This vegan cream of mushroom soup is rich, creamy, silky smooth, and packed with an earthy mushroom flavor that will leave you craving more. It is the perfect comfort food for those chilly evenings. It is entirely plant-based and can be made in under 30 minutes!
If you’re looking for other delicious creamy vegan soups, I recommend checking out this kid-friendly vegan cream of spinach soup, this smooth Hokkaido pumpkin cream soup, or this light vegan cauliflower soup.
❤️ Why you’ll love it
I love how deliciously silky smooth this cream of mushroom soup is but without using any dairy products. It is incredibly comforting and delicious.
One of the best things about this recipe is that you can use just about any variety of mushrooms you like. I recommend starting with whatever you have or can easily find in your local grocery store. Since different mushrooms have subtle differences in taste and texture, I recommend using at least two varieties to take the flavors up a notch!
Plus, you can even use dried mushrooms for a more concentrated mushroom flavor. They also have a longer shelf life, so you can store them in your pantry when the mood strikes and you start craving a creamy, delicious dish.
🧾 Key ingredients
This vegan cream of mushroom soup is a delight to make, with ingredients readily available at your local grocery store. You might even have some of these vegan staples already tucked away in your pantry!
White button mushrooms and portobello mushrooms are the stars of this dish. The mix of these two varieties gives it a rich, earthy flavor that is unmistakably like mushrooms. Feel free to use any other types you have on hand, though I recommend using at least two different ones for the best flavor.
Thyme and bay leaves are the primary herbs in this recipe. They add a subtle, earthy flavor that compliments the mushrooms perfectly.
Soy sauce or tamari (for a gluten-free option) is added to enhance the umami flavor of the mushrooms. It gives it a depth of flavor that is simply irresistible.
Veggie broth and dairy-free milk are the liquids that bring all the ingredients together. The veggie broth adds a savory note, while homemade cashew milk gives it a creamy, luxurious texture.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this vegan recipe, a high-power blender is essential. It is the key to achieving that silky smooth, creamy texture we all love in a mushroom soup. I swear by my Vitamix, which effortlessly transforms the cooked mushrooms and other ingredients into a velvety, rich consistency. Trust me, once you’ve tried making this with a high-power blender, you will never look back.
Preparing the ingredients
Start by preparing your vegetables. Peel and finely chop the onion and garlic. This will not only enhance the flavor of your dish but also make the cooking process easier.
Next, clean the mushrooms. Place them in a colander or sieve, and gently wash off any dirt. Dry them with a paper towel or clean kitchen cloth. Remember, we never peel mushrooms, but sometimes cut out the stems if they feel too dry or stiff. Once they are clean, slice them up.
Making vegan cream of mushroom soup
Heat some olive oil in a pan and add the chopped onion and garlic. Cook them until they become soft and glassy.
When the onions and garlic are ready, add the sliced mushrooms. Stir them, cover the pan, and cook for about a minute or two.
Now it is time to season it. Add some salt, pepper, and thyme.
Stir everything together, cover the pan, and let it cook until the mushrooms are soft and have shrunk in size.
Add soy sauce, veggie broth, and bay leaves to the pan. Cover it with a lid and bring the mixture to a boil.
Once the broth is boiling, add dairy-free milk. Cover the pan again and bring it back to a boil.
Your mushroom soup is now ready. You can decide whether you want a silky smooth consistency or a creamy one with some mushroom chunks to bite on. If you prefer a smooth texture, add the whole mixture to a blender and mix until it’s smooth. And if you prefer it with some chunks, blend only half of the mixture and add it back to the stockpot or Dutch oven.
For an optional topping, sauté some shiitake mushrooms in soy sauce and top your dish with them. Enjoy your delicious and healthy vegan cream of mushroom soup!
💡 Expert tip
For the best flavor profile, it is crucial to sauté the onions and garlic until they are soft and glassy before adding the mushrooms. This process helps to release their aromatic flavors, which will infuse them with a deep, savory taste. Also, don’t rush the cooking of the mushrooms. Let them cook until they are soft and have shrunk. This will concentrate their flavor and give it a rich, earthy depth.
Add a touch of spice to your vegan cream of mushroom soup. A teaspoon of red chili flakes or a finely chopped jalapeno will do. This will give your dish a kick and will certainly warm you up on those cold nights.
If you are not a fan of thyme, you can easily switch it out for another herb. Rosemary or sage would work wonderfully in this recipe. Just remember to adjust the amount to your taste.
For a creamier version, try using full-fat coconut milk instead of dairy-free milk. This will give it a rich, creamy texture and a subtle coconut flavor that pairs beautifully with the mushrooms.
🥣 Serving ideas
This vegan cream of mushroom soup is a versatile dish that can be enjoyed in various ways. It pairs beautifully with fresh salads. Try serving it with a delicious quinoa salad or a classic vegan chicken salad for a wholesome, balanced meal.
You can also enjoy it on its own as a warming appetizer or serve it with a selection of vegan cheeses, olives, and crusty bread for a delicious start to any meal.
❄️ Storing tips
Storing and reheating this vegan cream of mushroom soup is a breeze, and the flavors only intensify over time, making your leftovers even more delicious. The rich and creamy texture, thanks to the mix of mushrooms, is preserved well with proper storage and reheating.
To store, allow it to cool completely before transferring it into an airtight container. It can be kept in the refrigerator for up to four days, maintaining its silky smooth texture and rich flavor.
Unfortunately, I do not recommend freezing it. The creamy consistency of the dish, achieved through blending, may separate when thawed, resulting in a less flavorful texture.
When you are ready to reheat, transfer it to a pot and warm it over medium heat on the stovetop, stirring occasionally. If you prefer, you can also reheat it in the microwave. Remember to stir it every couple of minutes to ensure it heats evenly.
Yes, you can use canned mushrooms to make it. However, they tend to be watery and have less flavor compared to fresh or dried mushrooms.
I love pairing mushrooms with rosemary or thyme, but they also work well with Italian seasonings like oregano and basil. Ultimately, the choice of herbs depends on your taste.
More vegan soup recipes
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Vegan Cream of Mushroom Soup
Optional topping (see more in Notes)
- Sauteed Mushrooms in Soy Sauce made of 100 g shiitake mushrooms
- Spring onion or chives
Prepare the vegetables
- Peel and finely chop the onion and the garlic.
- Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too hard. Then slice them.
Making vegan mushroom soup
- Cook onion and garlic in olive oil and cook them until soft and glassy.
- When they are ready, add sliced mushrooms. Stir, cover and cook for 1-2 minutes.
- Add the seasoning: salt, pepper, and thyme. Stir and cook covered until mushrooms are soft and have shrunk.
- Add soy sauce, vegetable broth, and bay leaves. Cover it with a lid and bring to a boil.
- When the veggie broth is boiling, add dairy-free milk. Cover it with a lid and bring to boil.
Make it creamy!
- Your mushroom soup is ready. At this point, you can decide whether you want– a silky smooth cream of mushroom soup or– creamy soup with some mushroom chunks to bite on.
- In the first case, add the whole soup to a blender and mix until smooth. If it will be too thick then add veggie broth or milk to reach desired consistency.
- In the latter case, we only blend half of the soup and add it back to the stockpot or Dutch oven.
- Sautee shiitake mushrooms in soy sauce and top your mushroom soup with it.
- breadsticks (I like these Schar gluten-free breadsticks)
- croutons or crackers
- seeds, chopped nuts or trail mix
- sauteed mushrooms
- vegan bacon bits
- canned legumes (any beans or lentils)
- veggie balls/veggie patties