Low-carb. Gluten-free. Vegan.
Plus, it’s easy and requires no special equipment. That’s right. No food processor, blender, none of those fancy gadgets. All you need is just a stove and a pan.
How is that possible?!?!
I make it possible, for you 😉
I love cream of mushroom soup. I’ve loved it since…forever. I love creamy stuff, mushrooms, and soups, so well, it’s no surprise why I’m so obsessed with this!
You might think that having a vegan diet means giving up creamy stuff.
I’ve got a shitload of coconut milk in my pantry, so hell no, I ain’t giving up this creamy, mushroom-y (not a word but whatever, go away grammar nazis) goodness!
And you know what? Coconut milk is fabulous for this recipe, so no thank you, I’ll pass on the heavy cream!
Here, I used two types of mushrooms: fresh shiitake and portobello. These two are some of my favourite mushrooms (although I do love all mushrooms) because they’ve got this nice, strong earthy flavour. You know what I mean?
But honestly, you don’t have to follow strictly the mushroom proportion outlined in the recipe – I’ve tried it with all shiitake mushrooms and it was still super delicious. It helps to have a good vegetable broth/stock too!
Currently, I’m using the Better Than Bouillon Vegetable Base, which is a paste, but bouillon cubes are fine as well. I’ve used Rapunzel’s Vegetable Bouillon Cubes and they are also really good, so it’s up to you. Plenty of choices out there 🙂
Needless to say, since I didn’t use the blender or food processor, this soup is a chunky one. Can’t help it if I’m living with my parents and we have the tiniest kitchen, so my mother would kill me if I attempt to smuggle in any bulky stuff into the kitchen! Luckily for me I love chunky soups, but if you don’t, feel free to blend away.
Also, I used some cornstarch to thicken the soup a liiitle bit, but if you don’t have it or don’t want to use it, just skip it! It’s the same great taste anyway :p
As usual, let me know how it goes if you try it!
Low Carb + Gluten Free
The Easiest Vegan Cream Of Mushroom Soup
- 1 tablespoon olive oil
- 1/2 teaspoon balsamic vinegar
- 1/2 onion small
- 1 clove garlic
- 2 portobello mushrooms
- 4 large shiitake mushrooms
- 1 teaspoon/cube vegetable bouillon
- 3 cups water
- 1/2 cup coconut milk
- 1 tablespoon cornstarch optional
- 1 bay leaf dried
- 1/2 teaspoon parsley flakes optional
- salt to taste
- pepper to taste
- Mince a clove of garlic and dice 1/2 a small onion as finely as possible. Meanwhile, heat a tablespoon of olive oil in a saucepan.
- Fry the garlic in the saucepan along with the bay leaf. Be careful not to burn the garlic. Use more oil if you think it's necessary.
- When the garlic starts to brown, throw in the diced onion. Saute them until they turn translucent. Add some water if the bottom of your saucepan turns sticky and/or brown to prevent anything from burning.
- While saute-ing the onions, you can dice or slice the mushrooms to whatever size you want. I dice most of them and slice one or two mushrooms for some variety.
- Throw the mushrooms in the saucepan and let it sweat in there for a minute or two. Add in 1/2 teaspoon of balsamic vinegar.
- Add in 3 cups of water and 1 teaspoon of vegetable bouillon paste (I use better than bouillon). You can use 1 stock cube if you don't have bouillon paste.
- Cover the saucepan and let it boil. When it starts boiling, reduce flame and allow it to simmer for about 10-15 minutes.
- Scoop out a few tablespoons of the soup/liquid and mix it with 1 tablespoon of cornstarch in a separate bowl. Make sure there are no lumps and then pour back the mixture into the saucepan. Cook for another minute or two. You can add more cornstarch if you'd like a thicker soup. If you don't have cornstarch, you can skip this step.
- Turn off the heat and add in 1/2 cup coconut milk. Stir well. Don't let the coconut milk boil violently or else it will separate. To reheat on the stove just bring it to a light boil (like a simmer).
- Add salt and pepper to taste. Done!