Go Back
–+ servings
Mushroom Soup (No Cream, No Flour)

Creamy Mushroom Soup (No Cream, No Flour) You’ll Love

This Creamy Mushroom Soup (No Cream, No Flour) is a comforting, healthy dish that's quick to prepare and packed with umami flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 cups White Button Mushrooms Sliced
  • 4 cups Vegetable Broth Homemade is best
  • 1 medium Onion Diced
  • 3 cloves Garlic Minced
For the Creaminess
  • 1 can (13.5 oz) Coconut Milk Light coconut milk for lower fat
For the Flavor Boost
  • 1 tablespoon Nutritional Yeast
  • 1 tablespoon Thyme Fresh
  • 1 tablespoon Basil Fresh
  • to taste Salt
  • to taste Pepper

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté until fragrant, about 3-5 minutes.
  2. Introduce 8 cups of sliced white button mushrooms to the pot. Stir frequently for 5-7 minutes until tender.
  3. Pour in 4 cups of vegetable broth and sprinkle in 1 tablespoon each of fresh thyme and basil. Cook for 10 minutes at a gentle simmer.
  4. Use an immersion blender to puree the soup until creamy, about 1-2 minutes, keeping some chunks.
  5. Return the soup to low heat, stir in 1 can of coconut milk, season with salt and pepper, and heat through for 3-5 minutes.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin C: 10mgCalcium: 4mgIron: 10mg

Notes

Store soup in airtight containers in the fridge for up to 4 days or freeze in portions for up to 2 months. For best texture, store soup base and coconut milk separately.

Tried this recipe?

Let us know how it was!