Oh My Veggies · by Nicole★ 5.0 (53)
Vegan Cream of Mushroom Soup
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 11%
CARBS 17G22% OF CAL
3G FIBER6G SUGAR8G OTHER
FAT 27G77% OF CAL
24G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mushroom soup made entirely plant-based with coconut milk and vegan butter. Comforting, rich, and ready in under 30 minutes, proof that vegan doesn't mean sacrificing creaminess.
mainamericansoup🍲 stockpotdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 Ounces Mushrooms (sliced)
- ½ Red Onion (large, diced)
- 5 Cloves Garlic (minced)
- 2 Tablespoons Vegan Butter (or olive oil)
- ¼ Cup Flour
- 13 Ounces Coconut Milk (full fat)
- 1 ½ Cups Vegetable Broth
- Sea Salt (to taste)
- Freshly Ground Pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 11%
CARBS 17G22% OF CAL
3G FIBER6G SUGAR8G OTHER
FAT 27G77% OF CAL
24G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 296mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 499mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.