Buy Now → 30 Minute One Pot Creamy Vegan Mushroom Soup
This creamy vegan mushroom soup comes together in 30 minutes and all in one pot with no cashew cream! It’s perfect for meal prep or a quick and easy weeknight meal that your family will love!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove
- Cuisine: American
- Diet: Vegan
Ingredients
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- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 16 oz. baby bella mushrooms, sliced
- 2 teaspoons dried oregano
- 2 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon balsamic vinegar
- 32 oz. vegetable broth
- 1 (13.5 oz.) can full-fat coconut milk
- 3 tablespoons corn starch
- 1 tablespoon fresh chopped parsley + more for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion along with a couple pinches of salt and pepper. Cook for 4 minutes, stirring frequently.
- Add garlic, oregano, sage, thyme, and a pinch of salt and pepper and cook for 1 minute.
- Add balsamic vinegar and deglaze the pot, scraping all the yummy bits off the bottom of the pot.
- Then add mushrooms and a large pinch of salt and pepper.
- Cook for about 4 minutes, stirring occasionally.
- Then add veggie broth and coconut milk. Reserve some coconut milk for garnish if desired.
- Dissolve cornstarch in 3 tablespoons of COLD water and add the slurry to the pot as well. Add a couple pinches of salt and pepper.
- Stir to combine and bring to a simmer over medium high heat
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in fresh parsley and season to taste with salt and pepper. Garnish each bowl with a drizzle of coconut milk and a sprinkle of fresh parsley if desired.
