Vegan Cream of Mushroom Soup

Can I just tell you how much I love this Vegan Cream of Mushroom Soup?

It took me 20 minutes to make, just 20!! I swear, the fussiest part is slicing the mushrooms, and you could even buy them pre-sliced if you prefer. Then you just sauté some onions and garlic along with the mushrooms, because we all know those are musts in any soup. Add in broth, seasonings, and the secret (clearly not secret) ingredient, rich silky coconut milk. Ooh la la!

At first, I was a little uncertain if the coconut flavour would work well here, so I did a test run. Not only does it work, but it’s AMAZING! Like wow, why is this mushroom soup so much better than any I’ve had before!? There’s just something about the earthy mushrooms and subtle but insanely addictive creamy coconut that just works.

Vegan Cream of Mushroom soup is creamy, velvety, and totally decadent in only 20 minutes. This is a recipe where people will be awed that you made this soup entirely from scratch, and only you will know how secretly easy it was. My kinda recipe!

To make Vegan Cream of Mushroom Soup: in a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned.

Now, I know I will get asked this, yes, you can use oil instead of a vegan butter, BUT the combo of vegan butter and mushrooms is