Vegan Mushroom Soup
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This vegan mushroom soup is flavorful, delicious, and creamy without using any dairy. It is the perfect lightened-up comfort food that is so easy to make.
You’ll need just 6 ingredients and 30 minutes.
There’s no such thing as too many mushroom recipes. Especially considering that mushrooms are seasonal, economical, and chock-full of health benefits.
And since you all loved my mushroom soup and mushroom potato soup, I couldn’t wait to make a terrific vegan version.
This is one of those soup recipes that tastes ridiculously good; it’s a breeze to throw together and requires a short list of ingredients – perfect when you’re just craving a cozy weeknight meal.
To make this recipe, sauté onion and garlic in olive oil, then stir in chopped mushrooms and cook out most of their moisture. Next, add the broth, thyme, and coconut milk, which adds creaminess and a subtle flavor without it being overpowering.
Cook, season to taste, stir in the parsley, and your vegan mushroom soup is ready!
It’s delicious served with these croutons, my easy no-knead bread, black pepper focaccia, or crostini.
I guarantee you’ll be going back for seconds!
List of the ingredients
- Mushrooms
- Garlic & onion
- Extra virgin olive oil
- Canned coconut milk
- Herbs (thyme + parsley)
- Salt & pepper
How to make vegan mushroom soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Sauté onion and garlic in olive oil.
- Stir in the chopped mushrooms.
- Cook and allow their moisture to evaporate. It takes about 8 minutes.
- Pour in the coconut milk and broth, add thyme, and cook for 13-15 minutes.
- Turn the heat off, let it cool slightly, and remove the thyme sprigs.
- Optional step to thicken the soup: Transfer 1 cup of soup to a blender, blend until smooth, and return it to the pot. Alternately, use a stick blender to blend the soup partially.
- Season to taste, reheat, stir in fresh chopped parsley, and serve with stovetop croutons, or my easy no-knead bread, warm focaccia, or garlic crostini. Enjoy.
Recipe notes
Vegan mushroom soup ingredients
Mushrooms: Portobello, brown, button, or cremini mushrooms work for this recipe. Feel free to use just one type or a combination of your favorite mushroom varieties. I used a mix of Portobello and brown mushrooms.
Garlic + onion + extra virgin olive oil: To create a garlic flavor base for the mushrooms. I typically use extra virgin olive oil pretty much for everything, including my vegan soup recipes. But vegan butter works just fine if you wish; it’s totally your call.
Herbs: Thyme is subtle enough to shine through and pairs wonderfully with the natural flavor of mushrooms, while the fresh parsley takes this creamy vegan soup to the next level.
Broth: I use low-sodium vegetable broth, but feel free to use your favorite broth here.
Coconut milk: The recipe uses a can of unsweetened coconut milk – either full-fat or light milk works fine. You’ll be amazed at how the coconut milk makes the soup thick and creamy, adding a subtle coconut flavor that is not overpowering.
Salt & pepper: Make sure to season to taste with salt and pepper. And reheat before serving.
Storage tips
This vegan mushroom soup keeps well in the fridge for about 3 days. You can also freeze it to make meals ahead of time. I suggest dividing the soup into small portions, cooling it completely, then transferring it to the freezer. I use glass containers for freezing my soup leftovers.
More vegan soup recipes
Check out these delicious 30+ vegan soup recipes.
Here are some more of my favorites!
- Vegan lentil soup
- Vegan celeriac soup
- Tomato soup with potatoes
- Vegan potato soup
- Vegan sweet potato soup
- vegan split pea soup
- Mediterranean lentil soup
- Vegan broccoli soup
- Vegan spinach soup
If you make this vegan mushroom soup, and if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Vegan Mushroom Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 ½ lb (670 grams) mushrooms (portobella, chestnuts, cremini…)*
- 1 can (400 ml) light or full-fat coconut milk, unsweetened
- 1 ½ cup (360 ml) low-sodium vegetable broth, or more for a thinner consistency
- 2-3 thyme sprigs (or ¼ tsp dried thyme)
- ½ teaspoon sea salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Give the mushroom a quick rinse and dry as much as possible with a paper towel. Chop them to a similar size.
- Heat a large pot or Dutch oven with the olive oil over medium-high heat. Add the onions, and a pinch of salt, and saute for 4 minutes or until soft. Add the garlic and cook for another minute.
- Add the mushrooms, and cook until their natural moisture begins to evaporate, about 8 minutes. Stir often. (Note: no need to brown the mushrooms here).
- Pour in the broth and coconut milk, then add in the thyme. Bring to a boil, then reduce to a simmer, cover with a lid, and cook for about 13-15 minutes.
- Optional step to thicken the soup: Turn the heat off, cool it slightly, and discard the thyme sprigs. Then transfer 1 cup of the soup to a blender (be careful – notes below!), blend until smooth, and return it to the pot.
- Once the soup is back in the pot, add the fresh parsley, stir to combine, and season with salt and pepper (I used about ½ tsp of salt). If you prefer a thinner soup, add a touch of broth to adjust the consistency.
- Reheat before serving, ladle soup into serving bowls, and garnish with extra parsley. Delicious with a side of crusty bread, croutons, or warm focaccia. Enjoy!
Notes
How to blend your soup in a stand blender
Firstly, make sure you know how your blender works. As a rule of thumb, if using a high-speed stand blender like a Vitamix, make sure you follow these simple rules to avoid a mess of hot soup all over yourself and kitchen:- Let the soup cool slightly.
- Use a ladle to transfer part of soup to the blender (and always work in batches if you want to blend all the soup). Be careful during this process, it’s still hot.
- Never fill a blender bowl to a brim, never pass the maximum fill line.
- Once you’ve transferred the soup to the blender, you’ll need to remove the cap in the lid to let the hot steam escape. Because hot soups create steam!
- Cover the open hole with a folded tea towel to protect yourself.
- Finally, blend until smooth and creamy, and carefully return the soup to the pot.
