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
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Vegan, American
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)
- ½ tsp ground ginger
- ¼ 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: ½ 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
Keywords: vegan mushroom soup, vegan cream of mushroom soup, vegan cream of mushroom
Stuart says
Thank you for the recipe Iosune.
I made it to the recipe first time and enjoyed it as it was, however I like a much thicker soup with stronger mushroom flavour.
So I adjusted it the next time and it was just about spot on for my personal taste with half the amount of lemon, half the garlic, no milk to completely remove that amount of liquid and just add about 1/2 to 3/4 cup of cashew nuts for the nut milk creamyness as they blend in completely. Also thyme is a wonderful herb for mushrooms and I found a level teaspoon of dried thyme just about right.
The next time I put in a lot of the veggies I used to make the stock with as well to thicken it further and add a richer stock flavour. As a final touch I also kept back some of the chopped mushroom pieces before blending to have some nice chunks in there too. Just about perfect for me now.
Good recipe to adjust to personal taste, so thank you!
★★★★★
Iosune Robles says
Hi Stuart! Thank you so much for your kind comment 🙂
Claire says
I noticed as I was cooking this on the stove that there was going to be too much liquid to have a thick soup, which is my personal preference. So I ladled the veggies into the blender with minimal liquid and added the liquid back in while blending to reach my desired consistency.
Added bonus: I had 2 and a half cups of broth left over and when it cooled a little I tasted it... yum! I’m going to drink that separately. It’s delish! So I got a meal and a hot drink out of this. Thanks! 😊
★★★★
Iosune Robles says
Hi Claire! I'm so glad you enjoyed our vegan mushroom soup 🙂
Kenneth Harper says
I tried the recipe this evening very disappointing!
The mushrooms I used were white ones recipe should recommend brown ones also far to much liquid unless you want a thin soup without any flavour.
Iosune Robles says
Hi Kenneth! I'm so sorry! Maybe, next time you can try to add less plant milk 🙂
Chloe Roberts says
Absolutely loved this soup!! I only had 250g mushrooms left so I just divided everything else by 2. Will definitely be making this again. Thank you so much!!
★★★★★
Iosune Robles says
Hi Chloe! So glad you liked it 🙂 Have a nice day!
Jen says
Hi. The recipe is what I've been looking for, but am not a fan of tartness in my foods. I was wondering the purpose of the lemon juice? And could i leave it out?
Thank you!
Keisha Taylor says
This is perfect for the weather we're having on the East Coast. Below zero! Looks great, Losune!
Iosune Robles says
I hope you love this recipe. Thanks 🙂
Lee says
Hiya, I made this recipe and it was good and easy but the problem is the lemon. It curdled the soy milk in the soup which was made it inedible. Did this happen to anyone else?
★★★
Suzanne says
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.
★★★★★
Iosune says
Hi Suzanne! So glad you liked it 🙂
Liz Leahy says
Absolutely gorgeous! Really easy to make & completely delicious!
★★★★★
Iosune says
Hi Liz! Thanks a lot 🙂 So glad you liked it!
Angela Waterford says
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.
★★★★★
Iosune says
Hi Angela! You're so welcome 🙂 Hope you enjoy it!
Julie Buffandeau says
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.
★★★
Iosune says
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!
Nicola says
which type of mushrooms is best for this recipe?
Iosune says
Hi Nicola! Any type is okay 🙂 I used crimino or brown mushrooms, though.
Simon says
Sounds delicious.
Would this be suitable for freezing?
Iosune says
Hi Simon! Thanks a lot 🙂 I've never tried it myself, but I think it could work.
Katherine Rowlands says
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 😋
★★★★★
Iosune says
Hi Katherine! SO glad you enjoyed it 🙂
Robyn G says
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!
★★★★
Iosune says
Hi Robyn! Thank YOU for your comment 🙂 So glad she liked it!
Ana says
Amazing soup, such warm flavours! Used almond milk and didn’t add the ginger or lemon, just pepper. Everyone loved it
★★★★★
Iosune says
Hi Ana! So glad you liked it 😀 Have a nice day!
Naomi says
Gorgeous recipe and so easy. Thank you :0)
★★★★★
Iosune says
Hi Naomi! You're so welcome. So glad you liked it 🙂
dave says
though i did use too much smoked garlic, still easy nd very tasty,will be making it again..
★★★★★
Iosune says
Hi Dave! So glad you're going to make it again 🙂 Have a nice day!
Maryc says
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.
Iosune says
Hi Maryc! You're so welcome 🙂 So glad you like our recipes!
Diane Wilkins says
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!!
Iosune says
Hi Diana! Thanks a lot 🙂 Have a nice day!
Denise says
What type of onion did you use? - how large? Thank you!
Iosune says
Hi Denise! I used a medium white onion, but I think any kind will do 🙂 Have a nice day!