Ingredients
Scale
- 4 large yellow onions, peeled and quartered
- 16 oz cremini mushrooms, cleaned and halved
- 4 garlic cloves, peeled
- 3 tbsp olive oil
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp fresh thyme, chopped
- 1½ tsp salt
- ½ tsp black pepper
- 1 tbsp balsamic vinegar (optional)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the onions, mushrooms, and garlic with olive oil, salt, and pepper. Spread them out on the baking sheet.
- Roast for 25–30 minutes, until golden and caramelized.
- Meanwhile, heat a large pot over medium heat. Add a splash of oil or broth.
- Transfer roasted vegetables into the pot. Add broth and thyme.
- Simmer for 10 minutes to allow flavors to meld.
- Stir in coconut milk and optional balsamic vinegar.
- Blend using an immersion blender until smooth, or leave slightly chunky for texture.
- Serve hot, garnished with thyme or extra sautéed mushrooms.
Notes
- Use a mix of mushrooms for deeper flavor.
- For a thinner soup, add more broth while blending.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Drizzle with truffle oil or add a sprinkle of vegan cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Fusion
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: creamy mushroom soup, roasted onion soup, vegan soup, fall comfort food, dairy-free soup