Creamy Mushroom Soup (Vegan & Mouthwatering)

By Jessica Hylton - - Updated

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:

 

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)

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
Keyword Gluten Free, Low Carb, vegan, Vegetarian
Ingredients

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
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.
 
 

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107 comments

  1. Michaela says:

    5 stars
    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!

    • 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!!!

  2. Laura says:

    5 stars
    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!

    • 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!!

  3. 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!

  4. Beth says:

    4 stars
    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.

  5. Krisha says:

    5 stars
    This has become a hit for me and my partner. When my family came over for Christmas I made this soup and they were obsessed. It’s simple, can be done in no time, and tastes amazing! I use Oat Milk as my dairy substitute. Thanks!

    • Jessica says:

      Hi Krisha. We’re so happy that you and your partner enjoy this recipe, coupled with the fact that you were able to share it with your whole family. Thank you for all of your kind words.

  6. Lena says:

    4 stars
    A bit bland, might be just my taste preference. I added some chili pepper flakes and it was amazing. Thank you for this recipe!

  7. janet says:

    what’s the nutritional facts on this soup? 🙂

  8. Nikki says:

    Hey Jessica,

    I am wanting to change his delicious soup recipe from 4 serves to 6 and below is what I have changed, could you tell me does this look right? My only question is do I use the two amounts for stock & coconut milk and to get it to be thick then blend more soup? Maybe 3 -4 cups instead? Many thanks <3 I can't wait to try this on Sunday!

    ——————————————————

    Original size: 4
    Desired size: 6

    • 3/4 tablespoons olive oil or vegan butter

    • 24 ounces mushrooms sliced (including mushroom stems)

    • 12 cloves garlic minced

    • 3/4 large onion finely diced

    • 1 1/2 teaspoon sea salt & 1/2 teaspoon ground black pepper

    • 4 1/2 cups high quality vegetable broth

    • 574 g can coconut milk

    • 6 sprigs thyme stems removed

    • Jessica says:

      Hi Nikki thanks so much for reading. You’re definitely on the right path. Increasing both broth and coconut milk as you wrote makes sense. Also blending more soup is the perfect way to get it thicker. I hope everything works out well and I hope you have a great day.

    • Nikki says:

      5 stars
      Thank you Jessica for your advice and kind words. Just an update after making this soup. It was 100/10 good – even my partner who never liked mushroom soup, after eating a few spoonfuls said “This is the best mushroom soup I have ever eaten and we have to do this one again soon!!!” The flavours were divine and even better after a few days. We are making it again tonight! Thank you for your amazing recipes <3

      • Gavin | Jessica in the Kitchen says:

        Wow Nikki. Thank you so much for this. We’re so happy that you love the recipe so much. Your words are so kind as well we can’t help but smile. Have a great day!

  9. Kellie says:

    5 stars
    Really good recipe to prepare on a Sunday night and take for lunch during the week!

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