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–+ servings
Creamy vegan mushroom soup with fresh herbs and mushrooms

Vegan Mushroom Soup Recipe

A rich and creamy vegan mushroom soup made with plant-based ingredients and savory umami flavor—perfect for cozy nights, dinner parties, or meal prep. No dairy needed for this comforting classic!
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Course: Dinner, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting + Blending: 10 minutes
Total Time: 1 hour
Servings: 4
Calories: 180kcal
Cost: $10

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 180kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5.5g | Sodium: 640mg | Potassium: 620mg | Fiber: 3g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2.2mg