Vegan Gluten-Free Mushroom Soup

This vegan and gluten-free mushroom and coconut milk soup is quick and easy to make for a tasty weeknight meal. Pack the leftovers for lunch!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 457 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 3 cups coconut milk
• salt and ground black pepper to taste
• 2 bay leaves
• 3 cups vegetable broth
• 6 tablespoons cornstarch
• 2 tablespoons gluten-free soy sauce (tamari)
• 1 large large onion, diced
• 0.25 cup cold water
• 0.75 cup sliced fresh mushrooms

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.

Step 2

Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.