This is the best vegan cream of mushroom soup recipe. It's so rich and creamy and loaded with mushrooms and you will love how easy it is to make. It's dairy-free and gluten-free and made with coconut milk, mushrooms, vegetable broth, and spices. This soup is also paleo and Whole30 compliant.
If you love comfort food like the best dairy free potato soup, vegan rice pudding, and easy vegan pumpkin risotto then you are going to love the soup recipe I am sharing with you today!
Table of Contents
Why you will love this soup:
- The taste! It's so much better than canned mushroom soup. It's rich and creamy with the most delicious flavour.
- It's really easy to make and is ready in under 30 minutes!
- Besides being vegan, this healthy soup is also made without cashews and without wine and is gluten-free, dairy-free, paleo, nut free and Whole30 compliant.
- You can use this soup to make casseroles instead of using canned mushroom soup.
If you love vegan soups you will also love my fresh cherry tomato soup recipe and healthy curried butternut squash soup recipe.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Produce: fresh mushrooms, onion and garlic. I use Cremini mushrooms to make this soup but you can use any type of fresh mushrooms that you like. You can use a white onion, yellow onion or sweet onion.
- Coconut oil: this is used to sauté the onion and garlic. You can swap this for another oil such as olive oil or avocado oil.
- Liquids: full fat coconut milk and vegetable broth.
- Corn starch: this is used to thicken the soup. You can swap this for tapioca starch.
- Spices: sea salt, ground black pepper, dried sage, and dried thyme combine perfectly to give this soup so much flavour.
Recipe variations and add ins:
- If you can't have coconut milk I would use unsweetened cashew milk instead.
- Feel free to use another type of mushroom, other than cremini mushrooms (any type of mushroom would work).
- To make this soup paleo or Whole30 compliant: use tapioca starch instead of corn starch.
How to make vegan cream of mushroom soup:
- Step 1: Add the coconut oil to a large pot on the stovetop over medium heat and allow it to melt.
- Step 2: Once the oil is melted, add the chopped onion and garlic and cook for a few minutes, until the onion is translucent.
- Step 3: Next, add the chopped mushrooms to the pot and cook for approximately 10 minutes, until the mushrooms are cooked.
- Step 4: Then add the corn starch to the pot and stir it in well to form a slurry.
- Step 5: Add the remaining ingredients to the pot and stir well.
- Step 6: Turn the heat down to medium-low and let the soup simmer for 10-15 minutes with the lid on, stirring every couple minutes until the soup has the thickness you like. Then serve and enjoy!
Top tips:
- I don't recommend using low fat coconut milk for this recipe. Full fat coconut milk helps give this soup its delicious rich and creamy texture and flavour.
- I use pre-sliced mushrooms to make this soup even easier to make.
- If you prefer a smooth soup, once it's done cooking use your immersion blender or blender and blend it until it's smooth.
- Serving ideas: this soup is delicious as is but you can also top it with crushed crackers or croutons, serve it with a soup or salad, or serve it with biscuits such as my almond flour biscuits or gluten free cornbread.
- Storage: store any leftover mushroom soup in an airtight container for up to 7 days. This soup also freezes really well for up to 3 months.
Vegan cream of mushroom soup FAQs:
Is Amy's mushroom soup vegan?
Yes, it is both vegan and vegetarian. It's also gluten-free, dairy-free, corn free, tree nut free and soy free.
What can I use instead of cream in mushroom soup?
Full fat coconut milk is a great alternative to cream when making creamy soups.
Other vegan recipes you will love:
Recipe
Vegan Cream of Mushroom Soup
This vegan cream of mushroom soup is so rich and creamy! Easy to make you will love that it is also dairy free and gluten free.
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Servings: 6
Calories: 232kcal
Equipment
Ingredients
- 2 tablespoon coconut oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 tablespoon corn starch (use tapioca starch for paleo and Whole30)
- 1 lb cremini mushrooms, chopped (or other mushroom of choice)
- 2 cups vegetable broth
- 2 cups full fat coconut milk
- 3/4 teaspoon sea salt (or more to taste)
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
Instructions
- Add the coconut oil to a large pot on medium heat and allow it to melt. Once melted add the chopped onion and garlic and cook for a few minutes, until the onion starts to become transluscent.
- Add the chopped mushrooms to the pot and cook for ~10 minutes, until the mushrooms are cooked.
- Add the corn starch and stir it in well to form a slurry.
- Add the remaining ingredients to the pot and stir well.
- Turn the heat down to medium-low and let the soup simmer for 10-15 minutes with the lid on, stirring every couple minutes until the soup has the thickness you like. Then serve and enjoy!
Notes
- Any type of mushroom would work for this recipe.
- To make this soup paleo and Whole30 compliant, use tapioca starch instead of corn starch.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 232kcal | Carbohydrates: 11g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Sodium: 522mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 3mg
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foteini
Such great soup! Love it! Have made it so many times now!
Erin Carter
Oh I am so glad to hear that! Thanks for letting me know!
Carolyn Z
I LOVE this recipe! I could eat it daily! In fact I make it almost weekly! Especially during the cold Calgary winters!
Erin Carter
Oh I am so glad you love it! Thanks for letting me know!
Jen
So yummy. I forgot how much I love mushroom soup. Since going dairy free 3 years ago I haven’t had mushroom soup. This was delicious