Creamy Mushroom Soup (Vegan & 8 Ingredients)
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
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.
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!
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.
Related Recipes
- Tuscan White Bean Soup
- Creamy Tomato Soup with Cheesy Croutons (Vegan)
- Vegetable Soup (One Pot & Comforting)
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!
Creamy Mushroom Soup (Vegan & Mouthwatering)
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
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.
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.
vinegar i mean*
Hey David,
So happy to hear this!! Thanks for reaching out to me again! 🙂 So glad you enjoyed!
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.
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.
Can you use this in recipes that call for cream of mushroom soup?
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.
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!
Hey Arikusu,
I’m so happy to hear and I hope you enjoyed!!
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.
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!!
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!!!!
Thanks for sharing this recipe! The soup turned out amazing!
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!
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!
This was sooooo delicious! Thank you!