Author: 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!
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Vegan Cream of Mushroom Soup
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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 black 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 the flour into the mixture, stir 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Kathy F says
Because I love mushrooms, this was a must try! Delicious! The second time I made it I simply added a cup of Arborio rice and let it cook until the rice was done. Ta Da! Mushroom risotto!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathy! That risotto transformation is GENIUS 😍 I love how you turned it into a whole new meal. So happy you enjoyed it!
CC says
HOMERUN RECIPE! I no longer have to order the mushroom soup from the Cheesecake Factory. Now I can make an even better tasting soup whenever I have a hankering! Thank you for sharing this amazing recipe. My husband and son give it 10 stars!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy!!! thanks CC 🙂
Moxie says
Needed a cream of mushroom soup recipe for a casserole last night, so of course I came here first. Most of my go-to recipes are from Sam b/c they are delicious, easy, time friendly, and use ingredients I can easily find in my normal grocery store. Anyway, made as directed but with soy milk b/c that's what I had. Delicious! Only needed a 1.2 cups for the casserole so my son and I ate the rest ~ then used bread to clean out the pot. That's how yummy it was! Will be a staple going forward.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Moxie, this makes me so happy to read. I love that you and your son were sopping up the pot with bread, that is the ultimate compliment. Thrilled this will be a staple for you.