Build Vegan Mushroom Soup Step by Step

• Heat 2 tablespoons of olive oil in your pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent. Toss in the minced garlic and cook for another minute until fragrant — careful not to let it burn!
• Add the sliced mushrooms to the pot. Stir them around and let them cook until they release their moisture and begin to brown slightly, about 8–10 minutes. This step is crucial because it intensifies the mushroom flavor.
• Sprinkle in the onion powder, dried basil, and dried oregano. Stir everything together so the mushrooms and aromatics are coated with the herbs, enhancing the depth of flavor.
• Pour in 4 cups of vegetable broth. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes. This allows the flavors to meld beautifully.
• Lower the heat and slowly stir in the full-fat coconut milk. Heat through but avoid boiling to prevent the coconut milk from curdling. Season with kosher salt and black pepper to taste.
• For a creamier texture, use an immersion blender right in the pot or transfer part of the soup to a blender and puree until smooth. You can also leave it chunky for more bite. Serve hot, garnished with fresh parsley if you like.