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Introducing the heartiest vegan mushroom soup! With its velvety smooth texture, rustic appearance, and rich umami flavor, this cream of mushroom is the king of comfort food. Serve it with toasted bread or croutons for a cozy Winter meal!

Holding a bowl of mushroom soup with bread slices.

⭐️ Why You Should Try It

  • Thick and insanely creamy. It’s time to say goodbye to watery mushroom soups. Thanks to the addition of coconut cream, this mushroom soup has a velvety-smooth consistency that will make you forget all about those thin and disappointing soups you’ve had before.
  • Perfectly seasoned. Aromatic ingredients such as shallots, garlic, soy sauce, and nutritional yeast add a wonderful depth of flavor to every spoonful. If you were looking for a restaurant-quality cream of mushrooms, look no further!
  • Rustic and packed with mushrooms. The earthy flavors of the mushroom are balanced with the richness of the coconut cream, the tanginess of white wine, and the complexity of dried herbs, creating a soup that is both rustic and comforting.

📘 What Is Mushroom Soup

Mushroom soup, or cream of mushrooms, is a type of soup that consists of cooked mushrooms blended with cream or milk. It is typically consumed during Fall and Winter as an appetizer but can also be used as a base to make casseroles.

Ingredients like mushrooms, garlic, shallots, and coconut cream.

🍄 Ingredient Notes

Here are the ingredients you will need to make this vegan mushroom soup:

  • Mushrooms – White button or cremini mushrooms are great for this recipe. Alternatively, you can mix different mushrooms, such as shiitakes, portobello, or chanterelles.
  • Butter – You can use store-bought or homemade vegan butter. If you don’t have butter, use oil.
  • Garlic and shallots
  • White wine – To add a touch of acidity. I recommend Sauvignon, Muscat, or Chardonnay. Although, any white wine will work.
  • Soy sauce – For extra umami and saltiness. To make this soup gluten-free, use coconut aminos.
  • Coconut creamCoconut cream brings creaminess and richness to the soup, enhancing the overall flavor. I went with coconut cream as it is the most accessible and affordable option, but you can use cashew cream or your favorite plant-based cream.
  • Nutritional yeast – For a nutty and savory flavor.
  • Salt and pepper – To season.
  • Thyme – Dried thyme complements the earthiness of the mushrooms.
  • Nutmeg – For a hint of spice.
  • Onion powderOnion powder adds a sharp and pungent aroma.
  • Sugar – Just a pinch of sugar helps round up the flavor and balance with the saltiness.

🥣 How to Make It

Cook the mushrooms

  1. Sauté the aromatics. Heat the butter over medium heat in a deep pot or Dutch oven. Once melted, add the minced shallots and garlic, and cook for 2-3 minutes.
  2. Add the mushrooms. Next, add the sliced mushrooms to the pot.
  3. Cook for a few minutes. Cook the mushrooms, uncovered, for 4-6 minutes or until they have reduced in volume by about half.
  1. Add the seasonings. Pour in the white wine and soy sauce and let simmer for 3-5 minutes. This will allow the alcohol to evaporate and concentrate the flavors of the wine. Then, add the nutritional yeast, onion powder, black pepper, dried thyme, and nutmeg.
  1. Pour in the coconut cream. Add the coconut cream to the pot and stir to combine.
  2. Let simmer. Let simmer for another 5 minutes over medium heat. Remove from heat and let it cool for a few minutes.

Blend the soup

  1. Transfer to a blender. Transfer the mushrooms and the cooking liquid to a high-speed blender. Add the water, salt, and sugar.
  2. Blend until smooth. Blend on high speed for 20-30 seconds or until the soup is smooth. Feel free to add a few extra tablespoons of water if your soup is too thick.
  3. Adjust the seasonings. At this point, you can adjust the seasoning by adding more salt if needed.

📔 Tips

  • Use your favorite plant-based cream. Instead of coconut cream, you can use homemade cashew cream or store-bought soy cream.
  • Adjust the consistency to your liking. Depending on the type of mushrooms used and the cooking time, you might have to adjust the consistency of the soup by adding more cream or water. I recommend blending the soup without the water and adding more until it reaches the desired consistency.
  • Reserve some mushrooms for topping. Before blending, reserve 1/4 cup of mushrooms to use as a topping later.

🥔 Variations

  • Use different types of mushrooms. This soup is versatile, so feel free to use the mushrooms you have on hand. Note that the color of your soup will differ depending on the type of mushrooms used.
  • Make it lighter. For a lower-calorie option, feel free to replace the coconut cream with unsweetened plant-based milk. The soup won’t be as rich and creamy but still delicious!
  • Add potatoes. For a heartier soup, feel free to add one small diced potato at the beginning of cooking. Cook until the potato is tender before blending the soup.
  • Play with the herbs. Add rosemary, sage, or basil for a more herby flavor.

🥖 What to Serve It With

You can serve this mushroom soup as a main meal with croutons, garlic bread, or toasted baguette. To make it heartier, serve it with grilled vegan chicken or fried tofu!

This soup can also double as a sauce and be paired with a vegan Wellington dish or drizzled over mashed potatoes.

Close-up of a spoonful of mushroom soup.

❄️ Storing and Reheating

  • To store: You can store this soup in the refrigerator for up to 4 days.
  • To freeze: Let the soup cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months in the freezer.
  • To reheat: To warm up the soup, place it on the stove over low to medium heat and heat for about 5 to 7 minutes, stirring occasionally.

💬 FAQ

Can I make this soup lighter in color?

If you do not like its dark beige color, you can use white button mushrooms instead of cremini. Your soup will have a lighter color.

Can I omit the wine?

Yes, you can replace the wine with water or vegetable broth. It will obviously slightly alter the flavor, but the soup will still be delicious.

Is this soup an appetizer or a main meal?

You can serve this soup in short glasses, as an appetizer, or in larger bowls as a main meal.

Can we taste the coconut flavor in this soup?

I served this soup to guests, and they could not detect any coconut flavor.

You will be blown away by the irresistibly creamy texture, umami goodness, and comforting warmth of this homemade mushroom soup! It’s so good that you’ll never go back to buying canned mushroom soup again!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Mushroom soup topped with parsley and served with toasted bread.
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Recipe

Creamy Vegan Mushroom Soup

5 from 1 vote
Author: Thomas Pagot
Introducing the heartiest vegan mushroom soup! With its velvety smooth texture, rustic appearance, and rich umami flavor, this cream of mushroom is the king of comfort food. Serve it with toasted bread or croutons for a cozy Winter meal!
Prep Time : 20 minutes
Cook Time : 20 minutes
Total Time : 40 minutes
Servings 3 servings
Calories 254 kcal

Ingredients
 

  • 1 tbsp vegan butter
  • 2 shallots minced
  • 3 cloves of garlic minced
  • 1.5 pound mushrooms sliced
  • 1/4 cup white wine
  • 1 tsp soy sauce
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp nutmeg
  • 3/4 cup coconut cream or full-fat coconut milk
  • 1/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp sugar

Instructions
 

  • Sauté the aromatics. Heat the butter over medium heat in a deep pot or Dutch oven. Once melted, add the minced shallots and garlic, and cook for 2-3 minutes.
  • Cook the mushrooms. Next, add the sliced mushrooms to the pot. Cook uncovered for 4-6 minutes or until they have reduced in volume by about half.
  • Add the seasonings. Pour in the white wine and soy sauce and let simmer for 3-5 minutes. This will allow the alcohol to evaporate and concentrate the flavors of the wine. Then, add the nutritional yeast, onion powder, black pepper, dried thyme, and nutmeg.
  • Pour in the coconut cream. Add the coconut cream to the pot and stir to combine. Let simmer for another 5 minutes over medium heat. Remove from heat and let it cool for a few minutes.
  • Transfer to a blender. Transfer the mushrooms and the cooking liquid to a high-speed blender. Add the water, salt, and sugar.
  • Blend until smooth. Blend on high speed for 20-30 seconds or until the soup is smooth. Feel free to add a few extra tablespoons of water if your soup is too thick. At this point, you can adjust the seasoning by adding more salt if needed.
  • Serve. Serve the soup hot with garlic bread, toast, or baguette! This mushroom soup will keep in the refrigerator for up to 4 days.

Notes

  • Use your favorite plant-based cream. Instead of coconut cream, you can use homemade cashew cream or store-bought soy cream.
  • Adjust the consistency to your liking. Depending on the type of mushrooms used and the cooking time, you might have to adjust the consistency of the soup by adding more cream or water. I recommend blending the soup without the water and adding more until it reaches the desired consistency.
  • Reserve some mushrooms for topping. Before blending, reserve 1/4 cup of mushrooms to use as a topping later.

Nutrition

Serving: 1 serving | Calories: 254 kcal | Carbohydrates: 16.8 g | Protein: 12.5 g | Fat: 16 g | Saturated Fat: 12.6 g | Sodium: 546 mg | Potassium: 809 mg | Fiber: 4.3 g | Sugar: 6.1 g | Calcium: 14 mg | Iron: 7 mg
Course : Dinner, Side Dish
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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5 stars
A new taste for soup. Looks amazing. I’ll try it for my family. Thank you for sharing.