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Vegan Mushroom Soup, from casual to elegant, this creamy mushroom soup is dairy-free, easy to make, tastes amazing and is a mushroom lover’s delight.

Brimming with mushrooms and full of fantastic flavor, this vegan cream of mushroom soup recipe has quickly become a new wonderfly!It’s quick and easy (start to finish in 40 minutes!), perfect for a weeknight dinner. You likely have most of the ingredients on hand right now, you’ll just need the mushrooms and optional wine.It’s cooks in one pot. The hardest part is slicing the mushrooms, but you can cheat and pick up pre-sliced for ease and convenience.

Fresh brown or cremini mushrooms are great for this recipe. You’ve be can also used a mixed of baby bella and white mushrooms. You could even use mini portobello mushrooms, shitake, or any combination of your favorite mushroom.

Full-fat coconut milk or coconut cream will add the most delicious richness without a coconuty flavor. Do feel free to use low-fat coconut milk instead. If you don’t care for coconut or want to keep it low in fat, substitute with your favorite unsweetened plant milk or this vegan cream.

This soup isn’t super thick, so if you want to achieve a creamier texture and body add cornstarch slurry. I recommend 3 tablespoons organic cornstarch mixed with ¼ cup water, to be added towards the end of cooking.

All it takes is a few simple steps:

Saute the onions and garlic for 5 minutes (to make this oil-free, use ¼ cup water for water saute). Add the mushrooms and wine, cook for 5 minutes. Add the broth, cover and simmer for 15 minutes, adding plant milk in the last 5 minutes. Add the optional cornstarch, remove from heat and stir in the parsley.

Vegan Mushroom Soup Ingredients

• 2 tablespoons olive oil, vegan butter or ¼ cup water
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 lbs. mushrooms (cremini or white), sliced
• ½ cup vegan dry white wine (red ok too), optional
• 1 tablespoon fresh thyme or 1 ½ teaspoons dried
• 4 cups vegetable broth
• 3 tablespoons organic cornstarch or arrowroot (+ ¼ cup water), optional
• 1 can (14oz.) coconut milk (light or full-fat) or 1 ½ cups vegan cream or unsweetened cashew milk,*see notes
• mineral salt & pepper, to taste
• ¼ cup chopped parsley

Vegan Mushroom Soup Instructions

• In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
• Add the veggie broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
• Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
• Remove from heat and stir in the parsley. Season with salt and pepper.

Vegan Mushroom Soup Notes

• Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.
• In place of thyme, try using herbes de provence.
• To keep this recipe low fat, use unsweetened plant milk of choice, make sure it’s at room temp so the soup can heat back up quickly. You may definitely want to use the cornstarch to add body and volume if not using coconut milk.