Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom Soup hits the spot when you're craving a creamy soup in less than 30 minutes! Easy to whip up for lunch or dinner.
Servings 4
Calories 167kcal
Ingredients
- 1 teaspoon olive oil
- 1/2 medium onion chopped
- 3 garlic cloves minced
- 2 cups baby bella mushrooms chopped
- 2-3 sprigs thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2-1 teaspoon granulated garlic adds more garlic flavor
- 3 tablespoons flour
- 1 1/2 cups vegetable broth divided, more or less for thicker or thinner soup
- 1 1/2 cups oat milk divided, more or less for thicker or thinner soup
Instructions
- Heat the oil in a dutch oven or saucepan over medium heat. Add the onions, garlic, mushrooms and cook until they’re tender.
- Add the thyme, salt, pepper, granulated garlic and flour and stir until the vegetables are coated. Cook for two more minutes.
- Slowly pour in a 1/2 cup of vegetable broth and 1/2 cup of oat milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.
- Once the condensed soup is thickened add in the remaining vegetable broth and oat milk on high heat and bring to a boil whisking ask needed. Once it reaches a boil bring it down to a simmer to allow it to thicken. Add more or less broth for a thinner or thicker soup.
- Once the soup has simmered for 10 minutes serve as desired.
Video
Notes
- Make gluten-free by using cornstarch or your favorite gluten-free flour.
- To add more flavor you can add some granulated onion and garlic if needed.
- You can sub dried thyme for fresh thyme, use less dried vs fresh.
- For a thicker soup, you can reduce the liquid amounts.
- Make this soup even easier by using our Condensed Cream of Mushroom Soup with 1 cup of oat milk and 1 cup of vegetable broth.
Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 356mg | Fiber: 2g | Sugar: 17g | Vitamin A: 792IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 2mg