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:
- Creamy
- Silky smooth
- Earthy
- Hearty
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.
This is a simple one-pot recipe you can have on the table in 30 minutes! Pair it with a loaf of Easy Artisan Bread and Broccoli Salad, and you’re left with a hearty meal the whole family will enjoy.
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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.
- Onion
- Garlic
- 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.
Serving suggestions
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.
Last but not least, soak up every last drop with fresh bread. You can use sliced artisan bread, garlic bread, dinner rolls, or focaccia for dipping.
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!
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Print
Vegan Cream Of Mushroom Soup
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
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!
Ingredients
- 2 tablespoons vegan butter or use olive oil*
- 1 large yellow onion, diced
- 5 garlic cloves, chopped
- 1 and ½ lbs cremini mushrooms, sliced (approx. 700 grams)
- 1 tablespoon dried thyme
- ½ teaspoon fennel powder
- ½ teaspoon granulated garlic (powder)
- 1 -1 litre carton mushroom broth, approx. 4 and ½ cups
- 2 tablespoons all purpose flour or a gluten free blend
- 2 tablespoons tamari
- 2 teaspoons Better than Bouillon Vegetarian No Beef or veggie Soup Base (optional but tasty)
- 2 tablespoons tomato paste
- 1- 14 oz can full fat coconut milk
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Add the vegan 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. Stir frequently and cook for 5 minutes or until the mushrooms are cooked down and tender. Sprinkle mushrooms with flour, give it a good stir.
- Stir in the broth and 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. Remove two big ladles of soup and blend in your blender (Vitamix is great) or Nutribullet. Pour back into the soup. Stir in the balsamic vinegar and season with salt and pepper.
- Enjoy! Serve as an appetizer or entree for lunch or dinner with some artisan bread , or garlic bread. For step by step photos, tips and more see post above.
Notes
- Mushrooms: use any variety of mushrooms you like, portobello, shitaki, white button, etc,.. I am just partial to cremini for this soup
- Feel free to puree the whole soup if you'd prefer!
- Oil free: for oil free soup omit the oil and sauté with a splash or two of vegetable broth instead.
- Store: soup will keep in an airtight container in the fridge for up to 5 days and freezes well.
Post was originally published in the Winter of 2020 and has been updated. The recipe itself is unchanged.
- Prep Time: 10 Minutes
- Cook Time: 20 minutes
- Category: Soups, Gluten Free,
- Method: Stovetop
- Cuisine: American, Canadian
Atheana
I have made this soup several times. It’s become a Christmas staple. LOVE IT!!!
Teena
Simmering on my stove right now! Tastes amazing. I didn’t have bouillon paste so I used a veggie cube and I’m going to throw in a little fresh parsley. Love it and I highly recommend!
Verna Rindler
Awesome!! Thank you 🙂
Petra
This is so full of flavour and delicious. Everybody loves this comforting homely soup. A real keeper. Thanks for a great recipe!
Linda
Verna would you know if Campbell’s cream of mushroom soup is vegan? I’m cutting out dairy now too. Thank you
Verna Rindler
No Campbell's Cream of mushroom soup is definitely not vegan as it contains dairy. Amy's isn't vegan either! Hope that helps 🙂
Janice
What is a good sub for fennel? I really don't care for that veggie or things flavored with it. Would celery work?
Thanks
Verna
Hi Janice, you can just leave it out, maybe add a pinch of Italian seasoning if you like or nothing. Enjoy!
Mark
Would you recommend using fresh fennel instead of the powdered? And if so, about what quantity would you thing?
Verna Rindler
Hi Mark that is really up to you. the fennel powder adds a subtle fennel flavour. If you wanted more add 1/2 to 1 whole fennel bulb, chop and fry with the mushrooms. Enjoy 🙂
Midge
This soup is easy and delicious
Verna
Glad you enjoyed it Midge! thanks so much for your comment!
Gerry
Great soup
Verna
Thank you Gerry. Glad you liked the soup! Appreciate your comment.
Heather
Hardy and rich. Perfect for winter!
Verna
Thank you. Glad you enjoyed it! Thanks so much for your comment Heather.