Description
This Vegan Mushroom Soup is quick, easy, and the best mushroom soup I’ve ever tasted!
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces sliced white mushrooms
- 8 ounces sliced baby bella mushrooms
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (13.66 ounce) can full-fat coconut milk
- 32 ounces vegetable stock
Instructions
- In a large stock pot, heat the avocado oil over medium heat. Add the onion and sauté until just softened, about 3 minutes.
- Add the garlic, mushrooms, salt, pepper, basil, and oregano and sauté until the mushrooms release their liquid and cook down, about 10 minutes.
- Add the coconut milk and vegetable stock and stir until the coconut milk is completely combined with the stock.
- Bring to a simmer and allow to simmer for 10 minutes. Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: vegan recipes
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 297
- Sugar: 9 grams
- Fat: 25.4
- Saturated Fat: 19.5 grams
- Carbohydrates: 16 grams
- Fiber: 4 grams
- Protein: 6.3 grams