This vegan cream of mushroom soup is cozy, creamy, and packed with real mushroom flavor.
It’s one of those recipes that feels fancy, but it’s actually super easy.
Perfect for a chilly evening or as a starter for any meal.
Why I Love This Recipe
I first made this soup on a rainy Sunday when I had a bag of mushrooms sitting in the fridge. I didn’t expect much—but after one spoonful, I knew it was going into my permanent recipe list. It’s rich without being heavy, and the flavor is super earthy and satisfying.
- It’s creamy without any dairy
- Uses pantry staples and fresh mushrooms
- Feels fancy but only takes 30 minutes
- Pairs well with bread, rice, or pasta
- Perfect for batch cooking
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb mushrooms, sliced (button or cremini work best)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth
- 1 cup unsweetened non-dairy milk (like almond or soy)
- ½ cup canned coconut milk
- Optional: fresh thyme or parsley for garnish
Pro Tips
- Use a mix of mushrooms (like cremini and button) for extra flavor
- Don’t skip the flour — it’s what makes it thick and creamy
- Full-fat coconut milk adds richness, but don’t worry — it doesn’t taste coconutty
- Stir often after adding the milk to prevent scorching
- Blend half of the soup for extra creaminess and still keep some texture
Tools You’ll Need
- Medium pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Immersion blender (optional)
Substitutions and Variations
- Use gluten-free flour to make it gluten-free
- Add ½ teaspoon smoked paprika for a smoky twist
- Stir in cooked rice or pasta to make it a meal
- Use oat milk instead of almond for a thicker result
Make Ahead Tips
- Chop all veggies and slice mushrooms ahead of time
- Make the soup up to 3 days in advance and reheat gently on the stove
- Can be frozen for up to 2 months — just thaw and blend again if needed
How to Make Vegan Cream of Mushroom Soup
Step 1: Sauté the aromatics
In a medium pot over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 diced onion and cook for 5 minutes until soft. Add 3 cloves of minced garlic and cook for another minute.
Step 2: Cook the mushrooms and season
Add 1 lb of sliced mushrooms to the pot. Stir and cook for 8–10 minutes until the mushrooms release their moisture and start to brown. Add 1 teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper.
Step 3: Add flour and stir
Sprinkle 3 tablespoons of all-purpose flour over the mushrooms. Stir constantly for 1–2 minutes to coat everything and remove the raw flour taste.
Step 4: Add broth and simmer
Slowly pour in 3 cups of vegetable broth while stirring to avoid clumps. Bring to a simmer and cook for 5 minutes, letting the soup thicken slightly.
Step 5: Add non-dairy milk and coconut milk
Pour in 1 cup of unsweetened non-dairy milk and ½ cup of canned coconut milk. Stir well and let simmer for 5 more minutes until creamy.
Step 6: Blend (optional) and serve
If you want a smoother soup, use an immersion blender to blend part or all of the soup. Serve hot, garnished with fresh thyme or parsley.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freeze for up to 2 months — thaw in the fridge overnight and reheat slowly
Servings and Time
Servings: 4
Total Time: 30 minutes
Macros (Per Serving)
- Calories: 210
- Protein: 6g
- Carbs: 18g
- Fat: 13g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Mushrooms are full of umami, so when they’re cooked down, they bring deep, savory flavor. The flour creates a roux, which thickens the soup without dairy. Coconut milk adds creaminess and richness, making it smooth and comforting without being heavy.
Common Mistakes
- Not cooking the mushrooms long enough — this step builds most of the flavor
- Skipping the flour — the soup will turn out thin
- Using sweetened plant milk — always go for unsweetened
- Overblending — leave some texture if you want that classic creamy-but-chunky feel
What to Serve With
- Crusty sourdough bread
- A side of roasted veggies
- Vegan grilled cheese
- Simple green salad
- Garlic toast
FAQ
Can I use any mushrooms?
Yes! Cremini, button, or even portobello work great.
Can I skip the coconut milk?
You can, but it adds extra creaminess. Sub with more unsweetened non-dairy milk if needed.
Is it gluten-free?
Not by default, but you can use gluten-free all-purpose flour instead.
Can I make it in advance?
Totally. It keeps well in the fridge and tastes even better the next day.
Final Thoughts
This vegan cream of mushroom soup is simple, rich, and satisfying—just the thing when you need something cozy but still healthy. If you try it, I’d love to hear how it turned out. Don’t forget to leave a comment or save this recipe for later!