Creamy Mushroom Soup (Vegan & 8 Ingredients)

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.

More Vegan Soup Recipes

• Tuscan White Bean Soup
• Creamy Tomato Soup with Cheesy Croutons (Vegan)
• Vegetable Soup (One Pot & Comforting)
• French Onion Soup
• Vegan Chicken Noodle Soup