Vegan Crema de Hongos

Creamy, comforting, and packed with umami, this Vegan Crema de Hongos is a plant-based twist on a classic mushroom soup that will leave your taste buds delighted. Featuring earthy baby bella mushrooms sautéed with fragrant garlic, onion, and a hint of dried thyme and rosemary, this recipe gets its luxurious texture from creamy coconut milk and its cheesy depth from nutritional yeast—without any dairy. Blended until irresistibly smooth, this rich soup is finished with fresh parsley for a pop of color and herbal brightness. Ready in just 45 minutes, this gluten-free dish is perfect as a cozy appetizer or a standalone meal, served with crusty bread or a crisp side salad. Whether you're a seasoned vegan or just exploring plant-based cooking, this elevated "crema de hongos" will quickly become a favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 3 cloves Garlic cloves, minced
• 500 grams Baby bella mushrooms, sliced
• 1 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 4 cups Vegetable broth
• 1 cup Canned coconut milk
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the sliced mushrooms to the pot and cook, stirring often, until they have released most of their moisture and begin to brown, about 10 minutes.

Step 5

Sprinkle in the dried thyme and rosemary, stirring to combine with the mushrooms.

Step 6

Pour in the vegetable broth and bring to a simmer. Allow to cook for 10 minutes to let the flavors meld.

Step 7

Reduce heat to low and stir in the coconut milk and nutritional yeast, allowing to warm through but not boil.

Step 8

Season with salt and ground black pepper, adjusting to taste.

Step 9

Use an immersion blender to puree the soup directly in the pot, or carefully transfer the soup in batches to a countertop blender, blending until smooth.

Step 10

Once blended, return the soup to the pot and reheat gently if needed.

Step 11

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1849.2g)

Amount per serving	% Daily Value*
Calories	1376.9

Total Fat 95.7g	0%
Saturated Fat 57.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4685.1mg	0%
Total Carbohydrate 108.2g	0%
Dietary Fiber 21.4g	0%
Total Sugars 36.0g
Protein 42.2g	0%

Vitamin D 35IU	0%
Calcium 256.1mg	0%
Iron 17.5mg	0%
Potassium 4399.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 11.5%

Carbs: 29.6%