This vegan mushroom soup is rich, creamy, and full of flavour. It’s the perfect comfort food and easy to make with just a few ingredients. Plus, it all comes together in one pot!
As the weather starts to cool down and we head into soup season, there’s nothing more comforting than a warm, hearty bowl of soup. This vegan mushroom soup is perfect for those chilly days when you want something rich, flavourful, and simple.
It's not only easy to make but also vegan, and it would be a great appetizer or main course. Perfect for those days when you don't feel like cooking but still want to eat something warm and delicious.
And if you're looking for more delicious and easy soup recipes, have a look at my Creamy Vegan Tomato Soup, One-Pot Vegan Lentil Soup, Potato Carrot Soup, and Butternut Squash and Carrot Soup.
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why you will love this recipe
Perfect for cold weather: There's nothing more comforting than a bowl of hot soup when it's chilly outside.
Creamy and delicious: You'll love this mushroom soup. Thanks to the vegan cream, it has that dreamy, creamy consistency without the dairy.
Easy to make: It is super easy to make; you only need one pot.
Healthy and nutritious: This soup is vegan, packed with nutrients, and naturally gluten-free.
Creamy Vegan Mushroom Soup
There’s something magical about a warm bowl of creamy mushroom soup, especially when it’s made with wholesome, plant-based ingredients. Whether you’re vegan, lactose-intolerant, or just looking for a lighter version of this classic comfort food, this creamy vegan mushroom soup is a must-try!
This recipe is super easy to whip up, uses simple ingredients you probably already have in your pantry, and can be ready in 30 minutes. The best part? You won’t miss the dairy at all!
I used vegan cream to create that rich, velvety texture that everyone loves in mushroom soup.
Ingredients you'll need
- Onion and garlic - The base for the soup. There is no recipe without aromatics.
- Olive oil and butter - To sauté aromatics and mushrooms.
- Mushrooms - I used white button and crimini mushrooms, but it would work well with any mushrooms you have.
- Vegetable broth - For the extra flavours.
- Vegan cream - To make it creamy. You can use coconut milk instead.
- Lemon juice - It will brighten the flavours and enhance the overall taste, giving the soup a fresh, slightly tangy finish.
- Nutritional yeast - For the cheesy flavour. I love adding nutritional yeast to this creamy mushroom soup.
- Salt and pepper - To taste.
- Thyme, rosemary and paprika - Adds depth and warmth to the soup, enhancing the earthy flavours.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make Creamy Vegan Mushroom Soup
- Firstly, heat olive oil in a large pot over medium heat. Add the chopped onions and cook until they're soft and golden, for about 5 minutes. Then, toss in the garlic and cook for another minute until fragrant.
- Next, add your mushrooms to the pot. Cook them until they release their moisture and brown—this takes about 10 minutes. Then, stir in the dried thyme, rosemary, salt, and pepper. Do not add salt until the end; otherwise, your mushrooms will be rubbery. Sprinkle some flour over the mushrooms. This will thicken the soup.
- Now, it's time to add the broth. Bring it to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
- It's time to blend once your soup has simmered and the flavours have melded together. You can use an immersion blender to blend the soup directly in the pot or transfer it to a regular blender in batches. Blend until smooth.
- When the blending is done, stir the vegan cream into the soup for that creamy texture. If you like a cheesy flavour, add nutritional yeast at this point and lemon juice. Let everything simmer for another 5-10 minutes to combine the flavours.
Taste your soup and adjust the seasoning if needed. If you like it a little hot, add chilli flakes.
Ladle your creamy vegan mushroom soup into bowls, garnish with fresh parsley or chives, and serve hot with some garlic bread.
Trust me, you'll want to make this soup over and over again!
How to store it
If you have any leftover creamy soup, you can store it in the fridge in an airtight container for 3-4 days. Ensure you let the soup cool down before putting it in the fridge. It can be stored in the freezer for 2-3 months.
Tips and Tricks
- Use a variety of mushrooms: Mixing different types of mushrooms adds depth and complexity to the flavour.
- Thicken without flour: For a gluten-free option, use cornstarch instead of flour or blend a handful of soaked cashews with the soup for an ultra-creamy texture.
- Add a splash of wine: For a gourmet twist, deglaze the pot with white wine before adding the broth. This gives the soup a lovely depth of flavour.
- Use butter and oil together: Adding butter to the oil will make the soup rich, creamy and smooth. It simply tastes better with butter! 🙂
Frequently Asked Questions
I like to use a mix of mushrooms, such as cremini and button mushrooms, but you can use any mushrooms you like or have on hand.
Absolutely! This soup tastes even better the next day as the flavours have more time to develop. Store it in the fridge for up to 4 days, and reheat on the stovetop when ready to serve.
Yes, simply swap the flour with cornstarch or a gluten-free flour to thicken the soup.
More mushroom recipes you will love:
Puff Pastry Pinwheels with Mushroom and Vegan Cheese
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Creamy Vegan Mushroom Soup
- Total Time: 35 minutes
- Diet: Vegan
Description
This recipe is super easy to whip up, uses simple ingredients you probably already have in your pantry, and can be ready in under 30 minutes.
Ingredients
- 2 tbsp olive oil
- 2 tbsp vegan butter
- 1 onion, chopped
- 4 garlic cloves, finely chopped or minced
- 650 g mixed mushrooms
- 4 cups vegetable broth
- 1 cup vegan cream
- 2 tsp thyme
- 1 tsp rosemary
- ½ tsp paprika
- salt and pepper to taste
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
Instructions
- Firstly, heat olive oil in a large pot over medium heat. Add the chopped onions and cook until they're soft and golden, for about 5 minutes. Then, toss in the garlic and cook for another minute until fragrant.
- Next, add your mushrooms to the pot. Cook them until they release their moisture and brown—this takes about 10 minutes. Then, stir in the dried thyme, rosemary, salt, and pepper. Do not add salt until the end; otherwise, your mushrooms will be rubbery. Sprinkle some flour over the mushrooms. This will thicken the soup.
- Now, it's time to add the broth. Bring it to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.
- It's time to blend once your soup has simmered and the flavours have melded together. You can use an immersion blender to blend the soup directly in the pot or transfer it to a regular blender in batches. Blend until smooth.
- When the blending is done, stir the vegan cream into the soup for that creamy texture. If you like a cheesy flavour, add nutritional yeast at this point and lemon juice. Let everything simmer for another 5-10 minutes to combine the flavours.
Taste your soup and adjust the seasoning if needed. If you like it a little hot, add chilli flakes.
Ladle your creamy vegan mushroom soup into bowls, garnish with fresh parsley or chives, and serve hot with some garlic bread.
Notes
For a gourmet twist, deglaze the pot with white wine before adding the broth. This gives the soup a lovely depth of flavour.
Adding butter to the oil will make the soup rich, creamy and smooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Soup, Main course
- Cuisine: American
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