Creamy Vegan Mushroom Soup

ByHannah Peterson

Creamy Vegan Mushroom Soup (Rich, Dairy-Free & Comforting)

This Creamy Vegan Mushroom Soup is velvety, savory, and packed with deep mushroom flavor — without any dairy. Made with simple ingredients and ready in under 40 minutes, this plant-based comfort soup is perfect for chilly evenings, cozy lunches, or elegant starters for dinner parties.

It’s thick, hearty, and tastes just like traditional cream of mushroom soup — but completely vegan.

🥣 Ingredients

  • 1 tbsp olive oil or vegan butter
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 16 oz mushrooms (cremini or white), sliced
  • 2 tbsp all-purpose flour
  • 3 cups vegetable broth
  • 1 cup unsweetened plant milk (oat or cashew works best)
  • ½ cup canned coconut milk or cashew cream
  • 1 tsp dried thyme
  • Salt & black pepper to taste
  • Fresh parsley for garnish

🍳 How to Make Vegan Mushroom Soup

1️⃣ Sauté Aromatics

Heat olive oil in a pot over medium heat. Add onion and cook until soft (about 4 minutes). Stir in garlic.

2️⃣ Cook Mushrooms

Add sliced mushrooms and thyme. Cook 8–10 minutes until mushrooms release moisture and begin to brown.

3️⃣ Thicken the Soup

Sprinkle flour over mushrooms and stir well. Cook 1 minute.

4️⃣ Add Liquids

Slowly pour in vegetable broth while stirring. Add plant milk and coconut milk (or cashew cream).

5️⃣ Simmer

Let simmer 10–15 minutes until thick and creamy.

6️⃣ Blend (Optional)

For a smoother texture, blend half the soup and stir it back in.

✨ Tips for Extra Flavor

  • Add a splash of soy sauce or tamari for depth
  • Use mixed mushrooms for richer flavor
  • Add white wine when sautéing mushrooms
  • Top with crispy croutons or toasted bread

🍞 Serving Ideas

  • Serve with crusty sourdough
  • Pair with a simple green salad
  • Use as a base for casseroles
  • Spoon over mashed potatoes

🧊 Storage

  • Refrigerate up to 4 days
  • Freezes well for up to 2 months
  • Stir and add splash of broth when reheating

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