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Vegan Mushroom Soup

Vegan Mushroom Soup – From casual to elegant, this creamy mushroom soup is dairy-free, easy to make, tastes amazing, and is a mushroom lover’s delight!

top down view of a bowl of vegan mushroom soup.

Brimming with mushrooms and full of fantastic flavor, this vegan cream of mushroom soup recipe has quickly become a new favorite!

Why We Love This Recipe!

  • It’s quick and easy (start to finish in 40 minutes!), perfect for a weeknight dinner.
  • You likely have most of the ingredients on hand right now, you’ll just need the mushrooms and optional wine.
  • It’s cooks in one pot.
  • The hardest part is slicing the mushrooms, but you can cheat and pick up pre-sliced for ease and convenience.

Without further ado, let’s make soup!

top down view of a few of the ingredients to make vegan mushroom soup.

Ingredient Notes

Creamy mushroom soup from scratch has a depth of flavor that’s healthy and so much better than canned soups, thanks to fresh ingredients and herbs. Here is everything you’ll need:

  • Mushrooms: Fresh brown or cremini mushrooms are great for this recipe. I’ve also used a mixed of baby bella and white mushrooms. You could even use mini portobello mushrooms, shitake, or any combination of your favorite mushroom.
  • Wine: My secret ingredient for an excellent mushroom soup is vegan dry wine, red or white. See if your favorite wine is vegan at Barnivore. Of course, you can omit this and your soup will still be delicious!
  • Herbs: My favorite herbs for this mushroom soup is thyme and parsley. Feel free to change it up using a herb blend such as herbes de provence or even Italian seasoning. Or use your favorites such as rosemary, tarragon, oregano, tarragon, basil, or chives.
  • Coconut Milk: Full-fat coconut milk or coconut cream will add the most delicious richness without a coconuty flavor. Do feel free to use low-fat coconut milk instead. If you don’t care for coconut or want to keep it low in fat, substitute with your favorite unsweetened plant milk or this Vegan Cream.
  • Optional cornstarch: This soup isn’t super thick, so if you want to achieve a creamier texture and body add cornstarch slurry. I recommend 3 tablespoons organic cornstarch mixed with 1/4 cup water, to be added towards the end of cooking.
side by side photos showing the process of making vegan mushroom soup.

How To Make Vegan Cream Of Mushroom Soup

All it takes is a few simple steps. 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)

  • Saute the onions and garlic for 5 minutes (to make this oil-free, use 1/4 cup water for water saute).
  • Add the mushrooms and wine, cook for 5 minutes.
top down view of the process of making vegan mushroom soup.
  • Add the broth, cover, and simmer for 15 minutes, adding plant milk in the last 5 minutes.
  • Add the optional cornstarch, remove from heat and stir in the parsley.

That’s it, simple and delicious!

Serving Suggestions

Pair this mushroom soup with a side for an even heartier and filling meal. Here are a few of my favorite options:

top down view of freshly made pot of vegan mushroom soup.

How To Store Leftovers

  • Refrigerator: Store leftover soup in the refrigerator for up to 4 – 5 days, stored covered.
  • Freezer: To freeze mushroom soup, let it cool completely. My favorite way to store soup is in serving size portions using freezer safe containers or baggies. Will last 2 – 3 months. Let thaw in the refrigerator before reheating.
  • Reheat: Warm your leftover soup on the stove over medium low heat until warmed through. Or heat it in the microwave for a few minutes, stopping to stir every so often.
top down view of a white pot of vegan mushroom soup with a ladle full of soup.

More Easy Mushroom Recipes!

For the mushroom lover’s, here are a few other delicious recipes to try:

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

Print

VEGAN MUSHROOM SOUP

From casual to elegant, this creamy vegan mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover’s delight!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Dinner, Soup
  • Method: Simmer, Stovetop
  • Cuisine: Vegan, American

Ingredients

Units Scale
  • 2 tablespoons olive oil, vegan butter (I love Miyoko’s), or 1/4 cup water
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 lbs. mushrooms (cremini or white), sliced
  • 1/2 cup vegan dry white wine (red ok too), optional
  • 1 tablespoon fresh thyme or 1 1/2 teaspoons dried
  • 4 cups vegetable broth
  • 3 tablespoons organic cornstarch or arrowroot (+ 1/4 cup water), optional
  • 1 can (14oz.) coconut milk (light or full-fat) or 1 1/2 cups vegan cream or unsweetened cashew milk,*see notes
  • mineral salt & pepper, to taste
  • 1/4 cup chopped parsley

Instructions

Saute: In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.

Simmer: Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.

Slurry: Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.

Remove from heat and stir in the parsley. Season with salt and pepper.

Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!

Serves 4 – 6

Store: Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.

Notes

In place of thyme, try using herbes de provence.

*To keep this recipe low fat, use unsweetened plant milk of choice, make sure it’s at room temp so the soup can heat back up quickly. You may definitely want to use the cornstarch to add body and volume if not using coconut milk.

Vegan wine: See if your favorite wine is vegan or search for a new one at Barnivore.

Keywords: vegan mushroom soup, mushroom soup recipe, dairy-free mushroom soup

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44 Comments

  1. Lisa Rose says:

    Overall a great soup but I wish I didn’t use the coconut milk. The coconut flavor was too strong.

  2. I puréed this before adding coconut milk and slurry of cornstarch. Delicious!!

  3. This was really good! Omitted the wine and used cashew milk for the plant milk. Was about 1 cup low on veggie broth so I used water with a bunch of herbs and garlic for that bit.

  4. This was DELICIOUS! I did use coconut cream as mentioned in the recipe. And a couple of mods – I used a little more butter than called for along with some olive oil. And I puréed about half the soup in the blendtec. I tried the immersion blender but mine is only half working these day’s and it wasn’t getting the purée as smooth as I wanted.

  5. Bridgitte says:

    Made this today. Absolutely delicious.

  6. I altered this recipe a bit by using Forager cashew yogurt rather than plant milks, this thickened it without a slurry. Also i added more wine and thyme. Very nice!

  7. I was looking for a creamy mushroom soup without dairy as I have an intolerance. This recipe fit the bill and was absolutely delicious! I followed the recipe pretty closely but I sautéed the mushroom and onion/garlic in the white wine (Sauvignon Blanc) reduction for about 20 minutes before adding the broth. It really brought out the earthiness of the mushrooms so recommend not skipping that step! I served the soup with a nice crusty French loaf. My family loved it and we even have enough for lunch tomorrow!

  8. Nancy Gordon says:

    I have made this several times and just love it! It’s my new ‘go to’ for any time of year. I just find it so versatile no matter what the weather. It’s easy to make and scrumptious every time!! LOVE the
    mushroom stroganoff as well! OMG!!
    You’re my favorite’ veganista’. I love all of your recipes that I try and I’ve been cooking your recipes for a long time!!
    Thanks!!

  9. I love this recipe! I used light coconut milk and I didn’t add wine because I didn’t have any on hand. I thought it was full of flavor and will definitely make again.

  10. Delicious! I did add a bit of salt and pepper at the end, about 1/4-1/2 tsp of each. I like my soup thick so I had to triple the amount of cornstarch to get the consistency that I like.

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