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
Angela Waterford says
May 31, 2019 at 13:55I 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.
★★★★★
Iosune says
June 1, 2019 at 08:54Hi Angela! You’re so welcome 🙂 Hope you enjoy it!
Julie Buffandeau says
February 22, 2019 at 21:43I 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.
★★★
Iosune says
February 23, 2019 at 07:36Hi 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!
Nicola says
February 15, 2019 at 16:22which type of mushrooms is best for this recipe?
Iosune says
February 18, 2019 at 10:19Hi Nicola! Any type is okay 🙂 I used crimino or brown mushrooms, though.
Simon says
February 10, 2019 at 09:05Sounds delicious.
Would this be suitable for freezing?
Iosune says
February 11, 2019 at 16:02Hi Simon! Thanks a lot 🙂 I’ve never tried it myself, but I think it could work.
Katherine Rowlands says
January 4, 2019 at 20:40Made it yesterday. Had some today and it was delicious! So flavoursome and filling. Great little recipe, lemon and ginger are a great touch! Yum 😋
★★★★★
Iosune says
January 5, 2019 at 18:03Hi Katherine! SO glad you enjoyed it 🙂
Robyn G says
November 8, 2018 at 02:00The 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!
★★★★
Iosune says
November 27, 2018 at 09:19Hi Robyn! Thank YOU for your comment 🙂 So glad she liked it!
Ana says
October 30, 2018 at 12:20Amazing soup, such warm flavours! Used almond milk and didn’t add the ginger or lemon, just pepper. Everyone loved it
★★★★★
Iosune says
October 31, 2018 at 07:33Hi Ana! So glad you liked it 😀 Have a nice day!
Naomi says
September 30, 2018 at 13:38Gorgeous recipe and so easy. Thank you :0)
★★★★★
Iosune says
October 1, 2018 at 09:35Hi Naomi! You’re so welcome. So glad you liked it 🙂
dave says
June 14, 2018 at 14:46though i did use too much smoked garlic, still easy nd very tasty,will be making it again..
★★★★★
Iosune says
June 18, 2018 at 13:27Hi Dave! So glad you’re going to make it again 🙂 Have a nice day!
Maryc says
March 26, 2018 at 13:24Made 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.
Iosune says
March 27, 2018 at 03:31Hi Maryc! You’re so welcome 🙂 So glad you like our recipes!
Diane Wilkins says
December 12, 2017 at 16:52This 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!!
Iosune says
December 13, 2017 at 09:39Hi Diana! Thanks a lot 🙂 Have a nice day!
Denise says
December 6, 2017 at 19:49What type of onion did you use? – how large? Thank you!
Iosune says
December 7, 2017 at 09:00Hi Denise! I used a medium white onion, but I think any kind will do 🙂 Have a nice day!