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–+ servings
Bowl of creamy mushroom soup topped with black pepper, fresh thyme, and sautéed mushrooms.
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5 from 6 votes

Vegan Cream of Mushroom Soup

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 97kcal
Author: Iosune Robles

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
US Customary - Metric

Instructions

  • Heat the oil in a large pot over medium-high heat.
    Olive oil in a large pot.
  • Add the garlic and onion. Sauté for 3-5 minutes, stirring occasionally, until softened and fragrant.
    Garlic and onion sautéed in a large pot.
  • Stir in the mushrooms and cook for 5-8 minutes, stirring occasionally, until they release their juices and become tender.
    Mushrooms, garlic and onion sautéed in a large pot.
  • Pour in the white wine and cook over high heat for 1-2 minutes, stirring frequently, to let the alcohol evaporate.
    Mushrooms, garlic, onion, and wine sautéed in a large pot.
  • Sprinkle in the flour and cook for 2 minutes, stirring constantly to combine.
    Mushrooms, garlic, onion, wine, and flour cooked in a large pot.
  • Add the vegetable broth, thyme, salt, and pepper. Stir well and let it simmer for 15 minutes.
    Cooked vegan cream of mushroom soup in a pot before adding coconut milk.
  • Pour in the coconut milk and simmer for another 2-3 minutes on low heat.
    Vegan cream of mushroom soup with coconut milk in a pot before blending.
  • Remove from heat and blend the soup until smooth using an immersion blender or regular blender. Serve immediately and enjoy!
    Blended vegan cream of mushroom soup in a pot.

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.

Nutrition

Serving: 1serving | Calories: 97kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 670mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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