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!