How to Make Vegan Mushroom Soup – Creamy and Easy Recipe

You know those chilly days when all you want is something warm, cozy, and comforting? That’s exactly how I felt when I first made this vegan mushroom soup. It had been raining for hours. I was curled up in my hoodie, and the thought of a hot bowl of soup wouldn’t leave my mind. I looked through my pantry and found some mushrooms, a can of coconut milk, and a few essential herbs – and what came out of that pot was pure magic.

Vegan mushroom soup has since become one of my go-to comfort meals. It’s rich, creamy, and earthy without being heavy. Plus, it’s 100% plant-based and super easy to make. Whether you’re new to vegan cooking or just looking for a cozy dish to warm up your day, I promise this recipe will hit the spot.

Let me walk you through how I make it, what I use, and all the little tips I’ve learned to make it extra delicious.

Why You’ll Love This Vegan Mushroom Soup

Rich, Creamy Texture Without Dairy

When I first went plant-based, I missed that velvety texture of cream-based soups. But once I discovered how coconut milk or cashew cream could do the trick, I never looked back. The richness you get without any dairy is honestly mind-blowing.

Healthy and Plant-Based

I love that this soup isn’t just tasty and packed with goodness. Mushrooms are full of antioxidants and fibre, and when you throw in garlic and onions? It’s like a health boost in a bowl.

Quick and Easy to Prepare

I’m not a fan of overcomplicated meals. I usually skip it if it takes more than 30-40 minutes. This one-pot wonder comes together fast, perfect for busy nights or lazy Sundays.

Perfect for Meal Prep

Sometimes, I make a big batch and freeze a few portions. It reheats beautifully, and the flavours get even better the next day. It’s like future-me sent a warm hug.

Ingredients You’ll Need for the Best Vegan Mushroom Soup

Here’s what I usually grab when I make this soup:

Mushrooms (Cremini, Shiitake, or Button)

I usually go with cremini because they’re affordable and flavorful. But if I’m feeling fancy, I’ll mix in some shiitake or even a handful of dried porcini for an extra umami kick.

Aromatics: Onion and Garlic

These are non-negotiable. I sauté them until they’re soft and fragrant – they create the perfect base.

Vegetable Broth

I go with a good-quality low-sodium broth so the mushroom flavour shines. Homemade broth is fantastic, too, if you have some on hand.

Creaminess from Coconut Milk or Cashew Cream

I lean toward coconut milk for ease, but soak cashews and blend them into cream when I have time. Both make the soup dreamy.

Seasonings and Herbs

Fresh thyme is my favourite, but rosemary and parsley also work great. A little smoked paprika adds warmth; don’t forget cracked black pepper.

Optional Boosters

• A tablespoon of nutritional yeast for a mild cheesy vibe
• A dash of tamari or soy sauce to deepen the flavour
• Diced potatoes if you want them thicker and heartier

Step-by-Step Instructions for Creamy Vegan Mushroom Soup

Here’s precisely how I make it in my kitchen:

1. Sauté the Aromatics

Heat olive oil (or veggie broth if oil-free) in a big pot. Add chopped onions and let them soften up. Once they’re golden, toss in the garlic. That smell? Absolute heaven.

2. Add and Cook the Mushrooms

Now, add the mushrooms. I let them cook without stirring too much at first – this helps them brown and get all that savoury flavour going. Give them time to do their thing.

3. Pour in Broth and Simmer

Pour in the broth, throw in your herbs, and let everything simmer for about 15 minutes. Your kitchen will smell like you’ve been cooking all day (but you haven’t!).

4. Blend and Add Creaminess

Time to blend! I use an immersion blender in the pot and puree about half the soup. That way, you get creaminess but still some chunky bits. Then I stir in the coconut milk or cashew cream. Taste and adjust the seasoning if needed.

Pro tip: A little lemon juice at the end brightens everything up.

Tips to Elevate Your Vegan Mushroom Soup

After making this soup more times than I can count, here are my favourite little tricks:

Use a Variety of Mushrooms

Mixing types take the flavour up a notch. Don’t be afraid to experiment – even a small handful of dried mushrooms can add a lot.

Don’t Skip the Browning

Seriously, let your mushrooms get a bit golden. That caramelized edge adds so much depth.

Customize the Thickness

Sometimes, I like a thicker stew-style soup, so I blend in a cooked potato. Other times, I add more broth for a lighter texture. It’s totally up to you.

Pair It Right

This soup begs for crusty bread on the side. I’ve also served it with garlic toast or over rice. And if you want a little fancy touch? A swirl of extra cashew cream and fresh parsley on top.

Storage, Freezing, and Reheating Tips

Refrigeration

This soup keeps in the fridge for about 4–5 days. I usually make a double batch and eat it for lunch during the week.

Freezing

Yes, it freezes great! I portion it into glass containers or freezer bags (lay them flat to save space), label them, and stash them for future cozy nights.

Reheating

Just warm it slowly on the stove and stir now and then. I add a splash of plant milk if it thickens too much. The microwave works, too, but the stovetop keeps the flavour better.

FAQs About Vegan Mushroom Soup

Is mushroom soup vegan-friendly by default?

Not usually. Traditional recipes often use dairy. But this version? 100% plant-based, and I promise you won’t miss the cream.

What mushrooms work best in vegan soup?

Cremini and Shiitake are my go-to’s. You can use button mushrooms if that’s what you have. A mix gives the soup more depth.

Can I make this gluten-free?

Yes! Check that your broth and add-ins like tamari or soy sauce are gluten-free.

How can I thicken my soup without cream?

Blending a portion of the soup or adding a cooked potato does the trick. You can also use blended cashews for richness.

Can I make it oil-free?

Yep! sauté the veggies in a bit of water or broth. Still tasty.

Conclusion

There’s something deeply satisfying about making your soup from scratch, especially when it turns out this good. This vegan mushroom soup has become a staple in my home, and I hope it becomes one in yours, too. It’s easy, nourishing, and perfect for sharing (or not—I won’t judge!).

Give it a try the next time you need a little comfort in a bowl. And if you do, let me know how it turns out! I love hearing your kitchen stories and tweaks. Until then, happy cooking, and stay cozy!