Vegan Cream of Mushroom Soup | FoodByMaria Recipes

Comfort Food

Vegan Cream of Mushroom Soup

Last Updated:

Prep

5 minutes

Cook

30 minutes

Yield

4

This easy vegan cream of mushroom soup is hearty, delicious, and completely vegan without sacrificing the creaminess we love.

This creamy vegan cream of mushroom soup is an easy recipe that is seriously the best. This soup delivers everything you want from a comforting bowl of hot soup this winter, plus, it’s nutritious and filling. 

Spoon scooping vegan cream of mushroom soup out of white bowl

Why you’ll love this vegan cream of mushroom soup: 

  • Quick: Prep this dairy-free cream of mushroom soup in 5-minutes and have it ready in 35. No sitting in your kitchen all day simmering this 
  • Creamy: I love a good creamy soup, but often that comes with dairy. This recipe is fully vegan and dairy-free but has no loss of creaminess
  • Delicious: The combo of the hearty mushrooms with the warming spices like sage, thyme, and rosemary, really make a delicious soup 

ingredients for vegan cream of mushroom soup on counter

Ingredient Notes: 

Mushrooms: Portabello mushrooms have an intense flavor and a meaty texture. In this vegan cream of mushroom soup recipe, they add that added heartiness and taste delicious. Not to mention they have B vitamins, are rich in minerals, and are a great source of fiber in this dairy-free cream of mushroom soup. 

Herbs: I use fresh in this recipe for the best flavor but you can substitute the fresh with dried if you don’t have them on hand. Just make sure you have the right conversions by doing a simple Google search as it’s not always 1:1.

How to make dairy-free cream of mushroom soup: 

  1. Finely dice the yellow onion and portabello mushrooms.
  2. Add olive oil into a medium-sized pot over medium-high heat. 
  3. 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)
  4. 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.
  5. 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. 
  6. Serve with drizzled olive oil, red chili flakes, and fresh herbs if you desire! Enjoy!

close up of vegan cream of mushroom soup

Expert Tips & FAQ: 

Mushrooms: Swap the portabello mushrooms with a cremini or white button.

Herbs: Replace any herbs & spices with your preferred flavors in this dairy-free soup!

Using Gluten-Free Flour: 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

Storage: 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.

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Vegan Cream of Mushroom Soup

5 from 20 votes
This easy vegan cream of mushroom soup is hearty, delicious, and completely vegan without sacrificing the creaminess we love.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Vegan Meals
Cuisine Dairy-Free, Vegan, Vegetarian
Servings 4
Calories 155 kcal

Ingredients
  

  • 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

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

YouTube 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
Review This Recipe Let us know how it was!
Kels

5 stars
I made a double batch of this and I’m so glad I did! The fresh herbs make this soup taste so absolutely homey and comforting! Will make again for sure

Kels

5 stars
I made a double batch of this and I’m so glad I did! The fresh herbs make this soup taste so absolutely homey and comforting! Will make again

Jess

5 stars
Delicious!!! I had to substitute some herbs because I didn’t have them all but I love this soup. Creamy and delicious. I did have to add a cornstarch slurry to thicken it after the flour didn’t do much. I will make this many times over!!!

Maria Koutsogiannis

thank you so much for the love, jess!

Lynn

5 stars
Looks so good in the photos, I hope I can make it that good too!

Maria Koutsogiannis

thank you so much, lynn! These are so good!

Puya

5 stars
My family don’t eat vegan, but I am, I will make this for them and see how they feel about veganism after!

Maria Koutsogiannis

Sounds good!

Tabitha

5 stars
This is by far my favorite soup recipe ever! Dope!

Maria Koutsogiannis

thank you so much!

Liliane

5 stars
Just made this and it was absolutely delicious!!

Maria Koutsogiannis

so glad you loved this recipe!

Sally

5 stars
Very tasty! My family loved it! I creamed it all and it was amazing! brilliant!

Maria Koutsogiannis

amazing! So glad you loved it sally!

Amanda

5 stars
This recipe looks yummy!

Maria Koutsogiannis

thank you amanda!

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