EASY PLANT-BASED CREAMY MUSHROOM SOUP | oil-free & low-fat!

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Preheat the oven to 400 degrees.

Spread 8 ounces of sliced mushrooms on a baking tray lined with parchment paper and bake for 20 minutes to remove moisture.

In a pan, cook 1 diced onion, 3 minced garlic cloves, and 8 ounces of roughly chopped mushrooms on medium-high heat until the mushrooms release their moisture, about 5 minutes.

Add 1/2 teaspoon of thyme, 1 bay leaf, and 2 teaspoons of low sodium tamari to the pan.

Add 1 can of white beans and 1 liter of low sodium vegetable broth, cover, and cook for 10 minutes.

Remove the bay leaf from the soup mixture.

Add 1/2 cup of unsweetened soy milk and use an immersion blender to blend until creamy, being careful of splatter.

Stir in the baked mushrooms and cook for an additional 5 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens