A DAIRY-FREE VERSION OF COMFORTING CREAM OF MUSHROOM SOUP.
I love mushroom soup!
The deep earthy flavors of homemade cream of mushroom soup is the best, especially when it’s ready in minutes. You’ll never need to do store-bought again after trying this recipe!
Bonus, it’s dairy-free and can easily be made vegan!
Full flavored with garlic, onions, and herbs, I am sure you will love it.
I love my low-carb flatbread or Ri’s Grain-free crackers for dipping!
Yield/Servings: 2
Author: Riyana Rupani
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Vegan Cream of Mushroom Soup
A delicious creamy velvety mushroom soup
PREPARATION TIME: 15 MIN COOKING TIME: 20 MIN TOTAL TIME: 35 MIN
INGREDIENTS
- 1 tablespoon butter, ghee, avocado oil, or olive oil
- 1 white onion, diced
- 1 package of ~500g / 16oz baby bella mushrooms or any brown mushrooms, roughly chopped
- 6 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried)
- 1 teaspoon salt, adjust to taste
- 1/4 teaspoon freshly ground black pepper, adjust to taste
- ¼ teaspoon crushed red pepper flakes , (adjust to taste or omit)
- ¼ cup white wine (can replace with more vegetable broth)
- 1.5 cup vegetable broth
- 1 cup full fat coconut milk
INSTRUCTIONS
Stove-Top
- Add oil to a heavy soup pot over medium heat,
- Once the oil is ho, add onions, mushrooms, and a pinch of salt.
- Sauté for 10-12 minutes or until onions are translucent and mushrooms are soft.
- Add garlic and cook for a minute, then add the spices. After another minute or so, add wine to deglaze the pot.
- Cook for 5 minutes, stirring occasionally, then add broth and coconut milk.
- Let the mixture simmer for about 10 minutes or until it thickens to your liking.
- Blend the creamy mixture in a blender or with an immersion blender.
Instant Pot
- Put the instant pot on the saute function.
- Add your oil and heat through. Then add onions, mushrooms, and a pinch of salt.
- Sauté for 10-12 minutes or until onions are translucent and mushrooms are soft.
- Add garlic and cook for a minute, then add the spices. After another minute or so, add wine to deglaze the pot.
- Cook for 5 minutes, stirring occasionally, then add broth and coconut milk.
- Close the Instant Pot, make sure the seal is closed, and pressure cook for 5 minutes.
- Let the pressure release on its own or manually. Blend the creamy mixture in a blender or with an immersion blender.
