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.
Cassie says
SO good! I found this on Pinterest today and knew it was exactly what I felt like (as husband who is intolerant to mushrooms, is away) 😀
I added a leek and used white button, portobello and a mixture of (dried) Asian style mushrooms. Will definitely make it again, delicious!
Thank you!
Alison Andrews says
That sounds awesome! Thanks so much for sharing and the amazing review! xo
Zina says
So excited but mine ended up tasting ONLY like coconut 🙁 I wonder if it’s the coconut milk brand? Since everyone had such positive outcomes
Alison Andrews says
Hi Zina, it needs to be canned coconut milk, that is unsweetened. It should really take on the flavors of the mushrooms and not taste strongly of coconut.
Emily says
If I could rate this 10/5 I would this is so delicious!!!
Alison Andrews says
Awesome! Thank you so much Emily. xo
Jackie says
I finally made this soup and it is AMAZING! I was a little leary using coconut milk, but it didn’t taste like coconut mushroom soup! ? Very flavorful and creamy! The only thing I changed was I only used 16oz mushrooms. One white button and on baby Bella. Plenty for me! I will definitely make it again!! Thank you!
Alison Andrews says
So glad you enjoyed it! Thanks for the wonderful review. xo
Amanda Tomlinson says
I just made this soup and WOW it tastes amazing!!
Alison Andrews says
Fantastic! Thanks so much Amanda. xo
Jami says
I wanted to like this soup. I thought it was odd that it was made with coconut milk but everyone in the comments seemed to love it but unfortunately I can’t say the same 🙁 The sweet coconuty taste just doesn’t work for me with mushroom soup.
Alison Andrews says
It’s not supposed to be sweet, canned coconut milk usually doesn’t have any sugar added (it is supposed to be unsweetened) and I’m guessing the one you used did have sugar added, which yes, wouldn’t taste great here, but it is not what is intended for this recipe.
Shannon says
I’ve made this many times. Thank you for such a delicious recipe. I too added a squeeze of lemon and a dash of hot pepper flakes. Yummy !!
Alison Andrews says
Awesome! Thanks so much for sharing and the wonderful review. 🙂
Bronwynne Sove says
So yummy! Making it again for the 2nd week in a row ?
Alison Andrews says
Wonderful! 🙂
Nora says
Thank u for this recipe, it came out amazing!
Alison Andrews says
So glad to hear that! Thanks Nora! 🙂
Birgit says
I need to eliminate fat, can I use almond milk?
Alison Andrews says
Hi Birgit, you can try it but it will of course change the taste and it will be less rich. Let us know how it goes! 🙂
Antionette Payne says
I added smoked tempei and some vegan cream cheese. It was to die for. So yummy.
Alison Andrews says
Oooh yum! Thanks for sharing and the great review! 🙂
Michele Marrs says
Do you think this would freeze okay? I have a dairy allergy and missed having cream of mushroom soup. I absolutely loved this soup and will definitely make again.
Alison Andrews says
Hi Michele, I haven’t tried freezing this soup. I have heard conflicting things about whether mushrooms freeze well, I think they sometimes do (depends on the dish). I think the best results for freezing this soup would be if you blended it up first. I have tried this soup blended and it’s equally delicious! 🙂
Rachel says
I made this and it was fantastic!
Alison Andrews says
Awesome! Thanks Rachel! 🙂
Alice says
Hi Your recipe looks easy to make. Is there another option for soy sauce as I am on a low sodium diet. Can I use 2% milk instead of coconut milk do you think that would work. Thank you for your help, I look forward to your reply.
Alison Andrews says
You could use a low sodium soy sauce. I don’t know about 2% milk, but you could try it.
MJ says
This recipe was the slam. So good!!! I added a squeeze of lemon after the 10 minute simmer. It was the best Mushroom soup I have ever had. You are amazing.
Alison Andrews says
Yay! So happy to hear that! Thanks a million MJ! 🙂