This Vegan Mushroom Soup is a creamy, cozy dish that proves healthy comfort food can be both indulgent and nourishing.
Packed with earthy mushrooms, fresh herbs, and creamy plant-based milk, it delivers plenty of fiber, plant-based protein, and heart-healthy fats while staying low in saturated fat.
Ready in under 40 minutes, this satisfying soup is perfect for weeknight dinners, meal prep, or as a wholesome starter for any occasion.
Vegan Mushroom Soup
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 Small bowl (for slurry)
Ingredients
- 2 tablespoons olive oil or vegan butter or 1/4 cup water
- 1 large onion diced
- 4 cloves garlic minced
- 2 pounds mushrooms cremini or white, sliced
- ½ cup dry white wine vegan-friendly, optional; red may be used
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
- 4 cups vegetable broth
- 3 tablespoons cornstarch or arrowroot powder
- ¼ cup cool water for slurry
- 1 can 14 oz. coconut milk (light or full-fat) or 1 1/2 cups unsweetened cashew or plant-based cream
- Salt and black pepper to taste
- ¼ cup fresh parsley chopped
Instructions
- Prepare the Aromatics: Place a large soup pot or Dutch oven over medium heat and add olive oil, vegan butter, or water. Once warmed, add the diced onion and minced garlic. Stir frequently as they cook for 4–5 minutes, allowing the onion to become soft and translucent while releasing a gentle sweetness. Avoid browning too much at this stage to maintain a balanced flavor.
- Cook the Mushrooms and Herbs: Add the sliced mushrooms to the pot along with the thyme. If you’re including wine, pour it in now to deglaze the bottom, scraping up any flavorful bits that may have stuck. Stir often and let the mushrooms cook for 5–6 minutes. They should release their natural juices, shrink in size, and develop a slightly deeper color.
- Build the Soup Base: Pour in the vegetable broth and stir everything together. Increase the heat to bring the liquid just to a gentle boil. Once boiling, reduce the heat to low and cover with a lid. Let the soup simmer gently for about 15 minutes so the flavors can meld together and the broth becomes rich and savory.
- Add the Creamy Element: In the last 5 minutes of simmering, stir in the coconut milk or your chosen plant-based cream. Keep the heat low and stir occasionally to blend the cream evenly into the soup. This step transforms the broth into a smooth, velvety consistency while keeping it fully dairy-free.
- Thicken the Soup (Optional): If you prefer a thicker soup, prepare a slurry by whisking cornstarch or arrowroot with cool water in a small bowl. Slowly drizzle this mixture into the pot while stirring continuously. Within 1–2 minutes, the soup will gain a silkier, more substantial texture. Add more slurry only if you want additional thickness.
- Season and Finish: Remove the soup from the heat and stir in the freshly chopped parsley. Taste the broth and adjust the seasoning with salt and freshly ground black pepper until the flavor is just right.
- Serve and Enjoy: Ladle the hot soup into serving bowls and enjoy it immediately. Pair with crusty bread, toasted naan, or a fresh salad to complete the meal. This dish works beautifully as a cozy main course or as a flavorful starter for a larger dinner.
Notes
- Use cremini mushrooms for a richer, earthier taste, or white mushrooms for a milder flavor.
- Fresh thyme adds the best aroma, but dried thyme works just as well.
- Coconut milk makes the soup extra creamy, but cashew or oat milk will keep it lighter.
- The cornstarch slurry is optional but helps achieve a thicker, velvety texture.
- For a silky soup, blend part or all of the mixture with an immersion blender.
- Always season gradually with salt and pepper to balance flavors.
- Pair with bread or grains to make this a filling main course.
Chef’s Secrets for Perfect Flavor
The key to developing depth in this soup lies in properly cooking the mushrooms.
Allow them to release their liquid fully and take on a golden edge before adding broth—this step intensifies their earthy flavor.
Deglazing the pan with a splash of wine (or even a bit of broth if avoiding alcohol) lifts caramelized bits from the pot, giving the soup a restaurant-level richness.
To maintain creaminess, always stir in coconut milk or plant cream toward the end of cooking over low heat, preventing it from curdling.
Finally, finish with fresh herbs for a burst of freshness that balances the richness.
Serving Suggestions to Enhance Enjoyment
This soup is wonderfully versatile—it can be served as a hearty main dish or a lighter starter.
Pair it with crusty artisan bread, toasted baguette slices, or warm naan to soak up every drop of broth.
For a more substantial meal, serve alongside a simple green salad, quinoa pilaf, or roasted vegetables.
If you enjoy toppings, try a swirl of cashew cream, toasted pumpkin seeds, or a sprinkle of nutritional yeast for a savory boost.
For special occasions, garnish with microgreens or a drizzle of truffle oil to elevate the presentation.
Storage Tips for Lasting Freshness
Leftovers keep beautifully, making this recipe ideal for meal prep.
Store cooled soup in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or plant milk if the soup has thickened.
For longer storage, freeze in freezer-safe containers or bags for up to 3 months.
Be sure to leave room at the top for expansion.
Thaw in the refrigerator overnight before reheating.
Avoid boiling the soup once the creamy component has been added, as high heat can cause separation.
Frequently Asked Questions
1. Can I use different types of mushrooms?
Yes! Cremini, white button, and portobello all work well. For added depth, mix in wild mushrooms like shiitake or oyster. Each variety brings a slightly different texture and flavor.
2. How can I make the soup thicker without cornstarch?
You can let it simmer uncovered a bit longer to naturally reduce and thicken. Alternatively, blend part of the soup with an immersion blender to create body without adding starch.
3. What can I substitute for coconut milk?
Cashew cream, oat milk, or almond milk all work as substitutes. Cashew cream provides richness similar to coconut milk, while oat milk gives a lighter, neutral creaminess.
4. Is this soup suitable for meal prep?
Absolutely! It reheats very well, making it a great choice for batch cooking. Store in portion-sized containers for easy grab-and-reheat lunches or dinners throughout the week.
5. Can I make this soup oil-free?
Yes. Instead of sautéing with oil or vegan butter, use water or vegetable broth to soften the onions, garlic, and mushrooms. The soup will still be flavorful while staying lower in fat.
