Vegan Gluten-Free Mushroom Soup
A creamy, flavorful, and comforting mushroom soup that is both vegan and gluten-free, perfect for a hearty meal.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing the onions
- 1 large onion, diced Adds flavor and sweetness
- 0.75 cup sliced fresh mushrooms Any variety like cremini or shiitake works well
- 1 teaspoon dried thyme For herbal flavor
- 3 cups vegetable broth Adds depth to the soup
- 2 bay leaves bay leaves Remove before serving
- 2 tablespoons gluten-free soy sauce (tamari) For umami flavor
Thickening Ingredients
- 6 tablespoons cornstarch To thicken the soup
- 0.25 cup cold water To mix with cornstarch
Finish Ingredients
- 3 cups coconut milk For creaminess
- to taste Salt and ground black pepper Adjust according to preference
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions and cook for about 5 minutes until soft and translucent.
- Stir in the sliced mushrooms and thyme, cooking for another 5 minutes until the mushrooms are fragrant.
Cooking
- Pour in the vegetable broth, add bay leaves and gluten-free soy sauce, and bring to a boil.
- Whisk together cornstarch and cold water until smooth and slowly add to the boiling soup, stirring well.
- Reduce heat and let the soup simmer for about 10 minutes, until thickened.
- Stir in the coconut milk, salt, and pepper, and let simmer for an additional 5 minutes without boiling.
Serving
- Remove bay leaves and ladle soup into bowls. Garnish with fresh herbs if desired.
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Notes
For a thicker soup, adjust cornstarch as preferred. Let the soup chill before serving to enhance flavors.