Vegan Cream of Mushroom Soup Recipe
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Simple Vegan Cream of Mushroom Soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. I can’t believe it’s vegan and oil-free you guys!
Also known as “America’s Bechamel ” this vegan Cream of Mushroom Soup is one of the best homemade soups you’ll ever make. I mean If you love mushrooms of course, and If you don’t then I don’t know…I don’t understand you.
Can Vegans Eat Cream of Mushroom Soup ?
Affirmative – 100% absolutely yes! Not only that but we also make the best version of it and that’s a fact. It’s completely dairy-free and good for you. You can even eat the entire pot If you wanna, just do it when nobody’s watching because you shall be judged no matter what they tell you.
I’m pretty sure I could pitch a tent and sell this stuff right now, it’s that good my friends.
Vegan Cream of Mushroom Soup Ingredients:
- Aromatics & Herbs: you start by sauteeing sweet onions, garlic and some spicy chili flakes with lots of mushrooms. Throw in some fragrant fresh thyme, onion powder and nutritional yeast to build layers of flavor.
- White Wine – hit it with a good dry white wine. Basically you get everyone drunk together, let them have a party in there until your flavor base is just perfect! No need for bullion cubes or other nonsense, you can throw that stuff out right now.
- Mushrooms: it’s all about them duhhh, but the good thing is that you can use brown button mushrooms, baby bellas, oysters, a mix of wild ones or whatever variety is on sale.
- The Cream: coconut cream gives this soup its divine richness, you can opt for coconut milk instead if you prefer a lighter version. Cashew milk is fine but coconut is best for the ultimate flavor profile. You’ll see: mushrooms and coconut are magical together #FACT.
Recipe Tips
- I thickened my soup Bechamel style with some whole wheat pastry flour and silky coconut cream. Just use the plain organic variety in a can that just says coconut cream on the ingredients list, nothing else. Or you can use plain coconut milk for a lighter version. The cans from TJ’s are my faves, no funky business in the ingredient list, they look totally legit.
- If you want to get fancy you can add cooked barley or wild rice into the mix like i did with my Thanksgiving wild mushroom soup, but you really don’t have to. Use a chunk of crusty bread to wipe your bowls clean.
- For a gluten-free version make sure to use chickpea or rice flour instead of the whole wheat.
- If pureed soups are more your thing, just carefully ladle it into your Vitamix and turn it into baby food, I think it’s way nicer this way with some texture but to each his own.
Best Cream of Mushroom Soup. It’s:
Comforting One Pot Wonder
Super Creamy & Rich
Extra Mushroomy
Nut, Soy & Dairy Free
100% WFPB Oil Free & Vegan
Quick & Easy to Make from Scratch
So Luscious
So Luscious
The Absolute Best!
How To Store Leftovers:
Your soup leftovers can be stored in the refrigerator up 5 days or frozen in freezer proof containers up to six months. Allow to thaw in the refrigerator before reheating.
What To Serve With:
Crusty Vegan Bread
Potato Flatbread
Quinoa Flatbread
Italian Dinner Rolls
Focaccia Bread.
P.S. If you make this recipe please remember to report back and rate it in the comments below, snap a photo and tag me with #VeggieSociety on Insta, it always makes my day ~ Florentina Xo’s
How to Make Vegan Cream of Mushroom Soup:
Vegan Cream of Mushroom Soup
Simple Vegan Cream of Mushroom soup recipe with silky coconut cream and loads of real sliced up baby bella mushrooms in the creamiest, silkiest, most flavorful broth ever. I can’t believe it’s vegan!
Print Recipe
Ingredients
- 1.5 lb brown button mushrooms -sliced
- 1 sweet yellow onion -diced
- 3 cloves garlic -minced
- 1/3 cup whole wheat pastry flour
- 1/2 cup dry white wine
- 1 qt veggie stock (low sodium & warm)
- 1 cup coconut cream
- 1 tbsp onion powder
- 1 tbsp nutritional yeast (or chickpea miso)
- 6-8 sprigs fresh thyme (leaves only)
- 1/3 cup fresh chives -snipped
- 1/4 cup fresh parsley -chopped
- sea salt + black pepper to taste
Instructions
- Preheat a heavy bottom soup pot over medium flame. Add a splash of water (or a drizzle of olive oil or vegan butter), the onions, red pepper flakes and a pinch of sea salt. Toss to coat and sweat until translucent adding more water as needed taking care not to burn the onion.
- Stir in the minced garlic and toss to coat. Add the sliced mushrooms, stir to combine then cover with a lid. Sweat everything together for a few minutes until the mushrooms start to wilt.
- Pour in the white wine then add the thyme, onion powder, black pepper and nutritional yeast. Continue to simmer until almost all the liquid has evaporated.
- Sprinkle in the flour and toss to coat then add the veggie stock. Stir to mix well and use a whisk to combine well. Bring back to a simmer and cook about 10 minutes until the soup has thickened.
- Add the coconut cream and cook one more minute or so.
- Remove the soup from heat and add the fresh parsley and chives. Taste and adjust seasonings at this point with more sea salt, black pepper and chili flakes to your liking. Serve hot with extra herbs for garnish.
WFPB + Plantricious
- To make this soup WFPB + Plantricious compliant make sure to omit all oil or butter from the recipe and sautee in water or veggie broth. The flour must be a whole grain.
Video
Notes
- The nutritional yeast can be replaced with equal amounts of chickpea miso if desired and you won’t sacrifice any of the flavor. Make sure to whisk it into the veggie stock before adding it to the soup.
- To make it gluten free replace the whole wheat flour with equal amounts of chickpea or rice flour.
- The soup will continue to thicken as it cools down but it will thin out again upon reheating. If you prefer it thinner at this point just stir in a splash of veggie stock.
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Sodium: 970mg | Potassium: 791mg | Fiber: 4g | Sugar: 10g | Vitamin A: 965IU | Vitamin C: 15.6mg | Calcium: 47mg | Iron: 2mg
Servings: 4 people
Calories: 152kcal
Fabulous recipe, licking my bowl clean as I type this. Wish I had made more of course, really luscious and comforting just as described.
What can I substitute the wheat pastry flour with, to make it wheat gluten free? Thank you
I would go for brown rice flour instead.
Does the coconut cream give it a coconut flavor?
Very subtle but it really works great with all the other flavors. Hope you give it a go 🙂
Very good! Used about 2 tablespoons tapioca starch for thickener and made 1/2 cup raw cashew butter since didn’t have coconut cream. Will definitely make this again!
How much thyme should be added?
You’ll need 6-8 sprigs of fresh thyme depending on your preference. If you really love the flavor of thyme like I do then use 8 sprigs 🙂
Thyme is not listed in the ingredients but it is added in the instructions. Does this recipe include thyme or not? And if so, fresh or dried and how much?
Hi Stacey, sorry about that, yes there is fresh thyme in the recipe. I use the leaves from 6-8 sprigs usually depending on how big they are and also your preference. I happen to really love the flavor so the more the better for me 🙂
Made this tonight xx it was absolutely beautiful
I used soya cream instead of coconut as didn’t have any ❤️
I decided to give this a try and it was AWSOME. I’m in love!
I didn’t have much coconut milk at home, but I mixed it with oat milk and it turned out great.
Thanks for the recipe!
So happy you loved it Arpita! You can always sub the coconut milk with other plant milk, I find cashew to be my second favorite in this recipe. Happy weekend! ~ Florentina
what is coconut cream and where do I buy it? I have heard of coconut milk but not cream – is it in the dairy section?
Thanks – can’t wait to try this recipe
You can find it in a can next to the coconut milk cans, it’s like coconut milk but thicker. I get the organic cans from Trader Joe’s as they don’t have any preservatives, the ingredient list only coconut cream.
Amazing!! I’m a cashew cream kinda gal so that what I used. I could barely stop myself from eating it all to leave some for my husband. Will double the recipe next time. I didn’t have wine in the house and didn’t miss it. I used a pinch of chipotle powder instead of the red pepper. This is a winner!!
I really should double this recipe too, so many people fighting over the last bowl of this soup haha
I love this soup. It is delicious. I will definitely make again. I used chickpea flour as I didn’t have whole wheat. Will try with a mixture of different mushrooms. I used baby Bella’s this time. Awesome!!
My husband and I are new to the wfpb way of eating. I grew up on a farm so we ate veggies, fruits and meat in full measures. But we are both approximately 50 and we want to hang around a good long time so we are trying to be as healthy as possible in all aspects of our life. I made this recipe and the first best thing about it is you don’t have to make a vat of it with recipe. Only two of us mow and we can only eat some much of something but also as a bonus this soup is out of this world!! We will continue to use this website far into the future I think.
Thank you for the great selection of wfpb recipes.
Sharon
Oh my goodness! If you would have asked me if I would like to try vegan cream of mushroom soup, I would have hesitated. My husband listed ingredients for cream of mushroom soup on our grocery list. I knew where to look…Veggie Society! I’ve never made it before so I purchased the ingredients. Believe it or not I already had the Coconut Creme, which I feel makes the creaminess of the soup and I taste zero coconut. It was amazing! My husband ate three servings and left me with one bowl. Now I have a reason to make it again. Thank you Florentina!
Instructions call for red pepper flake, but the Ingredient List doesn’t mention it. How much should be added? Thanks.
Add the pepper flakes to taste, some people might not want any at all, some might want a lot but it really depends on how hot your batch is. Hope that helps ~ Florentina