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.
Mandi says
Wow, so yummy! This is going to be my new comfort soup recipe! I did change out coconut milk for coconut cream (1 whole can) plus .5 cup or less of veggie broth, added some more fresh garlic and 1 shallot, as well as added both onion and garlic powder (approx .5 tsp) My mom, husband and I loved this soup!
Alison Andrews says
Wonderful! Thanks so much for sharing Mandi!
Satin says
Best mushroom soup ever! I substituted the coconut milk with oat milk for less fat content. Used a tablespoon of corn flour to thicken. Only had button mushrooms but will try your combination next time. I agree that unblended mushroom soup tastes much better. Thank you Alison!
Alison Andrews says
So glad you enjoyed it Satin! 🙂
Annie says
Made this twice in the past week! It’s so simple and yet so so delicious. Truly perfect. We loved it. Thank you!
Alison Andrews says
Thanks Annie!
rosy says
I’m giving this 4 stars only because I’m not a fan of the coconut milk taste. When I first made this, I thought the mushrooms would cover up the coconut flavour, but they didn’t – I still tasted the hint of coconut sweetness (which I dont like in my soups unless Im eating a thai curry), so it was ok. But, fast forward to two days ago when I made this, I substituted the coconut milk with oat milk, and oh my goodness, it was amazing! i’m sure soy milk would also be a great sub. Thank you Alison for a great recipe!
Alison Andrews says
Thanks for sharing Rosy!
Morgana MoonOwl says
Just made this soup with portobello mushrooms and Swiss browns and it was super delicious. ????????
Alison Andrews says
Awesome! Thanks Morgana!
Deanne says
So delicious! Used organic coconut milk and was rich and flavorful.
Alison Andrews says
Wonderful! Thanks Deanne!
Chrissy says
This was awesome~~ will definitely be making this again! Didn’t change anything in the recipe.
Alison Andrews says
Thanks Chrissy!
Gill says
Gorgeous
Alison Andrews says
Thanks Gill!
Tracey Barker says
Totally scrummy. I’m a big fan of mushrooms and came across this recipe by accident. Had to try it and I know I’ll be making it again. Delicious.
Alison Andrews says
Awesome! Thanks Tracey!
Curtis D Gomez says
I do a lot of Asian cooking for two reasons, one, I live in the SF Bay Area and two, I have a Filipina spouse. She has introduced another level of spices, fruits and veggies that I would never have tried. I never knew how to pick a ripe mango or a fresh fish until I met her. What made me choose this recipe was the Tomari sauce and coconut milk. I know what flavor these ingredients can bring. But the flavor just wasn’t there for me until I added Red Miso. Now it really seems to pop with flavor and my spouse was wowed too. I remembered the miso from a Korean Soon Du Bu recipe, so I can’t take all the credit. but I recommend this addition to really bring the Umami.
Tracy says
totally delicious. i added tsp of thyme and tsp+ of red miso. ended up thickening it to put over pasta. it would be a fabulous sauce to pour over a baked potato too! nice grounding meal, thank you
Alison Andrews says
Awesome! Thanks for sharing Tracy!
Max Du Pont says
Hey, thanks for the recipe!
Coconut milk comes in different percentage extracts, what did you use for these recipe? Or what brand of can…?
Thanks so much 😀
Alison Andrews says
Hi Max, we have a link in the ingredients list. We always use full fat unsweetened coconut milk. The brand doesn’t matter so much, but it must be the canned full fat unsweetened variety.
jeannie wholey says
This soup is Amazing!! Easy to make and quick to the table!! We made it with packaged mushrooms from the store and again with wild gathered chanterelles. Divine either way.
YUM!
Alison Andrews says
Awesome, so glad you enjoyed it. Thanks for sharing!
Maria Calabria says
I loved this soup!!! So good. Can’t stop eating it! Thank you 🙂
Alison Andrews says
Awesome! Thanks so much Maria.
Jane Harris says
This looked like a fabulous recipe and we just tried it on the weekend….it looked appealing because of all the types of mushrooms that were used. Wasn’t sure how the coconut milk would work out and wondered if it would lend any coconutty flavour….it didn’t. Kudos and thanks for a great recipe….it did not disappoint and filled our craving for creamy but healthy mushroom soup…also instructions were spot on!
Alison Andrews says
Awesome! Thanks so much Jane.
Heidi says
Hi I would like to make this and have a ton of cremini mushrooms to use up. Would it make a lot of difference in the recipe just sticking to one type of mushroom instead of three types?
Alison Andrews says
You can totally make it with just one type of mushroom! 🙂