So this is how my life is going lately: I made this Vegan Mushroom Soup about 6 weeks ago. I was immediately in love and knew I wanted to share it with you.
I made it again and ate it all up before I took any photos.
Aaaaand here we are into spring and I’m sharing a soup recipe.
c’est la vie
But there was no way I was waiting until fall or winter to publish this recipe. There will be plenty of chilly, rainy spring nights when this Vegan Mushroom Soup is going to sound just perfect.
I mean, where I live it’s only 47 degrees right now. Where my parents live is still buried in snow. It’s fine. I’ll get my life together soon; I promise.
If you are a mushroom person, you’re going to love this.
It’s so quick, easy, and flavorful. A little creaminess, but totally dairy free and vegan.
There is coconut milk in this Vegan Mushroom Soup, but I can’t even taste the slightest hint of coconut. The creamy texture comes through, but not the flavor.
Just writing about this savory soup is making me want a big bowl, so I suggest you make a double batch. Trust me on this one.
You should also try this vegan and gluten-free Sweet Potato Soup! Just saying.
How to Make Vegan Mushroom SoupPrint
If you’re like me and don’t really care what season it is, you still want soup, here are some of my favorite options!