This creamy vegan mushroom soup is packed with flavor, ready in 30 minutes, and made in 1 pot. A delicious appetizer for chilly days or holiday dinners!
Made with simple ingredients, this soup has a velvety texture that feels rich but is totally dairy-free. Perfect for cozy meals or to impress your guests with its savory flavor.
Whether you serve it as an appetizer or enjoy it as a light main dish, this soup is satisfying and easy to customize. Pair it with crusty bread or a fresh salad for the ultimate comfort food.
Are you a soup lover? Don't miss my vegan cream of mushroom soup, vegan tomato soup, vegan cauliflower soup, vegan butternut squash soup, or vegan chicken noodle soup. They're all delicious and perfect for cozy days!
Ingredients for vegan mushroom soup
- Olive oil: I used extra virgin olive oil for this recipe because it adds a wonderful flavor, but regular olive oil works too. If you prefer, you can substitute it with avocado oil, sunflower oil, or any neutral-flavored oil, though olive oil gives the best results.
- Veggies: This soup has garlic and onion, but feel free to add or skip veggies as you like. While fresh garlic and onion are ideal, you can use 1 teaspoon each of garlic powder and onion powder to save time.
- Mushrooms: Any type of mushrooms will work, but cremini, button, or shiitake mushrooms are particularly great for their flavor and texture. Use your favorite variety or whatever you have on hand.
- Soy sauce: For a gluten-free version, substitute soy sauce with tamari. If you're avoiding soy, coconut aminos is a great alternative. If you prefer to use salt, replace the 2 tablespoons of soy sauce with about 1 teaspoon of salt, adjusting to taste.
- Full-fat coconut milk: This is the best choice for a rich and creamy texture, but you can use any unsweetened non-dairy milk, such as soy milk, almond milk, or cashew milk.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan mushroom soup
Step 1: Heat the oil in a large pot over medium-high heat. Cook the garlic and onion for 3-5 minutes, stirring, until soft and fragrant.
Step 2: Add the mushrooms and soy sauce. Stir and cook for 5-8 minutes, until the mushrooms soften and release their juices.
Step 3: Add the rest of the ingredients and mix well. Bring to a boil, lower the heat to medium, and simmer uncovered for 10-15 minutes.
Step 4: Blend the soup until smooth, then serve and enjoy!
Frequently asked questions
It typically lasts 3-4 days in the fridge when stored in an airtight container. Let it cool completely before refrigerating to keep it fresh and avoid condensation inside the container.
Yes, you can freeze it! Let the soup cool completely before transferring it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat on the stovetop over medium heat, stirring occasionally. If the texture changes after freezing, blend it again to restore its creaminess.
Reheating it is simple! Here are two easy methods:
Stovetop: Pour the soup into a pot and heat over medium heat, stirring occasionally, until warmed through. If it has thickened while stored, add a splash of vegetable broth or water to adjust the consistency.
Microwave: Transfer a portion to a microwave-safe bowl and heat in 30-second intervals, stirring between each, until hot.
Serve the soup hot with fresh herbs like parsley or thyme, a drizzle of olive oil, or a sprinkle of cracked black pepper for extra flavor. Pair it with crusty vegan bread, vegan garlic bread, or a fresh green salad for a complete meal. For an extra creamy touch, swirl in some coconut cream or cashew cream before serving.
To thicken the soup, you can simmer it a little longer uncovered to let some of the liquid evaporate. If you prefer a quicker option, mix 1-2 tablespoons of cornstarch or all-purpose flour with a bit of cold water to form a slurry, then stir it into the soup while it’s simmering. Adding a handful of cooked potatoes before blending can make the soup even thicker and creamier.
More vegan soup recipes
Creamy Vegan Mushroom Soup
Ingredients
- 2 tablespoons olive oil, I used extra virgin olive oil
- 4 cloves garlic, sliced
- 1 medium onion, chopped
- 2 pounds mushrooms, like cremini, button, or shiitake, sliced
- 2 tablespoons soy sauce
- 1 14-ounce can full-fat coconut milk
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Heat the oil over medium-high heat in a heavy-bottomed pot. Add the garlic and onion, and sauté for 3-5 minutes, stirring occasionally, until softened and fragrant.
- Add the mushrooms and soy sauce. Stir well and cook for 5-8 minutes, stirring occasionally, until the mushrooms release their juices and soften.
- Stir in the remaining ingredients and bring to a boil. Lower the heat to medium and let it simmer uncovered for 10-15 minutes, stirring occasionally.
- Remove from heat and blend until smooth using an immersion blender or regular blender. Serve immediately and enjoy!
Notes
- It lasts 3-4 days in the fridge when stored in an airtight container. Let it cool completely before refrigerating to maintain freshness and prevent condensation.
- You can freeze the soup for up to 3 months in an airtight container or freezer-safe bag. Thaw in the fridge overnight before reheating.
- Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave in 30-second intervals, stirring in between. Add a splash of broth or water if it thickens.
Janice says
My husband brought home lots of mushrooms and I decided to try this soup. It was so tasty even my children asked for seconds.
Adriana @ Simple Vegan Blog says
That's amazing 🙂 Thanks for your kind comment!