Lunch/ Soup/ Vegan/ Vegetarian

Creamy Vegan Mushroom Soup

Sometimes food is about memories, and this Creamy Mushroom Soup brings up so many nice ones for me. Once upon a time I used to work in a hotel and one of the restaurants was all the way on top of the building, on the 13th floor, you can imagine the view was breathtaking. Having lunch there every day was a delight, but let me tell you, when Mushroom Soup was on the menu, it was way more than that! So to celebrate those times, I made my own version of that dish, not as perfect as that specific one, but pretty close I must say. I wanted to keep it vegan, simple and still get that rich, buttery taste that got imprinted in my memory. So I used a combination of chestnut mushrooms, regular champignons and oyster mushrooms, drowned them all in coconut milk and garnished with basil oil and thyme (from my garden!). In the honor of the good old times, I raise another bowl of soup! Cheers!

Creamy Vegan Mushroom Soup

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By Adriana Serves: 4
Prep Time: 10 min Cooking Time: 20 min Total Time: 30 min

A rich, thick, creamy mushroom soup, that will be done in no time.


  • 300 gr champignons
  • 300 gr chestnut mushrooms
  • 200 gr oyster mushrooms
  • 2 cloves garlic
  • 250 ml light coconut milk
  • 20 gr vegan butter or coconut cream
  • 150 ml vegetable broth or mushroom broth
  • 2 tbsp olive oil
  • 5-6 basil leaves
  • salt & pepper to taste



Add the butter to the pan and sautee the mushrooms with the garlic for a 2-3 minutes on high fire. Put the lid on, reduce the heat to medium and let the mushrooms release their juices and cook for about 10 minutes.


Add the broth and the coconut milk and the broth to the pan and boil for another extra 10 minutes


While your soup is boiling, using a blender or a mortar, mix the basil and the oil, until you obtain a paste. Using a sift filter the oil and keep for later.


Remove the lid and puree the soup using a blender and decorate with basil oil.


  • 287 Calories
  • 9.9gg Carbohydrates
  • 26.8gg Fat
  • 7.8gg Protein


* this recipe calls for light coconut milk, but if you want to achieve extra creaminess use full fat coconut milk or 1 tbsp of coconut cream

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