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    Home » Appetizers

    Vegan Mushroom Soup

    Published: May 7, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Mushroom Soup

    Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.

    Vegan Cream of Mushroom Soup in a white bowl served with fresh basil.

    I love soups. They’re more than starters/appetizers for me, I like to have them as the main course with a good deal of bread for dipping.

    You can probably tell how much I like soups, since I’ve already made a bunch of them for this blog, like our divine vegan butternut squash soup, vegan potato leek soup and vegan tomato soup.

    I’ve long been a fan of this vegan cream of mushroom soup. The flavors just blend soooo well, and it’s ultra creamy and delicious.

    It’s also a snap to make and can work as an appetizer or a main course!

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan mushroom soup.

    Ingredient Notes

    • Cremini mushrooms, white button mushrooms and portobello mushrooms – we used 3 kinds of mushrooms in this soup. We’ve also made it in the past with just white button mushrooms and portobello mushrooms, so it just depends on what’s easy to get hold of. If you want to mix it up – go for it!
    • Soy sauce – can be switched for tamari or a gluten free soy sauce if you want to ensure this soup is gluten-free friendly.
    • Coconut milk – should be full fat, canned and unsweetened. We have also made this soup with canned coconut cream (also unsweetened) and that also works great for an ultra rich version. If you need a substitute for the coconut milk then cashew milk is a good option.
    Vegan mushroom soup in a white bowl with fresh basil leaves.

    How To Make Vegan Mushroom Soup

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot along with chopped onions, crushed garlic, dried oregano and dried basil and sauté until softened.
    Collage of two photos showing chopped onion, garlic and spices added to a pot and sautéed.
    • Add sliced mushrooms and soy sauce. Cover the pot and let it cook for 10 minutes, covered. When you remove the lid you’ll see that the mushrooms have cooked down a bit and released some of their water.
    Collage of two photos showing sliced mushrooms and soy sauce added to pot and cooked down.
    • Cook for another 10 minutes uncovered, letting some of the mushroom water cook off. Then add the coconut milk and stir in.
    Collage of two photos showing the cooked down mushrooms in the pot and then coconut milk added.
    • Let it cook for a final 10 minutes, stirring occasionally, letting the flavors blend.
    Two photo collage showing the soup simmering, stirred occasionally.
    • Add sea salt and black pepper (to taste).
    • Serve in bowls and decorate with fresh basil leaves.
    Two photo collage showing salt and pepper added to pot and then a soup ladle lifting soup out of the pot.

    Recipe Tips

    Blending. I’ve made this soup in the past and blended it up using an immersion blender, but I think it’s better unblended. Most soups are better blended, but in the case of this soup, it works better as it is with the creamy soup and chunky mushrooms. The mushroom flavors really mix in with the creaminess of the coconut milk and spices and it all just works so well.

    Serving. This vegan mushroom soup is delicious as an appetizer that can serve 4 but it also works great as a main course that serves 2. Serve it alongside some delicious bread for dipping. Try our vegan soda bread, it’s divine dipped in this soup.

    A soup ladle full of soup above a pot of vegan mushroom soup.

    Storing and Freezing

    You can store leftover soup in the fridge in a covered container for 4-5 days. It can be reheated in the microwave or on the stovetop.

    It’s also freezer friendly for 2-3 months. Allow to cool completely before freezing. Thaw overnight in the fridge.

    Vegan cream of mushroom soup in a white bowl with fresh basil.

    More Vegan Soup Recipes

    1. Vegan Broccoli Soup
    2. Vegan Cauliflower Soup
    3. Vegan Pea Soup
    4. Vegan Miso Soup
    5. Vegan Potato Soup
    6. Vegan Celery Soup
    Vegan mushroom soup in a white bowl with fresh basil leaves.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan mushroom soup in a white bowl.

    Vegan Mushroom Soup

    Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.
    4.91 from 111 votes
    Print Pin Rate
    Course: Appetizer, Gluten-Free, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 271kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 tsp Crushed Garlic
    • 1 tsp Dried Oregano
    • 1 tsp Dried Basil
    • 5 cups White Button Mushrooms (480g) Sliced
    • 2 ½ cups Cremini Mushrooms (240g) Sliced
    • 2 Large Portobello Mushrooms Sliced
    • 2 Tbsp Soy Sauce or Tamari if gluten-free
    • 14 ounce Can Coconut Milk (400ml) Unsweetened, Full Fat
    • Sea Salt To taste
    • Black Pepper To taste
    • Fresh Basil Optional, for serving
    Prevent your screen from going dark

    Instructions

    • Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
    • Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
    • This will allow the mushrooms to release their water.
    • After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
    • Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
    • Add sea salt and black pepper to taste.
    • Garnish with fresh herbs and serve.

    Video

    Notes

    1. Mushrooms – we used 3 kinds of mushrooms in this soup. We’ve also made it in the past with just white button mushrooms and portobello mushrooms, so it just depends on what’s easy to get hold of. If you want to mix it up – go for it!
    2. Soy sauce – can be switched for tamari or a gluten free soy sauce if you want to ensure this soup is gluten-free friendly. 
    3. Coconut milk – should be full fat, canned and unsweetened. We have also made this soup with canned coconut cream (also unsweetened) and that also works great for an ultra rich version. If you need a substitute for the coconut milk then cashew milk is a good option.
    4. Blending. I’ve made this soup in the past and blended it up using an immersion blender, but I think it’s better unblended. Most soups are better blended, but in the case of this soup, it works better as it is with the creamy soup and chunky mushrooms. The mushroom flavors really mix in with the creaminess of the coconut milk and spices and it all just works so well.
    5. Serving. This vegan mushroom soup is delicious as an appetizer that can serve 4 but it also works great as a main course that serves 2. Serve it alongside some delicious bread for dipping. Try our vegan soda bread, it’s divine dipped in this soup!
    6. Storing and Freezing. You can store leftover soup in the fridge in a covered container for 4-5 days. It can be reheated in the microwave or on the stovetop. It’s also freezer friendly for 2-3 months. Allow to cool completely before freezing. Thaw overnight in the fridge. 
    7. This recipe was first published in October 2016. It has been updated with extra photos and tips but the recipe itself is exactly the same. 

    Nutrition

    Serving: 1Serve | Calories: 271kcal | Carbohydrates: 14.1g | Protein: 8.6g | Fat: 21.5g | Saturated Fat: 14.7g | Sodium: 623mg | Fiber: 2.8g | Sugar: 7.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Lisa says

      December 05, 2022 at 11:34 pm

      Delicious! This soup is rich and creamy and so easy. My only change to the recipe was that I used some reconstituted dried shiitake since I didn’t have enough fresh mushrooms.5 stars

      Reply
      • Alison Andrews says

        December 06, 2022 at 12:29 pm

        Thanks for the great review Lisa!

        Reply
    2. Jéymey says

      November 15, 2022 at 4:46 am

      Hi!! I’ve tried this recipe before and loved it. Was wondering if I can substitute the coconut milk for 250mL home made white sauce? Thanks 🥰

      Reply
      • Alison Andrews says

        November 15, 2022 at 10:38 am

        Hi Jéymey, so happy to hear you enjoyed the soup when you made it previously, I think you could sub white sauce, but of course that will be more of a sauce than a soup. All the best!

        Reply
    3. Kathy says

      November 08, 2022 at 3:11 pm

      So rich and creamy. This is a hearty and heavenly treat bursting with mushrooms. If you love mushrooms this is your soup!5 stars

      Reply
      • Alison Andrews says

        November 09, 2022 at 10:04 am

        Thanks so much Kathy!

        Reply
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