This is the best vegan cream of mushroom soup recipe. So rich and creamy and loaded with mushrooms you will love how easy it is to make. It's dairy free and gluten free and made with coconut milk, cremini mushrooms, vegetable broth, and spices. This soup is also paleo and Whole30!
Why you will love this recipe:
- It's so much better than canned cream of mushroom soup! It's so rich and creamy with the most delicious flavour. This soup is going to become your new favourite comfort food.
- This homemade vegan mushroom soup is really easy to make and also freezes really well if you are doing meal prep or want leftovers.
- This dairy free cream of mushroom soup is also gluten free.
- This soup is made with pantry staples including coconut milk, vegetable broth, fresh mushrooms, onions, garlic and spices.
- Besides being vegan, this is also a paleo cream of mushroom soup and a Whole30 cream of mushroom soup!
- Even though it's made from scratch it's ready in less than 30 minutes!
- This healthy soup is great to serve on it's own but you can also use it to make delicious casseroles instead of using canned mushroom soup.
Taste and texture:
This soup is so rich and creamy and loaded with mushrooms. All the mushrooms give it a nice chunky texture while the coconut milk adds a slightly sweet flavour. The spices, garlic and onion add even more aromatic flavour to give this mushroom soup the best taste.
Key ingredients and substitutions:
- Coconut milk - I recommend using full fat coconut milk for the most rich and creamy mushroom soup. To make this soup without coconut milk you could also use other non dairy milks such as cashew milk or even oat milk, but the flavour will be slightly different and it won't be quite as thick and creamy.
- Mushrooms - I used fresh Cremini mushrooms to make this soup but you can use any type of fresh mushrooms that you like.
- Vegetable broth - this helps add even more flavour to this delicious vegetarian cream of mushroom soup.
- Onion and garlic - both onion and garlic combine perfectly to give this creamy mushroom soup the most delicious aromatic flavour.
- Corn starch - this is used to help thicken this non dairy cream of mushroom soup. If you are avoiding grains you can also use tapioca starch instead.
- Spices: sea salt, ground black pepper, sage, thyme and nutmeg - these simple spices are all you need to help give this lactose free mushroom soup so much flavour.
How to make this recipe:
First, add the coconut oil to a large pot over medium heat and allow it to melt. Once the oil is melted, add the chopped onion and garlic and cook for a few minutes, until the onion starts to become translucent.
Next, add the chopped mushrooms to the pot and cook for approximately 10 minutes, until the mushrooms are cooked.
Then add the corn starch to the pot and stir it in well to form a slurry.
Now add the remaining ingredients to the pot and stir well.
Lastly, turn the heat down to low and let the soup simmer for about 10 minutes, stirring every couple minutes until the soup has the thickness you like. Then serve and enjoy!
Chef's tips and variations:
- Feel free to use another type of mushroom, other than cremini mushrooms (any type of mushroom would work for this recipe).
- I use pre-sliced mushrooms to make this soup even easier to make!
- Use tapioca starch instead of corn starch if you are following a grain free diet including a paleo or Whole30 diet.
- I don't recommend using low fat coconut milk for this recipe. Full fat coconut milk helps gives this soup it's delicious rich and creamy texture and flavour.
- If you can't have coconut milk I would use cashew milk instead.
- If you prefer a smooth soup, once it's done cooking use your immersion blender and blend it until smooth.
- You can use this soup to make other dishes such as green bean casserole or chicken casserole.
How to serve:
This soup is delicious served as is, but a few serving ideas include:
- Top it with your favourite crackers.
- Use this soup to make casseroles and stews.
- Serve this soup with a sandwich or side salad.
- Serve it with toast or French toast.
- Add a protein such as cooked tofu or beans to turn it into a complete meal.
How to store:
Store any leftover soup in an airtight container for up to 7 days.
This soup also freezes really well for up to 3 months.
Frequently asked questions:
That will all depend on the ingredients in the cream of mushroom soup but this cream of mushroom soup recipe is perfect for diabetics. It's made with real ingredients and is low in sugar.
The calories in vegan mushroom soup will vary depending on the recipe and serving size, but this soup has approximately 232 calories per serving, making it a low calorie soup recipe.
Yes, Amy's cream of mushroom soup is vegan and vegetarian. It's also gluten free, dairy free, corn free, tree nut free and soy free.
Full fat coconut milk is a great alternative to cream when making cream of mushroom soup.
No it is not but it is gluten free and vegetarian.
Other recipes you will love:
- Vegan Scalloped Potatoes
- Healthy Apple Pie Bars
- Vegan Pumpkin Risotto
- Vegan Pumpkin and Sweet Potato Soup
- Green Beans with Almonds
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Vegan Cream of Mushroom Soup
- 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
- 2 cups vegetable broth
- 2 cups full fat coconut milk
- 1/2 teaspoon sea salt (or more to taste)
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 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 and let the soup simmer for ~10 minutes, stirring every couple minutes until the soup has the thickness you like. Then serve and enjoy!
- Any type of mushroom would work for this recipe.
- To make this soup paleo and Whole30 compliant, use tapioca starch instead of corn starch.
- I recommend using full fat coconut milk rather than low fat coconut milk for this recipe.
- Store any leftovers in the fridge in an airtight container for up to 7 days.
- This soup also freezes really well.