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Cream of Mushroom Soup
This easy vegan cream of mushroom soup is full of flavor and comes together quickly and easily. Serve it as an appetizer or make a meal out of it.
Why You’ll Love This Vegan Mushroom Soup
This dairy-free cream of mushroom soup comes together with a combination of earthy mushrooms, dried spices, soy sauce, and creamy coconut milk for a silky soup high on the umami scale.
Helpful Equipment To Make This Mushroom Soup Recipe
Recipe Ingredients
- 1 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 5 cups (480g) White Button Mushrooms (Sliced)
- 2 and 1/2 cups (240g) Cremini Mushrooms (Sliced)
- 2 Large Portobello Mushrooms (Sliced)
- 2 Tbsp Soy Sauce (or Tamari if gluten-free)
- 1 14oz (400ml) Can Coconut Milk (Unsweetened, Full Fat)
- Sea Salt (To taste)
- Black Pepper (To taste)
- Fresh Basil (Optional, for serving)
How To Make Cream of Mushroom Soup
Heat olive oil in a pot. Add chopped onions and crushed garlic to the pot once the oil gets hot. Once the onion and garlic have softened, add the dried oregano and basil. Mix to combine well.
Once the onions and garlic have softened and the oil mixture becomes fragrant, add all of the sliced mushrooms. Once you’ve added the mushrooms pour in the soy sauce and cover the pot. Cook on medium-high, covered, for around 10 minutes. This allows the mushrooms to sweat and release their moisture.
Remove the lid after 10 minutes and give the soup a stir. Cook for another 10 minutes uncovered to allow some of the water to cook off.
Once some of the moisture/water has cooked off you can pour in the coconut milk and cook for a final 10 minutes. Stir the soup occasionally, allowing the flavors to come together and blend.
Season with sea salt and black pepper to taste. Garnish with some chopped fresh herbs and serve.
All About Cream of Mushroom Soup
When you mention cream of mushroom soup most people think of it as an ingredient used in casseroles. However, you can most definitely eat it on its own. Forget the canned stuff though, this creamy mushroom soup recipe makes up a nice rich soup you can really sink your spoon into.
Variations
- Change up the kinds of mushrooms; shiitake, oyster or porcini will all change up the flavor.
- Add thyme, rosemary, or smoked paprika for a different flavor profile.
- Throw in some silken tofu for protein.
- Garnish with shreds of nori.
Tips and Tricks/Notes
Mushrooms – This recipe calls for 3 different kinds of mushrooms. You can mix it up it up if you have a different assortment on hand. We’ve used a variety of mushrooms and the soup tastes great with all of them. We’ve used simple white button mushrooms with portabellos which had a nice flavor and the portobellos add a nice meaty texture. Look around to see what’s local and in season as these usually have the best flavor. If you aren’t up for the task of chopping all of the mushrooms, use a food processor or pick up a package of chopped mushrooms from the grocery store.
Coconut milk – To get the thick, rich creaminess you’ll need to use full-fat, canned, and unsweetened coconut milk. Do not use refrigerated coconut milk, it is way too liquid and doesn’t contain all the good fat the canned version has. You can also pick up a box of canned coconut cream, unsweetened as well, and throw a chunk in. If you absolutely need an alternative, if someone has a coconut allergy, you can use unsweetened cashew milk.
Blending – To blend or not to blend is up to you. I’ve eaten it both ways. When I do blend the soup I use an immersion blender to liquify it but honestly, it tastes way better and has great texture if you eat it unblended.
Some cream soups do taste better and have better texture when they are blended but this soup doesn’t necessarily need to be blended. The earthy flavor of the mushrooms combined with the creaminess of the coconut milk and spices is so tasty you don’t need to waste your time and energy pulling out the blender.
How to Store
Storing and freezing. You can store leftover vegan cream of mushroom soup in the fridge in a covered container for 4-5 days. It can be reheated in the microwave or on the stovetop. It’s also freezer friendly for 2-3 months. Allow the soup to cool completely before freezing. Thaw overnight in the fridge.
FAQs
How to make cream of mushroom soup vegan?
To make a cream soup vegan you’ll need a substitute for the dairy cream. This recipe uses canned coconut milk to add creaminess. Some soups use silken tofu or soaked cashews to add creaminess.
How do I make a vegan cream of mushroom and cauliflower soup?
If you want to make cream or mushroom and cauliflower soup you can add chopped cauliflower florets and saute them with the mushrooms.
Conclusion
This vegan cream of mushroom soup can be served as a delicious appetizer for 4 people but it also works well as a hearty main course for 2. Serve it alongside a nice green salad and some delicious bread for dipping. Our vegan soda bread would be perfect. It’s simply divine dipped in this creamy soup as it soaks up all the amazing flavors really well.
Print
Vegan Cream of Mushroom Soup
- Total Time: 45 minutes
- Yield: 4 Bowls 1x
- Diet: Vegan
Description
This easy vegan cream of mushroom soup is full of flavor and comes together quickly and easily. Serve it as an appetizer or make a meal out of it.
Ingredients
- 1 Tbsp Olive Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 5 cups (480g) White Button Mushrooms (Sliced)
- 2 and 1/2 cups (240g) Cremini Mushrooms (Sliced)
- 2 Large Portobello Mushrooms (Sliced)
- 2 Tbsp Soy Sauce (or Tamari if gluten-free)
- 1 14oz (400ml) Can Coconut Milk (Unsweetened, Full Fat)
- Sea Salt (To taste)
- Black Pepper (To taste)
- Fresh Basil (Optional, for serving)
Instructions
- Add the olive oil to a pot with the onion and garlic, dried oregano and basil and sauté until softened.
- Then add the sliced mushrooms and the soy sauce, and cover the pot. Cook on medium high, covered, for around 10 minutes.
- This will allow the mushrooms to release their water.
- After 10 minutes, remove the lid, and cook for a further 10 minutes uncovered to allow some of the water to cook off.
- Then add the coconut milk and cook for a final 10 minutes, stirring occasionally, allowing the flavors to blend properly.
- Add sea salt and black pepper to taste.
- Garnish with fresh herbs and serve.
- Prep Time: 15
- Cook Time: 30
- Category: Soup, Dinner, Lunch
- Method: Stove
- Cuisine: International
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