This Vegan Cream of Mushroom Soup is rich and creamy but completely dairy free! It’s easy to make in one pot, ready and on the table in 30 minutes, and packed with earthy and comforting mushroom goodness. A comfort food not to be missed!
Say hello to this ultra-comforting bowl of umami, mushroom goodness. It’s Vegan Cream of Mushroom Soup!
Usually, cream of mushroom soup recipes are made with a roux, milk or cream, mushrooms, and mushroom broth. It’s a thick and rich meal that, while full of warm flavors, can leave you feeling heavy.
My vegan mushroom soup recipe has all of the same qualities as the classic:
- Silky smooth
The only difference is that it contains zero dairy! The simple vegan ingredients keep you feeling great, even after multiple bowls. This is because it’s lightened up with a variety of herbs, swaps the cream for coconut milk, and features heaps of freshly cooked mushrooms.
Ingredients and substitutions
The fresh and flavorful (yet, easy to find) ingredients are what make this recipe 10 times better than any canned mushroom soup. Here’s what you need:
- Vegan butter - Or you can use olive oil. For oil free soup, omit the oil and saute the vegetables with a splash or two of broth.
- Mushrooms - Use any variety or just one type of mushroom you love. I used cremini mushrooms because they’re easy to find and give the soup an earthy and almost meaty flavor. Instead, you can use portobello, shiitake, and white button mushrooms. Get to know even more about mushrooms with this guide from Bon Appetit.
- Dried thyme - Or you can simmer the soup with fresh thyme sprigs and remove them afterward.
- Fennel powder
- Granulated garlic
- Mushroom broth + bouillon - The secret to a mushroom soup with a delicious depth of flavor is the broth and bouillon combo. Pacific mushroom broth adds amazing mushroom flavor while Better than Bouillon Vegetarian No Beef Soup Base provides depth. Combining the two is a budget-friendly solution that doesn’t require any wild mushrooms.
- Flour - All purpose flour or a gluten free blend will help thicken the soup.
- Tamari - Or you can use soy sauce if you aren’t gluten free.
- Tomato paste
- Coconut milk - A rich and creamy texture is a must in any vegan mushroom soup recipe. A can of full fat coconut milk offers the same luscious mouthfeel as traditional milk or heavy cream. If you don’t want to use coconut milk, replace it with regular dairy free milk (like soy or oat milk) or cashew cream.
- Balsamic vinegar - Just a splash, for balance. You can substitute this with lemon juice.
- Salt and pepper
How to make vegan cream of mushroom soup
Step 1: Saute the aromatics. Melt the butter in a large soup pot. Once hot, add the onions and cook until they’re soft and starting to brown. Stir in the garlic.
Step 2: Cook the mushrooms. Now you can add the mushrooms. Stir them often and cook until they begin to break down. Stir in the flour once the mushrooms are tender.
Step 3: Add the rest. Stir in the broth, as well as the rest of the ingredients (except the balsamic vinegar, salt, and pepper). Bring it up to a boil, then immediately lower the heat and leave it to simmer.
Step 4: Puree. Blend a small portion of the soup with a regular blender or an immersion blender until smooth, pour back into the pot.
Step 5: Season and serve. Finish by stirring in the balsamic vinegar, salt, and pepper. Taste and add any extra seasonings as needed. Scoop the soup into bowls, serve with bread on the side, and enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Add a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) to the soup pot as the mushrooms are cooking. The wine adds a bright pop of flavor and pairs perfectly with the herbs and mushrooms.
- I like my soup to have some texture, so I only blend less than half of the batch at the end. It will still be creamy but you’ll find sauteed mushrooms and onions in every bite. Feel free to puree the whole soup!
- Is the texture too thin? Stir 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir it into the soup after blending and cook for an extra 3 to 5 minutes to help it thicken.
Take every bowl over the top with a few elegant toppings. You can prepare them while the soup is simmering, such as:
- Pan fried sliced mushrooms
- Fresh thyme sprigs
- Fresh parsley
- A drizzle of extra virgin olive oil
You can pair the bowls with more sides to turn this simple appetizer into a rich and hearty meal. The earthy flavors pair well with shaved brussels sprouts salad, vegan club sandwiches, and roasted vegetables.
Storing and freezing
Store: The soup will last for up to 5 days when stored in an airtight container in the refrigerator.
Freeze: Once the soup is cool, transfer it to an airtight container or ziplock bag. Freeze for up to 3 months. Let the leftovers thaw before reheating.
Reheat: Stir the leftover mushroom soup in a saucepan over low heat on the stove until warmed through. You can also reheat it in the microwave, making sure to stir the soup every 30 seconds to 1 minute.
Want more vegan soup recipes?
Every one of these flavor-forward soup recipes is rich, comforting, and easy to make. You’ll love them during soup season:
- Roasted Vegan Cauliflower Soup
- Vegan Minestrone Soup
- Vegan Chicken Noodle Soup
- Instant Pot Vegetable Soup
- Italian Lentil Soup
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print