There’s nothing quite like a bowl of warm, velvety mushroom soup to soothe the soul. This vegan cream of mushroom soup is rich, earthy, and full of deep umami flavor, yet completely dairy-free and gluten-free! Silky smooth with tender mushroom bites, this cozy classic is perfect on its own or as a base for countless recipes. Whether you’re craving a comforting meal or looking for a creamy soup to complement your favorite dishes, this homemade version will beat any store-bought soup—guaranteed!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
For the Soup
✅ 1 tbsp olive oil or vegan butter
✅ 1 small onion, finely chopped
✅ 3 cloves garlic, minced
✅ 16 oz (450g) mushrooms, sliced (button, cremini, or a mix)
✅ 1 tsp dried thyme (or ½ tsp fresh thyme)
✅ ½ tsp salt, plus more to taste
✅ ¼ tsp black pepper
✅ 1 tbsp gluten-free flour (or all-purpose if not gluten-free)
✅ 3 cups vegetable broth
✅ 1 cup full-fat coconut milk (or cashew cream for extra richness)
✅ 1 tbsp nutritional yeast (for a subtle cheesy depth)
✅ 1 tsp tamari or soy sauce (for umami boost)
Optional Garnishes
✅ Chopped fresh parsley
✅ Cracked black pepper
✅ Toasted bread or croutons
Instructions
1️⃣ Sauté the Aromatics: Heat olive oil (or vegan butter) in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant (about 3 minutes).
2️⃣ Cook the Mushrooms: Add the sliced mushrooms, thyme, salt, and black pepper. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to caramelize.
3️⃣ Thicken the Base: Sprinkle in the gluten-free flour and stir well to coat the mushrooms. Cook for 1–2 minutes, allowing the flour to absorb the flavors.
4️⃣ Simmer to Perfection: Pour in the vegetable broth, scraping up any bits stuck to the bottom of the pot. Bring to a simmer and cook for 10 minutes, letting the flavors meld beautifully.
5️⃣ Make It Creamy: Stir in the coconut milk (or cashew cream), nutritional yeast, and tamari. Simmer for another 5 minutes, stirring occasionally.
6️⃣ Blend for Desired Texture:
- For a chunky soup, serve as is!
- For a smooth and creamy soup, blend half (or all) of the soup using an immersion blender or a regular blender.
7️⃣ Serve & Garnish: Ladle the soup into bowls, sprinkle with fresh parsley and cracked black pepper, and enjoy with warm, crusty bread!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesTips for the Best Vegan Cream of Mushroom Soup
🍄 Use a Mix of Mushrooms: Cremini, shiitake, and button mushrooms add depth of flavor.
🥣 Make It Even Creamier: Swap coconut milk for blended cashews or oat cream for extra richness.
🌿 Add More Herbs: Thyme, rosemary, or a bay leaf can elevate the taste.
🔥 Amp Up the Umami: A splash of balsamic vinegar or white wine takes this soup to the next level!
❄️ Storage & Freezing: This soup stores well in the fridge for 4–5 days or freezes beautifully for up to 3 months.
Deeply comforting, ultra-creamy, and packed with earthy richness, this vegan cream of mushroom soup is the ultimate cozy indulgence. One spoonful, and you’ll never go back to the canned version again!