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Mushroom and Thyme Soup Recipe

A vegan mushroom and thyme soup—earthy, creamy, and comforting.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • Mushrooms cremini, button, or mixed: 1 lb, sliced
  • Olive oil: 3 tbsp
  • Onion: 1 medium diced
  • Garlic: 4 cloves minced
  • Vegetable broth: 4 cups
  • Thyme: 2 tsp fresh or 1 tsp dried
  • Coconut cream: 1/2 cup
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Lemon juice: 1 tbsp

Method
 

  1. Heat olive oil in pot over medium heat.
  2. Add onion and garlic; sauté 5 minutes until fragrant.
  3. Stir in mushrooms; cook 10 minutes until browned.
  4. Add broth, thyme, salt, and pepper. Simmer 15 minutes.
  5. Stir in coconut cream and lemon juice.
  6. Blend half the soup for creaminess, leave half chunky.
  7. Serve hot with crusty bread.

Notes

Nutritional Values (per serving)

  • Calories: 190
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Carbohydrates: 17g
  • Fiber: 4g
  • Protein: 6g

Vitamins and Minerals (per serving)

  • Vitamin D: 22%
  • Iron: 14%
  • Vitamin B6: 12%
  • Potassium: 16%
  • Magnesium: 8%

Additional Notes/Tips

  • Use mixed mushrooms for richer depth.
  • Garnish with fresh thyme or parsley.
  • Add a splash of vegan white wine while cooking for elegance.
  • Serve with roasted vegetables or salad for a full meal.