Creamy, savory, and full of earthy depth, This Vegan Cream of Mushroom Soup delivers everything you love about the classic—without the cream, butter, or meat. Made with fresh mushrooms, aromatics, and a plant-based creamy base, this comforting soup is wholesome, simple, and deeply satisfying.
It’s perfect for chilly evenings, cozy lunches, or as a starter to your holiday dinner. Whether you’re vegan, dairy-free, or just want a lighter version of your favorite mushroom soup, this recipe has the richness and body of traditional cream soups—with none of the heaviness.
Ingredients Overview
This recipe relies on whole plant ingredients to build a soup that’s creamy, flavorful, and nutritious.
Mushrooms
The star of the dish. A mix of cremini (baby bella) and white button mushrooms gives a deep, savory, umami base.
You can also use:
-
Shiitake (for extra umami)
-
Portobello (meaty texture)
-
Oyster or chanterelle (for elegance)
Onion & Garlic
Essential aromatics that provide a base layer of flavor. Garlic boosts umami and warmth.
Fresh Thyme or Rosemary
Adds a herby earthiness that complements mushrooms perfectly. Use fresh for the best flavor, or ½ tsp dried.
Vegetable Broth
Builds the soup’s body and richness. Use a good-quality broth or homemade if possible.
Plant Milk or Cream
For creaminess, use:
-
Unsweetened oat milk (best for richness)
-
Cashew cream (blended soaked cashews + water)
-
Coconut milk (only if you like the flavor—it can dominate)
Olive Oil or Vegan Butter
Used to sauté vegetables. Adds richness and flavor.
Flour (or cornstarch)
Helps thicken the soup slightly to mimic traditional cream of mushroom texture.
Step-by-Step Instructions
This soup comes together in under an hour and uses just one pot and a blender.
1. Sauté Aromatics
In a large pot over medium heat, add:
-
2 tbsp olive oil or vegan butter
-
1 diced onion
-
3 cloves garlic, minced
Cook for 4–5 minutes until softened and fragrant.
2. Add Mushrooms
Add:
-
1 lb sliced mushrooms (mix of cremini and white button)
Cook for 8–10 minutes, stirring occasionally, until mushrooms have released their moisture and reduced in size.
3. Season & Simmer
Add:
-
1 tsp salt
-
½ tsp pepper
-
1½ tsp fresh thyme or ½ tsp dried
-
3 tbsp flour (or 2 tbsp cornstarch)
Stir to coat mushrooms.
Pour in:
-
3 cups vegetable broth
-
1 cup unsweetened oat milk or cashew cream
Bring to a gentle simmer and cook for 10–15 minutes until slightly thickened.
4. Blend (Optional)
Use an immersion blender to partially blend the soup for a creamy yet chunky texture. Or transfer half to a blender and return to pot.
Leave some mushrooms intact for a hearty mouthfeel.
5. Taste & Finish
Adjust salt and pepper. Add a splash of lemon juice or vinegar to brighten flavors.
Serve hot with crusty bread or a sprinkle of fresh herbs.
Tips, Variations & Substitutions
Tips for Success
-
Don’t rush the mushroom sauté—this step builds deep flavor.
-
Deglaze with a splash of white wine or sherry for extra depth.
-
Use unsweetened plant milk to avoid off flavors.
Flavor Variations
-
Add wild mushrooms for luxury and complexity.
-
Use miso paste (½ tsp) or soy sauce to enhance umami.
-
Top with truffle oil or vegan parmesan for a gourmet finish.
-
Spicy twist: Add chili flakes or smoked paprika.
Ingredient Substitutions
-
No flour? Use cornstarch or arrowroot for thickening.
-
No cashew cream? Blend ½ cup soaked cashews + ¾ cup water until smooth.
-
No immersion blender? Mash some mushrooms with a fork or use a standard blender.
Serving Ideas & Occasions
This vegan mushroom soup is perfect for:
Meal Occasions
-
Weeknight dinners with toast or a green salad
-
Holiday starter for Thanksgiving or Christmas
-
Lunch meal prep—freezes well and reheats easily
-
Cold-weather comfort food
Serve It With:
-
Crusty sourdough bread or garlic toast
-
Vegan grilled cheese
-
A light kale or arugula salad
-
Roasted chickpeas or nuts for crunch
Nutrition & Health Notes
This soup is dairy-free, vegan, and low in saturated fat. Mushrooms are rich in selenium, B vitamins, and antioxidants, making this meal both nourishing and delicious.
Estimated Nutrition (Per Serving, 4 servings):
-
Calories: 180–210
-
Protein: 5–6g
-
Carbs: 12–15g
-
Fat: 10–12g
-
Fiber: 2–3g
-
Sugar: 3g (from onions & plant milk)
Health Bonus: Mushrooms have immune-boosting compounds and gut-friendly prebiotics. Cashews or oat milk provide healthy fats and creaminess without cholesterol.
Frequently Asked Questions (FAQ)
1. Can I freeze vegan mushroom soup?
Yes! Let it cool completely and store in airtight containers. Freeze for up to 2 months. Reheat on low and stir frequently.
2. Can I make it without flour or starch?
Yes, though it will be slightly thinner. You can reduce the broth or simmer longer to thicken naturally. Blending helps add creaminess.
3. Which mushrooms are best?
Cremini and white button mushrooms are the most affordable and flavorful base. For deeper taste, add shiitake, oyster, or porcini.
4. What’s the best plant milk to use?
Unsweetened oat milk is best for creaminess and neutral flavor. Cashew milk or almond milk (unsweetened) also work well.
5. Is this soup gluten-free?
Yes, if you use gluten-free flour or cornstarch for thickening. Always check your broth ingredients, too.
6. Can I make this oil-free?
Yes. Sauté the onions and mushrooms in a splash of water or broth instead of oil. Add richness later with cashew cream.
7. How long does it last in the fridge?
This soup will keep in an airtight container for 4–5 days. Reheat gently on the stove or in the microwave.