Learn how to make vegan mushroom soup with this easy and flavorful recipe. A perfect recipe for any mushroom lover!
Soups are always a good idea, especially when it’s cold outside and you’re in the mood for some comfort food. You must have tried various versions of mushroom soup – creamy, non-creamy, with herbs and spices. But have you ever tried vegan mushroom soup?
Vegan mushroom soup is an easy dish. It’s savory with a creamy consistency and packed with flavorful and nutritious ingredients. you don’t have to worry about using any animal-based ingredients.
At first glance, vegan mushroom soup might not look like the prettiest dish, but it will taste like a million bucks. It’s not only delicious, but it’s also full of nutrients.
This is a great recipe if you have limited time, as it only takes 30 minutes or so from start to finish. And if you love mushrooms, then this dish is definitely for you.
Well, because it’s loaded with savory umami goodness and chunky mushrooms!
So, let’s get cooking!
Recipe Ingredients- What You Need
When you’re feeling down with a cold, you really don’t want to make a trip to the grocery store (trust me, I’ve been there). So, this vegan cream of mushroom soup recipe is designed with ingredients easily found in most pantries.
Here’s what you’ll need and why these ingredients should make it to your regular diet:
Please tell me you love the earthy flavor of fresh mushrooms – not to mention their versatility. Whether you sauté them, fry them, or add them to soups and stews – mushrooms are absolutely delish.
This recipe uses 8 ounces of white and baby Bella mushrooms. You can buy pre-sliced mushrooms to save time.
Mushrooms are lower in calories than other food items, making them great for weight loss.
Plus, including them in your cooking will keep you safe from cholesterol, Vitamin D deficiencies, and cancer. This meat-flavored, vegan-friendly ingredient also protects brain health and supports immunity.
Vegetable Stock/ Veggie Broth:
Nothing brings out the flavor in mushrooms like vegetable broth. You’ll need 32 ounces of vegetable stock for this vegan soup recipe.
What makes it so special? Well, first of all, vegetable stock has a lower sodium content than chicken or beef broth. It also has enough Vitamin A to protect your eyes from diseases like cataracts and glaucoma. You’ll also get enough calcium from the vegetables.
And the best part is that it has a deliciously complex flavor that makes the soup even more delicious.
Garlic is an absolute must-have in any vegan soup. This ingredient’s intense aroma and sweet buttery flavor make it a favorite among chefs. In this recipe, you’ll need four pieces of garlic cloves. Mince them, so they spread evenly.
Garlic is great for your heart, and it is known to stabilize blood sugar levels. You can also get a good dose of Vitamin C, B6, and manganese from this ingredient.
I love infusing garlic in oil for pasta and salads. It helps me keep my family healthy by protecting them from dementia, cancer, and blood pressure issues.
How can you leave the onion out? Onion is a great source of Vitamin C, fiber, and folic acid. It also has anti-inflammatory compounds that can help reduce the risk of heart and blood pressure problems.
For this recipe, you’ll need one small diced yellow onion. You can substitute with red onion if you want a burst of flavor.
Sauté it before adding it to the soup to get the most out of its flavor.
🥥Full Fat Coconut Milk:
Coconut milk lends a creamy, delicate coconut flavor to your favorite soups and stews. And the best part is that it’s incredibly simple to use – just open up the can and pour! It also pairs well with almost all types of seasoning and spices.
And with this vegan soup recipe, you’ll need one can of full-fat coconut milk. Full-fat because it helps give the soup its creamy texture and consistency, similar to heavy cream, but without the dairy.
Coconut milk has anti-inflammatory and anti-microbial benefits. You’ll also get a generous amount of Vitamin C, iron, and other minerals from this vegan-friendly ingredient.
To make the soup, you need good cooking oil. I prefer avocado oil for its higher smoke point than most other oils. Plus, it’s good for your heart.
Avocado oil has a mild flavor. So, it won’t overpower the mushrooms. You’ll need one tablespoon of avocado oil for this recipe. Olive oil can be substituted.
You can use avocado oil to top your salads and drizzle it over freshly-baked buns! And you can use it in almost any recipe that calls for a neutral oil. It’ll help protect your family from arthritis, eye diseases, and cholesterol issues.
🍃Herbs & Spices:
Adding herbs and spices to your dish makes it more flavorful. For this vegan mushroom soup recipe, you’ll need fresh Italian herbs like basil, fresh parsley and oregano.
Basil is a good source of iron and Vitamin K, while oregano has antibacterial properties. Plus, you’ll get enough manganese and Vitamin C from these herbs.
Of course, salt and black pepper are must-haves. You can also add soy sauce etc. according to your liking.
How to Make Vegan Mushroom Soup🍄
1. In a large pot, heat the avocado oil over medium heat. Add the onion and sauté until just softened, about 3 minutes.
2. Add the garlic, mushrooms, salt, pepper, basil, and oregano and sauté until the mushrooms release their liquid and cook on medium-low heat for about 10 minutes.
3. Add the coconut milk and vegetable stock and stir until the coconut milk is completely combined with the stock.
4. Bring to a simmer and allow to simmer for 10 minutes. Serve and enjoy!
Tips and Tricks
To make the best creamy vegan mushroom soup recipe, follow these tips.
- Use the freshest ingredients available for the depth of flavor.
- Simmering the soup will help the flavors meld together, so please keep the flame low.
- If you want to enhance the flavor, try adding a pinch of smoked paprika. (One of my favorite ways to add complexity!)
Frequently Asked Questions
Can I Use Other Herbs?
Yes, you can. Thyme is a good addition. It has a subtle citrusy mushroom flavor that brings out the best in mushrooms. And you’ll get a good dose of calcium and iron from this herb.
What Other Mushroom Varieties Can I Use?
I use baby Bella and white mushrooms. But if you like the taste of shiitake and Portobello mushrooms, you can add them to the soup.
Do I Have to Use Full-fat Coconut Milk?
No, you don’t have to. You can use any type of coconut milk according to your preference. But I recommend using the full-fat version for the best texture and flavor. Coconut cream is also a great option or try cashew cream.
Can I add rice to this soup?
You can certainly add some brown rice to make this an even heartier soup. I also suggest trying my Vegan Mushroom Wild Rice Soup if you’d like this with rice!
I hope this blog post motivates you to make this vegan mushroom soup. You can create a delicious and nutritious soup for your whole family with just a few simple ingredients! Just writing about this savory soup is making me want a big bowl, so I suggest you make a double batch. Trust me on this one.
You should also try this vegan and gluten-free Sweet Potato Soup! Just saying.
The recipe card is attached so you can get started with making this delicious vegan mushroom soup. This vegan creamy mushroom soup recipe is easy to make, and the flavors are amazing. If you love creamy vegan recipes, you should also try this recipe for Instant Pot Lentils. Please check out my other vegan recipes here. Enjoy!
Make sure to give this recipe a star rating if you try it! It really helps other readers see which recipes have been tried and true. Share the recipes you make on Instagram and I’ll feature you. I appreciate you!
Quick and Easy Vegan Mushroom Soup
- Total Time: 28 minutes
- Yield: serves 4
This Vegan Mushroom Soup is quick, easy, and the best mushroom soup I’ve ever tasted!
- 1 tablespoon avocado oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces sliced white mushrooms
- 8 ounces sliced baby bella mushrooms
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (13.66 ounce) can full-fat coconut milk
- 32 ounces vegetable stock
- In a large stock pot, heat the avocado oil over medium heat. Add the onion and sauté until just softened, about 3 minutes.
- Add the garlic, mushrooms, salt, pepper, basil, and oregano and sauté until the mushrooms release their liquid and cook down, about 10 minutes.
- Add the coconut milk and vegetable stock and stir until the coconut milk is completely combined with the stock.
- Bring to a simmer and allow to simmer for 10 minutes. Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: vegan recipes
- Method: stovetop
- Cuisine: American
- Serving Size: 1 bowl
- Calories: 297
- Sugar: 9 grams
- Fat: 25.4
- Saturated Fat: 19.5 grams
- Carbohydrates: 16 grams
- Fiber: 4 grams
- Protein: 6.3 grams
Keywords: Vegan Mushroom Soup
If you’re like me and don’t really care what season it is, you still want soup, here are some of my favorite options!
Instant Pot Chicken Vegetable Soup
Instant Pot Broccoli Cheddar Soup
dino game says
This is a perfect choice for me, especially when I feel quite tired.
Porshia Gray says
What would you use to substitute the coconut milk due to allergy
I would recommend using a pea protein non-dairy milk or cashew milk.