Creamy Vegan Mushroom Soup
This creamy vegan mushroom soup is a delightful blend of rich, earthy flavors and velvety texture, perfect for any time of year. Made with wholesome, plant-based ingredients, it’s a healthy and satisfying alternative to traditional cream-based soups. Plus, it’s easy to prepare, making it an ideal choice for a cozy, comforting meal.
Creamy, rich, and hearty, this delicious dairy-free mushroom soup is healthy and bursting with flavor! One of the things I really like about this yummy soup is that it all comes together in one pot and makes cleanup a breeze.
We have other healthy vegan soup recipes on this website like my creamy dairy-free potato soup, this vegan French onion soup, and our barley vegetable soup.
Reasons you will love this soup
- Rich and Creamy Texture – This vegan mushroom soup delivers a luxurious, creamy texture without any dairy, making it a perfect comfort food for plant-based diets.
- Packed with Flavor – Earthy mushrooms combined with garlic and herbs create a deep, savory flavor that makes this soup irresistible.
- Quick and Easy to Prepare – Ready in under 40 minutes, this creamy vegan mushroom soup is a simple yet satisfying option for busy weeknights.
Ingredients you will need
- Mushrooms- Cremini (baby bella) or white button mushrooms are commonly used for their mild, earthy flavor and tender texture. You can also add shiitake or portobello mushrooms to deepen the flavor and add a more robust, meaty texture.
- Onions & garlic- They provide a rich, aromatic base that enhances the flavor of the mushrooms. Onions add sweetness and depth, while garlic contributes a savory, slightly pungent note that balances the earthiness of the mushrooms, creating a well-rounded and flavorful soup.
- Plant milk- It helps to achieve a rich, smooth texture without using dairy. It adds creaminess while keeping the recipe vegan and lighter in fat. Plant milk like almond, oat, or coconut blends seamlessly with the earthy flavors of the mushrooms, creating a velvety and satisfying soup.
- Dry white wine- Add a layer of acidity and depth, enhancing the earthy flavors of the mushrooms. The wine’s subtle fruity and crisp notes help balance the richness of the soup, creating a more complex and well-rounded flavor profile. As it cooks, the alcohol evaporates, leaving behind a delicate yet flavorful essence.
- Seasonings- Ground ginger, thyme, salt, and pepper.
- Thickener- Cornstarch or arrowroot powder is used in creamy mushroom soup as a thickening agent to give the soup a smooth, velvety texture without adding extra fat or dairy.
How to make vegan mushroom soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by dicing the onions, garlic, and mushrooms.
You could use any number of different kinds of mushrooms for this recipe but my favorites are baby portobello mushrooms or white button mushrooms.
STEP #2: Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.
When sautéing vegetables, water or broth do just as well as oil. The trick is to use small amounts, adding just 1 to 2 tablespoons at a time. Do this as often as needed to cook and brown the food. Remember to keep the veggies moving so they don’t burn.
STEP #3: Add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.
Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.
STEP #4: To thicken the soup, you can use a number of different thickeners including cornstarch or flour. I like to use arrowroot powder because it tends not to clump as much as other thickeners.
Place the cornstarch or arrowroot powder in a bowl with the other cup of cold plant milk and whisk together until it becomes a bit frothy in a minute or so.
STEP #5: Pour the slurry thickener into the soup and continue stirring for a couple of minutes as it begins to thicken.
If the soup is too thin, add a little more arrowroot powder to some cool water or plant milk and pour it into the soup.
Remove the pot of soup from the heat as soon as it reaches the desired thickness. If it stays on the heat, it will continue to thicken.
Adjust salt and pepper as needed and serve warm with a loaf of nice crusty sourdough bread and fresh parsley if desired.
Cream of mushroom soup option
If you would like to serve this recipe as cream of mushroom soup, simply add the soup to a blender and process until nice a smooth. It can then be used in other recipes that call for dairy-free cream of mushroom soup such as green bean casserole.
Frequently Asked Questions
You can use cremini (baby bella), white button, or a mix of shiitake and portobello mushrooms for a rich, earthy flavor. Combining varieties adds depth and texture to the soup.
Yes, to make the soup gluten-free, ensure that all ingredients, including any vegetable broth and plant milk, are gluten-free. Also, avoid using flour as a thickener; instead, use cornstarch or arrowroot.
Yes, you can freeze the soup in an airtight container for up to 3 months. Just make sure to let it cool completely before freezing and reheat gently on the stovetop to preserve the creamy texture.
More Vegan Creamy Vegan Soup Recipes
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Creamy Vegan Mushroom Soup
Ingredients
- 1 lb mushrooms baby bellas or white button
- 3/4 cup onion diced
- 4 cloves garlic minced
- 2 cups veggie broth
- 2 cups plant milk
- 1/2 cup dry white wine
- 1/2 teaspoon ground ginger
- 3/4 teaspoon thyme
- 3 tablespoons cornstarch or arrowroot powder
- 1/2 teaspoon salt
- black pepper to taste
Instructions
- Begin by cutting up the veggies–onion, garlic, and mushrooms. Some people like to cut their onions in larger crescent shapes for soups like this, but I prefer to dice them up a bit smaller.
- Place the onions and garlic in a medium or large stockpot with about 3 tablespoons of water or veggie broth and saute them for approximately 5 minutes.
- Next, add 2 cups of vegetable stock, sliced mushrooms, thyme, ginger, white wine, salt, and pepper. Cook for another 5 minutes.
- Add 1 cup of the unsweetened almond milk or other plant milk and allow to cook for approximately 5 more minutes.
- To thicken the soup, you can use a number of different thickeners including cornstarch or flour. I really like to use arrowroot powder because it tends not to clump as much as other thickeners.
- Place the arrowroot or other thickener in a bowl with the other cup of cold plant milk and whisk together until it becomes a bit frothy in a minute or so.
- Pour the slurry thickener into the soup and continue stirring for a couple of minutes as it begins to thicken. If the soup is too thin, add a little more arrowroot powder to some cool water or plant milk and pour it into the soup.
- Remove the pot of soup from the heat as soon as it reaches the desired thickness. If it stays on the heat, it will continue to thicken.
- Adjust salt and pepper as needed and serve warm with a nice crusty sourdough bread and fresh parsley if desired.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
The recipe looks delicious and I will be trying this .
Hi Terri I just made your recipe. I’m confused because the ingredients called for 3 cups of plant-based milk, but in the instructions you only use 2 cups. Am I missing something or is the 3rd cup for additional milk if needed? Thanks
Hi Suzanne- Thank you for catching the typo in the ingredient list. Only 2 cups of plant milk are needed. One is in step #4 when cooking and the other is in step #6 for the thickener. Not sure why I typed 3 cups, as it should be only 2. I’ve made the correction and really appreciate your letting me know about it. Hope you enjoy the soup.
You mention thyme in the write-up, but it’s not in the recipe. How much thyme did you use?
Ahh! Thank you for bringing that to my attention. I used 3/4 tsp thyme for this recipe. I’ve made that correction in the recipe card now. Much appreciation for catching that typo.
White wine or white wine vinegar?
Hi John- Good question, and there was a typo that I have now fixed. This recipe calls for white cooking wine.
looks great can’t wait to make it thank you
Yes this looks great. No soy products in it either. Why oh why do vegans use so many soy products?