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Home » Recipes » 30-Minute Meals

Vegan Cream of Mushroom Soup

By Erin · March 21, 2022 · Leave a Comment

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Gluten FreeDairy FreeVeganVegetarianWhole30Paleo
a bowl of mushroom soup on top and cooked mushrooms in a pot on the bottom

Mushroom soup lovers, rejoice! This easy Vegan Cream of Mushroom Soup is essentially your favorite creamy mushroom soup recipe, minus the dairy. Made with coconut milk, vegetable broth and of course plenty of mushrooms, this soup is creamy, delicious and plant-based all at the same time!

a bowl of creamy mushroom soup

As we're nearing the end of soup season, I just knew I had to share this vegan cream of mushroom soup recipe with you! 

It'll remind you of the canned soup from your childhood, minus the milk, butter and cream. Instead, it's made with vegetable broth and coconut milk to create a creamy consistency that's truly irresistible. It's kind of like my Whole30 mushroom soup but without the bacon.

Recipe features

  • Made with bella mushrooms, along with flavor enhancements like shallot, garlic and coconut aminos
  • It's SO creamy thanks to the coconut milk
  • A delicious dairy-free, gluten-free, vegan, paleo, and Whole30 way to enjoy your favorite mushroom soup recipe 

Ingredients

  • Mushrooms - I adore using baby bella mushrooms for mushroom soup, but you can always use your favorite kind or a mixture of various kinds of mushrooms. 
  • Shallot - Feel free to substitute yellow onion if you prefer. 
  • Garlic - Fresh is best (I don't recommend using garlic powder). 
  • Broth - Vegetable broth only! No substitutions. 
  • Coconut milk - Canned and preferably full fat, which provides a thicker (think: creamier) consistency. 
  • Arrowroot - I love using arrowroot as a thickener, but cornstarch or all purpose flour works as well. 
  • Coconut aminos - Or, substitute soy sauce if you prefer. We want a little umami, and both coconut aminos and soy sauce will provide that. 

Directions

Step 1: Cook the mushrooms. Start by sautéing the mushrooms, along with the shallot and olive oil, over medium heat in a large skillet, large pot dutch oven until the mushrooms are soft, about 8-10 minutes. Then, add the garlic and cook for 1 more minute. 

raw mushrooms and shallot in a pot on the left and cooked mushrooms on the right

Step 2: Add the broth. While the mushrooms are cooking, whisk the vegetable broth, coconut milk and arrowroot (or cornstarch) together in a bowl. Next, pour the liquids into the skillet and bring the soup to a boil. Reduce heat to a simmer and simmer for 1-2 minutes until the soup is at your desired consistency. 

Step 3: Finishing touches. Remove the skillet from the heat, then stir in the coconut aminos, salt and pepper. Serve with crusty bread and enjoy! 

creamy mushroom soup in a dutch oven with a wooden spoon

Tips and tricks 

  • If the soup is too thick, add more broth.
  • Want to add even more flavor? Sprinkle ½ teaspoon of fresh thyme in at the end.
  • To make this soup a little more rich, try sautéing the mushrooms with vegan butter instead of olive oil.

What kind of mushrooms are best for mushroom soup? 

I like using baby bella because they're more flavorful than white mushrooms, and they cook down quite nicely. Besides bella, you could try using mixed mushrooms or cremini mushrooms.

What should I serve alongside this soup?

Crusty bread! If you're looking for something more substantial, I recommend my apple, kale and brussels sprouts salad or my vegan mushroom pasta (because there's no such thing as too many mushrooms!). 

You could also prep it and use it in my vegan green bean casserole!  

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat soup in a saucepan on the stove until warm. 

Freezer: To freeze, wait for the soup to cool, then transfer it to a freezer-safe bag and store it in the freezer for up to 3 months. 

a bowl of cream of mushroom soup drizzled with milk or cream

More delicious soup recipes

  • Vegan Minestrone Soup
  • Vegan Potato Soup
  • Easy Black Bean Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

a bowl of creamy mushroom soup

Vegan Cream of Mushroom Soup

Mushroom soup lovers, rejoice! This easy Vegan Cream of Mushroom Soup is essentially your favorite creamy mushroom soup recipe, minus the dairy. Made with coconut milk, vegetable broth and of course plenty of mushrooms, this soup is creamy, delicious and plant-based all at the same time!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Erin

Ingredients

  • 2 tablespoon olive oil
  • 24 oz. baby bella mushrooms or a combination of your favorite variety
  • 1 shallot diced (approx. ¼ cup)
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1 ½ cups vegetable broth
  • 14 oz. coconut milk canned, full fat
  • ¼ cup arrowroot or sub cornstarch
  • 1 tablespoon coconut aminos
  • ½ teaspoon black pepper

Instructions

  • Heat olive oil in a large pot or dutch oven over medium heat, then add the mushrooms and shallot. Sauté until the mushrooms are soft, 8-10 minutes.
  • While the mushrooms are cooking, whisk the vegetable broth, coconut milk and arrowroot together in a bowl; set aside.
  • Once the mushrooms are cooked, add the garlic and salt and sauté for 1 minute. Then, pour the vegetable broth mixture into the pot and bring the soup to a low boil. Reduce heat to a simmer and simmer the soup for 1-2 minutes, stirring frequently until it's at your desired consistency (it'll thicken quite quickly, so if it seems TOO thick, simply pour in more broth).
  • Remove soup from the heat, then stir in the coconut aminos and pepper. Serve with crusty bread and enjoy!

Notes

*Calories are per serving and are an estimation
*Substitutions: you can use soy sauce or tamari instead of coconut aminos; you can use cornstarch instead of arrowroot; you can use onion instead of shallot
*If the soup seems too thick, add more broth

Nutrition

Calories: 339kcal | Carbohydrates: 21g | Protein: 7g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1043mg | Potassium: 1012mg | Fiber: 2g | Sugar: 4g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 4mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

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