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!
4.93 (from 39 ratings)

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 

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.
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

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.