There’s nothing quite like a cozy bowl of homemade vegan mushroom soup when the weather turns chilly. If you're anything like me, you know the magic a simple, hearty soup can bring after a long day. This vegan mushroom soup isn't just another plant-based recipe—it's a bowl full of rich, earthy flavors that feels like a warm hug.
Made with fresh mushrooms, fragrant herbs, and a little trick I picked up after countless experiments in my own kitchen (hint: it makes it irresistibly creamy without any dairy), this recipe is a true game-changer. Whether you're new to plant-based eating or a seasoned pro, this vegan mushroom soup is pure comfort in every spoonful. I promise, after one taste, it’ll earn a permanent spot in your favorite cold-weather meals. Get ready to fall in love with your new go-to vegan mushroom soup!
Why you'll love this Vegan Mushroom Soup Recipe
There’s just something magical about baking banana bread in mini loaf pans. Over the years, I’ve found that Mini Banana Bread Loaves don't just bake faster — they deliver that perfect balance of a tender, moist center with extra golden, crispy edges that everyone in my family loves. I can’t help but smile when I pull a tray of these little beauties from the oven; each loaf feels like its own special treat.
These Mini Banana Bread Loaves pack all the rich, sweet banana flavor and soft, delicate crumb you expect from a classic recipe, just wrapped up in a perfectly sized, gift-worthy package. They’re a go-to in my kitchen whether I'm prepping for a cozy weekend breakfast, filling lunchboxes with a homemade surprise, or putting together thoughtful holiday gift baskets.
If you’ve never made Mini Banana Bread Loaves before, you’re about to discover just how fun, easy, and rewarding they are — trust me, once you bake a batch, you’ll find yourself reaching for those mini loaf pans again and again.
Background
Mushroom soup has been beloved around the world for centuries, cherished for its hearty texture and deep, earthy flavor. While traditional recipes often lean heavily on cream and butter, I’ve found that a good vegan mushroom soup can deliver that same luxurious experience—without a drop of dairy. It’s amazing how simple plant-based ingredients can create such rich, satisfying comfort in a bowl.
I love making this vegan mushroom soup whenever I need a meal that feels both nourishing and a little special. While it's perfect for cozy fall and winter nights, truthfully, I whip up a pot all year long—sometimes pairing it with a crisp salad and a slice of crusty bread for a complete, soul-warming dinner. This vegan mushroom soup also shines as a starter if you're hosting a dinner party and want something elegant but effortless.
The best part? It’s a dream for meal prep. This vegan mushroom soup tastes even better the next day as the flavors deepen and meld beautifully, making lunchtime something you’ll actually look forward to.
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Ingredients
For this vegan cream of mushroom soup, you'll need:
- Mixed mushrooms (button, cremini, shiitake, or oyster)
- Yellow onion, diced
- Garlic, minced
- Olive oil
- Fresh thyme leaves (or 1 teaspoon dried)
- Fresh rosemary, chopped (or ½ teaspoon dried)
- All-purpose flour (or gluten-free flour blend)
- Vegetable broth (low sodium preferred)
- Full-fat coconut milk (from a can)
- Nutritional yeast
- White miso paste (optional, adds umami depth)
- Bay leaves
- Tamari or soy sauce
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Ingredient Substitutions:
- For gluten-free: Use a gluten-free flour blend instead of all-purpose flour
- For coconut-free: Replace coconut milk with unsweetened cashew cream (blend ½ cup soaked cashews with ¾ cup water)
- For soy-free: Use coconut aminos instead of tamari/soy sauce
The mushrooms are truly the star of this soup. Using a mix of varieties creates a more complex flavor profile—cremini (baby portobello) mushrooms provide earthiness, while shiitakes add a meaty texture and intense flavor. Button mushrooms work well as a budget-friendly base.
See recipe card for quantities.
Instructions
Prepare and Cook the Mushrooms
- Clean mushrooms by wiping with a damp paper towel. Remove tough stems and slice into ¼-inch pieces, setting aside 1 cup for garnish if desired.
- Heat olive oil in a large pot over medium heat. Sauté onions for 5-7 minutes until translucent, then add garlic, thyme, and rosemary. Cook for 1 minute.
- Add mushrooms in batches over medium-high heat, cooking each for 5-7 minutes until they release moisture and brown. Return all mushrooms to pot and season with salt and pepper.
Create the Soup Base
- Sprinkle flour over mushroom mixture and stir for 2 minutes to cook out raw flour taste.
- Slowly add vegetable broth while stirring to prevent lumps. Add bay leaves, bring to a simmer, then reduce heat and cook for 15 minutes.
Blend and Finish the Soup
- Remove bay leaves. Blend about two-thirds of soup until smooth, either with an immersion blender or in batches using a regular blender.
- Stir in coconut milk, nutritional yeast, miso paste (if using), and tamari. If you reserved mushrooms for garnish, quickly sauté them in a separate pan until golden.
- Simmer for another 5-10 minutes on low heat to meld flavors. Taste and adjust seasonings.
Serve
- Ladle soup into bowls and top with sautéed mushrooms and fresh parsley. Add a drizzle of olive oil or coconut milk if desired.
- Serve immediately with crusty bread for a complete meal.
- Step 1: Prepare and Cook the Mushrooms
Sauté mushrooms with onions, garlic, and herbs until deeply golden and fragrant.
- Step 2: Create the Soup Base
Add flour, broth, coconut milk, and seasonings to build the creamy base.
- Step 3: Blend and Finish the Soup
Blend half the soup for creaminess, then return it to the pot and stir.
- Step 4: Serve
Ladle the soup into bowls and top with sautéed mushrooms and fresh herbs.
Hints and Tips
- Brown the Mushrooms Properly:
For the most flavorful vegan mushroom soup, take your time browning the mushrooms. First, they release moisture, and only then do they start caramelizing. This is where that deep, savory flavor comes from—don't rush it! - Cook Mushrooms in Batches:
Avoid overcrowding the pan. Cooking the mushrooms in batches ensures they brown beautifully instead of steaming. It's a small step that makes a big difference in taste. - Add Extra Vegetables:
Want to boost the flavor and nutrition even more? Finely dice carrots and celery and add them during the onion-cooking phase. They add natural sweetness and richness to your soup without overpowering the mushrooms.
Serving Suggestions
This vegan mushroom soup is naturally dairy-free and can easily be made gluten-free with a simple flour substitution. Mushrooms are packed with nutrients, including B vitamins, selenium, and potassium. They're also one of the few plant sources of vitamin D, especially if they've been exposed to sunlight.
The soup is relatively low in calories while being satisfying and fiber-rich. The addition of nutritional yeast provides a boost of B vitamins and a subtle cheesy flavor without any dairy.
Serve this creamy vegan mushroom soup with:
- A hearty salad with bitter greens like arugula or radicchio
- Crusty sourdough bread or garlic bread for dipping
- Roasted vegetables for a complete plant-based meal
- A sprinkle of homemade croutons for added texture
Recipe Variations
This vegan mushroom soup recipe is incredibly versatile. Here are some delicious variations to try:
- Wild Mushroom Version: Splurge on some wild mushrooms like chanterelles or porcini (even dried and rehydrated) for an extraordinary flavor experience.
- Mushroom Barley Soup: Add ½ cup of pearl barley with the broth and extend the simmering time to about 35 minutes, or until the barley is tender. You'll also need to add an extra cup of broth as the barley will absorb liquid.
- Coconut-Free Option: If you're not a fan of coconut flavor, substitute with homemade cashew cream. Simply soak ½ cup of raw cashews in hot water for 30 minutes, then blend with ¾ cup fresh water until completely smooth.
- Hungarian-Inspired: Add 1 tablespoon of sweet paprika along with the herbs, and finish the soup with a dollop of vegan sour cream for a twist on Hungarian mushroom soup.
- Spicy Kick: Add ¼ teaspoon of red pepper flakes or a dash of cayenne for heat.
Equipment
- A heavy-bottomed pot or Dutch oven is ideal for this vegan mushroom soup recipe, as it distributes heat evenly and prevents burning. If you have one with a light-colored interior, even better—it makes it easier to see when your mushrooms are properly browned.
- An immersion blender makes pureeing the soup quick and mess-free. If you don't have one, a regular blender works too—just be careful when blending hot liquids and do it in batches.
- A good chef's knife makes quick work of slicing the mushrooms. Since mushrooms are a key ingredient here, taking time to cut them properly pays off in the final texture.
Storage
- Freezing: Freeze the soup for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers, leaving some space at the top for expansion. Thaw overnight in the refrigerator before reheating.
- Refrigeration: Store the vegan cream of mushroom soup in an airtight container in the refrigerator for up to 4 days. The flavors deepen beautifully after the first day, making it ideal for meal prep.
- Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it thickens during storage, add a splash of plant-based milk or vegetable broth to loosen the consistency.
Secret to the Dreamiest Vegan Mushroom Soup: My Go-To Trick for Perfect Creaminess
When I first started testing this vegan mushroom soup, I struggled to find the perfect balance between creamy and hearty. I didn’t want a thin broth, but I also didn’t want to lose those beautiful chunks of mushrooms. After a lot of trial and error in my kitchen, I found the secret: blend just half the soup until it’s silky smooth, then stir it back in with the rest.
It’s such a simple trick, but it transforms the texture into something luxurious without needing a drop of cream. And the flavor? It all comes down to patience—slowly browning the mushrooms until they're deeply golden, then stirring in a bit of nutritional yeast and miso for that rich, savory depth that makes this vegan mushroom soup taste like pure comfort. It’s little techniques like these that turn everyday recipes into something truly special.
FAQ
Is there vegan mushroom soup?
Absolutely! Vegan mushroom soup is a delicious plant-based version of the classic, made without any dairy or animal products. It uses ingredients like olive oil, mushrooms, herbs, and plant-based milk or cashew cream to create that rich, cozy flavor you love—without compromising on creaminess. It’s perfect for vegans, dairy-free eaters, or anyone wanting a wholesome soup.
What is a good thickener for mushroom soup?
A great way to thicken vegan mushroom soup is by blending part of the soup, which creates a creamy texture naturally. You can also use a touch of flour or cornstarch slurry. For even more richness, add soaked blended cashews or a spoonful of nutritional yeast—both thicken and deepen the flavor beautifully without adding dairy.
What is a substitute for heavy cream in mushroom soup?
To replace heavy cream in vegan mushroom soup, try unsweetened plant-based milk (like oat or soy) combined with blended cashews or silken tofu. These options create a rich, silky texture without dairy. A spoonful of miso or nutritional yeast can also boost the creamy mouthfeel while adding savory depth. You won’t miss the cream at all!
How to make creamy soup without adding dairy?
The secret to making creamy soup without dairy is blending part (or all) of the soup to break down veggies and release natural starches. For extra richness, add soaked cashews, coconut milk, or plant-based cream alternatives. In vegan mushroom soup, blending sautéed mushrooms with broth and using miso or nutritional yeast creates delicious, dairy-free creaminess.
Your Cozy Bowl Awaits: Final Thoughts on the Perfect Vegan Mushroom Soup
This vegan mushroom soup is proof that comfort food doesn't need dairy to be creamy, rich, or deeply satisfying. It's the kind of recipe that makes you pause between bites—not because it’s complicated, but because it tastes like something made with care. With just a few thoughtful techniques and simple, nourishing ingredients, you can transform mushrooms into a soulful, cozy meal that warms you from the inside out.
If you're building a collection of feel-good recipes, be sure to check out our cozy and kid-friendly Pastina Soup or turn up the heat with our bold, velvety Cream of Jalapeño Soup—both perfect complements to this plant-based classic.
So go ahead—ladle up a bowl, settle in, and let this vegan mushroom soup become your new comfort ritual. Don’t forget to leave a comment below with your thoughts or any creative spins you’ve added—I love hearing how these recipes come to life in your kitchen.
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Pairing
These are my favorite dishes to serve with this vegan mushroom soup recipe:
Vegan Mushroom Soup Recipe
Equipment
- 1 Large pot For cooking soup
- 1 Blender To blend half the soup for creaminess
- 1 Wooden Spoon For sautéing and stirring
- 1 Chef’s knife For chopping mushrooms and aromatics
Ingredients
- 2 tablespoon olive oil or any neutral cooking oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 lb mushrooms sliced (use a mix of cremini + shiitake if possible)
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper fresh cracked
- 1 teaspoon thyme dried or fresh
- 1 tablespoon miso paste white or yellow, for umami depth
- 2 tablespoon nutritional yeast optional but recommended for savory flavor
- 4 cups vegetable broth low sodium preferred
- 1 cup plant-based milk unsweetened (oat, almond, or soy)
Instructions
- Sauté aromatics
- Brown mushrooms
- Deglaze with broth
- Simmer until tender
- Blend half the soup
- Stir in milk & miso
- Adjust seasoning
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