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.
I’m definitely going to try this, it looks amazing!
Thanks Olga!
This was fantastic!! Thank you so much for the recipe. Made some minor changes according to my taste. Besides dried oregano and dried basil I added dried thyme. Thyme pairs amazingly well with mushrooms. After the mushroom were cooked I added about 1/4c of Sherry cooking wine and let it cook for a few more minutes. After the coconut milk was added I added about a 1/2c of vegetable broth and used some of the broth to make a slurry with about 2tsp of corn starch to thicken the soup with. It really is delicious!
Awesome! Thanks so much for sharing and for your great review Elizabeth!
I am making the mushroom soup today for the third time. The first time, I followed the recipes exactly. The next time I made it, I let the soup cook for 20 minutes, not 10. The color of the soup was a whole lot better. It was delicious the first two times too, but I liked the color of the soup for the third time. I took some of the soup to my mom, and she loves it!
Thanks so much for sharing and for your great review Sharon! Happy to hear you and your mom enjoyed the recipe!
Absolutely heartwarming soup. It had a great depth of flavour. I did add some extra veggies carrots , celery to bulk it out some. I had some extra broth so put that aside for a sauce.We will certainly be making it again.
Thanks so much for sharing and for your lovely review Sam!
It was so easy and the most delicious mushroom soup I have had. I did use white mushrooms and morels. I’m excited to make it again with other types!
Awesome Sandy! Happy to hear you enjoy the recipe! Thanks so much for your great review!
I do blend this soup so I can sip it nice and hot from a cup, and it’s very soothing. This is one of my go-to soups for when my poor stomach is unhappy. I’m going through a treatment with a couple of rather nasty drugs to fight cancer, and they aren’t being kind to my stomach. Before bed, and the creamy soup helps me sleep almost through the night, and if I wake up in the middle of the night,a cup of it helps calm things down and I can get back to sleep again. Your celery soup is another good one, too.
Thanks so much for sharing and for your great review Susan! Sorry to hear about your cancer, but you sound like a fighter! Good luck and God bless!
Correction to previous. Post
We. Are lactose intolerant and love this recipe
Thank you
Happy to hear you enjoyed the recipe Linda!
I love this recipe. It’s simple but delicious. I use lite coconut milk to cut down on the fat and if it is too thick I add other nut milks to thin it out.
Happy to hear you enjoy the recipe Robin! Thanks for your great review!
Holy smokes, it’s great!
My local high end grocery’s produce department regularly culls imperfect produce, and I got there yesterday when they had thinned the packaged mushrooms. I got a large pack of white button, 2 packs of sliced cremini, and a white frond like mushroom that I assume is edible (else, please use this for my obituary) but the discount label obscured the identity of the ‘shroom. $4 for all ($1 each, such a deal).
Recipe is perfect as is; following another reviewer I added more Tamari instead of salt with the pepper, and to thin the broth a tad, I added a splash of that leftover chardonnay that inhabits most fridges.
Wow! A keeper for sure, and a reason to buy up mushrooms when on discount!
That’s awesome!! Thanks for sharing and for your great review Patricia!
This is INSANELY delicious! We’ve let it thicken a little and used it as a vegan pasta sauce – absolutely fabulous!
Yummy! Thanks so much for your awesome review!