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.
Amy says
I love this soup so much! I don’t follow many (if any) recipes exactly as written, but this one I did and it is spot on! I also served the leftovers over pappardelle noodles and it was wonderful!
Alison Andrews says
Awesome! Thanks so much Amy! 🙂
Josephine says
Made this with portabella, white caps, and shiitaki mushrooms. Followed the recipe, and felt that there was plenty of broth.
I will definitely be making this again!
It was excellent. Thank you.
Alison Andrews says
Awesome! Thanks Josephine! 🙂
John says
Just this past week I made this version of mushroom soup and we love it!
I would never have thought of coconut milk…adds some great depth to the soup!!!
Simple and easy to follow recipe.
My wife and I ate over the course of a couple of days – make some extra, you’ll be glad you did!!!
Its winter, so I just used one type of mushroom; looking forward to trying it with other mushroom types.
Alison Andrews says
So glad you enjoyed it! Thanks John! 🙂
Barb Chamberlain says
This has become a go-to for me and I make variations with seasonings in addition to always adding celery in the onion saute step. My latest iteration, I boiled cauliflower and red potatoes until soft, then pureed them in the food processor with vegan broth. This became part of the creamy base and added a slight peppery quality from the cauliflower. Highly recommend.
Alison Andrews says
Sounds delicious! Thanks for sharing Barb! 🙂
Deirdre Dolan says
Planning to make this tonight. Is the recipe calling for a can of coconut milk exclusively, or can I use the same amount of Coconut Milk from a carton?
Alison Andrews says
Hi Deirdre, canned full fat unsweetened coconut milk will be best for this recipe. The cartons sometimes have added sweeteners and that clashes with the savory flavors. 🙂
Steph Pollard says
This soup is amazing! So easy to make, no coconut taste, rich and creamy. I used it as gravy too. I also made a batch and strained the mushrooms out, to keep the “broth” for future casseroles, gravy or soups that didn’t call for so many mushrooms. I used the strained mushrooms as a side and they were delicious. I am looking forward to trying more of your recipes! Thank you! Best, Steph
Alison Andrews says
Awesome Steph! Thanks so much for sharing and the wonderful review. 🙂
Janet says
I just made this and I love it so much – thank you! I added sweet potato cubes, so delish. Have a great weekend:)
Alison Andrews says
So glad you enjoyed it Janet! Thanks for posting! 🙂
Beth says
This looks delicious! Does it reheat well? I need a recipe I can prepare ahead of time for Thanksgiving. Thanks!
Alison Andrews says
Hi Beth, yes it definitely reheats well. So if you want to make it the day before then just keep it in the fridge overnight and reheat on the stove, that will work great.
Agatha says
Planning to make this soup tonight.
Could you please clarify if there is 2 packs of 500g white mushrooms in the recipe which would make it 1kg? Or do you mean 2 pack of white mushrooms which in total come to 500g?
Alison Andrews says
Hi Agatha it’s 500g in total. 🙂
Amy says
I have even frozen it and it is just as delicious as the day I made it.
Judy says
This sounds delicious. My daughter from the advice of her doctor is to avoid dairy. However unfortunately I have nut allergies. What other type of milk would you suggest? Looking forward to making this. Thank you.
Alison Andrews says
Hi Judy, you could pretty much use any non-dairy milk that heats well and that you like the taste of. All the best! 🙂
Margie says
First of all.. delicious! However, I’m confused as to how you got that much broth that I see in the pictures. Mine ended up looking like a pot of (delicious) wet mushrooms. I added a whole lot of veggie stock to make it more like a soup. Did I miss something? Thanks!
Alison Andrews says
Hi Margie, so glad it was delicious! We got that much broth from the mushrooms themselves. If you cover the pot in the initial part of cooking the soup and just leave the mushrooms to release their water, they get quite watery.
Kevin says
Does the coconut flavor come through? If it does, maybe swap out with cashew milk? I’m not particularly fond of coconut!
Alison Andrews says
It does, but not overpoweringly. But you can use a different milk if you’d prefer that.
Kevin Morgan says
I did follow the recipe as written. Surprisingly the coconut really doesn’t come through! We really enjoyed this recipe!
Alison Andrews says
Awesome! Thanks Kevin! 🙂
Laura says
I’ve tried this soup several times. I do not eat any cheese or heavy cream & could never enjoy cream of mushroom soup. I use an assortment of mushrooms- baby Bellas, shiitake, & cremini. I also make sure to use organic coconut cream and this soup is sooooo delicious!!!!! I would absolutely would recommend this soup and recipe to anyone!!! Thank you for this great alternative to dairy!!!!!
Alison Andrews says
So happy you enjoyed it Laura! Thanks for sharing. 🙂
Angie says
Really good and hearty soup. Paired with sour dough toast and you’ve got a meal and a hit! Made it today for a staff lunch and people loved it.
Alison Andrews says
So glad you enjoyed it! Thanks for sharing. 🙂
Sandi says
So good and so easy! I used two packs of white mushrooms and two packs of baby Bella, I would have liked a little more broth/liquid, any suggestions?
Alison Andrews says
Hi Sandi, you could add in a little veg stock if you want it more brothy than it is. Glad you enjoyed it though! Thanks for the great review. 🙂
Allison says
Do you know how this compares serving size-wise to canned cream of mushroom? I use it in a casserole and wonder how many cans this recipe would be equivalent to.
Thanks!!
Alison Andrews says
Hi Allison, I have not measured the volume of this soup, so I’m not sure sorry!