Mushrooms are having a moment, and it’s easy to see why. They’re tasty, meaty, and packed with essential nutrients. Mushrooms are also super versatile, as proven by this creamy vegan mushroom soup recipe.
Made with a base of canned coconut milk, this dairy-free soup is the perfect plant-based comfort food. Enjoy it on its own or with a vegan grilled cheese or sandwich. Want to make it a meal? Add brown rice or quinoa to the soup, along with canned beans for a complete dish.
It’s also ready in just 30 minutes, making it one of our favorite easy vegan soup recipes. Learn how to make the dish, below.
Table of Contents
Key Ingredients
- Mushrooms. We used baby bella mushrooms, but you’re welcome to use any edible mushroom you can find in the grocery store. Delicious options include oyster, shiitake, lion’s mane, or white button mushrooms. Beyond tasty sustenance, mushrooms will benefit mental function and provide myriad nutrients. (Looking for an easy way to eat mushrooms? Consider mushroom gummies.)
- Coconut milk. In this soup, canned full-fat coconut milk serves as a vegan substitute for heavy cream. Avoid coconut milk in the carton, which will be too thin for the soup.
- Vegetable broth. To reduce prep time, use your favorite store-bought broth. You can also try making your own homemade vegetable broth.
- Vegan butter. Vegan butter is essential for creating a thick, creamy base for the soup.
- Flour. Flour is combined with vegan butter to give the soup creaminess. You can use standard or gluten-free all-purpose flour.
How to Make Creamy Vegan Mushroom Soup
Find the full ingredients list and step-by-step instructions in the recipe card at the bottom of this post.
1. In a large pot over medium heat, melt the butter. Add the flour and whisk until the mixture thickens, about 1 minute.
2. Add sliced mushrooms and onions. Sauté until the mushrooms have slightly darkened and the onions are translucent, about 7 minutes.
3. Add garlic, thyme, rosemary, salt, and black pepper. Stir and cook for 30 seconds.
4. Pour vegetable broth into the pot. Bring to a boil, then reduce to a simmer for 20 to 25 minutes.
5. Add canned coconut milk and stir to combine.
6. For an extra dose of greens, add 3 or 4 handfuls of spinach. Cook for 2 to 3 minutes, or until the leaves are wilted.
7. Taste and add more salt as needed. Divide into bowls, garnish with black pepper, and serve with your favorite bread or crackers.
Recipe Tips, Variations, and Substitutions
- Try soy milk. If you don’t have or like canned coconut milk, go for unflavored soy milk or almond milk.
- Use mushroom broth. For depth of flavor, replace the vegetable broth with mushroom broth.
- Switch up the herbs. Thyme and rosemary give the soup an autumnal flavor profile, but you’re welcome to use other herbs. Fresh parsley, sage, and oregano are all tasty options.
- Add ginger. If you love soups with a bit of zest, add 1 or 2 tablespoons of grated ginger to the soup.
- Garnish with soy sauce. The umami flavor of soy sauce will brighten up this soup. For a gluten-free alternative, use tamari or coconut aminos.
- Incorporate rice. Turn this recipe into a wild rice soup by adding cooked wild rice to the finished dish. It will make the soup more filling and nutritious.
- Blend it. For a more classic vegan cream of mushroom soup recipe, run the soup in a blender until the mushrooms are mostly pureed. You can then add any rice, beans, or spinach to the pureed soup.
How to Store Creamy Vegan Mushroom Soup
Store leftovers in an airtight container in the fridge, and eat within 3 to 4 days. Avoid storing the soup in the freezer, as the ingredients will separate.
Serving Suggestions
- Vegan grilled cheese — Make it a meal with grilled cheese.
- Vegan garlic bread — A simple and tasty partner for any soup.
- Coconut bacon — Top with coconut bacon for a crispy garnish.
Creamy Vegan Mushroom Soup
Ingredients
- 3 tablespoons plant-based butter
- 3 tablespoons all-purpose flour gluten-free, if needed
- 1 onion diced
- 16 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 1 tablespoon fresh oregano
- 1 tablespoon fresh rosemary
- 13.5 ounces canned full-fat coconut milk
- 3 cups vegetable broth
- 1 teapsoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large pot over medium heat, melt the butter. Add the flour and whisk until the mixture thickens, about 1 minute.
- Add sliced mushrooms and onions. Sauté until the mushrooms have slightly darkened and the onions are translucent, about 7 minutes. Add garlic, thyme, rosemary, salt, and black pepper. Stir and cook for 30 seconds.
- Pour vegetable broth into the pot. Bring to a boil, then reduce to a simmer for 20 to 25 minutes. Add canned coconut milk and stir to combine.
- For an extra dose of greens, add 3 or 4 handfuls of spinach. Cook for 2 to 3 minutes, or until the leaves are wilted.
- Taste and add more salt as needed. Divide into bowls, garnish with black pepper, and serve with your favorite bread or crackers.
Notes
- If you don’t have or like canned coconut milk, go for unflavored soy milk or almond milk.
- For depth of flavor, replace the vegetable broth with mushroom broth.
- Thyme and rosemary give the soup a wintry flavor profile, but you’re welcome to use other herbs. Fresh parsley, sage, and oregano are all tasty options.
- If you love soups with a bit of zest, add 1 or 2 tablespoons of grated ginger to the soup.
- The umami flavor of soy sauce will brighten up this soup. For a gluten-free alternative, use tamari or coconut aminos.
- Turn this recipe into a wild rice soup by adding cooked wild rice to the finished dish. It will make the soup more filling and nutritious.
- For a more classic vegan cream of mushroom soup recipe, run the soup in a blender until the mushrooms are mostly pureed. You can then add any rice, beans, or spinach to the pureed soup.
- Store leftovers in an airtight container in the fridge, and eat within 3 to 4 days. Avoid storing the soup in the freezer, as the ingredients will separate.
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