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.
Karen Wells says
Made it today. Delicious. I puréed it with my immersion blender because I like it really smooth.
Sam Turnbull says
Glad you loved it, Karen 🙂
Hallie says
Question - can you freeze this soup? I am the only one in my household who will eat this, but not sure I will be able to eat it all before it goes bad. Thank you!
Sam Turnbull says
Hi Hallie, generally creamy soups and mushrooms both don't freeze well. So I wouldn't recommend it for this soup. You could half the recipe tho. Enjoy!
Barry says
For my taste a bit too much thyme. Would cut in half or use fresh vs dried. Tasted too much like a Thanksgiving Gravy. Not the worst though..
Sam Turnbull says
Hi Barry, I just wanted to check that you used dried thyme leaves and not ground thyme? If you happened to use ground thyme it would be way too strong. Either way, you can always adjust seasoning to taste. Enjoy!
Munira says
Just made the soup! It tastes so, so good! The perfect balance of flavours. This recipe will be on the menu at home very often .
Sam Turnbull says
Yay!! Thrilled you loved it so much Munira 🙂
Mo says
I'm not vegan, so I used real butter, but this is utterly divine regardless. Doesn't taste coconut-ish at all. Very rich, thick, creamy-velvety. Love it!
Sam Turnbull says
So happy you enjoyed, Mo!
Kelsey G says
This is the first vegan creamy soup my boyfriend has had and it was a hit! Thank you!
Sam Turnbull says
Wonderful! Thrilled it was a hit, Kelsey 🙂
Maria Modica says
I made this tonight. It is very bland. I have added extra seasonings in the hope I can make it have flavor. Extra salt, pepper, garlic powder, cumin, cayenne, cumin, More nutmeg, More thyme. It is still so bland. Any suggestions?? I like the thickness it has.
Sam Turnbull says
Hi Maria, no one else has complained of this soup being too bland so it must be your own personal taste. You can always season to suit your own tastes.
Leah H says
are you using a strong enough stock?
Tim says
Plenty of flavor for me. Used better than boulluon instead of canned stock. Little nutmeg and a bay leaf since I didn't have thyme.i even forgot the pepper. Was still great. I cooked the mushrooms for a long time to remove all the water and made sure to cook the roux for a while. I also used TJ coconut cream for extra richness and miyoko vegan butter.
Lisa Kiryk says
Hi Sam! I’m a Huge fan of all your recipes. I do have to say that my daughter HATES mushrooms but she sure LOVED the soup. This is the 4th time making it and the only change I made was using parsley (b/c I didn’t have thyme). I’m super happy with this recipe and it’s not a staple in our home.
Sam Turnbull says
Haha! That's awesome! Thrilled you both enjoy the recipe so much 🙂
Dorothy says
Great stuff. Found you backwards- bought the book first (which I love and that mozzarella.....it really IS lifechanging). I actually went a step further and made mushroom chowder (chowda). So glad I found you- book and blog:)
Sam Turnbull says
Aww that's awesome!! So thrilled you found me and are enjoying so many recipes, Dorothy 🙂
Jeff says
Just made this. I didn't have coconut milk so I used almond milk. I was worried that it might be a little runny so I added just a little bit more flour. My vegan son wanted potatoes in it, so I cut up some small red potatoes and yellow potatoes, boiled them till they were soft and added to the soup that was just getting done. It turned out EXCELLENT. Great flavor. I wish I would have doubled the recipe because this will be gone tonight.
Sam Turnbull says
Hah! That's awesome, Jeff! So thrilled you and your son loved it so much 🙂
Smita Omkar says
Hi Sam. Greetings from India!!
I tried your recipe this evening and it turned out so delicious. Me and my husband both enjoyed it a lot.
Thanks for such a wonderful recipe!!!
Its great to know your journey from Non vegan to Vegan!! I can imagine how difficult that could be....
I am Vegan too, and would definitely try and explore more recipes from your list!!!
Cheers!
Sam Turnbull says
Oh that's so awesome, Smita! So happy you loved the recipe so much 🙂
Irene McDonald says
I am making this for the 2nd time in less than 2 weeks. Can't believe how good it is. Everyone loved it. Thumbs up Sam.
I have to say that EVERYTHING I have made from your cookbook and website has turned out amazing.
Sam Turnbull says
Oh that's so awesome, Irene! So happy you are enjoying my recipes so much 🙂
Sylvia says
Oh yum! I'm on bowl #2 right now. Can't help it!!
Thanks, Sam!
Sam Turnbull says
Haha! Awesome!! You're welcome 🙂
Dawn says
Delicious, Sam! Although, I’m not surprised! Everything I’ve tried from your cookbook has been so great. Thanks for sharing your wonderful recipes with us!
Sam Turnbull says
So happy to hear that! You're most welcome, Dawn 🙂
Ginny says
I know better than to adjust any of your recipes unless I have to. But I really wanted to try this, but maybe make it more keto friendly so I swapped out the flour for a teaspoon-ish of xanatham gum to thicken. This was AAMAAZING-- there is so much flavor drama for such an unassuming soup. Thank you for sharing your genius!!!
Sam Turnbull says
You're most welcome, Ginny!
Laura says
I just made this for the first time and it is DELICIOUS. And so simple! The coconut milk adds just a hint of sweetness, but I don’t really tast any coconut. I’ve been so impressed with all of your recipes that I’ve tried - thank you!
Sam Turnbull says
That's so awesome! Thrilled you are loving my recipes so much, Laura 🙂
Marian Murdoch says
I wonder how this would work if you used blended cauliflower to achieve the creaminess instead of coconut milk.
Hershey says
OMGoodness! I never used Coconut Milk in Mushroom Soup before! This is the creamiest, dreamiest mushroom soup I ever did eat! Thank you so much, Sam! Cheers!
Sam Turnbull says
You're most welcome! Thrilled you enjoyed it!
Sam Turnbull says
It would be an interesting experiment!
Veggietater says
Ah, but the challenge for me is to make it WFPB without all the added fat, it kills me.
Julie Peterson says
Me too. I think I would try cashew milk. It's what I use for other cream based soups. It still has some fast but near what is in the coconut milk and it's not predominantly saturated fat.
Julie Peterson says
*not near. Sorry for the typo. Couldn't figure out how to edit.
VeggieTater says
I usually do fall back on dry grinding a small amount of cashews with oats, blend it with plant milk, and add that to the broth. It makes a nice creamy soup without too much fat. With no gallbladder, fats wreak havoc with my gut, besides I pack on the pounds so easily I don't need the extra calories.
Julie Peterson says
Thanks for sharing your method! For me the motivation to reduce the fat is my husband's heart attack nearly 6 years ago. He's healthy and not on any meds now after following a WFPB diet. I want to keep him that way! 🙂
VeggieTater says
Kudos to you Julie, you are a champion! I also got rid of illnesses like diabetes, rheumatoid arthritis, IBS, obesity, etc, on a WFPB diet, but my only "support.system" is the very rude reminders I'll suffer if I stray! It makes me sad to see so many people losing limbs, vision, having strokes and heart attacks, but still eating what's killing them!
Julie Peterson says
VeggieTater there was no reply button on your last comment, but just wanted to say congrats for reversing your issues with WFPB! The message is spreading and helping so many people.
Kalliope says
Skip the butter/oil and sauté the vegetables in broth. Omit the flour step. Blend the liquid and spices with a large cooked potato, then add to the sautéed vegetables and heat through. I also throw in some dried rosemary. It's a different recipe, but just as easy. And there's no flour, if you're avoiding that. This works for any 'cream of' type soup, mac 'n' cheese, too.
Kalliope says
By 'liquid' I meant 5.5 cups broth, leaving out the coconut milk.
VeggieTater says
Thanks, potatoes are awesome and versatile! It just occurred to me I've also had success in the past trying to emulate "cream" soups by blending oatmeal and soy or almond milk and cooking it into the soup, It not only thickens it, but gives it a smooth, ALMOST fatty mouthfeel.
Kalliope says
Yes to oats too! Anything with the 'slime factor' works. I learned this the hard way when I tried to make mashed potatoes in my blender many years ago. Ditto on the gallbladder issue here. And Julie, congrats to your husband and to you--WFPB rocks!
Velma says
Oh, BLESS YOU CHILD. I was just about to try to figure this out and POOF, I found your comment. I too am WFPB and am always looking for less noticeable ways to elminate if not significantly reduce oils/flours/cashews/nutritional yeast without sacrificing all the creaminess. Not ALL the time, but a good majority of the time. Especially if I'm going to be eating it over and over again.
This recipe is absolutely delicious as is (as well as everything in the book - I've seriously tried them all but like 3 - LOL), but wanted to get rid of some things so I can eat it more often and still have it be just as tasty. Not a major coconut fan either.
I say all that to say...THANK YOU!!❤️....for this switch up.✌
JB says
Does it taste coconuty AT ALL??? I really dont like it in the slightest but I need a diary free, thick and creamy recipe...like thai food curries. its REALLY coconuty but its meant to be...so do all the spices and mushrooms etc mask the flavor...? thanks!!
Sam Turnbull says
It has a coconut taste for sure.
Jenny says
This is my go to mushroom soup recipe! Very yummy, thanks for posting
Sam Turnbull says
Thrilled you love it so much, Jenny 🙂
JB says
Does it taste coconuty AT ALL???
Jenny says
Not really... but I cook with coconut oil all the time so I’m used to the taste of coconuts. If you really don’t like how they taste then you might not like this recipe... I have made this recipe using unsweetened almond milk, tastes nice but just isn’t as creamy
Marge Teilhaber says
Not even a tiny bit coconutty. The recipe is amazing.