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Creamy, rich, and hearty, this delicious Vegan 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 real breeze.
You’re going to love this mushroom soup because it’s…
- Herby
- Fresh
- Dairy-free
- Super flavorful
- Satisfying
- Hearty
- Wholesome
- Delicious
What kind of mushrooms should you use?
You could use any number of different kinds of mushrooms for this recipe but my favorites are baby portobello mushrooms or white button mushrooms.
I tend to have these two varieties on hand pretty often for stir-fries and other dishes, so it’s easy to pull this soup together with only a few other ingredients like onions, garlic, spices, and almond milk.
How to make vegan mushroom soup
I’m betting that if you have mushrooms, you’ve got all of the rest of the ingredients to make this delicious soup already on hand.
Begin by cutting up the veggies. I like to dice my onion and garlic up first. 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.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
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.
Believe it or not, when sautéing vegetables, water and 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.
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.
Making the slurry thickener
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 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.
Other terrific soup recipes
- Broccoli Cheese Soup
- Chef AJ’s Black Bean Soup
- African Peanut Sweet Potato Stew
- Creamy Potato Soup
- French Onion Soup
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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4.40 from 28 votes
Creamy Vegan Mushroom Soup
Author: Terri Edwards
Creamy, rich, and hearty, this delicious Vegan Mushroom Soup is healthy and bursting with flavor!
Prep: 10 minutes mins
Cook: 25 minutes mins
Total: 35 minutes mins
Print Pin Save
Servings: 4 servings
IngredientsUS Customary – Metric
US Customary – Metric
- 1 lb mushrooms such as baby bellas or white button
- 3/4 cup onion diced
- 4 cloves garlic minced
- 2 cups veggie broth
- 2 cups unsweetened plant milk such as almond milk
- 1/2 cup dry white wine or white vinegar
- 1/2 teaspoon ground ginger
- 3/4 teaspoon thyme
- 3 tablespoons arrowroot powder or other thickener such as cornstarch
- 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 usearrowroot powderbecause 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
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
If you would like to serve this recipe ascream 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 asgreen bean casserole.
Nutrition
Serving: 1g | Calories: 285kcal | Carbohydrates: 33g | Protein: 15.8g | Fat: 5g | Fiber: 5.6g | Sugar: 10g
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.
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About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine.I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
