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 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
Bon appetegan!
Sam.
Laurie says
Simple and very tasty! Hit the spot! Finally makes me happy that my husband doesn't like cream of mushroom soup. IT'S ALL MINE!!!
Ainsley Bosch says
This soup is amazing! Definitely better than the original
Steve says
Based on the reviews we were excited to try this recipe. Unfortunately we found the flavor bland. We’ve had similar experiences using coconut milk. In this case it’s not enhancing the flavor profile. Glad others really enjoy it. Not for us.
Sam Turnbull says
Sorry you didn't enjoy it, for the future if something tastes bland you can always up the seasonings to your own taste preference.
Kathie says
We LOVE Sam's vegan recipes!
Re: Sam's comment about the recipe being "bland"; everyone's palate is different; what is bland for one is spicey for another. I am not "spicey" person (mild taco sauce from the jar is my limit!) My husband loves spicey foods. It is easy enough to add extra spices that you and your family like. I hope you give Sam's recipes another try and add spices to your family's liking. She does an amazing job making quick, easy recipes to accommodate vegan eaters. Thank you for all your hard work, Sam!!
Kathie says
I'm sorry! I meant to say "Steve" rather than "Re: Sam's comment regarding spices"
Shirlaine Forrest says
Shut up and get in my tummy!! I can't cook and even I managed this ~ love it, top marks, thank you!
Hemani says
I just recently went vegan and was craving soup and this was the best I’ve ever had. Instead of coconut cream I used blended up cashews and it was perfect. I will be making this for the whole family all fall long!
Sam Turnbull says
Haha! Welcome to the wonderful delicious world of vegan food! 🙂
Paige E Barker says
This recipe is stunning! My partner and I absolutely love it. Thank you for yet another simple, genius recipe.
Julie Ann Gardner says
Another case of thinking you had the best recipe for a particular dish, then a "new kid on the block" comes along. It is the coconut milk which makes this soup divine. I have dabbled with a plant based diet for many years, I have finally found the secret to adhering and enjoying the life style.....simple, quick, tasty and no fuss recipes with few ingredients. I am like a kid in a sweet shop on this website. Thanks Sam.
Hayley says
I happen to be growing fresh thyme in my indoor garden! What do you think of using that instead of dry thyme?
Sam Turnbull says
Absolutely, use double the amount. 🙂
Larryo Smith says
Can I make this in quantity and save it? Would it need to be refrigerated?
Thanks!
Sam Turnbull says
Yes it would need to be refrigerated and it should keep for 3 - 5 days. Enjoy!
Sheri says
I’d love to make this but I cannot stand the taste of coconut in savory dishes, would cashew milk be a good substitute?
Sam Turnbull says
Yes it would!
Toyzella Smith says
I’m 6 months into this vegan lifestyle and wanted some of my traditional holiday foods without dairy so I made this soup to help with that! I absolutely loved the soup and my family loved the dressing that I made with it and didn’t know the difference! Thank you for this recipe!!!
cheryl says
This soup is absolutely delicious!! I love to add cooked wild rice and cooked lentils to it, it’s definitely a favorite now!
Sam Turnbull says
Awesome!!
Terri says
Loved it! Thanks so much. I would not have thought of using coconut milk in this recipe but it works.
Question: would dried mushrooms work, or is fresh a requirement?
Sam Turnbull says
So happy you loved it! Dried mushrooms should work but make sure to rehydrate them first. 🙂
Maria H says
I am in love with the flavors! Just finished making this and doubled the recipe. I pulsed the mushrooms in a food processor, heated the broth and added everything but the flour. Substituted the coconut milk with my almond milk and once cooked and simmering, added almond milk to cornstarch to thicken. Wow, oh, wow!
Thank you for posting this!
Sam Turnbull says
Aww you're most welcome, Maria. Thrilled you enjoyed it!
Jim Felder says
Ding, ding, ding! We have a winner!
I used lite coconut milk and thought it turned out just fine, and used an extra large sweet onion water sautéed by itself until nice and browned to further reduce the fat. Then added the mushrooms and garlic an cooked all the water off the mushrooms.
I served it in a large soup bowl over a baked potato cut up into biggish pieces with the skin left on.
Sam Turnbull says
Thrilled you enjoyed it so much, Jim 🙂
Yolanda Ruth Pavey says
Another happy customer! I made this for lunch today and it was absolutely delicious !! Thank you!
Sam Turnbull says
You're welcome!
Terri says
I was just gifted a very large tub of dried gourmet mushrooms from Costco. Would these be a suitable match for this recipe once re-hyrdated? Can’t wait to try your recipe based on the comments alone! Thank you.
Sam Turnbull says
Absolutely! They will likely be a little chewier in texture 🙂
reen says
please add the serving size (cups) this makes, total est cook time, and if you switch out coconut milk for califa cashew milk (a hint less) you wont have the gross coconut taste if youre not a coconut fan. also, if you blend it and thicken it up with a little more flour you can make it similar to campbells soup to make green bean casserole.
Stacey says
Delicious and so easy to make. It will be my new mushroom soup recipe. Thanks
Sam Turnbull says
You're most welcome!
Teresa says
I followed the recipe exactly. I was so easy and this soup is AMAZING. I blended 3/4 of it for a smoother consistently. Thank you!
Sam Turnbull says
You're most welcome 🙂
Karen says
This soup is amazing! I’m so impressed!
Sam Turnbull says
Yay! So happy it was a hit 🙂
Erica says
For starters let me say I do not like mushrooms at all! But I positively love green bean casserole!! I cried when I realised I was not able to enjoy me favorite Thanksgiving dish this year all because of the milk in the soup. Then I received the email with this recipe and cried with joy! I finally broke down and made it this evening and added it to the green beans dish in place of Campbell's cream of mushroom soup. It smelled hevnely as it cooked! I dug in and began to cry!! It is better than me hubby's green bean casserole!! Me eldest hates green bean casserole but said he would tolerate eating this dish because of your soup recipe!! Thank you so very much for giving back me favorite Thanksgiving dish!! ♡♡♡
Rachael says
Thank you for that review! I was wondering if it could be used in casseroles and I'm stoked to try it now!
Sam Turnbull says
Wow that's so amazing, Erica! Thrilled you loved it so much 🙂
Moxy says
Totally amazing! Had it for dinner last night, and again, at lunch today. Will most definitely be a part of the go-to menu.
Big thanks, Miss Sam! *hugs
p.s.
i used shiitake as it is what i had on hand. But, looking forward to trying it with the original recipe's button mushrooms.
Sam Turnbull says
Awesome!
Msfre1 says
This came out amazing. The only thing I did differently was I roasted the mushrooms, onions and garlic. I was making another dish, so it was easier to do that, but I'm glad I did. This recipe will definitely be on replay on my house!
Sam Turnbull says
Awesome!