Vegan Cream of Mushroom Soup
This vegan cream of mushroom soup is a delightfully warming dish that is easy to make and tastes better than the store-bought stuff. Despite being dairy-free, this soup is oh-so-creamy!
When the colder months arrive, all I want to eat is warm, comforting soups. So, I decided to make an awesome creamy vegan mushroom soup. It’s filling, delicious, and truly warms the soul!
This is a low-waste recipe, so don’t throw away those mushroom stems!
Ingredient Notes
- Mushrooms: oyster, shiitake, or cremini mushrooms will have the best flavor. You can find them at a local Asian grocery store. Remove the tough stems, which will be cooked separately from the caps.
- Lemon Juice: a bit of citrus helps brighten up the soup and balance the richness.
- Unbleached All-Purpose Flour: a bit of flour helps thicken the soup. You can also use cornstarch or tapioca starch for a gluten-free option.
- Vegan Bouillon: I used Better Than Bouillon No-chicken Base but feel free to use your favorite brand.
- Thick Plant-Based Milk or Cream: this helps make the soup creamy. Oat, soy and coconut cream have the best consistency.
How to Make Creamy Vegan Mushroom Soup
Cook the mushrooms:
- Melt some vegan butter in a large saucepan over medium-high heat, then add the sliced mushrooms. Cook until tender, stirring occasionally.
- Reduce the heat to medium-low and pour in the lemon juice. Remove the mushrooms and set aside.
Make the soup base:
- Add the remaining vegan butter to the pan. Add the onions, garlic and mushroom stems and cook until the onion softens and is translucent.
- Slowly add in the flour, cooking and stirring for 1 minute.
- Gradually stir in the water and bouillon and cook until the mixture is thickened, on medium-high heat, stirring occasionally.
- Remove the pot from the heat.
- If you have an immersion blender, puree the soup in the pot until smooth. If you have a tabletop blender or food processor, allow the soup to cool until barely warm and puree it in batches. Do not blend hot liquids.
Finish the soup:
- Place the pot back onto the stove over medium-high heat.
- Add in the mushroom slices and season with thyme, salt and pepper.
- Bring to a boil, then lower the heat to medium-low. Stir in the vegan cream.
- Serve warm.
Storage and Reheating Suggestions
Let the soup cool completely before storing, then place it in an airtight container about ⅔ full. Keep it in the fridge for around 4 days and in the freezer for around 2 months.
To reheat the soup, warm it in a pot over medium-low heat. To warm up the soup in the microwave, heat it in intervals of 30 seconds, stirring each time. Only heat the soup until it has warmed through.
For frozen mushroom soup, let it thaw in the fridge overnight before reheating.
FAQs
How can I customize the soup?
Garnish the soup with some fresh chives, extra plant-based cream, vegan cheese, or thinly sliced cucumbers for a bit of extra flavor. For a boost in protein, some vegan chicken or crispy tofu could be a nice addition to the soup.
What can I pair the soup with?
This creamy mushroom soup is great as is, but it can be paired with some crusty bread, garlic knots, rice, or this barley salad.
More vegan mushroom recipes
Vegan Cream of Mushroom Soup
Equipment
- Dutch Oven
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 pound (450 g) mushrooms, sliced (for the best flavor, try a mix of oyster, shiitake and crimini mushrooms with tough stems removed and set aside)
- ¼ cup (60 g) vegan butter or margarine (not unsalted)
- 1 teaspoon lemon juice
- 1 small onion, sliced
- 1 clove garlic, chopped
- ⅓ cup (40 g) all-purpose flour, or 1 tbsp cornstarch or tapioca starch for gluten-free
- 3 ½ cups (840 ml) water
- 3 vegan bouillon cubes, or 3 tsp Better Than Bouillion No-chicken Base
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 cup (240 ml) thick plant-based milk or cream, I used oat milk. Soy or coconut milk are good substitutes.
Instructions
- Melt half the vegan butter or margarine in a large saucepan over medium-high heat, add the sliced mushrooms and cook until they are tender, stirring occasionally.1 pound (450 g) mushrooms ,¼ cup (60 g) vegan butter or margarine (not unsalted)
- Reduce the heat to medium-low and toss in the lemon juice. Remove the mushrooms with a spoon and set them aside in a bowl.1 teaspoon lemon juice
- Add the remaining vegan butter to the pan. Add the onions, garlic and mushroom stems and cook until the onion softens and is translucent.1 small onion ,1 clove garlic
- Gradually sprinkle in the flour, cooking and stirring for 1 minute.⅓ cup (40 g) all-purpose flour
- Gradually stir in the water and bouillon and cook on medium-high heat until the mixture is thickened, stirring occasionally. Remove the pot from the heat.3 ½ cups (840 ml) water ,3 vegan bouillon cubes
- If you have an immersion blender, puree the soup in the pot until smooth. If you have a tabletop blender or food processor, allow the soup to cool until barely warm and puree it in batches. Do not blend hot liquids.
- Return the soup to the pan at medium-high heat. Add the mushroom slices and season with thyme, salt and pepper. Bring to a boil, then reduce the heat to medium-low and stir in the plant-based milk or cream.1 teaspoon fresh thyme leaves ,1 teaspoon salt ,¼ teaspoon ground black pepper ,1 cup (240 ml) thick plant-based milk or cream
- Serve warm.
Notes
- Freshly chopped parsley or chives
- Thinly sliced cucumbers
- Extra plantbased cream
- Shredded vegan cheese