Vegan Cream of Mushroom Soup

You won’t miss the dairy in this savory, paleo-friendly, wheat- and sugar-free vegan mushroom soup. Thanks to Paleo Running Momma, one of our favorite food blogs, for the inspiration!

Vegan Cream of Mushroom Soup

You won’t miss the dairy in this savory, paleo-friendly, wheat- and sugar-free vegan mushroom soup. We include a few surprise ingredients that really turn up the flavor dial! This soup pairs nicely with crunchy fresh vegetables; a slice of crusty toast would also make a great side.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: dairy free, paleo
Keyword: mushroom, vegan
Servings: 2
Calories: 440kcal

Ingredients

  • 2 tbsp vegan butter
  • 8 oz mushroom mixed variety
  • 1/2 jalapeno minced
  • 1 bunch green onion chopped
  • 1/2 parnsip small
  • 2 tsp fresh ginger minced
  • 1/4 cup tapioca starch
  • 2 cups vegetable broth
  • 1 cup coconut milk full fat
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground thyme
  • 1/4 tsp ground sage
  • 3/4 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

  • Chop and mince all of your veggies as you heat a large pot over medium heat. Add the vegan butter or other cooking fat of your choice, and as it melts, add the parsnips, ginger, and jalapeno. Wait 2-3 minutes and then add the green onions and mushrooms. Add about half the kosher salt and freshly ground black pepper.
  • Sauté veggies for a 2-3 more minutes, until translucent and fragrant. Then remove the pot from the heat and whisk in the tapioca starch.
  • Add the vegetable broth, coconut milk, nutmeg, thyme, sage, and remaining salt and pepper. Turn the heat back on to high and bring the mixture to a boil, stirring constantly. 
  • Once boiling, lower the heat to medium-low and simmer the soup for another 10 minutes, until thickened. Remove from heat.
  • Use a blender (or immersion blender if you have one) to puree the soup. After all of the soup is creamy, turn the heat back to medium and bring the soup back to a simmer for another 5 minutes. Serve hot and enjoy!

Notes

The original recipe from Paleo Running Momma called for 12 oz of white mushrooms. We had an 8 oz package of mixed mushrooms on-hand, and they worked great. The soup would’ve been even more flavorful with the additional 4 oz of mushrooms, so if you have a 12 oz package you should definitely use it.
We also replaced 3 cloves of garlic with fresh minced ginger, and 1 medium onion with 1 bunch of green onion (greens only, for low-FODMAP gut-health). Instead of fresh thyme and sage, we used small quantities of the dried, ground varieties.  
We used our favorite vegan butter from Miyoko’s to keep this soup dairy-free.
 
 

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