Vegan Mushroom Soup

Vegan Mushroom Soup – From casual to elegant, this dairy-free creamy mushroom soup delivers rich, velvety comfort in every spoonful. Packed with earthy mushrooms and layered with deep savory flavor, it’s a total mushroom lover’s delight!

If you’ve ever craved that classic cream of mushroom soup but wanted it vegan, lighter, and homemade, this is it. It comes together fast, tastes indulgent, and fools even the pickiest eaters. Brimming with umami and impossible to put down, this recipe has quickly earned a permanent spot in our rotation!

Why We Love This Recipe!

• Ready in about 40 minutes from start to finish – perfect for busy weeknights when you want something cozy without the fuss.
• Pantry-friendly: You probably have everything except the mushrooms (and maybe that optional wine for extra depth).
• Cooks in one pot: Minimal cleanup, maximum flavor.
• Customizable: Slice the mushrooms yourself (the only hard part), or grab pre-sliced ones for even easier prep!
• Ultra-creamy and satisfying without any dairy, plus it’s versatile (enjoy it solo, pair with crusty bread, or use as a base for casseroles).

Without further ado, let’s make soup!

Ingredient Notes + Substitutions

This soup gets its incredible depth from fresh mushrooms, herbs, and a few smart pantry staples – way healthier and more flavorful than any canned version! Here’s what you’ll need, plus easy swaps so you can make it your own (no matter what’s in your kitchen).

• Mushrooms: Fresh cremini (brown baby bella) mushrooms give the best earthy, rich flavor and hold up beautifully when sautéed. I’ve had great results with a mix of cremini and white button, or even adding shiitake, oyster, or portobello for extra umami and texture. Use about 2 lbs total—fresh is key for that deep mushroom taste.
• Wine: My secret ingredient for an excellent mushroom soup is a vegan dry red or white wine, which adds wonderful complexity and deglazes the pan for richer flavor. Check Barnivore to confirm it’s vegan-friendly. Totally optional – omit it and use extra broth instead, the soup is still delicious!
• Aromatics: Yellow onion and fresh garlic build the savory base. Red onion works in a pinch for a slightly sweeter note. No fresh garlic? Swap in 3–4 teaspoons garlic powder (add it later to avoid burning).
• Herbs: Fresh thyme and parsley are my go-tos – they brighten and complement the mushrooms perfectly. Dried works too (use about 1/3 the amount). Mix it up with herbes de Provence, Italian seasoning, rosemary, tarragon, oregano, basil, or chives based on what you love or have on hand.
• Coconut Milk: Full-fat canned coconut milk or coconut cream delivers the richest, velvety texture without a strong coconut taste (especially if you puree your soup). Low-fat is fine if you’re watching calories, though it will be lighter. Not a fan of coconut or want it nut-free/low-fat? Swap with unsweetened oat milk, almond milk, soy milk, or homemade Vegan Cream (cashews + water) – it stays neutral and ultra-creamy.
• Vegetable broth: Low-sodium is best, so you control the salt. I often use Better Than Bouillon (affiliate link) mixed with water for big flavor without excess sodium.
• Optional cornstarch (for thicker body): This soup is naturally silky but not super thick (unless you opt to puree it). For a creamier, more luxurious feel (great if serving as a main), make a slurry with 2–3 tablespoons organic cornstarch + 1/4 cup cold water; stir it in toward the end and simmer until thickened. Arrowroot powder is a great 1:1 sub if preferred.

How To Make Vegan Cream Of Mushroom Soup

This soup comes together so effortlessly – seriously, just a handful of steps and about 40 minutes total. Here is a quick overview with photos for reference (plus, who doesn’t love to see a big pot of beautiful sauteed mushrooms!).

(Note: You can find the full printable recipe card at the bottom of the post)

Sauté the base (5 minutes): Heat a bit of oil (or do an oil-free water sauté with 1/4 cup water) in a large pot. Add the onions and garlic, cooking until softened and aromatic. This builds the savory foundation!

Add the mushrooms & wine (5–7 minutes): Toss in the sliced mushrooms (and thyme if using) with a splash of vegan wine. Cook until the mushrooms release their juices, brown slightly, and smell incredible – my favorite part!

Simmer for flavor (15 minutes): Pour in the vegetable broth, cover, and simmer gently. In the last 5 minutes, stir in the plant milk (coconut or your fave sub) so it heats through without curdling.

Blend for creaminess (optional but recommended): For that classic velvety texture, transfer about half (or all, depending on how chunky you like it) to a blender and purée until smooth. Return to the pot. (If you skip blending, it’s still deliciously brothy!)

Thicken & finish (2–3 minutes): If you want extra body, stir in the optional cornstarch slurry and simmer briefly until thickened. Remove from heat, mix in fresh parsley (and any final seasonings), and taste – adjust salt/pepper as needed.

That’s it, simple and delicious – enjoy!

Storage + Reheating

This vegan mushroom soup stores and reheats perfectly, making it great for meal prep or cozy leftovers when those chilly evenings roll in. The flavors even deepen after a day or two!

Refrigerator: Let the soup cool to room temperature, then transfer to an airtight container. It keeps well for up to 5 days. Give it a quick stir before serving, as plant-based soups can separate slightly when chilled (but it blends right back together beautifully).

Freezer: For longer storage, cool the soup completely (this prevents condensation and ice crystals). My favorite way is portioning into single servings using freezer-safe containers or silicone molds – great for grabbing just what you need! Leave about 1 inch of headspace at the top for expansion. It freezes wonderfully for up to 3 months. Thaw overnight in the refrigerator for the best texture.

Reheating:

• Stovetop (my preferred method): Warm over medium-low heat, stirring occasionally until hot and creamy. If it thickens too much, add a splash of vegetable broth or plant milk to loosen it up.
• Microwave: Heat in short bursts (1–2 minutes), stirring every 30 seconds to heat evenly and prevent hot spots.

Serving Suggestions

This rich, earthy vegan mushroom soup shines on its own, but pairing it with a simple side turns it into a hearty, satisfying dinner – perfect for those cozy rainy nights! Here are some of my favorite ways to serve it:

• Bread: We love pairing it with a thick slice of homemade Artisan Bread, soft & chewy Naan Bread, or gluten-free Socca flatbread to soak up the juices. Crusty bread is classic for a reason – it adds that perfect contrast to the velvety soup.
• Salad: Add brightness and crunch to cut through the creaminess. Try our Classic House Salad or a simple leafy green salad topped with Vegan Ranch, Lemon-Herb Hemp Dressing, or Healthy Flax & Evo Balsamic Vinaigrette. It’s light, refreshing, and makes the meal feel complete.
• Grain: For extra heartiness, stir in 1/4-1/2 cup of brown or white rice, Farro, or Quinoa to your serving bowl.
• Greens or veggies on the side: For extra nutrition and texture, serve with Savory Sauteed Kale (garlicky and tender) or Crispy Baked Kale Chips (irresistible crunch). Other great options include steamed broccoli, Roasted Brussels Sprouts..

More Easy Mushroom Recipes!

For mushroom lovers, here are a few other delicious recipes to try:

• Easy Portobello Fajitas
• Vegan Mushroom Gravy
• Mushroom Bourguignon
• Garlicky Mushroom + Kale with Linguine
• See all mushroom recipes on TSV!

Let me know if you try this mushroom soup recipe! Leave a comment and rate it below. I love hearing what you think or any changes you make.

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