Vegan Cream of Mushroom Soup

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. 

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 

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!

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.

Other soup recipes you’ll love: 

• Easy Vegan Chicken Noodle Soup
• Creamy Vegetable Soup
• Hearty Vegetable & Mixed Bean Soup
• Vegan Ramen

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

For more amazing recipes:

Vegan Cream of Mushroom Soup

5 from 22 votes

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

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

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

  

1x2x3x

• 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

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!