Vegan Cream of Mushroom Soup

This Vegan Cream of Mushroom Soup recipe has all the flavor and creaminess and none of the dairy! Gluten-free, dairy-free, egg-free.

Course Main Course, Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 320kcal

Author Tessa

Warm the olive oil over low heat in a large saucepan or Dutch oven.
Add minced garlic and cook for one minute, stirring occasionally.
Add the sliced mushrooms, dried thyme, onion powder, salt, and pepper and cook over medium heat. Cook until mushrooms have softened and reduced, stirring occasionally, about 5 minutes.
Stir in the apple cider vinegar, followed by the vegetable broth and coconut milk.
Sprinkle the rice flour a little at a time (don't dump) over the mixture and stir until dissolved. Bring mixture to a boil and then reduce heat to low, cover, and simmer for 20 minutes.
Use an immersion blender and puree half of the soup. If you don't want any full mushroom slices remaining, blend soup until smooth.
Don't have an immersion blender? Carefully blend hot soup in batches in a high speed blender, ensuring lid is secured.
Season with additional salt and pepper, if desired. Serve warm.
*Store soup in an airtight container in the refrigerator for up to 5 or 6 days. Soup can be kept in the freezer for up to 2 months.

*The soup will thicken a bit more once chilled. Feel free to thin it to desired texture with extra coconut milk or vegetable broth.

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