Make this vegan cream of mushroom soup in just one pot! A rich and creamy plant-based soup that's packed with flavor and so easy to prepare.
This soup is made with simple ingredients like mushrooms, coconut milk, and vegetable broth, creating a delicious dairy-free twist on the classic recipe. It’s wholesome, full of earthy flavors, and sure to become a staple in your kitchen.
Serve it as a quick weeknight dinner or a cozy starter. Pair it with crusty vegan bread or a fresh salad for a complete meal that’s as versatile as it is satisfying. Perfect for sharing with friends or enjoying on your own!
Craving more vegan soups? Try my vegan mushroom soup, vegan potato leek soup, vegan pumpkin soup, vegan butternut squash soup, and vegan potato and corn chowder. Warmth and flavor await!
Ingredients for vegan cream of mushroom soup
- Olive oil: I used extra virgin olive oil for its rich flavor, but regular olive oil works well too. You can also use avocado oil, sunflower oil, or any neutral oil if you prefer. For a different touch, this soup also turns out delicious when made with vegan butter!
- Veggies: This soup has garlic and onion, but you can add or skip veggies as you like. If you’re in a hurry, use 1 teaspoon each of garlic powder and onion powder.
- Mushrooms: Any mushrooms work great, but cremini, button, or shiitake are my favorites for flavor and texture.
- White wine: A splash of white wine is optional but adds depth. Swap it with veggie broth or water mixed with a bit of lemon juice.
- Flour: All-purpose flour thickens the soup, but cornstarch or arrowroot powder work if you need a gluten-free option.
- Thyme: Thyme adds a nice herbal touch, but you can use rosemary, oregano, or skip it entirely.
- Full-fat coconut milk: For a creamy texture, full-fat coconut milk is ideal, but unsweetened almond milk, cashew milk, or soy milk are great alternatives. Adjust the richness by selecting your preferred non-dairy milk.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan cream of mushroom soup
Step 1: Heat the oil in a pot over medium-high heat.
Step 2: Add garlic and onion, and cook for 3-5 minutes until soft and fragrant.
Step 3: Stir in the mushrooms and cook for 5-8 minutes until the mushrooms release their juices.
Step 4: Add the white wine, stir, and cook for 1-2 minutes to evaporate the alcohol.
Step 5: Mix in the flour and cook for 2 minutes, stirring constantly.
Step 6: Pour in the broth, thyme, salt, and pepper. Simmer for 15 minutes.
Step 7: Stir in the coconut milk and cook for 2-3 more minutes.
Step 8: Blend until smooth and serve. Enjoy!
Frequently asked questions
This soup will last 3-4 days in the fridge if stored in an airtight container. Make sure it has cooled completely before refrigerating. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if it thickens too much.
Yes, you can freeze this soup! Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove, stirring well to restore its creamy texture.
Stovetop: Pour the soup into a pot and heat over medium-low heat, stirring occasionally until warmed through. If it’s too thick, add a splash of broth or non-dairy milk and stir to combine.
Microwave: Transfer the soup to a microwave-safe bowl, cover it with a lid or microwave-safe wrap, and heat in 1-minute intervals. Stir between intervals until evenly heated. Add a little liquid if needed to adjust the consistency.
You can serve this soup with a slice of crusty vegan bread or a side of vegan garlic bread for dipping. It also pairs beautifully with a fresh green salad or roasted veggies for a light meal. For an extra touch, garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of ground black pepper.
To thicken the soup, you can simmer it uncovered for a bit longer to reduce and naturally thicken it. If you prefer a quicker method, mix a teaspoon of flour with a little cold water to form a paste, or use cornstarch or arrowroot in the same way, then stir it into the soup and let it cook for a few minutes. Choose the method that works best for you!
More vegan soup recipes
Vegan Cream of Mushroom Soup
Ingredients
- 2 tablespoons olive oil, or vegan butter, I used extra virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 pound mushrooms, like cremini, button, or shiitake, sliced
- ¼ cup white wine, optional
- 3 tablespoons flour
- 3 cups vegetable broth
- 2 teaspoons dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 14-ounce can full-fat coconut milk
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the garlic and onion. Sauté for 3-5 minutes, stirring occasionally, until softened and fragrant.
- Stir in the mushrooms and cook for 5-8 minutes, stirring occasionally, until they release their juices and become tender.
- Pour in the white wine and cook over high heat for 1-2 minutes, stirring frequently, to let the alcohol evaporate.
- Sprinkle in the flour and cook for 2 minutes, stirring constantly to combine.
- Add the vegetable broth, thyme, salt, and pepper. Stir well and let it simmer for 15 minutes.
- Pour in the coconut milk and simmer for another 2-3 minutes on low heat.
- Remove from heat and blend the soup until smooth using an immersion blender or regular blender. Serve immediately and enjoy!
Notes
- Store in an airtight container in the fridge for up to 3-4 days.
- Freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring between each. Add a splash of broth or non-dairy milk if the soup is too thick.
Grace O says
This is the best mushroom soup I have ever made. I love how simple the recipe was and how I had most of all the ingredients in my pantry already so it was very affordable. My husband loved it and he is not a vegan! I call that a success. We added garlic bread on the side and it was the most delicious meal ever. Not to mention, now that it is fall soup is the perfect entree with the cold weather. All in all, I will be adding this recipe to my favorites so thank you!
Iosune says
Hi Grace! Thank you so much! I’m thrilled to hear the soup was such a hit, even with your husband! Love the idea of pairing it with garlic bread, that sounds delicious. And you’re right, there’s nothing better than a cozy soup when the weather cools down. So glad it’s made it to your favorites list!
Amy says
I made this today and thought I had ruined it. I didn’t cook the mushrooms and flour. I just put all the ingredients in the pot at the same time. It still came out delicious! The bonus was that it was vegan but I think anyone who tried it, vegan or not, would say the same thing. Best mushroom soup ever! I will never go back to canned mushroom soup!
Iosune says
Hi Amy! So glad you liked it 🙂
Kelly Bee says
Hi! Can you tell me if it's canned coconut milk or coconut milk in a carton? Also, which white wine do you feel is the best to use?
Iosune Robles says
Hi Kelly! It's canned coconut milk 🙂 I can't help you choose the wine because we live in Spain and the brands are completely different here.
Jo says
OMG this soup is absolutely scrumptious! Thank you so much!
Iosune Robles says
So glad you liked it 🙂 Have a nice day!
Richard says
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!
Iosune Robles says
Hi Richard! Thank you so much for your kind words 🙂 So glad you liked it!
Kim says
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.
Iosune says
Hi Kim! Thanks a lot 🙂 Sounds great!
Mitzi says
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!
Iosune says
Hi Mitzi! So glad you liked it 🙂