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!

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!

I think it’s safe to say that I’ve become a soup lover. Three soups in only a few weeks is a blow away record for me. I’ve just fallen in love with its versatility, depth of flavours and how satisfied I feel after drinking it. I’ve definitely said this before: brown food happens to one of the most delicious kinds. Without a doubt, this creamy mushroom soup definitely falls within that category. It’s a beautiful creamy, flavour loaded soup that honestly tastes SO good! I could use a thousand words to describe it, but one thing for sure is: you MUST try this. It’s unbelievable the flavours that can come from so little ingredients.

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!

I think I’ve come up with a perfect soup base. I’ve used the same “base” for my cauliflower soup, lentil soup and now, my creamy mushroom soup and it keeps winning. It’s kind of like homemade broth + garlic, onions and the main veggie. I know, CRAZY simple and I think that’s what lets it win so hard. The veggie of choice is insanely highlighted instead of covered up, and it shines through beautifully. The only difference in this creamy mushroom soup is the addition of a full can of coconut milk. By the way, it hits it out the park.

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!

Take mushrooms. I adore garlic sautéed mushrooms because they taste so delicious and go with everything. As such, I knew I would have to make that the first step for this soup. I used 8, EIGHT, cloves of garlic. Garlic rules and that’s a whole lot of mushrooms. After adding in all the ingredients I did my new favourite step, to cream some of the soup then pour it back in. The Mr. and I tested and tested and found that 2 cups was perfect for this for the way WE love this soup.

It’s not a thick soup, but it’s not broth thin either. It’s a nice simple creamy soup. If you want a thick soup, I would recommend adding 3/4 cup less broth, and creaming everything. Then add in the broth if you want to thin it out. I loved this the way it was, and I was also craving this kind of soup.

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!

The whole garlic mushrooms add that divine texture to the soup and turn it into even more of a meal. This would go perfectly with a crusty bread (YES) and a drizzle of coconut milk on top.

Dig in, and ENJOY!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!

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Creamy Mushroom Soup (Vegan & Mouthwatering)

Preparation 00:00 Cook Time 00:00

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.

Ingredients

  • 1/2 tablespoons olive oil or vegan butter
  • 16 ounces/454g/5 1/2 cups mushrooms, sliced (including mushroom stems)
  • 8 cloves garlic, minced
  • 1/2 large onion (about 3/4 cup), finely diced
  • 1 teaspoon sea salt & 1/2 teaspoon ground black pepper
  • 3 cups high quality vegetable broth
  • 1 13.5/383 can coconut milk (about 1 1/2 cups)
  • 4 sprigs thyme, stems removed

Instructions

  1. In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
  2. 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.
  3. 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.
  4. 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!
  5. Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time.
  6. Serve the soup and top with your favourite toppings and enjoy!

by

Instagram Jessica in the KitchenIf you try this Creamy Mushroom Soup (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

RELATED RECIPES

This Easy Lentil Soup is loaded with delicious spices and very simple to put together. It tastes wonderful alone or as a side dish and is vegan, gluten free and loaded with whole food ingredients. via jessicainthekitchen.com

 Easy Lentil Soup

This Roasted Cauliflower Soup uses very little ingredients to create a flavour packed creamy, thick and fluffy soup! Perfect weeknight dinner for those busy days! via https://jessicainthekitchen.com

Roasted Cauliflower Soup

This Roasted Carrot Soup tastes absolutely creamy, is loaded with flavour and is made in your oven! The ingredients are roasted then put right into your blender, so NO time is spent hovering over the stove. It's the easiest soup you'll ever make. It's also vegan, gluten free and loaded with delicious healthy ingredients. via jessicainthekitchen.com

Roasted Carrot Soup

It's That Easy - Your Guide to a Healthier, Meatless Lifestyle

leave a comment

31 comments

  1. This soup looks right up my alley! Coconut milk must have given it some extra creaminess and aroma.

  2. Deanna says:

    I just found you on instagram and I tried the creamy mushroom soup today. It. Is. Amazing! I am so excited about your website and all of the yummies that are on here. The chocolate banana muffins are next! Thank you so much!

    • Jessica says:

      You’re so welcome Deanna! Welcome to my site! So glad you enjoyed the soup, and I hope you continue to enjoy other recipes!

  3. Tamme says:

    Can you taste the coconut flavor?

  4. Lydia says:

    Just tried this and i’m amazed at how good it turned out. Im not a great cook and still managed to make this easily and have it actually taste good.

    • Jessica says:

      Aw I’m so happy to hear that Lydia! Thanks for letting me know! 🙂

  5. Emily McDermott says:

    Yum! Thanks. I made this two days ago and just had some leftovers for dinner tonight. The flavours are so much better a few days later. I’ll definitely be making it again.

    • Jessica says:

      So happy to hear Emily and so glad you enjoyed! Thanks for your feedback!!

  6. gabriela says:

    Do the mushrooms need to be sliced?

    • Jessica says:

      Hi Gabriela,

      Yes! But you don’t need to worry about them being even slices, but slicing them helps to incorporate more flavour into the mushrooms. Hope that helps!

  7. Phyllis says:

    Made this last night,,, so yummy,,, everyone loved it. I love all the recipes Ive tried so far. The only complaint was that it was a little bland… My boys love spicy,,, any recommendations?

  8. Nang says:

    I’ll try to make this soup tomorrow evening …. instead of coconut milk can I use evaporate milk?

    • Jessica says:

      Hi Nang,

      Sorry I’m just getting back to you! I can’t guarantee the results, but yes I do believe you can! It may not be as thick, but you can sub it. I hope you enjoy!!

  9. Jana says:

    I googled my way to this yummy vegan mushrooms soup, everyone at the table loved it! Amazing 😋

  10. Keneisha says:

    Jessica! I tried this mushroom soup tonight and it was FABULOUS! My son is the biggest pickey eater and he loved it. I will definitely try more of your recipes.

  11. Eva Borho says:

    Do you think I could sub out the coconut milk for something like almond milk? My husband doesn’t even like the idea of coconut and my sister is allergic. The soup looks so good.

    • Jessica says:

      Hi Eva,

      Definitely!! Or cashew milk since it’s a bit thicker. Hope that helps and you all enjoy!!

  12. Davið says:

    Just tried this out and it was very good! added a little bit of white vine vinagrette just to get som acid going. Will add this to my recipie book!

    Best regards! David the icelandic chef.

  13. TK says:

    I made this soup this morning. I used shallots instead of onions and almond milk instead of coconut milk because that is what I had on-hand. Seriously this is the best soup I have ever made. It isn’t all that visually appealing but the flavor is amazing. I wish I had not cut the recipe in half. I will be making this again as soon as I can get to the store for more mushrooms.

    • Jessica says:

      Hi TK,

      Thanks so much for your feedback!! I am SO happy you enjoyed this so much!! I totally agree – not the prettiest, but so flavourful.

  14. Katie says:

    Can you use this in recipes that call for cream of mushroom soup?

    • Jessica says:

      Hey Katie,

      I’m not sure at all! I’ve never tried canned cream of mushroom soup, but I know it’s very thick so I’m not sure if this is an appropriate substitute.

  15. Arikusu says:

    I’m making this right now! I halved the recipe, and added celery and spinach. It smells good! I hope it isn’t too much coconut flavor, because I adore mushrooms!

  16. Ruth Anne Henault says:

    I had seen the recipe but not saved it -then a couple of days later when I found a big bag of mushrooms on special, I was madly scrolling back and searching Facebook -so glad I persevered and found it again! Delicious and so easy! I was hoping hubby would try the tomato soup I had made the next day so I could have more of the mushroom for myself, but he specifically asked for the fabulous mushroom soup! I had used full fat coconut milk and cringed a bit at the fat content so added a little more stock. Will make more today and use another plant milk to compare with the coconut. Suspect I should restock pantry with lite coconut milk at least and plan to use less stock to keep it even creamier next time.

    • Jessica says:

      Hey Ruth Anne,

      So happy to hear you enjoyed!! Yes you can use lite coconut milk instead or even the boxed coconut milk. Sometimes I use almond milk. It won’t be as creamy/rich, but just as delicious!!

in the kitchen everyday

Send this to friend