Vegan cream of mushroom soup

As seen on Għand il-Vegan

by Darryl Grima

Indulge in the rich and comforting flavours of our vegan cream of mushroom soup, made with a delightful blend of wholesome ingredients. This hearty dish begins with a base of Mediterranean olive oil, sautéed with diced onion and crushed garlic to create a fragrant foundation. The addition of corn starch and velvety coconut milk results in a creamy texture that perfectly complements the earthy, sliced brown mushrooms.


Vegan cream of mushroom soup

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )


  • • 2 tbsp Mediterranean olive oil,
  • • 1 large diced onion,
  • • 4 crushed cloves garlic,
  • • 3 tbsp corn starch,
  • • 1 can coconut milk,
  • • 900g sliced brown mushrooms,
  • • 1/2 cup vegan dry white wine,
  • • 1 tbsp fresh thyme,
  • • 1 ltr vegetable broth,
  • • Mediterranean sea salt & pepper,
  • • 1/4 cup chopped parsley


  • Heat oil or water in a large pot over medium heat. Sauté the onions and garlic for 5 minutes. Then, add the mushrooms, thyme, and wine, and cook for an additional 5 minutes.
  • Once the broth is added, bring the mixture to a boil. Then, cover the pot, reduce the heat, and let it simmer for 15 minutes. During the last five minutes, stir in the coconut or plant milk and continue cooking for five more minutes.
  • Combine the corn starch with cool water. Pour it into the soup and stir frequently for 1-2 minutes until the soup slightly thickens. If the soup is too thin, add more corn starch slurry as needed until it reaches the desired consistency.
  • Remove from heat and mix in the parsley. Season with salt and pepper.
  • Serve with bread or Naan to soak up the delicious juices!

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