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.
Delicious! Thank you !
This recipe is great! I used shiitake and mini bella mushrooms! I used oat milk, because it’s what I had on hand. Great flavor pallet I loved the thyme!
This was exactly what the title says . So so delicious. Will definitely be making it again.
We love this recipe, and we’re happy that you love it too Eric.
Absolutely incredible.
I am not vegan or even a vegetarian, but I was looking for a mushroom soup that has coconut milk, as I am not found of heavy cream & love the flavour of coconut milk.
I love that it only has a few ingredients, & that you can switch the types of mushrooms or the vegan milks, if you wanted.
The addition of thyme was different for me, as I have never tried it in a soup other than chicken or turkey. I will definitely have to try it more often.
Thank you for giving me another soup I can add to my kitchen.
Elizabeth
I am a sucker for a creamy soup that provides comfort on cold damp days. I’ve been searching for a vegan recipe that fills that void… look no further! I LOVED this soup. My meat loving husband, and three year old also devoured it! It’s also so simple! Try it!
I made one but without vegetables broth and i used oat milk and i put a little bit maizena flour (corn flour). It’s good too ❤️ thanks for the recipe
Thank you ! My family loves this recipe !
In Juneau, Alaska
So simple to make and absolutely delicious!
I was shocked at how good this soup is with so few ingredients! We make it often and freeze it.
One of the best mushrooms soups! Super easy to make, and delicious. Thanks for the recipe!