Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced (such as cremini or button)
- 4 cups vegetable broth
- 1 cup coconut cream (or heavy cream for non-vegans)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute.
- Add the sliced mushrooms to the pot. Sauté for about 5-7 minutes until the mushrooms are tender and have released their natural juices.
- Pour in the vegetable broth and bring everything to a simmer. Cook for about 10 minutes, allowing the flavors to meld beautifully.
- Carefully transfer the mixture to a blender. Blend until smooth, gradually adding the coconut cream until the desired creaminess is achieved. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- The soup can be frozen in portions for longer storage.
- Serve with toasted bread, croutons, or freshly chopped herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending, Sautéing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg