Vegan Cream of Mushroom Soup

This creamy vegan cream of mushroom soup is an easy recipe that’s seriously the best because it delivers everything you want from a comforting bowl of hot soup. You’ll love it because it has a rich, velvety texture without any dairy, hearty mushroom flavor, and warming herbs. This dairy-free cream of mushroom soup is not only delicious but also nutritious and filling, so it works perfectly as a light lunch or cozy dinner, and you can even make a condensed version for using in casseroles, just like the canned stuff, but so much better.

❤️ Why You’ll Love This Vegan Cream of Mushroom Soup

• Lightning Quick: Prep this dairy-free cream of mushroom soup in just 5 minutes and have it ready in 35 minutes total.
• Incredibly Creamy: This vegan mushroom soup is fully plant-based and dairy-free but has absolutely no loss of that luxurious creaminess you crave.
• Deeply Delicious: The combination of hearty mushrooms with warming spices like sage, thyme, and rosemary creates incredibly rich flavor.
• Nutritious and Filling: Packed with B vitamins, minerals, and fiber from the mushrooms while being completely plant-based.

🍲 Ingredients

Portobello Mushrooms – These large, meaty mushrooms have an intense, earthy flavor and a substantial texture that makes this vegan cream of mushroom soup incredibly hearty and satisfying. Portobellos are rich in B vitamins (especially niacin and riboflavin) that support energy metabolism, selenium and copper for immune function, and dietary fiber for digestive health. They add both nutrition and that umami depth that makes mushroom soup so crave-worthy. Their meaty texture holds up beautifully to cooking, and they don’t become rubbery when properly sautéed.

Coconut Milk (or Cashew Cream) – Full-fat coconut milk is what makes this dairy-free cream of mushroom soup luxuriously creamy and silky without any dairy. It’s thick, rich, and naturally emulsifies into the broth. Coconut milk adds healthy medium-chain triglycerides (MCTs) that are easily digestible fats, while cashew cream provides a neutral flavor if you prefer no coconut taste. Both options create that signature velvety texture that makes cream of mushroom soup so comforting, so you can choose based on your flavor preference and dietary needs.

👩‍🍳 How to Make Dairy-Free Cream of Mushroom Soup

Prepare Ingredients:

1. Finely dice the yellow onion into small, uniform pieces, then dice the portobello mushrooms into similar-sized pieces so everything cooks evenly and you get consistent texture throughout the soup.

Sauté the Base:

2. Add olive oil to a medium-sized pot over medium-high heat and allow it to warm for about 30 seconds until shimmering but not smoking.

3. Transfer the diced onion to the hot pot and cook for 2-3 minutes, stirring occasionally, until soft and fragrant because the onions need to sweat and release their sweetness first. Next, add the diced portobello mushrooms and cook them until soft and most of their water has evaporated, which will take 8-10 minutes because mushrooms release a lot of liquid that needs to cook off before they can brown properly. Don’t crowd the pan or they’ll steam instead of brown, so cook in batches if necessary.

Add Herbs and Stock:

4. Meanwhile, finely chop the fresh rosemary, thyme, and sage into small pieces so their flavors distribute evenly. Reduce the heat to medium and add the fresh herbs along with any other spices to the mushrooms, stirring to coat everything. Allow this mixture to cook until the mushrooms turn golden brown and the herbs become fragrant because this develops deep, complex flavors. Then, add the vegetable stock to the mushrooms and allow the mixture to simmer for 5-10 minutes to bring out all the flavors and create a rich base. For extra umami depth, you can add 1 tablespoon of miso paste or tamari at this stage.

Make It Creamy:

5. In a small bowl, combine a small amount of coconut milk (about ¼ cup) with the all-purpose flour and whisk vigorously until thoroughly combined with no lumps remaining because lumps will create an unpleasant texture in the finished soup. Add the flour and coconut milk mixture to the stock and mushrooms along with the rest of the coconut milk, stirring constantly as the mixture begins to thicken from the flour. Once the soup is bubbling and has reached your desired thickness and is no longer thickening further, remove from heat or keep on low heat until ready to serve. For a smoother texture, you can use an immersion blender to partially blend ⅓ of the soup while leaving the rest chunky.

Serve:

6. Serve the vegan cream of mushroom soup hot, drizzled with high-quality olive oil, sprinkled with red chili flakes for heat, and garnished with fresh herbs if desired. A squeeze of lemon juice brightens all the flavors beautifully, so add it right before serving.

Condensed Version for Casseroles:

Reduce vegetable stock to 1 cup instead of 3 cups, so it becomes thick and concentrated like canned condensed soup. Use in green bean casseroles or other recipes that call for condensed cream of mushroom soup.

🪄 Tips and Tricks

• Don’t Crowd: Cook mushrooms in a single layer with space between them because overcrowding causes steaming instead of browning, which makes them rubbery.
• Brown Well: Let mushrooms cook undisturbed for a few minutes to develop golden color because this creates deep, savory flavor through caramelization.
• Deglaze Pan: After browning mushrooms, add stock and scrape up the browned bits from the bottom because they’re packed with concentrated flavor.
• Add Umami: A tablespoon of miso paste, tamari, or soy sauce boosts savory depth and makes the soup taste richer and more complex.

🗒 Substitutions

• Mushrooms: Replace portobellos with cremini mushrooms for milder flavor, shiitake for deeper umami, or use a mix of mushroom varieties for complexity.
• Cream Base: Use cashew cream for neutral flavor (soak cashews, blend with water), oat cream for nut-free, or keep coconut milk for richness.
• Flour: Use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) for gluten-free, or blend ⅓ of the soup instead of using thickener.
• Herbs: Swap fresh herbs for dried using ⅓ the amount because dried herbs are more concentrated, or use Italian seasoning for simplicity.

🍽️ Best served with

• Italian Chopped Salad
• Quick and Easy Focaccia Bread
• Apple Caprese Sandwich
• Roasted Butternut Squash Risotto

👝 How to Store Leftovers

Store vegan cream of mushroom soup in an airtight container in the refrigerator for 4-6 days because the flavors actually improve as they meld together overnight. To freeze, let the soup cool completely, then transfer to freezer-safe containers for up to 2-3 months, but the texture may separate slightly when thawed. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup has separated after freezing, use an immersion blender to re-emulsify it until smooth and creamy again.

🤔 Common Questions

Vegan Cream of Mushroom Soup

5 from 23 votes

🍄 This vegan cream of mushroom soup is dairy-free, incredibly creamy, and ready in 35 minutes! Perfect as soup or condensed base for casseroles!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Vegan Meals

Cuisine Vegan, Vegetarian, Dairy-Free

Servings 4

Calories 155 kcal

Ingredients

  

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• 1 tbsp olive oil
• 1 medium yellow onion
• 6 large portabello mushrooms
• 3 tbsp fresh rosemary
• 3 tbsp fresh thyme
• 1 tbsp fresh sage
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 3 ½ cups vegetable stock
• 1 – 398ml can light coconut milk
• 2 tbsp all-purpose flour

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Instructions

 

• Finely dice the yellow onion and portabello mushrooms.
• Add olive oil into a medium-sized pot over medium-high heat. 
• Transfer the onion to the pot and cook for 2 – 3 minutes until soft + fragrant. Add the diced portabello mushrooms and cook until soft, where most of the water is evaporated. (this will take 8 – 10 minutes)
• Finely chop the fresh rosemary, thyme, and sage.  Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms. Allow this to cook until the mushrooms are golden brown.  Add the vegetable stock to the mushrooms, and allow to cook for 5-10 minutes to bring out the flavors.
• Combine a small amount of coconut milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps. Add the flour/coconut milk mixture to the stock + mushrooms along with the rest of the coconut milk.  Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat or keep on low heat until ready to serve. 
• Serve with drizzled olive oil, red chili flakes, and fresh herbs if you desire! Enjoy!!

Video

Notes

Swap the portabello mushrooms with a cremini or white button.

Replace any herbs & spices with your preferred flavors!

Substitute the all-purpose flour with 1 tbsp of a 1:1 gluten-free flour blend. Add more if you wish for a thicker soup

Store in the fridge in a tightly sealed container for 4 – 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.

Nutrition

Serving: 4 | Calories: 155kcal | Carbohydrates: 18.6g | Protein: 4.1g | Fat: 8.6g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.6g | Sodium: 1078.4mg | Fiber: 4.2g | Sugar: 7.2g

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