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This vegan mushroom soup is so creamy, easy to make, tastes amazing, and only requires a few ingredients. You won’t buy soup in a can again!
Soups are a delicious way to incorporate more vegetables into your diet, and they’re so easy to prepare. This creamy vegan mushroom soup is made with budget-friendly, easy-to-get ingredients and you just need to throw them together, only to come out with a warm bowl of soup in minutes!
I’m a huge soup lover, that’s why I’ve shared so many other soup recipes with you guys, like my vegan cream of mushroom soup, vegan tomato soup, or vegan chicken noodle soup. But this soup has quickly become a new favorite.
It can work as a side or main dish and is perfect for chilly days as an easy lunch or light delicious dinner. It’s also so healthy as it’s made with extra virgin olive oil, coconut milk, veggies, and just a few condiments, that’s all!
Mushrooms have a delicious earthy flavor and are perfect in a creamy soup. Please feel free to use any type of mushrooms, depending on what’s in season, or what you have on hand. This recipe always works!
Ingredient substitutions
- Extra virgin olive oil: I use extra virgin olive oil for cooking most of my dishes. However, any type of oil is okay.
- Veggies: I added garlic and onion, but please feel free to add any veggies you want, or omit any if you don’t like them. You could also use garlic and onion powder to save some time and effort.
- Mushrooms: any type of mushrooms will work, just use what you want, or have on hand.
- Soy sauce: use tamari for a gluten-free version of this recipe, or coconut aminos if you can’t eat soy.
- Canned full-fat coconut milk: although canned full-fat coconut milk is the ideal non-dairy milk to use for this recipe, please feel free to use any kind you want as long as it’s unsweetened. Cashew milk, almond milk, and homemade coconut milk also work great.
How to make vegan mushroom soup
- Heat the oil over medium-high heat in a heavy-bottomed pot, then add the garlic and onion, and cook until soft (photo 1).
- Add the mushrooms and the soy sauce, stir and cook for 10 minutes (photo 2).
- Add all the remaining ingredients and stir, bring to a boil, lower heat to medium, and simmer uncovered for 10-15 minutes (photo 3).
- Remove from heat, and blend until smooth (photo 4).
- Serve immediately and enjoy!
You’ll find the complete recipe with measurements in the recipe card below.
Pro tips
- This recipe is really versatile, so it works will all kinds of mushrooms. However, my favorite types are button and cremini.
- If you don’t want to use coconut milk, try to use a rich unsweetened non-dairy milk instead like any nut milk (like cashew, or almond), or soy milk.
- Add more or less vegetable broth depending on how thick you want your soup. As long as the veggies have enough liquid to cook properly, it will work.
- I like this soup well blended. I prefer to use a high-speed blender, but an immersion blender is also okay. However, if you prefer your soup with chunky mushrooms, please go for it.
Frequently Asked Questions
This soup is usually not vegan as it’s made with butter, chicken broth, and cream. I’ve used extra virgin olive oil, vegetable stock, and coconut milk instead. Canned full-fat coconut milk is a great plant-based alternative to cream.
Of course! Store leftovers in an airtight container in the freezer for up to 3 months. To defrost, just thaw in the refrigerator overnight. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add some vegetable broth or water if needed.
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Creamy Vegan Mushroom Soup
This vegan mushroom soup is so creamy, easy to make, tastes amazing, and only requires a few ingredients. You won’t buy soup in a can again!
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Servings: 4
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Instructions
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Heat the oil over medium-high heat in a heavy bottomed pot, then add the garlic and onion, and cook until soft, stirring occasionally.
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Add the mushrooms and the soy sauce, stir and cook for 10 minutes, stirring regularly.
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Add all the remaining ingredients and stir. Then bring to a boil, lower heat to medium, and simmer uncovered for 10-15 minutes.
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Remove from heat, and blend until smooth.
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Serve immediately. I served mine with some sautéed mushrooms, finely chopped parsley, and a drizzle of coconut milk. It’s also delicious with some vegan bread or vegan biscuits for dipping or with a side of any source of plant-based protein like seitan, tempeh, or my vegan tofu steak, to get a complete meal.
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Store leftovers in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 3 months.
Notes
- Use any type of oil, mushrooms, veggies, or herbs (dried or fresh) you want.
- You could also use garlic and onion powder to save some time and effort.
- Use tamari instead of soy sauce for a gluten-free version of this recipe, or coconut aminos if you can’t eat soy.
- Although canned full-fat coconut milk is the ideal non-dairy milk to use for this recipe, please feel free to use any kind you want as long as it’s unsweetened. Cashew milk, almond milk, and homemade coconut milk also work great.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 17.3g | Protein: 9.7g | Fat: 26.2g | Saturated Fat: 17.9g | Fiber: 3.9g | Sugar: 8.3g
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