This creamy 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.
Mushrooms deserve a standing ovation, honestly. I think they amp up the flavor of meals with their earthy magic and delicious texture.
Whether they're hogging the spotlight or chilling in the background, they have this knack for making every dish strut down the runway of deliciousness – and let me tell you, this soup is strutting hard.
If you love mushrooms, try Vegan Grits With Savory Mushrooms and Collard Greens, Vegan Walnut and Mushroom Pate, Open-Faced Mushroom Sandwich, and Easy Vegan Mushroom and Leek Pasta.
Jump to:
Why You'll Love This Vegan Soup
- Creamy vegan mushroom soup swaps heavy cream for healthier alternative plant milk.
- This vegan mushroom soup comes together fast.
- It's a simple one-pot dish you can whip up quickly. Low effort, high reward, easy recipe.
- 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.
- Perfect for make-ahead meals, just like this 20-minute easy vegan miso soup also featuring delicious mushrooms.
Ingredients
All the ingredients are easy to find at any grocery store, and you probably have most of them already in the kitchen. See the recipe card for details on quantities.
- 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.
- Mushrooms - Cremini and shiitake mushrooms work well in this recipe, but any mushroom is fine. Slice them evenly for even cooking.
- 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 with very little coconut flavor, go for a can of full-fat coconut milk. You can also go for a slight coconut flavor with coconut cream. Cashew cream is also a great option.
- 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 in a small bowl until smooth.
- 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.
How To Make Creamy Vegan Mushroom Soup
Step 1: 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.
Step 2: Add mushrooms - Throw in mushrooms and cook for about 7 minutes until mushrooms shrink and soften.
Step 3: Add Spices - Add thyme, rosemary, parsley, and sauté for 30 seconds to 1 minute.
Step 4: 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.
Step 5: Simmer - 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.
Step 6: Plant milk - Pour in the milk and give it a good stir. When heated through, turn off the burner. 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.
Top Tips
- 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 an immersion blender to partially or fully smooth out this mushroom soup recipe.
- 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 for cooking 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.
Serving Suggestions
- Serve the soup with some crusty bread on the side for dipping and sopping up the delicious broth.
- Pair the soup with a simple salad, such as mixed greens or a Vegan Caesar Salad, Roasted Broccoli Salad, Mediterranean Cucumber Tomato Salad, or Arugula and Pear Salad for a light and refreshing meal.
- Add some Air Fryer Croutons or store-bought croutons to the soup for a crunchy texture and extra flavor, or a dollop of sour cream on top can add a tangy flavor and creamy texture.
- Sprinkle some grated vegan Parmesan cheese on top of the soup for a nutty and salty flavor.
- Vegan Quick and Easy Biscuits - These homemade biscuits are so easy to make and great with this soup.
Mushroom Soup FAQS
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 using oil for sautéing and coconut cream instead of coconut milk.
Mushroom soup can be frozen for later use. Allow it to cool completely before freezing and store it in an airtight container or freezer bag.
Mushroom soup can last up to 4-5 days in the fridge 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.
Delicious Pairings
Got a minute? I'd love for you to dive into the comments and rate this Creamy Vegan Mushroom Soup recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Creamy Vegan Mushroom Soup
Equipment
Ingredients
- 1 tablespoon vegan butter or veggie broth if you are oil free
- 1 medium onion ~220 g; finely diced
- 6 cloves 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 vegetable broth
- 1 14 ounce can coconut milk or 1 ½ cups of cashew cream or oat milk
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- ½ teaspoon mushroom umami seasoning optional
Instructions
- 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!
Luke Pearce says
Regi Pearce says
Thanks for the feedback!