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+ servings
A bowl of mushroom soup on a wooden table.

Vegan Mushroom Soup

With a quick prep and 30-minute cooking time, this earthy vegan mushroom soup will have you ditching canned soup for good.
5 from 2 votes
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Course: Soup
Cuisine: Vegan
Diet: Vegan | Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 5 bowls
Calories: 225kcal
Author: Amanda Logan


  • 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
  • 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.


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.
Tip 2: To ensure your soup thickens well, add the stock a cup at a time, stirring as you go.
Does this mushroom soup freeze?
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.
How long will it keep in the fridge?
Kept in a sealed container, this soup will keep for up to 5 days.


Calories: 225kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 1190mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 869IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!