Homemade Vegan Cream of Mushroom Soup is incredibly tasty, earthy, and surprisingly filling! Just one bowl will have you satisfied and grinning ear-to-ear! Did I mention it is incredibly easy to make? You’ll also reap the incredible health benefits mushrooms have to offer… so why not give homemade soup a try? I promise, it’s worth it!
The recipe also calls for homemade broth, which you can learn how to make that here – which is so great to have on-hand in your fridge for numerous recipes.
Vegan Cream of Mushroom Soup
Servings 5
Ingredients
- 24-30 ounces mushrooms use assorted mushrooms or all crimini
- 3 large carrots
- 5 large celery stalks
- 1 medium yellow onion
- 6 large garlic cloves
- 4-5 tbsp olive oil
- salt and pepper season to taste
- 1 tbsp truffle oil optional, to drizzle
- 3 sprigs fresh thyme optional, to garnish
- 1 cup organic coconut cream
- 4 cups homemade broth
Instructions
- Preheat oven to 350°
- Cut carrot, celery, and onion into medium-sized pieces - it doesn't have to be beautiful. The chopped pieces will eventually be blended after roasting. So make it small enough to blend easily in a Vitamix.
- Drizzle a large baking sheet with olive oil and assort vegetables on top. Add cleaned mushrooms and garlic cloves (with skins on - to steam cloves while baking) as well.
- Drizzle again with olive oil, coating vegetables lightly. Season with salt and pepper.
- Roast vegetables in the oven for 30 minutes.
- After roasting, pull vegetables out of the oven. Take skins off garlic being careful as they can be hot out of the oven!
- Scoop vegetables into your Vitamix or heavy duty blender. Add in coconut cream and homemade broth.
- Blend gradually and build up speed until mixture is smooth.
- Serve immediately into bowls and optionally garnish with additional seasoning, fresh thyme, and truffle oil. Enjoy!
