Vegan cream of mushroom soup, a delicious, creamy and nutritious dish. It’s easy to make, comforting and so perfect for the cold winter days!
When it’s wintertime, I only feel like eating warm and comforting foods to get the cold out of my body. Hot soups are the best choice for this because they are satiating, light and so good.
This recipe is made with white wine and vegetable broth, two special ingredients that make it even more delicious. Besides, this vegan cream is dairy-free, since I used coconut milk instead of dairy products to give it a satisfying silky texture and a smooth taste.
Vegan cream of mushroom soup, a delicious option for the winter days when you need comfort food. It feels amazing and it’s nutritious, savory and healthy. You won’t believe its wonderful creamy texture and its delicious taste, and it’s also so easy to make!
How to make vegan cream of mushroom soup – Step by step
- Heat the vegan butter or the oil in a pot and add the onion and garlic. Cook over medium-high heat for 1 or 2 minutes (photo 1).
- Add the mushrooms and golden brown for 5 minutes (photo 2).
- Pour the white wine into the pot and cook over high heat for 1 or 2 minutes (photo 3).
- Add the flour and cook for 2 minutes (photo 4).
- Pour the vegetable broth, thyme, salt, and pepper (photo 6) and simmer for 15 minutes (photo 7).
- Add the coconut milk (photo 7) and simmer for 2 or 3 more minutes.
- You can blend the soup totally or partially (photo 8), or even serve it without blending.
Pro tips
- You can use any type of mushrooms.
- Cooking with vegan butter or margarine gives the soup a better taste than oil does, although using any kind of oil is also a good option.
- You don’t need to use white wine, but it gives the soup a delicious taste. If you don’t like it, just omit this ingredient.
- Any type of flour will work.
Can you freeze this vegan cream of mushroom soup?
Yes, you can freeze it! Let it cool down and keep it in the freezer in a sealed container for 1 to 3 months.
How to reheat this vegan cream of mushroom soup
To reheat the soup, put it in a saucepan and heat it up over medium-high heat until it’s warm. If it’s too thick, you can add a little bit of water, plant milk or vegetable broth so it gets the texture you’re looking for.
How can you serve this vegan cream of mushroom soup?
If you want to have it as a main dish, you can serve it with crunchy vegetable tempura, add some cauliflower rice or accompany it with this delicious garlic bread.
As a side dish, this vegan cream of mushroom soup goes very well with something like this tofu stir fry or this potato fried rice.
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Vegan Cream of Mushroom Soup
- Prep: 10 mins
- Cook: 30 mins
- Total: 40 mins
- 2–3 1x
- Main Dish, Side Dish, Soup
- Vegan, American
Servings 2–3 1x
Vegan mushroom soup, a delicious, creamy and nutritious dish. It’s easy to make, comforting and so perfect for the cold winter days!
Ingredients
- 1–2 tbsp vegan butter or oil
- 1/2 onion, chopped
- 2 garlic cloves, sliced
- 1 pound mushrooms (450 g), sliced
- 1/4 cup white wine (65 ml), optional
- 1 tbsp flour, gluten-free if needed
- 2 cups vegetable broth (500 ml)
- 1 tbsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup coconut milk (125 ml)
Instructions
- Heat the vegan butter or the oil in a pot and then add the onion and garlic. Stir and cook over medium-high heat for 1 or 2 minutes, stirring occasionally.
- Add the mushrooms, stir and golden brown for 5 minutes over medium-high heat.
- Pour the white wine into the pot, stir frequently and cook over high heat for 1 or 2 minutes.
- Add the flour and cook for 2 minutes. Keep stirring.
- Pour the vegetable broth, thyme, salt and pepper, stir and shimmer for 15 minutes.
- Add the coconut milk and shimmer for 2 or 3 more minutes.
- You can blend the soup totally or partially, or even serve it without blending, depending on the texture you’re looking for.
- Serve immediately or keep the leftovers in a sealed container in the fridge for 5-7 days. You can also freeze it so it lasts longer.
Notes
- You can use any type of mushrooms.
- Cooking with vegan butter or margarine gives the soup a better taste than oil does, although using any kind of oil is also a good option.
- You don’t need to use white wine, but it gives the soup a delicious taste. If you don’t like it, just omit this ingredient.
- Any type of flour will work.
- Serve with vegetable tempura, cauliflower rice or garlic bread.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 208
- Sugar: 6.3 g
- Sodium: 810 mg
- Fat: 13.8 g
- Saturated Fat: 9.3 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 6.4 g
This is the best soup I have ever made, period. Vegan or non vegan. It’s rich, thick and fragrant. I didn’t have the right herbs so used herbs d’province and it was delicious. Totally recommend keeping the mushrooms whole. Thank you!
★★★★★
Hi Richard! Thank you so much for your kind words 🙂 So glad you liked it!
This is a great recipe. I made a couple of changes. I skipped the vegan butter/oil (and just sauteed with water using a tablespoon at a time to prevent onion and garlic from sticking to pan) and replaced I replaced the coconut milk with cashew milk.
★★★★★
Hi Kim! Thanks a lot 🙂 Sounds great!
Hi, thanks for sharing your yummy looking recipes. I was wondering if you have a cookbook?
Thank you.
Hi H! Yes, we have and 2 ebooks: https://simpleveganblog.com/simple-vegan-meals/ and https://simpleveganblog.com/simple-vegan-smoothies/ And also a bundle: https://simpleveganblog.com/simple-vegan-blog-ebook-bundle/ 🙂
I substituted cassava flour to make gluten free. Spiced with a “Smoked Spanish Chorizo Rub” spice from my local Spanish Market. The smoky paprika gave it a nice kick. The white wine is a great addition!
★★★★★
Hi Mitzi! So glad you liked it 🙂