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.
Johanna B. says
I've made this soup several times and I've loved it every time. My wife is a big fan too, it's so easy and delicious. We use less vegetable stock because we like our soup super creamy and we make sure to only use the solid bit of the coconut milk (I even keep the coconut milk cans in the fridge to encourage separation).
I've made a number of recipes from this blog but today I've decided to finally leave comments and share my love for Sam's recipes 🙂
Sam Turnbull says
Aww thank you so much for leaving a comment, Johanna! Thrilled you are loving my recipes so much. 😀
Ana says
I decided to give this a try and it was AWSOME. I'm in love!
I didn't have much coconut milk at home, but I mixed it with oat milk and it turned out great.
Thanks for the recipe! Love from Argentina x
Sam Turnbull says
That's wonderful! So happy you enjoyed it so much, Ana 🙂
Diane says
Any thoughts on using rice milk?
Sam Turnbull says
Coconut milk is very creamy and rich, rice milk is thin and sweet. So while you can use it, it will change the taste and texture of the soup quite a bit. Enjoy!
Monica says
I was so skeptical about the coconut milk but decided to give this recipe a try anyway. I’m so glad I did! All the flavors worked so well together. I added some white wine and the result was delightful. I’m definitely making this soup again. Thanks for sharing the recipe!
Sam Turnbull says
You're most welcome, Monica! So happy you enjoyed it 🙂
Stella says
I would like to make this soup like RIGHT NOW but don't have coconut milk, but have coconut cream (from trader joe's). Can I use coconut cream instead?
Sam Turnbull says
Hahaha! Hi Stella! Yes, coconut cream is richer so you may want to water down the coconut cream a bit. Enjoy!
Nikol says
Literally made this while eating a vegan banana nut muffin (your recipe). Came out great! Sam, another winner. I am a hit in my house thanks to you 🙂
Sam Turnbull says
Haha! Love it! So happy you are enjoying so many recipes, Nikol 🙂
Georgia says
This soup is INCREDIBLE! I used reduced fat coconut milk and found it to still be very rich and creamy. I added lots of red pepper flakes, green onions, tofu and cilantro so that it had more of a Thai flavor/vibe. Can't believe how quickly this came together and how delicious it was. WOW! Thank you for the amazing content.
Sam Turnbull says
You're most welcome, Georgia! Thrilled you loved it so much 🙂
Kat says
After spending years of literally eating at restaurants, I decided to start cooking for myself again. This is the first recipe that my meat eating husband has actually eaten, and wants to have again! I can barely get him to taste the veg foods I'm making, let alone actually eat!
We both found it to be extremely tasty and we will be making it again. Thanks so much.
Sam Turnbull says
Wonderful!! So happy you both enjoyed it so much 🙂
Maddy says
First time making vegan mushroom soup and it was UNREAL. Be proud of this recipe cause it's killer!
Sam Turnbull says
Yay! Thanks so much, Maddy! Thrilled you love it so much 🙂
betsy shipley says
I made a cream of mushroom soup yesterday, similar to yours except I pureed some cashews to give it the "creamy" texture. What brand of bouillon do you use?
thank you
betsy shipley
Sam Turnbull says
Great! In this recipe I used PC Organics vegetable broth.
Sam says
This soup is my DREAM!! Lick the bowl delicious. I love mushroom soup, really mushrooms in general of all kinds and this soup hit it out of the park with flavour and lots of mushrooms. Already looking forward to making another pot!
Sam Turnbull says
Love it! So happy you enjoyed it, Sam. (Great name by the way 😉 )
Kathleen Austin says
Dear Odin this has got to be the most amazing cream of mushroom soup i ever had!!!! The only changes I made were that i used home made allium broth (i always have home made broth on hand), and i added chopped, fresh parsley. My 12 yo son and I almost ate the whole pot!! Thank you for this wonderful, wonderful recipe!!!
Sam Turnbull says
So happy you loved it, Kathleen 🙂
Kristi says
Can this be made in a large batch then frozen?
Sam Turnbull says
Mushrooms generally don't freeze well so I wouldn't recommend it for this recipe.
Kathleen Austin says
I actually used frozen mushrooms that i had left over from the prior week and it worked out very well, so I would imagine that freezing it would work out fine. 🙂
Sam Turnbull says
Great to know!
Patrice says
How much would you say is a serving based on this recipe?
Tiffany says
I am obsessed with this recipe. Hands down, the best cream of mushroom soup I've ever had, vegan or otherwise!
Sam Turnbull says
Woot woot! Can't get a better review than that!
Suzy Vance says
Hi Sam, is this soup in the cookbook? Couldn't find it...
Sam Turnbull says
Hi Suzy, nope, the recipe is just here on the blog. I only used about 20 recipes from the blog in my cookbook, the rest are brand new!
Elisa says
Hi Sam, I am new to cooking vegan. Will this recipe work with almond milk? I am wanting to make green bean casserole. PLEASE PLEASE respond asap, about to go to the store soon. Thank you.
Sam Turnbull says
Hi Elisa, welcome! Almond milk will work, but it won't be nearly as creamy as full-fat coconut milk so I recommend sticking to that if you can. Enjoy!
Elisa says
Thank you so much!
Norma Malaab says
just made this - freaking amazing and the family loves it
thank you Sam
Sam Turnbull says
Woohoo! Thrilled it was enjoyed so much 🙂
Patrice says
Do you think Coconut Flour would work for this?
Sam Turnbull says
Hi Patrice, I don't cook with coconut flour but here is a guide you may find helpful.
CaptainSakonna says
I put three different vegan cream of mushroom soup recipes to the test last weekend, and this one was the winner. Now I'm ready to take on Thanksgiving dinner with a veganized green bean casserole. Thanks!
Sam Turnbull says
Hahaha! Awesome! Thrilled mine won. 😀
Joanne Freund says
Just made this soup for about the third time last night - we love it! I had a nice sized portion leftover, which was a miracle. Tonight I chopped up and roasted two large carrots and a handful of small potatoes. I added about a half cup of frozen peas, and some small cubes of pressed tofu to the leftover soup. Served it over rice and it was wonderful. Great second meal.
Sam Turnbull says
Awesome! Thrilled you are loving it so much, Joanne 🙂
Danny says
Hi Sam,
I am going to do this recipe for opening day at Mount Hood Meadows in Oregon. Using wild mushrooms and thicken with corn starch to keep it gluten free. Thanks for the inspiration!
Sam Turnbull says
You're most welcome, Danny! Enjoy 🙂