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cream of mushroom soup in bowl
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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
Keyword gluten-free cream of mushroom soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 316kcal
Author Tessa Fisher

Ingredients

  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 16 oz baby bella mushrooms sliced
  • 2 teaspoons dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons apple cider vinegar
  • ¾ cup vegetable broth
  • 1 ½ cups coconut milk
  • 2 tablespoons white rice flour

Instructions

  • Warm the olive oil over low heat in a large saucepan or Dutch oven.
  • Add minced garlic and cook for one minute, stirring occasionally.
  • Put in the sliced mushrooms, dried thyme, onion powder, salt, and pepper and cook over medium heat. Cook until mushrooms have softened and reduced, stirring occasionally, for about 5 minutes.
  • Pour in the apple cider vinegar and stir mixture, followed by the vegetable broth and coconut milk.
  • Sprinkle the rice flour (don't pour) over the mixture and stir until dissolved. Bring to a boil and then reduce heat, 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.

Nutrition

Calories: 316kcal | Carbohydrates: 14g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 777mg | Potassium: 726mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg