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Creamy and dairy free this Vegan Mushroom Soup is a quick and easy meal made with a few simple ingredients.

Growing up the only mushroom soup I ever had was the condensed version from a can. My mom bought it often, using it as an ingredient in many of her casseroles, so we always had a few cans in the pantry.

When time was short for dinner, or we needed a quick and easy lunch, grabbing a can of soup was an easy option. Paired with some saltines, dinner was done.

To be honest, I didn’t love it. For one thing, I wasn’t a fan of mushrooms when I was a kid. But the mushrooms were barely noticeable since they were chopped up so tiny and were way down the list of ingredients on the back of the can.

Another problem I had with it was that it was way too salty. Then there was the way it looked coming out of the can and plopping in the pan like a big glop of thick gray cream.

When my mom placed a bowl of it in front of me I usually found some sort of excuse to leave the table.

Nowadays, I love mushrooms. It’s such a staple in vegan cooking and when done right it adds so much flavor and a nice meatiness to many dishes.

There are so many varieties of mushrooms, it’s fun to play with the different flavors and use more than one type in recipes, bringing a different texture as well.

This Vegan Mushroom Soup is my lightened up, herbal, dairy free version using only whole food plant-based ingredients. My husband thought it was WAY better than the canned version!

It’s a great vegan soup recipe to serve omnivores because it’s creamy and meaty without the cream or the meat!

Why You’ll Love this Vegan Mushroom Soup…

Dairy free and still creamy
Hearty mushrooms
Fresh Flavors
Done in under 30 minutes
6 simple ingredients
Vegan
Gluten-Free
Oil-Free
Whole food plant-based ingredients

Ingredients You’ll Need

2 ¼ cups low sodium vegetable stock (divided)
1 red onion
3 cloves of garlic minced
8 oz chopped mushrooms of choice (I used mini bellas)
14 oz can of light coconut milk
2 teaspoon thyme
Salt and Pepper to taste
2 tablespoon corn starch (optional)
2 tablespoon water (optional)
Fresh chopped parsley (optional)

Tools and Equipment

You can make this soup on the stove top, or using a slow cooker. It’s easy and fast to make on the stove, but if you prefer to put everything into a slow cooker and come home to dinner, I have the directions for that too!

How to Make Vegan Mushroom Soup – Step by Step

Stovetop Directions

Step 1: Sauté diced onions in ¼ cup of vegetable stock for 5 minutes on medium heat or until translucent. Add minced garlic, and sauté for an additional minute. Add sliced mushrooms, and sauté for an additional 3 minutes.

Step 2: Add 2 cups of vegetable stock. Bring to a boil. Reduce heat to a simmer, add coconut milk. Stir to combine. Add thyme, and salt and pepper to taste.

Step 3: If you prefer a thicker soup, combine 2 tablespoon of corn starch with 2 tablespoon of water, whisk together to create a paste. Add to soup stirring constantly until well incorporated.

Slow Cooker Directions

Step 1: Combine, chopped onion, garlic, mushrooms, vegetable stock, and thyme in your slow cooker. Cook for 3 hours on high or 5 hours on low.

Step 2: When ready to serve, stir in coconut milk.

Step 3 Optional: If you’d like a thicker soup combine 2 tablespoon of corn starch with 2 tablespoon of water in a separate bowl, and slowly incorporate stirring until well combined.

What makes this Vegan Mushroom Soup Healthier than others?

No Processed Ingredients-Unlike condensed soups from a can, this soup uses fresh whole food plant-based ingredients. You’ll know exactly what’s in your soup and can control the flavors.
Low in Calories and Fat-One serving contains 98 calories and 5 grams of fat. The fat is from the coconut milk. Using light coconut milk compared to regular coconut milk will reduce the overall fat and calories.
Lower in Sodium-Use low sodium vegetable stock to keep the sodium content lower. I think the vegetable stock has enough salt that you don’t need to add much more.
High in Vitamins and Nutrients-Mushrooms are high in B vitamins, antioxidants, and fiber and protein. In particular, mushrooms contain selenium, an antioxidant that boosts the immune system, making this the perfect soup for when you’re fighting a cold!

close up vegan mushroom soup with parsley

Top Tips for Making Vegan Mushroom Soup

Use pre-sliced mushrooms to save time on chopping.
I used Mini Bellas, but you can use whatever mushrooms your prefer or a combination of different types.
Chop mushrooms into finer pieces if you prefer a finer dice.
Use Light Coconut Milk to reduce fat and calories.
Taste before adding salt.

Do you taste coconut in this soup?

Although this soup uses coconut milk to make it creamy it does not have a strong coconut flavor. Coconut adds a nice dairy free creaminess that pairs nicely in savory dishes such as this one.

How to Store and Keep

Refrigerate leftovers for 3-5 days in an air tight container.
If making this as a freezer meal, allow to cool, and transfer to an air tight freezer container. This soup will keep in the freezer for 2-3 months.
When ready to reheat, warm on the stove over medium heat, stirring every so often.

How do you serve Vegan Mushroom Soup?

Top with fresh parsley and whole wheat croutons. Serve with a whole wheat baguette, and a fresh green salad.

Check out these other vegan soup recipes!

If you’ve tried this Vegan Mushroom Soup, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!

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