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:




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.


Creamy Mushroom Soup (Vegan & Mouthwatering)

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!
Prep Time:
Cook Time:
Total Time:
Serves: 4-5
Category: Soups
Creamy Mushroom Soup (Vegan & Mouthwatering)
  • 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
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!

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.




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

 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

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

Roasted Carrot Soup

Tags: Gluten Free, Low Carb, mushrooms, Vegan, Vegetarian Gluten Free, Low Carb, mushrooms, Vegan, Vegetarian
by Jessica

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  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!!

  17. Jeff says:

    Just made this soup…OMG…. totally awesome. Please tell me there aren’t any calories involved. Reduced broth to 2C, used coconut culinary milk…..soooo deelish!!!!

  18. Divya says:

    Thanks for sharing this recipe! The soup turned out amazing!

  19. Elizabeth says:

    I love your soup recipes. Many online recipes tend to make soup so complicated. I find I enjoy simple foods much more. I’ll definitely be trying out your cauliflower soup recipe today and maybe some carrot soup and mushroom soup in the near future!

  20. Rachael says:

    I am eating this right now and it is AMAZING. I added a little flour to thicken it up and substituted shallot instead of onion (it’s all i had). I finished mine with wild rice that I had leftover to my bowl and a SPLASH of sherry vinegar. The vinegar took this over the top. Highly recommend!

  21. Tabitha says:

    This was sooooo delicious! Thank you!

  22. Laure says:

    Just tried your recipe. It was amazing! Thank you for sharing!

  23. Monica Langley says:

    Please consider adding nutrient break down and serving size.

  24. Heather Reid says:

    Just whipped this soup together, so simple and delicious!! Love that its vegan!! Thanks for sharing ?

  25. Mrs. Ruth Anne Henault says:

    We love it!

    • Gavin | Jessica in the Kitchen says:

      Thank you Mrs. Henault!! We really appreciate it!

  26. Hi Jessica,

    I found your recipe last fall and love it! I’m a breast cancer survivor who has given up dairy and never thought I’d be able to enjoy a creamy mushroom soup again. Thanks for solving that problem:). I use almond milk rather than coconut milk because there’s a possibility that boiling coconut milk may lead to higher breast cancer risk. I also use double the garlic and 1.5 times the mushrooms.

    Here’s my problem – I cannot find the written recipe for your mushroom soup on your website! I want to link the recipe to my brand new website (still u
    under construction) as one of my favorites. Beautiful pictures and blog but where’s the written instructions? Am I missing something?
    Thanks in advance for your help,

    • Jessica says:

      Hi Chris,

      I’m so happy you loved my recipe and thanks for sharing your story! We did some changes on the blog and haven’t fixed all of them, so the blog post now appears *after* the “Related Recipes” section, but before the comments. I’m slowly going through the site updating this, but I’ve gone ahead and updated this one! You would just need to scroll down a bit more past the photos to see it! Let me know if you do now – thank you!!

  27. Simon says:

    This soup is great! I absolutely love it.

    • Gavin | Jessica in the Kitchen says:

      Thank you Simon! We’re glad you enjoyed it!

  28. Bob says:

    I added 1T mushroom powder and 1T of miso. Very tasty. Thank you for a fine tasting and filling soup

    • Jessica says:

      Sounds so delicious Bob!! You’re so welcome and thanks for your feedback!

  29. Aleksa says:

    Looks great. I’m cooking for a crowd! How many servings is this recipe for?

    Thank you <3

    • Jessica says:

      Hi Aleksa! I’m sorry that the servings amount got lost somewhere in translating this over from the over format. If I remember correctly, it’s about 5-6 persons! I hope that helps!

  30. Kathi Barnhard says:

    Sounds delicious! How many does this recipe serve?

  31. Larissa says:

    Wow!!!! I have found THE perfect vegan mushroom soup recipe. Everyone should try this….so easy and fast and sooooooo good! Thank you Jessica!!

  32. Ben Charlesworth says:

    Made this last night and I was expecting a nice mushroom soup. I was blown away, the balance was just right, I went heavy with the pepper to suite my own taste but wow. Honestly the best soup I’ve ever had. Can’t wait to get home and have another bowl full

  33. Niyama says:

    Just made this. DELISH!!

  34. Yvon says:

    Jessica, I made this soup following your ingredients and directions and it is absolutely delicious! It is a little soupier than I would like. Did you mean that after blending the 2 cups and putting it back into the soup, to take out 2 cups again a blend in the blender?

    • Jessica says:

      Hi Yvon,

      No I didn’t mean that – but you can definitely just blend another cup if you want it much thicker! It’s totally up to you how thick you want it! I’m so happy you enjoyed the flavour!!

  35. Christina says:

    Just made this and am compelled to comment. It’s delicious!! I did made a couple of slight tweaks but only because it sounded good to me, not because recipe as written isn’t perfect. I added some dry sherry to the mushrooms while sautéing and since that increased the liquid a bit I added a whole 2 cups less of the veggie stock (but did the full cup and a half of coconut milk—-and I used lite because it’s what I had). I did more of a 50/50 blended v non-blended. I topped with some whole grain croutons. Bottom line. LOVED. Will definitely make again.

  36. MK says:

    I know this is a vegan recipe but I just tried it and not only is it AMAZING, I also think it would go really well with some stewing beef in it (for any interested meat-eaters). Either way GOOD JOB on this recipe ?

  37. Michele says:

    I’ve made this soup several times now and it always comes out wonderful. Vegan or non-vegan — you will love it. Don’t let the coconut milk scare you — it does not taste coconutty.

    Thanks for this easy, low-prep recipe that ready fairly quickly.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much for this lovely review Michele! We’re glad you like it!

  38. Simon says:

    Stumbled upon this recipe when looking for vegan mushroom soup to use as an ingredient in another dish. This looked great so decided to give it a go instead of purchasing an alternative. So happy that I did, this soup was extremely tasty with a wonderful texture, the result was so good that the originally planned dish was abandoned in favour of steaming bowls of creamy mushroom goodness. Looking forward to trying more of your dishes. Thank you 🙂

    • Jessica says:

      Hi Simon,

      Thanks so much for sharing with me! Haha aww that’s so awesome and yes always to steaming bowls of creamy mushroom goodness 😀 ! You’re so welcome and thanks for your feedback!

  39. This is one of the best soups I have ever eaten. Thank you so much. Have you tried freezing it? I am the only vegan in the house and like to make big batches of things and freeze them so I can have a good meal while husband and grandson are eating their carnivore meals.

    • Gavin | Jessica in the Kitchen says:

      Hi Arpita! Thank you for you kind comment! We have frozen this soup before and you can definitely freeze for a later use!

  40. Leslie says:

    This soup is fantastic. I added carrot and celery to the onion and garlic. The splash of sherry at the end was also a great tip.

    • Gavin | Jessica in the Kitchen says:

      This is awesome Leslie! We’re happy that you’re pleased with this recipe. Thank you for reading.

  41. Patty says:

    Hi. I just made the creamy mushroom soup for dinner. It was delicious! My Mom had 2.5 servings. Shes going to be 100 on May 26th. I feel grateful that I’m able to cook homemade meals, and she loves soup!!! These are health meals too. I have to use Lite salt, but it’s not a problem at all. This is my second time making soup. Last week I made the mushroom and wild rice soup and that was delicious too!!! When I’m staying with my Mom I have time to cook. Don’t know why I can’t seem to find time to cook homemade meals when I’m at my house with my husband??

    Thank you Jessica for sharing your meals, they are all so good, so good!!!


    Rating: 5
    • Jessica says:

      Hi Patty!!

      So great to hear from you again! Aww I’m so so happy that you both enjoyed it so much! WOW! Congratulations to your mom, happy birthday to her when it comes and I hope she has the best birthday ever!! You’re so so welcome and your comment made my night!! Thank you so much for it!!

  42. Anu Shukla says:

    Great stuff!
    Love your writing skills.
    Keep sharing things like this.

    Rating: 4
  43. jimmy says:

    Hey jessica,
    I love the way you present your dishes. I did not eat mushrooms ever in my life but would love to have now after viewing this yummy dish.

    • Courtney | Jessica in the Kitchen says:

      Hi Jimmy!
      Thank you so much for reading! We love that this post is enticing you to try something new ?. We hope you try the recipe and let us know if you enjoy it!

  44. Robin says:

    I made this today and it is so yummy! I cannot believe how simple it was to whip up our delicious lunch. I am sharing your link with my friends. Thank you!

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      Hi Robin! We’re happy you enjoyed! Thanks for sharing!!

  45. Hi Angie, I added some blanched cauliflower and a table spoon of yellow bell peppers. I am on a yogic diet, so no garlic nor onions. I used leak instead! The soup turned out to be sinfully delicious! My roommate thought this was from a restaurant!

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Wow we’re so happy that you enjoyed it, restaurant quality is high praise! Thank you for your kind words we really appreciate it! Also thank you for reading!

  46. Ali Mullins says:

    Creamy Mushroom Soup – OMGG! This soup is the nicest Mushroom Soup I have ever tasted! It will never make it to the freezer. Thank you 🙂

    • Gavin | Jessica in the Kitchen says:

      Oh wow the best you have ever tasted is such a high complement! Thank you Ali and thank you for reading.

  47. Nicole-Marie Chmielecki says:

    I’ve made this a handful of times now over the past year and I feel like I should finally review it! I absolutely love this recipe, I crave it actually! It’s a no fail, few ingredient and delicious soup. I usually use more mushrooms than called for and have experimented with both full fat and lite coconut milk (the full fat is the best). I use an immersion blender and blend it up while it’s in the pot.

    I can usually eat the whole pot over a 2 day span, it’s never made it to the fridge or freezer and I’ve shared this recipe with friends. Thanks for sharing this one with all of us.

    Rating: 5
    • Jessica says:

      Hi Nicole-Marie,

      Aww wow thank you sooo much! I am so happy to hear that and this comment really made my day!! Love hearing how you’ve played around with the recipe too!! You’re so very welcome and thank you so much again for you feedback!

  48. Honestly, i never liked the Mushroom but after seeing this i would love to try not just because of Mushroom but it looks delicious and healthy to me. Apart from that 10/10 for wonderful food photography which makes it more tasty. Do you have any YouTube channel so, i can follow other recipes as well. Thanks again.

  49. Yolanda says:

    I doubled your recipe and the soup is not thick or creamy, cannot figure out what I did wrong. I followed the recipe to the tee. How can I thicken it?

    • Gavin | Jessica in the Kitchen says:

      I’m so sorry to hear that Yolanda. I’m going to ask some questions so that we can sort out your issues. I see that you doubled your recipe did you double the amount to remove to be blended? If you have, taking out more would should help.

  50. Claire Szeto says:

    I love the basis of lots of mushrooms. I’ve made alot of soups, but not mushroom. I don’t shy away from garlic so that was a no brainer for me! I also ran across your soup in my search for using up a mix of mushrooms from other uses, so I actually did not have what you specified. That led to a new discovery led by your recipe. I used in part Portobello, fresh shitake, a large amount of Japanese mushroom called Bunititoke?, dried/reconstituted Shitake & Porcini. Followed your recipe for most else, except the onion – used onion oil for sauteeing. It was fantastic, and my husband who doesn’t care for soup was licking the bowl. Given how flavorful it came out, next time I’m going to tweak it further by trying without broth even. I’m minimalist that way. So THANKS for a great recipe.

    • Jessica says:

      Hey Claire,

      Oh wow I loved hearing about all the different types of mushrooms you tried! Makes me want to try out way more types of mushrooms. Love the onion oil – I’ve got to make that. Is that something you make or buy? You’re SO very welcome and thank you so much for the incredible feedback!

  51. Michaela says:

    10/10 that was sooooo good. I was scared about the soup having a coconut taste, but wow it turned out so well. I went off the recipe a little when it came to the spices (can never be bothered to measure them out) I also added bay leaves. But besides that stuck to the recipe completely. It was delicious!

    Rating: 5
    • Jessica says:

      Aww thank you so very much Michaela!! I’m so happy to hear that and thank you so much for sharing with me!!!

  52. Laura says:

    This soup was so delicious! I stumbled upon it when searching for a soup to use up a bunch of mushrooms from my fridge, and this one looked easy. I ended up adding a ton of spinach and other greens, to add some more veggies, and it turned out awesome. Mine was a little thin, even with blending up some of it, but the flavor is fabulous. We used to eat mushroom soup every holiday season in my family and it was made with sour cream and vinegar and other things. This soup somehow reminds me of that soup!? The coconut milk does the trick. Will definitely make this again, reminded me how much I love a good mushroom soup. Yum! Thanks!

    Rating: 5
    • Jessica says:

      Aww thank you so much Laura!! I’m so happy you enjoyed so much & so happy it reminds you of that soup too! You’re so very welcome!!

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

    • Gavin | Jessica in the Kitchen says:

      We’re glad that you like the recipe! The coconut milk actually does boost the flavour and taste!

  54. Beth says:

    This is a great soup. I think it needs acid in the form of a bit of vinegar, heat in the form of aleppo pepper, and a dash of soy sauce for umami.

    I used some dried mushrooms and their soaking liquid to deepen the mushroom flavor and used the immersion blender instead of bothering to transfer into stand blender.

    Rating: 4

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