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.
Corey Nightengale says
This recipe is good but it’s especially delicious when you add bok choy!
Alison Andrews says
Sounds great! Thanks for sharing Corey! 🙂
Linda Forish says
Thank you for the recipe. It is outstanding and I’m not one to eat mushroom soup unless it’s added to a recipe. I can’t believe how easy and quick to make. I used the tahini because I read the ingredients fast and mistook it for tamari. Regardless, it was wonderful. I’ll be making this whenever mushrooms are on sale.
Alison Andrews says
Hi Linda, so glad you enjoyed it! And tahini does go really well with mushrooms, we put them together in a tahini mushroom sauce that worked out great! So you might be onto something there with some tahini in this soup. 🙂 Thanks so much for sharing. 🙂
Tay says
I am not vegan but try to remain dairy free, In addition to soy sauce I added 1 tbspn of worchester and I added about 500 ml of water with 1 1/2 tspn “better than bouillon”. It was so good and added the perfect amount of liquid as my mushrooms didn’t give off that much. Thanks for the recipe!
Alison Andrews says
Thanks for sharing! So glad it worked out well. 🙂
Carole says
Does coconut milk taste like coconuts? Does it give the soup a different thickness than say almond milk?
Alison Andrews says
Hi Carole, it is definitely a lot thicker/creamier than almond milk, and yes it does taste like coconut but not in a way that clashes with the soup, the flavors are very complementary. 🙂
Crystal says
Any thoughts on how this soup would do reheated in a crockpot? We’re having a soup day at work and I need a recipe that can be kept warm in a slow cooker for 1-2 hrs. Thanks!
Alison Andrews says
Hi Crystal, sorry I have no experience with this, I would think though that as long as it’s just staying warm and isn’t ‘simmering’ that it should be fine and wouldn’t overcook, but I can’t say for sure. All the best! 🙂
Cheryl A Teague says
Oh my goodness! this is the BEST mushroom soup I have ever tasted. It is very good, requires minimal ingredients and is very quick to make. Thank you Allison
Riley Meson says
I am a sucker for mushroom soup. Make it so often that I can make it in my sleep. I am loving this version and saving it to try next time.
Kimberly says
This soup was extremely flavorful and hearty. I did expect more juice. Perhaps I’ll add broth next time.
Andrea says
Just wanted to say thank you for Sharing this recipe. Im doing veganuary and had some mixed mushrooms left over from another recipe so I followed the recope loosely as regards measurements and it was delicious. I also made some sourdough croutons to go with it. Hubby whos being dragged along veganuary kicking and screaming really enjoyed it to. He didn’t eat any extra bread as he usually would with soup as he said it filled him up. Thanks again.
Alison Andrews says
Wonderful! ? So glad you enjoyed it and congrats on doing veganuary! Hope you’ll have a great experience. ?
Claudia says
Would worcestershire sauce work better than soy sauce?
Alison Andrews says
I don’t think it would work ‘better’ but it would probably work if you prefer the flavor of that.
Diana says
If you use worcestershire sauce it won’t be vegan, as worcestershire sauce has anchovies in it.
Heidi Rose says
You can buy vegan Worcestershire sauce by biona.
Amanda says
Hi. Looking forward to trying this but I want to make it a bit thicker so I can have creamed mushrooms on toast which used to be one of my favourite brekkies. What would you suggest to make it really thick? 🙂
Alison Andrews says
Hi Amanda, I think you can do that easily by mixing a Tbsp of cornstarch with a little coconut milk into a paste and then whisk that into the soup. It will thicken it up nicely. If it’s not thick enough then add more cornstarch but I think 1 Tbsp should be enough. 🙂
Leona McClintock says
This was the best mushroom soup I’ve ever tasted. I made it with just chestnut mushrooms as that’s what I had. I blended it at the end and added 450g of vegetable stock. Gorgeous soup. I’m going to have to try all your other soup recipes.
Alison Andrews says
Wonderful to hear that Leona. Yes, it’s also great blended! Thanks so much for the awesome review. 🙂
Mary Pat Allen says
This recipe was extremely easy and really delicious!
Alison Andrews says
Awesome! Thanks for sharing! 🙂
Amy L says
I just made this and it was delicious! I may have let it simmer too long because I ended up a little skimpy on the cream/broth/liquid part. Next time I’d also add some veggie stock to make it more liquid-y! 🙂
Alison Andrews says
So glad it was delicious! Thanks for sharing Amy. 🙂
Kimberley says
This is delish!!! Got my mushroom fix and a new fav. Very quick and easy, great to whip up after work. Definitely be making this again, and again. Thank you!
Alison Andrews says
Fantastic! Thanks for sharing Kimberley! 🙂
Angela says
Can you blend this successfully?
Alison Andrews says
Yes, I have had this blended and it’s very tasty, it doesn’t look quite as appealing, but the taste is great!