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5 from 5 votes

Vegan Mushroom Soup

Creamy and dairy free this Vegan Mushroom Soup is a quick and easy meal made with a few simple ingredients. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 92kcal
Author: Alison Corey


  • 2 ¼ cups vegetable stock low-sodium
  • 1 red onion diced
  • 3 cloves garlic minced
  • 8 oz sliced mushrooms
  • 15 oz light coconut milk canned
  • 2 teaspoon thyme
  • salt and pepper to taste
  • 2 tablespoon corn starch optional
  • 2 tablespoon water optional


  • 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.
  • 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.
  • 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.



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


Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 5g | Sodium: 415mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg