Creamy Mushroom Soup (Vegan & 8 Ingredients)

By Jessica Hylton -

This Creamy Mushroom Soup is made from scratch and only requires 8 simple, easy-to-find ingredients! It’s healthy, vegan, gluten-free, and loaded with divine mushroom flavour. This simple yet rich soup only takes 15 minutes to prep and is perfect for chilly days as an easy lunch or dinner.

Estimated reading time: 5 minutes

Overhead shot of mushroom soup with a gold spoon

Anyone else love soup? I love the versatility of it with its range of flavours and how satisfied I feel after drinking a mug or bowl. On chilly days, when I’m sick, or when I just need something that makes me feel warm and cozy, soup is always my go-to.

This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients. It’s so easy to customize by using different mushrooms for different flavours and textures. The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. This soup is perfectly warming, yet it’s quick and easy to whip up!

Notes on the Ingredients

Olive oil or vegan butter – You can use either olive oil (my fave) or vegan butter to add a nice richness to the soup. If you don’t have either, any neutral oil works too

Mushrooms – There are a wide variety of mushrooms that are especially delicious in this creamy mushroom soup. You can use just one type or a combination of mushrooms like button, baby bella, or cremini. You could even throw in something more exotic and visually interesting, like maitake (also called hen-of-the-wood).

Garlic – I use eight cloves of minced garlic. I love the extra flavour the garlic gives without overpowering the richness of the mushrooms, so don’t be afraid of using this much!

Vegetable broth – Since the broth gives so much flavour to your soup, use a high-quality store-bought brand or homemade.

Coconut milk – Coconut milk helps make this mushroom soup extra creamy. If you aren’t a fan, you can also use almond or cashew milk.

Thyme – Use fresh sprigs to give your soup an earthy, peppery flavour.

Sea salt and ground black pepper – Finely ground sea salt and fresh black pepper top off the flavours for this soup.

How to Make Creamy Mushroom Soup

In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.

Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.

Steps showing ingredients for soup and cooked mushrooms

Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.

Steps showing pouring vegetable broth and coconut milk into creamy mushroom soup

Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!

Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.

Serve the soup and top with your favourite toppings and enjoy!

Instructions on how to make mushroom soup by blending

Expert Tips and FAQ

  • The great thing about this soup is that it’s very versatile to any kind of mushroom. Some of my favourites are button, baby bella, or cremini.
  • Don’t under saute the mushrooms! Making sure that you do it for the full amount of time ensures that you get the maximum caramelisation and flavour from the mushrooms, which will add more body, flavour and richness to your soup.
  • If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
  • This creamy mushroom soup lasts about 4 to 5 days in the fridge and also freezes very well. To freeze, allow the soup to cool completely before adding to a tupperware container, or flatten individual portions in freezer-safe plastic bags. This soup will keep about 2 months in the freezer.
  • While this isn’t a super thick soup, it’s not a thin broth, either. For a thicker soup, I would recommend adding ¾ cup less broth, then creaming everything in the blender. You can add back a little broth at a time if it’s too thick.
  • The garlic mushrooms add a divine texture to the soup that makes it filling, cozy, and definitely a full meal. Top a bowl with a drizzle of coconut milk and serve with lots of crusty bread.
A bowl of creamy mushroom soup with a soup

Enjoy friends! If you make this recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead shot of mushroom soup with a gold spoon

Creamy Mushroom Soup (Vegan & Mouthwatering)

This Creamy Mushroom Soup is made from scratch and uses very little ingredients to make an amazing soup! It’s healthy, vegan, gluten free, absolutely delicious and loaded with divine creamy flavour!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 4 servings
Course Soups
Cuisine American
Ingredients

Creamy Mushroom Soup (Vegan & Mouthwatering)

  • ½ tablespoons olive oil or vegan butter
  • 16 ounces mushrooms sliced (including mushroom stems) (454g) or 5½ cups
  • 8 cloves garlic minced
  • ½ large onion about ¾ cup, finely diced
  • 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
  • 3 cups high quality vegetable broth
  • 1 can coconut milk 13.5 ounces, about 1 ½ cups (383g)
  • 4 sprigs thyme stems removed
Instructions

Instructions

Creamy Mushroom Soup (Vegan & Mouthwatering)

  • In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
  • Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes.
  • Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes.
  • Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!
  • Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
  • Serve the soup and top with your favourite toppings and enjoy!
NOTES
This soup lasts about 4 to 5 days in the fridge. It freezes very well. To freezer allow to cool completely. You can freeze in a freezer safe tupperware container, or flat in one serving portions in a freezer safe zipped plastic bag. It will last at least 2 months in the freezer.

Nutrition

Calories: 272kcal | Carbohydrates: 14g | Protein: 6g | Fat: 24g | Saturated Fat: 19g | Sodium: 1307mg | Potassium: 641mg | Fiber: 4g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg
by Jessica

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Recipe Rating




118 comments

  1. Paul says:

    5 stars
    Very straightforward recipe; soup has an attractive and somewhat unusual taste. Used an immersion blender for a few seconds instead of pouring cups backwards and forwards…. Improved by being in fridge overnight! Made for part of wife’s birthday dinner!

    • Gavin | Jessica in the Kitchen says:

      Wow thanks for the review Paul. We’re happy that you enjoyed it!

      • Lucy says:

        5 stars
        Nice to have a recipe using basic ingredients & easy to follow instructions.
        It was great to make with my son, showing him how easy it can be to make a homemade tasty lunch.

        Thank you Jessica 🙂

  2. Amparo S Figueroa says:

    Jessica–you are so resourcful and I just love your recipes and I have shared my content on FB and I just know I am going to get alot of questions so I shared your .com and that I love your food! Sorry I have not been very vocal-I have been so crazy busy…but THANK YOU FOR ALL YOUR LOVE IN YOUR FOOD….YUMMMMMMMY

  3. Elaine says:

    5 stars
    I made this mushroom soup last night for dinner and it was DELICIOUS! It is an easy recipe to follow- great instructions with few ingredients, and it is so tasty. The whole family raved and raved. I will put this on my menu repertoire for sure!

  4. William Woodson says:

    5 stars
    This recipe was simple easy, and had great flavor. The next time I’m going to hold some of the sauteed mushrooms out for extra garnish. The coconut added a deeper flavor to help extract that earthy tones of the mushrooms. Definitely adding this to the rotation!

  5. Brittney says:

    5 stars
    I cannot say enough good things about this recipe! It’s so easy to do yet tastes like a million bucks! You don’t have to set apart a ton of time for this meal! Paired it with some toasted bread… delicious! Thanks so much for this recipe Jessica!

  6. Elaine Heading says:

    5 stars
    I loved this soup. I added some sauté finely chopped mushrooms at the end for a bit of bite. Next time I’d reduce the salt but apart from that it was so so tasty and everyone loved it. Thanks from Ireland 👍🏼 Elaine H

  7. Coulinjo says:

    5 stars
    This is so simple and so tasty. The note to saute longer is gold! It elevates the soup to a special level. Will make again and share.

  8. Schenell says:

    5 stars
    This soup is the type of soup you eat as a first course and it makes you excited to taste the rest of the courses, it is so good and to think the few ingredients it takes to make such bold yet comforting flavours. For the mushroom lover and hater this one is for you, somehow this soup masks the earthy mushroom taste in a way that it feels like some slow cooked masterpiece made with pure love. Eat it on a rainy day, after a break up, bring it to sick loved one…this soup fills more than your tumm, trust me. And the best of all(drum roll please) it is kid approved very sneaky way to have them eating such a nutrient dense vegetable. Thanks Chef Love aka Jessica L. 🙂

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