Vegan Cream of Mushroom Soup (Whole30, paleo)

Name: Vegan Cream of Mushroom Soup
Prep time: 5 min
Cook time: 25 min
Ingredients: 2 tbsp coconut oil; 1 medium onion, chopped; 1 clove garlic, minced; 3 tbsp 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 tsp sea salt ((or more to taste)); 1/2 tsp dried sage; 1/2 tsp dried thyme; 1/4 tsp ground black pepper; 1/4 tsp ground nutmeg

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This is the best vegan cream of mushroom soup. 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!

A bowl of vegan cream of mushroom soup topped with mushrooms with a spoon in the bowl

Is there anything better than a giant bowl of soup on a cold day? I think not! And this vegan cream of mushroom soup is going to become your new favourite comfort food. It’s so much better than canned cream of mushroom soup! It’s so rich and creamy with the most delicious flavour. It’s also really easy to make and is loaded with mushrooms. It’s dairy free and gluten free and made with coconut milk, vegetable broth, cremini mushrooms, onions, garlic and spices. Besides being vegan it’s also paleo and Whole30 compliant!

What you need to make this vegan cream of mushroom soup:

A large stockpot
Coconut oil
Onion and garlic
Corn starch – to help the soup thicken (substitute with tapioca starch if you are avoiding grains)
Cremini mushrooms (or other mushroom of choice – any type of mushroom will work)
Vegetable broth and full fat coconut milk
Spices: sea salt, ground black pepper, sage, thyme and nutmeg

A large bowl of vegan cream of mushroom soup garnished with fresh thyme

Tips for making this vegan cream of mushroom soup:

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
Store this soup in the fridge in an air-tight container for up to 5 days
This soup freezes really well
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

Frequently asked questions:

What goes with cream of mushroom soup?

I love adding broken crackers to my cream of mushroom soup! You can also serve this soup with a side salad or cooked vegetables. It also goes really well with bread or toast. Of course this soup is also good enough to eat all on it’s own!

Is cream of mushroom soup ok for diabetics?

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.

Other vegan recipes you will love:

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5 from 8 votes

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.

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword dairy free mushroom soup, paleo mushroom soup, Whole30 mushroom soup

Prep Time 5 minutes

Cook Time 25 minutes

Servings 6

Calories 232 kcal

Ingredients

2 tbsp coconut oil
1 medium onion, chopped
1 clove garlic, minced
3 tbsp 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 tsp sea salt (or more to taste)
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp ground black pepper
1/4 tsp ground nutmeg

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 and let the soup simmer for ~10 minutes, stirring every couple minutes until the soup has the thickness you like

Recipe 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
I recommend using full fat coconut milk rather than low fat coconut milk for this recipe

Nutrition Facts

Vegan Cream of Mushroom Soup

Amount Per Serving

Calories 232 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 18g113%

Sodium 522mg23%

Potassium 433mg12%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 4g8%

Vitamin A 167IU3%

Vitamin C 4mg5%

Calcium 20mg2%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Cream of Mushroom Soup (Whole30, paleo)