Can you really make a luscious, creamy mushroom soup without dairy? Absolutely—and this Vegan Cream of Mushroom Soup is here to prove it. Whether you’re avoiding dairy, embracing plant-based eating, or just craving a cozy, earthy bowl of comfort, this soup checks every box. Packed with umami-rich mushrooms, fragrant herbs, and a velvety coconut milk base, it’s a one-pot wonder that tastes like it simmered all day—even though it comes together in under 45 minutes!
Ingredients
- 1 tbsp olive oil or vegan butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 lb mushrooms (cremini or button), sliced
- 1 tsp dried thyme
- 1/2 tsp rosemary
- Salt & pepper to taste
- 3 tbsp all-purpose flour (or gluten-free alternative)
- 3 cups vegetable broth
- 1 cup full-fat coconut milk (or any unsweetened plant cream)
- 1 tbsp soy sauce or tamari
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat oil or vegan butter in a large pot over medium heat.
- Add diced onion and cook for 4–5 minutes until translucent.
- Stir in garlic and cook for another 1 minute.
Step 2: Cook the Mushrooms
- Add sliced mushrooms to the pot and cook for 8–10 minutes until they’ve released their moisture and start to brown.
- Season with thyme, rosemary, salt, and pepper.
Step 3: Thicken the Base
- Sprinkle in the flour and stir well to coat the mushrooms evenly. Cook for 1–2 minutes.
- Gradually pour in the vegetable broth while stirring to avoid lumps.
Step 4: Add Creaminess
- Stir in the coconut milk and soy sauce.
- Bring to a gentle simmer and cook for 10–15 minutes until slightly thickened.
Step 5: Serve and Garnish
- Taste and adjust seasoning. Add more pepper or soy sauce if desired.
- Ladle into bowls and top with freshly chopped parsley.
Variations
- Use mixed wild mushrooms for deeper flavor complexity.
- Add a splash of white wine during the mushroom sauté step.
- Blend half the soup for a silkier texture while retaining some mushroom chunks.
- Use oat cream for a more neutral flavor than coconut milk.
Cooking Note
- Cooking mushrooms until browned is key to maximizing their savory depth.
- Flour must cook for a minute before adding broth to eliminate raw taste.
- Coconut milk adds creaminess without overpowering when balanced with umami.
Serving Suggestions
Serve this soup hot with crusty bread, sourdough toast, or a garlic flatbread. It also makes a great starter to a holiday dinner or a cozy lunch alongside a kale salad. A drizzle of truffle oil or a sprinkle of nutritional yeast can elevate it even further.
Storing Tips for the Recipe
Let the soup cool completely before storing. Keep in the fridge for up to 4 days in a sealed container. To freeze, portion into airtight containers (skip the parsley). Reheat on the stove and stir in fresh herbs right before serving.
Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 270
Protein: 6g
Sodium: 570mg
Healthier Alternatives for the Recipe
Use reduced-sodium tamari to lower sodium. For a lower-fat version, use lite coconut milk or a blend of almond milk with a teaspoon of cornstarch. You can also skip the flour and blend 1 cup of the soup to naturally thicken it without starch.
Common Mistakes to Avoid
- Undercooking mushrooms: Always give them time to brown for deeper flavor.
- Adding broth too fast: Stir continuously to avoid lumps after adding flour.
- Skipping soy sauce: It enhances umami—don’t miss this step!
- Overheating coconut milk: Simmer gently to avoid curdling.
Conclusion
This Vegan Cream of Mushroom Soup is the ultimate answer to comfort food cravings—rich, savory, and impossibly creamy without a drop of dairy. It’s a versatile, easy recipe you’ll want to return to all season long. Perfect as a starter or main course, it’s proof that simple ingredients can deliver spectacular results. Try it today and taste the magic of mushrooms!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen mushrooms?
A: Yes, thaw and drain them before use for best results.
Q2: What can I substitute for flour?
A: Use cornstarch or arrowroot powder for a gluten-free thickener.
Q3: Will this soup taste like coconut?
A: Not strongly—the soy sauce and mushrooms balance the flavor well.
Q4: Can I make it ahead of time?
A: Yes! It stores and reheats beautifully. Add fresh herbs before serving.
Vegan Cream of Mushroom Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Vegan Cream of Mushroom Soup is savory, silky, and full of umami flavor. Made with mushrooms, coconut milk, and herbs, it’s a dairy-free comfort classic perfect for cold days or elegant dinners.
Ingredients
1 tbsp olive oil or vegan butter 1 small onion, diced 3 garlic cloves, minced 1 lb mushrooms (cremini or button), sliced 1 tsp dried thyme 1/2 tsp rosemary Salt & pepper to taste 3 tbsp all-purpose flour (or gluten-free alternative) 3 cups vegetable broth 1 cup full-fat coconut milk (or any unsweetened plant cream) 1 tbsp soy sauce or tamari Fresh parsley, chopped (for garnish)
Instructions
1. Heat oil or vegan butter in a pot. Add onion and sauté 4–5 minutes. Stir in garlic and cook 1 minute more. Add mushrooms and cook 8–10 minutes until browned. Season with thyme, rosemary, salt, and pepper. Sprinkle flour and stir to coat mushrooms. Cook 1–2 minutes. Slowly add broth while stirring to avoid lumps. Add coconut milk and soy sauce. Simmer 10–15 minutes. Adjust seasoning. Garnish with parsley and serve.
Notes
Use oat cream for a coconut-free version. Add white wine for extra depth. Store up to 4 days or freeze without parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 3g
- Sodium: 570mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg