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.
Autumn says
Any ideas about using this is green bean casserole? Also i would love to use plain almond milk instead if.you thinknit will turn out.
Sam Turnbull says
If you skip adding the vegetable broth to make it more condensed it could work. You could also try my green bean casserole recipe 🙂
Adrienne says
At first I thought...coconut milk and mushrooms...NO WAY! LOL! This combo is super delicious! I was pleasantly surprised by the flavour!
It's nice to have a super easy tasty soup recipe without a gazillion ingredients.
Sam Turnbull says
Hahaha, so happy enjoyed it, Adrienne 🙂
Sharon says
Holy Moly!!! Lick the bowl delicious!
I've found quite a few recipes on different sites that people say are "Just delicious" and I taste it and think "Do you HAVE taste buds?" But I have to say this is one of the best recipes I've tried so far!!!
Sam Turnbull says
Wow!!!! Thrilled you think so, Sharon! Thanks for the fab review 🙂
Emma O'connor says
Made this for dinner, delicious! Thank you for another lovely recipe!
Sam Turnbull says
So happy you enjoyed!
Julia Sugden says
Easy once the mushrooms, onion, and garlic were chopped. Super good. I was fearful that the coconut milk would taste funny, but it didn't taste coconutty at all. I added a little more flour since I like my soup thicker. Yum!
Sam Turnbull says
Thrilled you enjoyed, Julia!
Lina says
Hi
I would love to try this. Is there a particular brand of coconut canned milk you used? I am also from Toronto:)
Looking forward to try more of your recipes.
Lina
Sam Turnbull says
My go to for cooking is Grace coconut milk but really any brand will work. Enjoy!
Hilary says
WOW
Sam Turnbull says
Haha, yay!
Beth says
Made this recipe tonight. My husband and I loved it! We both wanted to say thanks for helping us transition to veganism. We started with your pumpkin pie recipe and haven't stopped 🙂
Sam Turnbull says
You're most welcome, Beth! I'm thrilled that I can help, and so happy you are enjoy my recipes 🙂
Christine says
O MY! This soup was fantastic! I served it to non vegans and they raved about it!!!
Thank you for a fantastic recipe!!!!! My husband said it was the best soup he ever had!? wow.
Sam Turnbull says
Haha! Wow!! So happy it was so well enjoyed, Christine 🙂
Vicky says
I made this tonight for dinner and it is so good! Just perfect on a cold fall night.
Sam Turnbull says
Yay! So happy you enjoyed it, Vicky 🙂
Counselorchick says
This is SO GOOD. There was about 1/4 cup of water in the can of coconut milk. Next time I'll drain it first. It did take 10 minutes to get at all thicker but that may be that water in the coconut milk. I added a bit more nutmeg and salt. Hubby loved it. Thanks Sam!
Sam Turnbull says
Glad you enjoyed it! If you prefer a thicker soup, you can always add a bit more flour next time. 🙂
Judi Hoffmann says
This is one of the best soups I have ever eaten. Thank you so much. Have you tried freezing it? I am the only vegan in the house and like to make big batches of things and freeze them so I can have a good meal while husband and grandson are eating their carnivore meals.
Sam Turnbull says
Aww yay! So happy to hear that, Judi! I haven't frozen it myself, but I did a bit of research and apparently, mushroom soups freeze quite well, so I think you're good to go! 🙂
Gregg Willis says
I can't use coconut products due to allergies. What would you substitute?
Sam Turnbull says
My recipe for Heavenly Heavy Cream found in my cookbook would be great. Otherwise, I would use any rich non-dairy milk. Enjoy!
kimbelina says
I made this tonight and it was a winner with my whole family! (I did end up thickening it with a tablespoon of cornstarch because it seemed too watery but it is definitely going on my make-again list.) Thanks for such a great recipe!
Sam Turnbull says
You're most welcome, Kimbelina! Thrilled it made it to you make-again list 🙂
Paula says
Just tasted it from the pot. Yum!!!!!!! The only thing I didn't use was the nutmeg because I don't like the taste. I was worried about the fat but my son, who is a chef, said,, "Mom...you're vegan...you need some fat otherwise your brain will stop working!!" So I listened to the expert. Thanks for the recipe Sam. Looking forward having it tonight
Sam Turnbull says
Haha, you're most welcome, Paula. So happy you enjoyed it 🙂
Hannah says
This was delicious! My hubby and I made this last night. It is a quick, simple, and comforting soup! Thank you for your great recipes.
Sam Turnbull says
You're most welcome, Hannah. So happy the soup was enjoyed 🙂
Jessica says
I just made this and it was delicious, probably the best soup I've made! Thanks
Sam Turnbull says
Yay! Thrilled to hear that, so happy you enjoyed, Jessica 🙂
Marian Murdoch says
Yikes, look at all that saturated fat!! 75%!! Your next task is to create a low fat version of this that my husband, who had open heart surgery, will be allowed to eat. 🙂 I really, really miss creamy soups. 🙁
Sam Turnbull says
I realized there was a small typo, so the saturated fat is actually a little less, but coconut milk contains saturated fat. You could try subbing it for another non-dairy milk, but it won't be as rich.
Joanne says
Michelle, we are a low fat family here for the same reason. My husband, at the time a VERY fit 44 year old went on Ornish/McDougall/Campbell type diet. Twenty-two years later he is still here, riding his bike & swimming. I consider this soup a rare treat, but I do substitute the low fat coconut milk. I thicken most soups with potatoes and use an immersion blender. This soup was delicious, to make up for more watery coconut milk, I used more mushrooms.
Sam Turnbull says
Awesome! 🙂
Frances says
I would like to know (like the others) is this the canned coconut milk or the coconut milk in carton that is in the dairy refrigerators at the grocery store?
Sam Turnbull says
It's canned. The coconut milk in a carton isn’t full-fat, it has been thinned to a drinking consistency
Adrienne says
When you say "coconut milk" is this the canned milk or the milk that is in the carton (like almond or soy milk)??
wiredweirdly says
My question as well!
Sam Turnbull says
Canned. The stuff in a carton isn't full-fat, it has been thinned to a drinking consistency 🙂
Shannon says
This looks delicious, and would be much cheaper than my go-to cashew cream version. I'll definitely give it a try! Thanks, Sam!
Sam Turnbull says
You're most welcome, I hope you enjoy it!