Simple and ultra creamy vegan mushroom soup. Rich and flavorful and deliciously satisfying, this soup makes an ideal vegan appetizer.
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:
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.
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.
- 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.
- Cook for another 10 minutes uncovered, letting some of the mushroom water cook off. Then add the coconut milk and stir in.
- Let it cook for a final 10 minutes, stirring occasionally, letting the flavors blend.
- Add sea salt and black pepper (to taste).
- Serve in bowls and decorate with fresh basil leaves.
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.
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.
More Vegan Soup Recipes
- Vegan Broccoli Soup
- Vegan Cauliflower Soup
- Vegan Pea Soup
- Vegan Miso Soup
- Vegan Potato Soup
- Vegan Celery Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mushroom Soup
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
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
- 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.
- 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!
- 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.
- 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.
Latasha says
Sooooo! Delicious. I added kale for a complete meal.
Brynne says
I’m so excited that this recipe popped up on my Facebook this morning! I just found out that I have to go dairy free while nursing my daughter and just said to my husband last night that I was really going to miss cream of mushroom soup. Never mind, making this for my supper tonight!
Alison Andrews says
Awesome Brynne! Yes you can have all the creamy things without dairy! 🙂 Hope you enjoy it!
Amedeo says
Made this yesterday. It was fantastic!
Alison Andrews says
Awesome! Thanks for sharing! 🙂
Janie says
Delicious soup!!!! I made it as written except at the end I added about 3/4 cup of vegetable broth (reconstituted from Better than Bouillon) because I had croutons I wanted to serve with it. This is by far the best mushroom soup I’ve ever made or had!
Alison Andrews says
That is wonderful to hear, thanks so much Janie! 🙂
Jennifer Hara says
I’m excited to try this, but I’m wondering if the coconut milk makes this too sweet and what you could use and how much much instead? also,can you freeze this with out it changing the consistency of the mushrooms too much? thanks!
Alison Andrews says
Hi Jennifer, the canned version of coconut milk is not sweet at all. I don’t know if there is a sweetened version but if there is, then don’t buy that one! 🙂 Most canned coconut milk is not sweetened. So this is definitely a savory soup. I’m not sure about freezing this soup, as I said in a previous comment, maybe blend up the soup first if you want to freeze it.
Mary Liwanag says
I made this for my carnivore men. They loved it. It is all gone! There is none left for a photo! I didn’t make a big deal about it being vegan; I just said I had a new delicious recipe. :)Thank you!
Alison Andrews says
That is wonderful to hear Mary! Thanks for sharing! 🙂
Judy says
This was amazing. So tasty! I halved the amount of coconut milk and replaced it with low salt veggie stock. And I also added a little fresh parsley to serve. So so good. Thank you.
Judy says
Omg! This is just amazing. The only thing I changed was to half the amount of coconut milk and substitute some vegetable stock instead. Just delish. Thank you!
Alison Andrews says
Fantastic! So glad to hear it was delish! Thanks for sharing your adjustments too. 🙂
Judy says
Sorry I thought the first comment hadn’t worked, so I did it again!
Alison Andrews says
Oh hahaha, no worries, it takes a little while to show up because we moderate the comments, so the first time you comment it has to be approved first before it’ll post but after that you’re on the approved list so your future comments just go live right away. 🙂
Denise says
I absolutely love this soup. I made it for the first time last week and both my husband and I could not stop commenting on how delicious it was. We think it would even make a fantastic sauce over steak or grilled chicken. The only thing I did wrong the second time I made the soup was to think using a medley of mushrooms would make it even more exotic but it didn’t. One needs to stick with the mushrooms in this recipe.
Alison Andrews says
Awesome Denise! So glad you liked the soup! And thanks for sharing your insights, I never tried it with a mix of mushrooms, so it’s good to know it’s better to stick to the basics on this one. 🙂
Denise Greek says
Sorry Alison….I’m not a vegan but I have cut my consumption of animal products considerably. I was searching for delicious recipes to replace animal products when I happened on your mushroom soup recipe. I probably should not have commented that I think it would be good over steak or chicken….goes against your vegan style. Thank you for not skewering me for saying that. 🙂
Alison Andrews says
Hi Denise, no problem at all! This is definitely not a blog that’s only for vegans, everyone that is keen to try a vegan recipe is very welcome! It’s awesome that you’re reducing your consumption of animal products, this is amazing, I hope you’ll find some other recipes here that you enjoy. 🙂
Amanda says
Absolutely delicious and so easy to make. Thank you so much for sharing!
Alison Andrews says
Fantastic! Thanks so much Amanda! 🙂
Bev says
Can I freeze this soup?
Alison Andrews says
I don’t know how well the mushrooms will freeze. I think you could, but it might be a better idea to blend the soup first if you wanted to freeze it.
Mischa says
I wonder if this would work with another non-dairy milk instead. I can’t do coconut. I’m thinking maybe cashew.
Alison Andrews says
Hi Mischa, I think cashew milk would work well, especially if it’s quite a nice rich one, but even if not, the only downside would be a slightly less rich soup, it would still be delicious!
Gem (breakfastandsalads) says
I have been so into making soups lately despite Singapore still being very warm and humid. Am preparing for the colder, rainier November and December months, hopefully!! Just made my wild mushroom soup with no butter, using oats instead to thicken it. I need to try it with coconut milk next time!
Karen says
Beeyootiful and bountiful and tasty and I love the way you write. I always smile when I read the intro to your recipes.
Alison Andrews says
Hahaha, thanks so much! 🙂
Anna Andrews says
Different and tasty