Creamy Vegan Mushroom Soup

mushroom soup in bowl topped with fresh parsley with pot of soup in background

4.49 from 33 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Soup Recipes

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 285kcal

Author: Terri Edwards

Ingredients

8 oz 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 tablespoon soy sauce, low-sodium
3/4 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons cornstarch
1/2 teaspoon salt
black pepper to taste

US Customary - Metric

Instructions

In a medium or large stockpot, sauté the onions with about 3 tablespoons of water or vegetable broth over medium heat for around 5 minutes, until they begin to brown lightly.
Add the mushrooms and garlic, and continue sautéing for another 3–5 minutes.
Pour in 2 cups of vegetable stock, along with the soy sauce, spices, white wine, salt, and pepper. Let it simmer for 5 minutes.
Stir in 1 cup of plant milk and continue cooking for another 5 minutes.
Tot hicken the soup, whisk the cornstarch with the remaining 1 cup of cold plant milk in a bowl until smooth and slightly frothy.
Slowly pour the thickener mixture into the soup while stirring. Continue stirring for a few minutes until the soup begins to thicken. If it’s still too thin, mix a little more thickener with cold water or plant milk and add it gradually.
Once the soup reaches your desired thickness, remove it from the heat—it will continue to thicken if left on the stove. Taste and adjust salt and pepper if needed.

Video

Notes

*Recipe updated May 2025

Tips & Suggestions:

I have included step-by-step photos and directions above to ensure your first attempt will be successful.

White Wine- The white wine adds brightness and depth to the soup, enhancing the earthy flavor of the mushrooms. Its light, crisp notes help balance the richness, creating a more complex and well-rounded taste. As it cooks, the alcohol evaporates, leaving behind a subtle layer of flavor that brings everything together.

If you don’t have white wine on hand or prefer not to use it, these are some good substitution options:

½ cup vegetable broth + 1–2 teaspoons lemon juice or white wine vinegar
1–2 teaspoons apple cider vinegar + vegetable broth
¼ cup white grape juice + ¼ cup broth
1–2 teaspoons rice vinegar

Mushrooms- 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.

Storage- Store in an airtight container in the refrigerator for up to 5-7 days. 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.

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.

Nutrition