This is one of my favourite soups ever – rich and luscious Vegan Cream of Mushroom Soup. The secrets to the deep flavours in this soup is using mixed mushrooms, slowly caramelized to release all their flavour.
It’s MARCH! And, do you know what that means?! Spring is just around the corner. Woohoo! I absolutely cannot wait for Winter to be done. Snow is fiiine in December, January and even February, but come March, I am done with Winter. Thankfully, we have had the most stunning weather and lots of sunshine lately.
What are your plans for March? Anything exciting planned? I signed up for a half marathon and I can’t wait to start training outside. I’m looking forward to moving my running from the treadmill to the fresh air.
But, since the air is still crisp and cool here, I though I could still get away with sharing a couple more soup recipes with you. And this Vegan Cream of Mushroom Soup is one of my favorites.
There are two secrets to the best ever Vegan Cream of Mushroom Soup…
- Using MIXED M-U-S-H-R-O-O-M-S and LOTS of them. I use a mix of (mostly) cremini, portobello, oyster, and shitake mushrooms. You can also just use cremini if that’s all you have on hand (the soup still tastes delicious, but I find using multiple types of mushrooms really takes this soup to the next level).
- Slowly caramelize the mushroom mixture for an hour over low heat until golden brown. I tested this Vegan Cream of Mushroom Soup with just a quick mushrom sauté and it really was not the same. This step ensures you will have the richest and most flavorful soup ever!
These mushrooms are ready to be turned into the best Vegan Cream of Mushroom Soup ever. ↓↓↓
Garnish with caramelized mushrooms and fresh thyme. Enjoy!
- 3 pounds fresh mixed mushrooms, sliced (I used a mixture of mostly cremini, portobello, oyster, and shitake mushrooms)
- 8 shallots, diced
- 4 - 5 cloves garlic, minced
- 8 sprigs fresh thyme
- 7 - 8 cups vegetable broth
- 2 bay leaves
- 1 can full fat coconut milk
- pinch nutmeg (optional)
- Salt + pepper to taste
Sauté: In a large pot over medium-high heat, sauté mushrooms with a splash of water and a pinch of salt and pepper until the mushrooms start to give off their juices. Reduce heat to low and cook until the mushrooms are golden brown (about 15 minutes). If desired, set aside a few mushrooms for garnish. Mix shallots and garlic into mushrooms and cook until the shallots are soft and translucent (about 5 minutes).
Cook Soup: Tie the thyme sprigs together with kitchen twine and add to mushroom mixture. Add the vegetable broth and bay leaves. Bring to a simmer and cook for 1 hour. Remove the thyme bundle and bay leaves.
Blend: Blend soup in small batches in a high-speed blender until smooth and thick. Return soup to the pot and stir in coconut milk and pinch of nutmeg. If the soup is too thick, add a splash of vegetable broth. Season with salt and pepper to taste.
Garnish: Serve warm with reserved mushroom garnish and fresh thyme leaves.
If you do not have fresh thyme, make this soup with 1 tbsp of herbes de provence.