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.
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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)
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
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!
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.
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!
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!!
This soup looks right up my alley! Coconut milk must have given it some extra creaminess and aroma.
We’re glad that you like the recipe! The coconut milk actually does boost the flavour and taste!
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.
So glad you enjoyed Beth!! Love those additions!
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!
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.
A bit bland, might be just my taste preference. I added some chili pepper flakes and it was amazing. Thank you for this recipe!
Thank you Lena! Thank you for reading!
what’s the nutritional facts on this soup? 🙂
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
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.
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
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!
Really good recipe to prepare on a Sunday night and take for lunch during the week!
Am SO Hungry Man.I Wanna Eat This Now. Yummy Buddy..Thanks For Sharing.i Love TO Visit And See These Kind OF Awesome Soup.
I looooooove this recipe!! I’ve been making this for a few years. It’s the only one I use… so so so good!!
Thank you so much Leila!!