Last updated on February 27th, 2021 at 09:16 am
A homemade vegan mushroom soup that is creamy, simple and packed with full-bodied flavour. With a quick prep and 30-minute cooking time, this earthy 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.
Say Goodbye To Canned 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
- Full of mushroom flavour
Love your shrooms? Let's do this then.
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 another dairy-free milk - it won't be quite as creamy but it will do in a pinch.
How to Make a Creamy Vegan Mushroom Soup
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.
Pro Tips
Tip 1: To get a full-bodied flavoursome soup, take the time to cook off all the liquid from the mushrooms. This may take 10-12 minutes but it is so worth the time. 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.
Tip 2: To ensure your soup thickens well, add the stock a cup at a time, stirring as you go.
FAQs
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.
Looking for more soup recipes? Try these delicious bowls of goodness.
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Vegan Mushroom Soup
Ingredients
- 3 tbsp 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 tsp salt
- 1 tbsp fresh thyme leaves finely chopped
- ⅓ cup dry white wine optional
- 5 tbsp all-purpose flour
- 4 cups / 1L vegetable stock
- 1 tbsp white miso paste heaped
- ½ cup coconut milk
- ¼ tsp black pepper
Instructions
- 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.
