This 15-minute vegan mushroom soup is ridiculously easy to make. It’s a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe.
We had tons of mushrooms in our fridge last week, so I decided to make a super simple mushroom soup with just a few basic ingredients.
I’m in love with this recipe because is so flavorful and creamy and also a hearty and comforting dish, ready in just 15 minutes, which is awesome, especially on a daily basis or when you’re so busy, but still want to eat something simple and warm.
This fall is being cooler than usual and we’ve been so into soups lately. The weather in the south of Spain is pretty warm, so when it’s 4 degrees Celsius (40 degrees Fahrenheit), we’re freezing like we were living in the North Pole.
Soups are healthy fast food, just add any veggies you have on hand to a large pot with some liquid (vegetable stock, plant milk, water) and your favorite spices, stir, cook and blend. That’s all! And they’re perfect for cold days and so good for your body. Hope you enjoy our recipe!
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Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Mushroom Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Vegan, American
This 15-minute vegan mushroom soup is ridiculously easy to make. It’s a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe.
Ingredients
- 1 pound mushrooms (450 g), sliced
- 4 cloves of garlic, chopped
- 1 medium onion, chopped
- 3 cups unsweetened plant milk of your choice (750 ml), we used almond milk
- 2 cups vegetable stock (500 ml)
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- The juice of a lemon
Instructions
- Add the veggies (mushrooms, garlic and onion), milk and vegetable stock to a large pot and bring to a boil. Then cook over medium-high heat for about 10 minutes.
- Blend the soup with an immersion or a regular blender.
- Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley.
- Keep the vegan mushroom soup in a sealed container in the fridge for up to 4 days.
Notes
- Any kind of mushrooms will do.
- We didn’t add salt, but it’s up to you. Tamari and soy sauce are also a great choice.
- Feel free to sauté the veggies in some oil before making the soup to make it even tastier, although it’s not necessary.
- Add your favorite spices, herbs and veggies.
- Water can be used instead of the milk and stock, but the soup won’t be as flavorful and creamy.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 164
- Sugar: 10.3 g
- Sodium: 853 mg
- Fat: 5.6 g
- Saturated Fat: 0.1 g
- Carbohydrates: 21.6 g
- Fiber: 6.4 g
- Protein: 9.9 g
This came out great. I was looking for a recipe to use on my green bean casserole. I did thicken it up a bit more by adding a 1/3 cup of rolled oats while it was cooking and I diced my mushrooms like canned soup vs. sliced. I did not pre cook them, but I’m going to next time. YUM! I’ll check out all your other recipes too.
★★★★★
Hi Suzanne! So glad you liked it 🙂
Absolutely gorgeous! Really easy to make & completely delicious!
★★★★★
Hi Liz! Thanks a lot 🙂 So glad you liked it!
I think I have tons of mushrooms in my fridge just waiting to be used. Thanks for sharing that I can have a creamy and hearty dish from it. Since soups are healthy fast food, maybe I can find a low-carb version of the recipe online that can give me the kick that I need to start the day right.
★★★★★
Hi Angela! You’re so welcome 🙂 Hope you enjoy it!
I put more mushroom than the recipe and less almond milk and it does not taste enough like mushroom unfortunately. I will probably do this recipe again but with probably half the milk recommended and less stock.
★★★
Hi Julie! I’m so sorry the recipe didn’t work for you, but it really tastes like mushroom, a lot. Maybe it was because of the ingredients you used. Have a nice day!
which type of mushrooms is best for this recipe?
Hi Nicola! Any type is okay 🙂 I used crimino or brown mushrooms, though.
Sounds delicious.
Would this be suitable for freezing?
Hi Simon! Thanks a lot 🙂 I’ve never tried it myself, but I think it could work.
Made it yesterday. Had some today and it was delicious! So flavoursome and filling. Great little recipe, lemon and ginger are a great touch! Yum 😋
★★★★★
Hi Katherine! SO glad you enjoyed it 🙂
The delicate flavor of mushrooms combined with a creamy broth was exactly what my daughter was craving after having a dental procedure. Your recipe made this desire a reality. Although I made it because she needed a soft diet, I plan to make it again in the cooler months ahead. Thanks for your creation!
★★★★
Hi Robyn! Thank YOU for your comment 🙂 So glad she liked it!
Amazing soup, such warm flavours! Used almond milk and didn’t add the ginger or lemon, just pepper. Everyone loved it
★★★★★
Hi Ana! So glad you liked it 😀 Have a nice day!
Gorgeous recipe and so easy. Thank you :0)
★★★★★
Hi Naomi! You’re so welcome. So glad you liked it 🙂
though i did use too much smoked garlic, still easy nd very tasty,will be making it again..
★★★★★
Hi Dave! So glad you’re going to make it again 🙂 Have a nice day!
Made this just now …with “wonky mushrooms ” … it is absolutely delicious and healthy as well.
I am sure it will be made many times.
Thank you for the recipe…I will try more of them.
I love your clear simple no fuss recipes.
Hi Maryc! You’re so welcome 🙂 So glad you like our recipes!
This soup looks delicious and stunning. It’s just a perfect option during this cold winter. This marinara soup looks like one that warms your soul too. Thanks!!
Hi Diana! Thanks a lot 🙂 Have a nice day!
What type of onion did you use? – how large? Thank you!
Hi Denise! I used a medium white onion, but I think any kind will do 🙂 Have a nice day!