My Vegan Cream of Mushroom Soup takes just 20 minutes to make. Sautéed onions, garlic, mushrooms, and coconut milk combine to make one of the most rich, velvety, silky smooth, scrumptious soups you're going to taste.
Just 20 minutes!! I swear! The fussiest part is slicing the mushrooms, and you could even buy them pre-sliced if you prefer. Then you just sauté some onions and garlic along with the mushrooms, because we all know those are musts in any soup. Add in broth, seasonings, and the secret (clearly not secret) ingredient, rich silky coconut milk. Ooh la la! At first, I was a little uncertain if the coconut flavour would work well here, so I did a test run. Not only does it work, but it's AMAZING! Like wow, why is this mushroom soup so much better than any I've had before!? There's just something about the earthy mushrooms and subtle but insanely addictive creamy coconut that just works.
Vegan Cream of Mushroom soup is creamy, velvety, full of flavor and totally decadent in only 20 minutes.
This is a recipe where people will be awed that you made this soup entirely from scratch, and only you will know how secretly easy it was. My kinda recipe!
How To Make Vegan Cream of Mushroom Soup:
In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned.
Now, I know I will get asked this, yes, you can use oil instead of a vegan butter, BUT the combo of vegan butter and mushrooms is 👌.
Sprinkle over the flour, stir in, and cook 1 minute more. You want to cook the flour a bit which will help thicken the soup, and ensure there is no raw flour taste. I used all-purpose flour, but whole-wheat flour or a gluten-free all-purpose blend should work as well.
Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.
Pour into your favorite soup bowl and.. Enjoy!
Vegan Cream of Mushroom Soup
Ingredients
- 2 tablespoons vegan butter
- 16 oz button mushrooms, sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour (or gluten-free flour if preferred)
- 4 cups vegetable broth (1 litre)
- 1 teaspoon dried thyme leaves
- 1 ½ cups full-fat coconut milk (the kind in a can)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
Instructions
- In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Sprinkle over the flour, stir in, and cook 1 minute more.
- Pour in the vegetable broth, coconut milk, thyme, salt, pepper, and nutmeg. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.
Nutrition
Bon appetegan!
Sam.
Samia says
Your directions say, "Sprinkle over the flour, stir in, and cook 1 minute more."
I don't understand this. The flour has not yet been introduced into the recipe, yet you are implying that we should sprinkle the sauteed mushroom/onion/garlic mixture over the flour.
Help me out here. Thanks.
Jess @ IDTLC Support says
You'll want to make sure you sprinkle the flour over your sauteed mixture and help it all thicken for a minute.
Lindsay says
We have started to make this almost weekly during the cold months. It is SO delicious and comforting. I have used both soy milk and oat milk and both taste delicious. Thanks Sam!
Jess @ IDTLC Support says
Excellent!
Sabrina says
I've made this recipe a few times now and it's always a crowd pleaser I like to add a little nooch at the end and blend it to make it extra creamy.
Jess @ IDTLC Support says
Yum! Sounds great!
Angela says
I make this soup often - it’s delicious!
Matt says
Hi Sam. This is so delicious! I see you also have a condensed mushroom soup variety, for use in green bean bake or casserole; however, before I knew that other recipe existed (or before you published it), I made my own modification and never thought of sharing it back with you to try. This regular recipe here is spot on for flavor, it just needs to be more condensed (thicker and stronger flavor) for casserole-ish use. I found the almost-perfect ingredient to help with that... Better Than Bouillon (specifically the roasted garlic base). In this recipe, you call for vegetable broth, so instead I use 1 tsp of the bouillon for each 1c of veg broth, along with somewhere between 25-60% of liquid (e.g. 1-2.5c for the 4c veg broth recipe size), depending on how thick you want it. The liquid doesn't matter too much -- it could be water, plant milk (coconut milk is my fav), or you could still use vegetable broth, though much less, for the liquid, but that's going to raise the saltiness even higher.
My biggest hesitance for using your condensed mushroom soup recipe is that you use plant milk (but don't even suggest coconut milk). I'm sure it tastes great, but I suspect I would miss the creaminess and oomph of the full fat coconut milk. The other reason is that I cannot find vegetable broth powder (which I suspect is a similar product to this bouillon, just in powder form instead of paste). So other than swapping out the veg broth with bouillon and roughly half of the liquid, I leave the rest of this original recipe intact. It works out great for the green bean bake, and I get rave reviews from my family, both vegan and not.
Sam Turnbull says
Sounds great, thanks for sharing!
Kim says
This recipe is delicious! Can I make a big pot of it and freeze?
Sam Turnbull says
So happy you enjoyed it! Creamy soups don't always freeze super well. If you give it a try, let us know how it is after freezing 🙂
kim says
okay thanks. and will do.
Kirsten says
This soup is very good! I stole an idea from another commenter and turned it into a green bean casserole and it was mouth watering. Thickened it with a little extra flour and then some tapioca starch. Mixed in some steamed green beans and threw it in a 9x13. Topped with a mixture of gluten free panko bread crumbs, crushed potato chips, vegan Parmesan, nutritional yeast, salt, pepper, and garlic and onion powder. It was delicious!
Tracy says
This soup is the bomb! I’ve just joined up the Easy Vegan Meal Plan, as last year I was battling breast cancer and I wanted to this year give my body as much vege goodness as it could handle, but wasn’t sure how to start. I had made quite a few of your recipes prior to joining and find even living in Australia there are no hard to find ingredients.Plus my husband loved it and he is not a soup lover!
Sam Turnbull says
So happy you love it Tracy, and thank you for being such an awesome member of the Easy Vegan Meal Plan!
Wendy says
Can I use soy milk instead of coconut?
Hannah says
Hello! Is there an alternative to coconut milk for this recipe. I love it but my partner doesn’t. Thank you!
Marge Teilhaber says
Huge fan of Campbell's cream of mushroom soup (haven’t bought any Campbell’s soup in 30 years) and Sam's recipe almost nails it. SOOOOO good. I did 2T butter mostly because I'm trying to gain 5 more pounds (already gained 10). I washed & sliced 1.41 lb cremini baby bellas (that took at least 20 minutes). I did 2 chopped onions, 7 garlic cloves, 4.75C of DIY broth, 2t marjoram (no thyme in house until the next day when I added 1 heaping tablespoon), used organic coc milk classic 13.5 fl oz (the entire can) and maybe a cup of water to swish around the can. The soup is delicious but not perfect. It’s missing something that I can’t put my finger on but it’s still fabulous.
The next day I sauteed 3 shallots and 5 garlic cloves and added the aforementioned thyme and a pinch of dry mustard to the original batch. SOOOO good but still needs something. Maybe a splash of white wine? Who has splashes of wine available? I have wine in the house but I don't know how to open it and then what do I do with the rest of the bottle. I only drink when out with friends.
I'll be making this luscious soup again soon. Some ideas I'll use from the comments are a dash of chile powder, a little more flour to make it thicker, cornstarch instead & perhaps coconut cream. (Coconut milk gives ZERO coconut flavor or aroma to this soup.) With each bowl, I cut up a toasted ciabatta roll, and that is FAB.
Daina Green says
Sam, I notice you use vegan butter often. I live in Toronto but have never seen vegan butter. What brand do you recommend and where do you get it? I have made many of your recipes, and love the inspiration.
Sam Turnbull says
Hi Daina, vegan butter is just vegan margarine. My go-to brand is Earth Balance, but Becel also makes one. Just check to make sure the one you are purchasing is vegan (some margarines contain dairy). You will be able to get these at almost any grocery store. 🙂
Josiane says
This is very tasty! Does it freeze well?
Kristin says
I’m not vegan and have no desire to be one, but I am dating one so cooking is a challenge to find something we will both enjoy . I’m a lover of all things mushrooms so I thought I’d give this a try and it was a hit, not only with my vegan boyfriend but also me and my picky 84 year old father. I followed the recipe except that I had no thyme on hand. Didn’t matter. I did use porcini mushrooms because they have an earthy taste. I not only chopped the mushrooms, but I took some of the soup plus the garlic and a little veggie broth and used an emulsion blender to make a thicker, fuller base. I’ll never be a vegan, but this is a treat all will enjoy. Thanks
Amanda says
We get it. You’ll never be vegan
Rachel says
I love this recipe! I've used it for the last two years for Thanksgiving green bean casserole. I add extra seasonings, as I think it could use a little more thyme, salt and pepper. I also added a dash of chili powder and chili flakes for a richer flavor. I then added extra flour, as I needed it to be thicker for the casserole! Overall, an amazing recipe. Next year, I'm going to use cornstarch instead & perhaps a coconut cream. Thank you for this simple, but effective recipe! 🙂 Now for the dreaded clean up...