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.
This was just fantastic. I put some wild rice in the instant pot while I made the soup. I used a variety of fresh mushrooms and added a pack of sliced portabellas as well.
I also used some dry cooking sherry in addition to the soy sauce and oat milk with some corn starch instead of coconut milk.
It was SO good and incredibly hearty with the wild rice that I added, along with some scallions, during the last 10 mins of cooking.
I’m on a plant based diet and this recipe is the bomb. I did not include the oil and used only 1T of low sodium soy sauce, rice flour and a little cornstarch to thicken. It was sufficient for a 3/4th box of mushrooms that I wanted to use up before my next grocery shopping. This recipe will be great on a hot baked potato! Thank you
I loved this recipe will definitely make again maybe as soon as tomorrow ! ???????????????????? Delish at first the coconut milk was a lil too creamy for me so I added a lil water and it worked like magic – was so rich and delightful as promised. Loved it!!
Could you blend this soup?
You definitely can and it’s delicious blended as well. The look of it isn’t as pretty blended though!
I just made a pot of this soup!!! This is the third time i’ve made it in as many weeks. I just love it. I use portobello and shiitake mushrooms and it’s just great. I used coconut milk the first time and inasmuch as i LOVE the taste and creaminess, I don’t like the saturated fat!! I’ve used a regular coffee creamer and an unsweetened vanilla almond milk and it’s fine although not as thick. It’s actually delicious without the cream/milk as well and i’ll make it that way too at some point. I also use coconut aminos instead of soy. Thank you for this!!!
Excellent!!! I only used one type of mushrooms (all I had on hand), coconut aminos instead of soy sauce and Lite coconut milk… I could have eaten the whole pot, but I saved some for tomorrow:)
Awesome! Thanks for sharing Robin!
Hi would cashew or almond milk work?
Sure!
I made this for the base of my Thanksgiving green bean casserole and it was fabulous! I do agree that the coconut milk adds a different sweetness to it for just eating it plain as soup rather than in a casserole so will probably use soy milk next time. I’ll double it next time too so we actually get some leftovers!
Thanks for sharing Laurie!
I’m the only vegan in my family and I made this to be puréed for my oral surgery today. My family wanted to eat the whole thing. This is the best darn cream of mushroom soup I’ve ever had.
Thanks so much Mary! Hope you have a speedy recovery from surgery. 🙂
I just tried this for the first time and it is absolutely delicious! Perfect for a winters day in Dublin. I’ll be trying your leek and potato soup next!
Awesome! Thanks so much for the wonderful review. Hope you enjoy the potato leek soup as well. 🙂
It’s cold and windy out, in my fridge I have mini Bella mushrooms (680 grams) I hope that will suffice in making this soup.
That will be fine! Hope you enjoy it. 🙂
Just finished making this soup added chilli flakes, for extra heat. Delicious. Will make this again. Simple and easy recipe. Thank you
Thanks so much Mia!
Made this today- it is so easy, rich, and delicious!
Thanks Dan!
This sounds great- do you think you could freeze it and reheat as wanted?
Hi Neena, yes it should be fine to freeze.
Thank you, Alison, and it was delicious. I don’t think we’ll have any left over to freeze!
Yay! Thanks for the wonderful review!
Do you think in a pinch I could use frozen mushroom?
Yes I think you could!
I’ve been wanting to make my own soups for awhile. This recipe is soooo good and takes so little time! I used fresh oregano, and oat milk, but kept everything else the same. I also made the potato soup recipe, which also turned out great. These are so fast and versatile and fresh.
So glad you enjoyed it Diane! Thanks for the great review!