Name: Vegan Cream of Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Western
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 16 ounces cremini mushrooms, sliced; 1 teaspoon dried thyme or 2 teaspoons fresh thyme; 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons nutritional yeast; 2 tablespoons all-purpose flour; Salt and pepper to taste; Fresh parsley for garnish

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The moment you stir a pot of creamy mushroom soup, the air fills with earthy aromas that instantly make you feel at home. This Vegan Cream of Mushroom Soup is rich, silky, and filled with deep umami flavor from fresh mushrooms, onions, and herbs. It’s the kind of dish that feels indulgent yet wholesome, comforting yet light enough to enjoy any day of the week.

Behind the Recipe

This recipe was born out of a love for comfort food that doesn’t compromise on kindness or flavor. Growing up, I remember the classic cream of mushroom soup as a staple on chilly evenings. When I decided to go plant-based, I knew I had to recreate that same cozy magic without the dairy. After a few trials, a swirl of coconut milk and a dash of nutritional yeast turned this simple soup into a creamy, savory masterpiece that tastes like a warm hug in a bowl.

Recipe Origin or Trivia

Mushroom soup has roots in French cuisine, where it was traditionally made with heavy cream and butter. Over time, it became a favorite across Europe and North America, often appearing in casseroles or as a comforting starter. The vegan version keeps the essence of the original but uses plant-based ingredients that make it lighter and dairy-free. Mushrooms, known as “the meat of the forest,” have long been cherished for their earthy, umami depth and natural nutrition, making them perfect for this creamy delight.

Why You’ll Love Vegan Cream of Mushroom Soup

Versatile: Serve it as a starter, main dish, or even as a sauce base for pasta and grains.
Budget-Friendly: Made mostly with pantry staples and affordable produce.
Quick and Easy: Ready in about 30 minutes with minimal prep work.
Customizable: Use any mix of mushrooms you love, from cremini to shiitake.
Crowd-Pleasing: Even non-vegans will fall for its creamy, savory flavor.
Make-Ahead Friendly: It tastes even better the next day.
Great for Leftovers: Store and reheat easily for a cozy meal anytime.

Chef’s Pro Tips for Perfect Results

A great soup comes from attention to detail, not just ingredients.

Use a mix of mushrooms for depth, combining white button, cremini, and shiitake for layers of flavor.
Sauté mushrooms until golden before adding liquid to develop a rich taste.
Don’t skip the garlic and thyme, they elevate the flavor beautifully.
For extra creaminess, blend half of the soup and leave the rest chunky.
Finish with a drizzle of olive oil or a splash of coconut cream for a gourmet touch.

Kitchen Tools You’ll Need

Before we start cooking, let’s gather what we need for a smooth process.
Large Pot: To sauté and simmer the soup evenly.
Blender or Immersion Blender: For that creamy consistency.
Wooden Spoon: To stir without scratching your pot.
Cutting Board and Knife: For prepping your vegetables and mushrooms.
Measuring Cups and Spoons: To keep ingredients balanced.

Ingredients in Vegan Cream of Mushroom Soup

Every spoonful of this soup comes together with the perfect harmony of earthy mushrooms, creamy coconut milk, and fragrant herbs.

Olive Oil: 2 tablespoons, for sautéing the vegetables and mushrooms.
Onion: 1 medium, finely chopped to build the soup’s aromatic base.
Garlic: 3 cloves, minced for a punch of flavor.
Cremini Mushrooms: 16 ounces, sliced to give a rich, earthy depth.
Thyme: 1 teaspoon dried or 2 teaspoons fresh, for subtle herbal warmth.
Vegetable Broth: 4 cups, providing the perfect savory foundation.
Coconut Milk: 1 cup, creating creamy texture without dairy.
Nutritional Yeast: 2 tablespoons, adding umami richness.
All-Purpose Flour: 2 tablespoons, to thicken the soup slightly.
Salt and Pepper: To taste, balancing and enhancing the flavors.
Fresh Parsley: For garnish, adding a pop of color and freshness.

Ingredient Substitutions

Cooking should always feel flexible and creative.
Coconut Milk: Substitute with cashew cream or oat milk for a lighter texture.
All-Purpose Flour: Use cornstarch or gluten-free flour to keep it gluten-free.
Thyme: Swap for rosemary or sage for a deeper herbal flavor.
Olive Oil: Try vegan butter for a richer finish.

Ingredient Spotlight

Mushrooms: The star of the dish, mushrooms bring that deep umami taste that replaces meat beautifully. They’re also packed with nutrients and antioxidants.
Coconut Milk: The key to creating that creamy texture without using dairy, adding a hint of natural sweetness and silkiness.

Instructions for Making Vegan Cream of Mushroom Soup

Now let’s get cooking. Here are the simple steps to bring this comforting soup to life.

Preheat Your Equipment: Warm a large pot over medium heat and add olive oil.
Combine Ingredients: Sauté onions and garlic until fragrant, about 3 minutes. Add mushrooms and cook until golden and their moisture evaporates.
Prepare Your Cooking Vessel: Sprinkle flour over the mushrooms and stir to coat evenly. This will help thicken the soup later.
Assemble the Dish: Pour in vegetable broth, thyme, salt, and pepper. Stir well to combine.
Cook to Perfection: Simmer for 15 minutes, allowing the flavors to meld beautifully.
Finishing Touches: Stir in coconut milk and nutritional yeast. Blend half the soup for a creamy texture, then return it to the pot. Adjust seasoning if needed.
Serve and Enjoy: Ladle into bowls, top with fresh parsley, and serve warm with crusty bread.

Texture & Flavor Secrets

This soup combines silky creaminess with tender mushroom bites. The blended portion gives body and smoothness, while the unblended half keeps a rustic texture. The coconut milk adds a gentle sweetness that balances the earthy depth of mushrooms and herbs, creating a spoonful that’s satisfying from start to finish.

Cooking Tips & Tricks

Let the mushrooms brown properly, don’t rush them.
If the soup is too thick, add a bit more broth.
A splash of lemon juice at the end brightens the flavor.
Taste as you go to balance the salt and herbs perfectly.

What to Avoid

Avoid overcrowding the pan when cooking mushrooms, they’ll steam instead of brown.
Don’t skip the blending step if you want that velvety consistency.
Avoid using low-fat coconut milk, it won’t be as creamy.

Nutrition Facts

Servings: 4
Calories per serving: 220
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can easily make this soup ahead of time. Let it cool completely before storing in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 2 months. Reheat gently on the stove, adding a little water or broth to loosen the texture if needed.

How to Serve Vegan Cream of Mushroom Soup

Serve this soup with crusty bread, garlic toast, or even a side salad for a lighter meal. It also pairs perfectly with a sprinkle of toasted nuts or seeds for crunch. For a cozy dinner, serve it alongside a vegan grilled cheese sandwich.

Creative Leftover Transformations

Turn leftover soup into a sauce for pasta or rice. You can also use it as a base for casseroles or pot pies. Try blending it thicker and using it as a creamy topping for baked potatoes.

Additional Tips

Always taste before serving and adjust seasoning.
Garnish with herbs or a swirl of coconut cream for a restaurant-style touch.
Double the recipe because it disappears fast.

Make It a Showstopper

Serve it in rustic ceramic bowls, sprinkle fresh herbs on top, and drizzle a bit of olive oil or coconut cream in a swirl. Add a few sautéed mushroom slices on top for that gourmet finish.

Variations to Try

Spicy Mushroom Soup: Add a pinch of chili flakes for heat.
Herb Lover’s Version: Use basil and oregano for a Mediterranean twist.
Nutty Cream Soup: Stir in a tablespoon of almond butter for extra richness.
Roasted Mushroom Soup: Roast the mushrooms before adding for deeper flavor.
Truffle Touch: Add a drizzle of truffle oil for luxury.

FAQ’s

Q1: Can I freeze this soup?
Yes, it freezes very well for up to 2 months in airtight containers.

Q2: Can I use canned mushrooms?
Fresh mushrooms are best for texture and flavor, but canned can work in a pinch.

Q3: Is it gluten-free?
It can be! Just use gluten-free flour instead of all-purpose.

Q4: Can I make it without coconut milk?
Yes, use cashew cream or soy cream instead.

Q5: How can I make it thicker?
Blend more of the soup or add a bit more flour during cooking.

Q6: What mushrooms work best?
A mix of cremini, shiitake, and button mushrooms creates the best depth.

Q7: Can I add other vegetables?
Yes, carrots or celery add extra texture and sweetness.

Q8: What herbs pair well with this?
Thyme, rosemary, and parsley work beautifully.

Q9: How long does it last in the fridge?
Up to 4 days in a sealed container.

Q10: Can I serve it cold?
This soup is best served warm, but can be enjoyed chilled in summer for a refreshing twist.

Conclusion

This Vegan Cream of Mushroom Soup is everything you want in a comforting bowl, creamy, flavorful, and nourishing. Whether you’re looking for a cozy dinner or a make-ahead meal, this soup will never disappoint. Trust me, you’re going to love every spoonful of this earthy, creamy masterpiece.