giving it a good stir; let simmer another 5 minutes
- Add cornstarch *if you want to thicken the soup
- Remove from heat, season with salt and pepper
- Category: Bites
- Cuisine: Vegan
Keywords: vegan, mushroom soup
