There’s just something so special about vegan cream of mushroom soup, with its savory flavor of mushrooms and lingering aroma of nutmeg. This vegan cream of mushroom soup recipe is so delicious that it deserves to be enjoyed as a main course with a fresh loaf of bread, potatoes or salad. Perfect for lunch or dinner, this soup actually gets even more flavorful after sitting overnight. So, once you have prepared the recipe it will be ready to enjoy for multiple days in a row!
It’s so strange to think about how most people rely so heavily on dairy products to create creamy and rich soups. And thinking back, I was no different. Traditionally, mushroom soup conjures up images of heavy cream and butter. But you would be surprised at how simple it really is to make a delicious and perfect vegan cream of mushroom soup without a single drop of dairy. Once you discover that the animal products are completely unnecessary, there’s no turning back! Recently, I’ve been loving coconut milk in soups, because it adds such a lovely, gentle sweetness and creamy texture. And guess what? It’s the perfect addition to mushroom soup too!
You can also choose to make this soup extra creamy by blending part of it and then adding the blended portion back into pot. In case you were wondering, it’s also possible to make this recipe oil free by choosing to skip the vegan butter. However, the flavor of butter mixed with the mushrooms is just so wonderful that I would only suggest eliminating it if it’s completely necessary. There’s just something about the flavors combination of mushrooms and butter mixed with nutmeg that’s just so delicious! Also, I decided to use gluten-free flour when I made this recipe, but any all-purpose flour will work just fine. It’s completely up to you!
This take on vegan mushroom soup may taste fancy, but it’s actually so very simple to make! The most time-consuming part of the recipe is simply chopping the mushrooms and onions, but even including that step the entire recipe can be whipped up in less than half an hour. So next time you want to impress your dinner guests with a French bistro inspired bowl of deliciousness, just pull out the soup pot and throw this recipe together. Wait for your guests to take a sip, then enjoy the surprised reactions when you tell everyone that it’s vegan!
Creamy and full of mushrooms, this flavorful soup is so deliciously and simple to make!
- 8 oz baby bella mushrooms, sliced
- 8 oz white mushrooms, sliced
- 1 medium yellow onion, chopped
- 4-5 cloves garlic, minced
- 32 oz vegetable broth
- 1 can full-fat coconut milk
- 2 Tbs vegan butter
- 3 Tbs white wine
- 4 Tbs all purpose flour, gluten-free or regular
- 1/2 tsp nutmeg
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp salt, more to taste
- 1/4 tsp black pepper, more to taste
Melt the vegan butter in a large soup pot. Add the onions and garlic and cook on medium heat, stirring occasionally, until softened.
Add the mushrooms to the pot and cover with the lid. Add a dash of water if more liquid is needed. Continue to cook on medium-low heat until the mushrooms are soft.
Turn the heat to low and sprinkle the flour into the pot, stirring quickly to combine evenly with the mushrooms and onions.
Add the vegetable broth, coconut milk and spices. Stir to combine. Pour in the white wine.
Allow the soup to simmer on low for 10-15 minutes, stirring occationally. Serve immediately or allow the soup to sit until ready to enjoy.
- I used salted veggie broth, but if you use an unsalted variety you may want to add additional salt to the soup.
- If you would like an even creamier consistency, dice half of the mushrooms into very small pieces. You can also blend a portion of the soup (about 1/2) and then mix it back into the pot for an even creamier option.
- The flavors in the soup meld together really well after it has sat for awhile, so making it ahead or even the day before is always a good option.