This vegan mushroom soup is a delicious and comforting soup that features mushrooms' rich and earthy flavor in a delicious veggie broth. It has a velvety smooth texture and savory taste, making it a perfect dish for any night of the year.
Why you'll love this soup
- Health Benefits: Creamy vegan mushroom soup swaps heavy cream for healthier alternative plant milk, making it low in saturated fats but high in nutrients.
- Quick to make: This vegan mushroom soup comes together fast which makes for an easy throw-together meal.
- Flavorful: Mushrooms provide a rich, umami base boosted by herbs and spices, making it deliciously complex.
- Easy to Make: It's a simple one-pot dish you can whip up quickly. Low effort, high reward, easy recipe.
- Customizable: Want more veggies or some tofu? Easy to add. Adjust the creaminess of creamy vegan mushroom soup to your liking with your choice of plant-based milk.
- Meal Prep Friendly: This makes for easy storage, and the flavors improve over time. Perfect for make-ahead meals, just like this 20-minute easy vegan miso soup also featuring delicious mushrooms.
All the ingredients are easy to find at any grocery store and you probably have most of them already in the kitchen.
- Onion - yellow or white onions work well in this recipe
- Fresh Garlic - This recipe takes a lot of garlic but don't skimp on it. It complements and enhances the flavor of the mushrooms. Fresh garlic is best, but if you don't have it, use ⅛ teaspoon of garlic powder for every garlic clove.
- ThymeRosemary, Parsley- This recipe calls for dried seasonings, but substitute with fresh using this conversion - 1 teaspoon of dried = 1 tablespoon of fresh herbs.
- Mushrooms - Cremini and shiitake mushrooms work well in this recipe, but any mushroom is fine but slice them evenly for even cooking.
- Vegetable Broth
- Milk - For a mushroom soup that's light and lower in calories, opt for a cup of oat milk or any plant milk you have on hand. To achieve a thick and rich texture without any coconut flavor (I promise), go for a can of full-fat coconut milk or coconut cream.
- Flour - If you like a thinner soup, leave it out. Adding it helps create a smooth, creamy texture and slightly thickens the soup, but it's delicious without it too. Alternatively, use tapioca flour or corn starch if you're gluten-free by adding a slurry to the soup with the liquids. To make a slurry, whisk together cornstarch and cold water together in a small bowl until smooth.
- Salt and pepper
- Mushroom Umami Seasoning is optional, but it enhances this soup's flavor. There are a variety of mushroom umami seasoning brands at all major grocery stores. I use the Trader Joe's brand.
See the recipe card for quantities.
If you are oil-free or looking to reduce calories, use veggie broth or water to sauté.
You can also dry sauté. Dry-sautéing is a technique used to cook food in a pan without added fats. This is especially effective when cooking vegetables like mushrooms and onions, as their natural moisture evaporates with the heat, creating a richer flavor.
This soup comes together fast.
- The aromatics
Heat some vegan butter in a big pot over medium heat. Sauté chopped onion and minced garlic with a pinch of salt until the onion turns translucent, about 5 minutes.
- Add mushrooms
Throw in mushrooms and cook for about 7 minutes until mushrooms shrink and soften.
- Add Spices
Add thyme, rosemary, parsley, and sauté for 30 seconds to 1 minute.
- Add flour
Add the flour and stir until well combined. Saute for about 2 minutes. You may want to deglaze the pot as necessary with water or veggie broth if it sticks a little.
Slowly pour in the vegetable broth and stir continuously so no lumps form. Bring it all to a boil. Let the soup simmer on low heat for about 10 minutes.
- Plant milk
Pour in the milk and give it a good stir. When heated through, turn off the burner.
- Season and serve
Add the salt and a sprinkle of black pepper to taste. If you have some mushroom seasoning, add it in for extra flavor. Garnish with fresh herbs or a drizzle of olive oil.
- For the tastiest flavor and texture, go with fresh mushrooms. I recommend white, shiitake, or cremini mushrooms, but you can also use a mix of mushrooms.
- To save time chopping, buy presliced mushrooms.
- Use a full-fat can of coconut milk or cream for a more creamy soup. However, if you prefer a lighter version, use the oat milk instead (or any plant milk).
- Use an immersion blender to partially or fully smooth out this mushroom soup recipe.
- Crusty Bread: Serve the soup with some crusty bread on the side for dipping and sopping up the delicious broth.
- Fresh Herbs: Top the soup with fresh herbs, such as oregano, parsley, thyme, or chives, to add extra flavor and freshness, or add smoked paprika.
- Salad: Pair the soup with a simple salad, such as mixed greens or a Vegan Caesar Salad, Roasted Broccoli Salad, Vegan Greek Salad, or Arugula and Pear Salad for a light and refreshing meal.
- Croutons: Add some homemade or store-bought croutons to the soup for a crunchy texture and extra flavor.
- Vegan Sour Cream: A dollop of sour cream on top can add a tangy flavor and creamy texture.
- Vegan Parmesan Cheese: Sprinkle some grated vegan Parmesan cheese on top of the soup for a nutty and salty flavor.
- Roasted Vegetables: Serve the soup alongside roasted vegetables, such as carrots, potatoes, or Brussels sprouts, for a hearty and satisfying meal.
- Crostini: Top some crostini (toasted bread slices) with vegan Parmesan and bake them until golden brown, then serve them alongside the soup for a delicious and elegant appetizer.
- Vegan Grilled Cheese: Make a grilled cheese sandwich and serve it alongside the soup for a classic comfort food pairing.
- Vegan Quick and Easy Biscuits - These homemade biscuits are so easy to make and great with this soup.
FAQs for Creamy Vegan Mushroom Soup
Use fresh mushrooms in this recipe for the best flavor and texture. Canned mushrooms are soft and mushy and might not hold up well in the soup.
Mushroom soup can be a healthy choice, as it is low in calories and fat and high in vitamins and minerals. However, the nutritional content can vary depending on if you use oil for sautéing and coconut cream instead of coconut milk.
Mushroom soup can be frozen for later use. Allow the soup to cool completely before freezing, and store it in an airtight container or freezer bag.
Mushroom soup can last in the fridge for up to 4-5 days if stored properly in an airtight container.
The flour used to thicken the soup can be substituted with tapioca flour or rice flour to make this mushroom soup gluten-free.
- 1 tablespoon vegan butter or veggie broth if you are oil free
- 1 onion (medium ~220 g; finely diced)
- 6 cloves of fresh garlic (finely minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 10 ounce mushrooms (sliced) - cremini, white button, shiitake, or a combination
- 3 tablespoons flour
- 4 cups of vegetable broth
- 1 ½ cups of oat milk or 1 can of coconut cream*
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- ½ teaspoon mushroom umami seasoning (optional)
- Prep Work: Chop your mushrooms, onion, and garlic. Measure out all other ingredients, so they're ready to go.
- Sauté the Base: Melt vegan butter over medium heat in a medium pot. Add the onion and garlic and sauté until translucent, around 5 minutes.
- Cook the Mushrooms: Add the mushrooms to the pot. Cook until they release their moisture and start to brown, roughly 7-10 minutes. The flavor starts to concentrate here, so don't rush it!
- Add Spices: Sprinkle in the herbs. Stir well to combine and cook for a minute.
- Stir in the Flour: Add the flour and keep stirring for about 2 minutes until well combined. You may want to deglaze the pot as necessary with water or veggie broth if it sticks a little.
- Pour in Liquids: Slowly add in the vegetable broth and milk. Make sure to stir constantly to prevent any lumps from forming. Stir to combine everything and bring it to a boil. See notes if using coconut milk.
- Simmer: Once it boils, reduce it to a gentle simmer. Let it cook for about 10 minutes. The soup will thicken as it simmers.
- Season: Season with salt and black pepper to taste. Add the mushroom seasoning if using.
- Taste and Adjust: Do a final taste test. You may want to add salt, pepper, or herbs to hit the spot.
- Serve and Garnish: Ladle the soup into bowls, garnish with some extra herbs if you like, and dig in!
When sauteeing, add a couple of tablespoons of water or veggie broth if it the vegetables start to stick. Do the same when you add the flour.
If you are using a can of coconut milk instead of other plant-based milk, add it to the soup toward the end of simmering and not when you add the veggie broth. This will preserve the creamy texture.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: appetizer, main course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- Serving Size: 1 cup
- Calories: 284
- Sugar: 3
- Sodium: 321
- Fat: 24
- Saturated Fat: 19
- Carbohydrates: 17
- Fiber: 1
- Protein: 5
- Cholesterol: 0 mg
Keywords: easy soup, quick soup, vegan soup