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.
Julia says
It might be for 4 people, but I’ve just ate the whole lot! Absolutely delicious, thank you for the recipe.
Alison Andrews says
Hahaha that’s awesome! Thanks for the wonderful review! 🙂
Rumbidzo Dangarembizi says
It tasted so good, I just added flour mixed with cold water to make it more thick but the flavour was impeccable!
Alison Andrews says
So happy to hear you enjoyed it! Thanks for the awesome review. 🙂
Sam says
So good!! I don’t mind that’s it not as thick as a dairy-based cream of mushroom soup because the flavours are so much better! YUM! Will definitely be making again. Do you know how well this soup would freeze?
Alison Andrews says
So glad you like it Sam! I haven’t tried freezing this soup but I think it would freeze better if blended first. It’s equally good blended! ????
Rachel says
Very delicious! I thought I would need to add water or something as I was going, but the mushrooms let go of enough. It was so yummy! Thank you!
Alison Andrews says
Fantastic! So glad it worked out great, thanks for the great review Rachel. 🙂
Katherine says
This is my first time trying one of your recipes and it was simple and yummy! I happened to have some cooked wild rice in my freezer, so I added it to the soup at the end of the cooking time which made it a little hardier. I’ll definitely be gathering more inspiration from your recipes!
Alison Andrews says
Sounds awesome! So glad you liked it, thanks for sharing and the great review. 🙂
Sasja says
Looks delicious!
I was thinking of making this to use in a green bean casserole, replacing the canned soup and making my favourite Thanksgiving side dish vegan.
Any tips on how I should adjust the recipe so it is thicker?
Alison Andrews says
Sounds great! You can add in some cornstarch to thicken it. So make a slurry by mixing a tablespoon of cornstarch with a little cold water or coconut milk and then add it to your soup at the end and whisk in vigorously, let it boil for a couple of minutes so it can cook off and thicken. If it’s not yet thick enough then repeat that step. All the best! 🙂
Barb Chamberlain says
So simple and so good! This will become a go-to.
I made it with crimini and fresh shiitake. A few tweaks that I will make every time:
– Added a couple of stalks of diced celery with the onion.
– Added 1 tsp. thyme
– Used a combo of coconut milk and almond milk
Alison Andrews says
Sounds awesome, thanks for sharing Barb! 🙂
Mara says
If you’re hesitant on trying this recipe because it’s coconut milk don’t fret. I’m not the biggest fan of coconut flavored recipes but this was just delicious! We’re definitely gonna pick up some more ingredients tomorrow. Thank you!
Alison Andrews says
Thanks for the awesome review Mara! 🙂
Me says
This is a keeper! So ggoood mmm. I did use light coconut milk which was creamy enough minus a bit in fat/calories. I also substituted the basil and oregano with herbs de Providenc since I recently got a big jar for cheap at Trader Joes. I will be making this reguarly. Thanks for the awesome recipe.
Alison Andrews says
Awesome! Glad you enjoyed it, thanks for the great review. 🙂
Susan says
I made this but with cashews instead of coconut milk and it was very good. With cashew cream it was a 5 out of 5.
Ana says
Just made it and love it.
Alison Andrews says
Awesome! Thanks for the great rating Ana! 🙂
Hind says
Made it so many times. It tastes amazing, I love it. Thank you!
Alison Andrews says
So glad you love it! Thanks so much for the wonderful rating! 🙂
Bekah says
Hi, I was wondering if I could use fresh coconut milk to make this soup, rather than canned?
Alison Andrews says
I’m sure that would be fine, so long as it’s full fat and unsweetened, it would work the same. 🙂
Bekah says
Well, I’ve made the soup twice this weekend and really enjoyed it.
The first time I used fresh made coconut milk and it was good.
The second time I used canned milk and it was also very good.
This is an easy and delicious soup.
Alison Andrews says
Fantastic! Thanks so much for updating us and the great review! 🙂
Rachel says
I’m not somebody who ever gets around to reviewing things but I just had to. I haven’t had mushroom soup since i was a kid and it wasn’t the homemade kind. But this soup speaks for itself, its honestly the best soup I’ve ever had and never knew existed. I cooked the mushrooms lid off until almost all the water was gone so they had more of a crisp taste to them and then added the coconut milk and simmered until creamy. I’ll be making this at least once a week. Super easy, vegan and full of taste. Thank you for this recipe!
Alison Andrews says
Thanks so much Rachel for the absolutely wonderful review! So happy you loved it! xo
Amy says
This was amazing! I ended up using cremini, portobello, and shiitake mushrooms and the result was delicious. Not only is it really easy to make but it is so tasty! I have recipes I use when I cook for non-vegans and this will definitely be included! Thank you so much for sharing!
Alison Andrews says
Thanks so much for the wonderful review Amy! So happy you like it. 🙂