You won't believe this rich, creamy, mushroom soup is vegan. With a small amount of prepping and 30-minute cooking time, this soup will have you ditching canned mushroom soup for good.
If you liked my one-pot vegan mushroom pasta, you're going to love this soup.
This recipe was originally published February 27, 2021 and republished on October 19, 2022 with process and new ingredient images, updated recipe notes and FAQ's.
Why We Love This Vegan Mushroom Soup
It's hard to find - make that almost impossible - to find a good store-bought vegan mushroom soup. That's OK, you don't need store-bought anymore. This soup is:
- Simple to make
- Quick, with a cooking time of around 30-minutes
- So silky and creamy!
- Gluten-free adaptable
- Made with a hint of miso paste adding umami and depth
- Full of warm, earthy mushroom-y goodness.
Ingredients and Substitutions
Mushrooms. Use a variety of mushrooms. I've used Cremini and Swiss Browns here but you could use Portobellos, Oyster, Shitake or wild mushrooms.
Flour. Flour thickens this vegan mushroom soup. I've used all-purpose unbleached flour here but gluten-free flour will work too.
White wine. Wine adds another layer of flavour but it is completely optional. If you do add it, use a nice dry white like a chardonnay. Also, check that your wine is vegan. Some wines are processed with milk protein, gelatine or fish bladder protein (isinglass). So weird.
Miso paste. Adding miso paste gives the soup more depth of flavour. If you don't have miso paste, a spoon or two of soy or tamari sauce will do the trick.
Coconut milk. I know, it's a curveball. I can usually detect coconut flavour in most things, but in this recipe I've kept it to half a cup. It's enough to add creaminess without adding coconut flavour. You could add vegan cream (like Oatly) but if it's not available where you are, go with coconut.
How to Make Vegan Cream of Mushroom Soup
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1: Melt the butter in a heavy-bottomed soup pot or dutch oven and add the onions. Sauté for 3-4 minutes before adding the garlic and cooking for another 2 minutes.
Step 2: Add the mushrooms, thyme and salt and cook for at least 10-minutes until all the liquid from the mushrooms has cooked off. Don't rush this step!
Step 3: Add the white wine, turn up the heat and cook the liquid off completely.
Step 4: Turn down the heat and sprinkle the mushrooms with the flour. Continue cooking for 2 minutes to toast the flour.
Step 5: Stir in the stock a cup at a time and add the miso paste.
Step 6: Add the coconut milk and whisk while the soup thickens. Once the soup is thick and creamy, you're ready to serve. Season with salt and pepper.
And you are done! Smooth, earthy, rich mushroom soup without any dairy. So good.
Whatever you do, take the time to cook off all the liquid from the mushrooms. This may take 10-12 minutes but it is so worth it for all the deep earthy flavours you'll create.
If your pot isn't big enough, divide the mushrooms in to 2 pans, cook them off, and return them to the original pot to continue the recipe.
To ensure your soup thickens well and emulsifies, add the stock a cup at a time, stirring as you go.
While this soup is full-bodied enough to serve on it's own, a little something on the side never hurt anybody.
Salad: You can't go wrong with a simple green salad.
Cooked lentils: A few spoons of cooked French lentils in the middle of your bowl will add bulk and protein to your meal. Lentils and mushrooms are made for each other.
This soup does freeze well because it doesn't contain dairy. Simply allow it to cool completely, divide it in to portions and store in freezer-proof containers in the freezer for up to 2-months. To thaw, leave the container in the fridge for 24-hours or thaw on the counter for a few hours before re-heating.
Kept in a sealed container, this soup will keep for up to 5 days.
Wait until the soup has cooled completely before popping it in to a sealed container. Transfer it to the fridge for up to 5 days.
Not really, but it does add another layer of flavour. Mushroom soup can be one note, by adding layers we bring this vegan mushroom soup to the next level.
Swiss Brown / cremini mushrooms have a stronger mushroom-y flavour than regular white / button mushrooms. They'll also make the soup a deeper brown colour. Use a combination of both Swiss Brown and white mushrooms - this gives an intense mushroom flavour but with the lighter soup appearance.
Not in this one! I use just enough to add creaminess and body but not enough to take over the flavour.
Looking for more warming bowls? Try these delicious bowls of goodness.
Want more plant-based goodness?
The Creamiest Vegan Mushroom Soup
- 3 tablespoon vegan butter spread
- 2 medium onions peeled and diced (around140gram each)
- 3 garlic cloves peeled and minced
- 750 grams / 1 and ½ lbs mixed mushrooms
- ½ teaspoon salt
- 1 tablespoon fresh thyme leaves finely chopped
- ⅓ cup dry white wine optional
- 5 tablespoon all-purpose flour
- 4 cups / 1L vegetable stock
- 1 tablespoon white miso paste heaped
- ½ cup coconut milk
- ¼ teaspoon black pepper
- Melt the butter in a heavy-bottomed soup pot or dutch oven over medium heat. Add the onions and saute over medium to high heat for 3-4 minutes or until soft.
- Add the mushrooms, thyme and salt to the pot and saute for 10-12 minutes until the liquid from the mushrooms as completely cooked off.
- Turn the heat up to high and add the white wine. Cook for 3-4 minutes until the liquid has cooked off.
- Turn the heat back down to medium and sprinkle the mushrooms with the flour. Stirring regularly, cook the flour for 2 minutes to ensure it isn't raw.
- A cup at a time, stir in the stock and miso paste.
- After the last cup of stock, add the coconut milk. Swap to a whisk and bring the soup up to a simmer, gently whisking. It will thicken as you whisk. Once you have your desired consistency, the soup is ready to serve.
- Season with the pepper and more salt and serve.