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 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.

Anyone else love soup? I love its versatility and how satisfied I feel after enjoying a mug or bowl—and this creamy mushroom soup recipe is SUPER satisfying. 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 vegan mushroom soup is perfectly warming, yet it’s quick and easy to whip up!
Why You’ll Love This Creamy Mushroom Soup Recipe
- Affordable to make. This creamy mushroom soup is loaded with so much flavour, yet only uses a few easy, budget-friendly ingredients.
- Versatile. It’s so easy to customize by using different mushrooms for different flavours and textures.
- Absolutely delicious. The garlicky mushrooms flavoured with herbs and onions allow the earthy flavor to shine. (You’ll love this recipe for garlic mushrooms too!)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- 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 – 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 vegetable broth.
- 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
- Warm the butter and oil. In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat.
- Cook the veggies. Add the mushrooms, garlic, onion and salt and pepper. Stir and sauté until mushrooms begin to release their juices and become fragrant, about 8 minutes.
- Simmer. Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then simmer for 15 minutes.
- Transfer soup to blender. 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!
- Blend. Press the soup setting or blend until completely smooth. Pour back into the pot and blend one more time.
- Finish. Serve the soup and add your favourite toppings.
Tips for Success
- Don’t under-cook the mushrooms. Making sure that you sauté the mushrooms for the full amount of time ensures that you get the maximum caramelisation and flavour, which will add more body, flavour and richness to your soup.
- Use another milk if you’d like. If you don’t want to use coconut milk, you can sub it for another creamy vegan milk, like cashew or oat milk.
- Adjust the consistency as needed. 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 pureeing everything in the blender. You can add a little broth at a time if it’s too thick.
What to Serve With This Vegan Mushroom Soup
The garlic mushrooms add a divine texture to this 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. This gluten-free focaccia would also be excellent!
How to Store
- Refrigerator: Store this creamy mushroom soup in an airtight container in the refrigerator for 4 to 5 days. Reheat it on the stovetop over medium heat or in the microwave.
- Freezer: 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. Thaw in the fridge before reheating.
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
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.
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
Thanks so much Ben that’s so kind!! That’s such a kind comment!
Just made this. DELISH!!
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?
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!!
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.
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 ?
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.
Thanks so much for this lovely review Michele! We’re glad you like it!
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 🙂
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!
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.
Hi Arpita! Thank you for you kind comment! We have frozen this soup before and you can definitely freeze for a later use!
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.
This is awesome Leslie! We’re happy that you’re pleased with this recipe. Thank you for reading.
*sherry vinegar not sherry!
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!!!
Patty
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!!