The Best Homemade Vegan Cream of Mushroom Soup! Full of flavour and easy to make. This recipe is so good you’ll never buy a can of soup again! Gluten free, dairy free.
My Vegan Mushroom soup has all the classic flavours of traditional mushroom soup that’s made with dairy. But way better!! Hearty, earthy, rich, creamy and savoury! It’s delicious!
Wait until you taste it! And it’s ready and on the table in 30 minutes or less! Not kidding! And it’s nut free, that’s right no cashews!
Vegetarians won’t even know the cream and butter have been replaced in this non dairy version!
So now when you think of mushroom soup you can stop envisioning your Mom opening a can of Campbell's condensed cream of mushroom soup for green bean casserole! AHHH! Haha imagine that!
Vegan Cream of Mushroom Soup:
A warm bowl of vegan soup with juicy tender bites of mushrooms simmered in a full flavoured creamy mushroom broth infused with garlic, onions, herbs and spices and coconut milk.
These are mostly whole food ingredients and are easy to find you likely have them in your kitchen pantry already!
This soup would be simple to make in the slow cooker too!
It’s comfort in a bowl and super satisfying! And will rival any fancy restaurant! And you’ll never need to open a can of Amy’s vegan cream of mushroom soup again well except for maybe a casserole or two. ( Love her stuff 😊)
What are the ingredients in my Vegan Mushroom Soup?
- Vegan butter
- Fennel powder
- Granulated garlic
- Mushroom broth
- Tomato paste
- Vegetable bouillon paste
- Coconut milk
- Balsamic vinegar
- Salt and pepper
For the broth:
I use a carton of mushroom broth (Pacific is my go to brand) and a wee bit of Better than Bouillon No beef soup base. I find the boxed broth adds amazing mushroom flavour without having to buy expensive wild mushrooms! and the bouillon adds even more depth of flavour! Holy cow it’s good
Can this soup be frozen?
Yes I freeze this soup in ziplock freezer bags or in Tupperware containers with a tight fitting lid. It will keep frozen for up to 2 months and covered in the fridge for up to 5 days.
How do you make Vegan Cream of Mushroom Soup?
Add the butter, onions and a pinch of salt and pepper to a large soup pot (I use my Dutch Oven). Sauté over medium heat for 5 minutes or so until onions are softening and browning. Stir in garlic.
Now add the mushrooms, 1 cup of the broth, thyme, fennel, and granulated garlic to the pot. Sprinkle the flour over the mushrooms. Stir frequently and cook for 5 minutes until the mushrooms are cooked down and tender.
Add in the rest of the ingredients (except balsamic vinegar, salt and pepper). Bring to a boil on high heat.
Cover and reduce to a simmer on medium-low heat. Cook for 10 minutes.
Remove from the heat. Take two big ladles of soup and blend in your blender (Vitamix is great) or Nutra Bullet. Pour back into the soup. Stir in the balsamic vinegar and salt and pepper. Taste for seasons and add additional salt and pepper if needed. For full recipe ingredients and instructions see recipe card below.
Ok let's make some Creamy Mushroom Soup, it's:
easily gluten free
full of juicy mushrooms
Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.
Want more Classic Soup Recipes made vegan? Check out these:
- Best Vegan Split Pea Soup (Slow Cooker Option)
- Vegan Corn Chowder (Slow Cooker Option)
- Vegan Hamburger Soup - Hearty & Delicious
- Classic Vegan Chicken Noodle Soup