Vegan mushroom soup transforms ordinary button mushrooms into a bowl of pure comfort that even dairy-lovers crave. Forget the myth that plant-based soups lack richness – this velvety creation proves otherwise! As someone who’s tested dozens of mushroom soup recipes, I promise this easy vegan mushroom soup delivers that soul-warming satisfaction without a drop of cream. The secret lies in coaxing out the mushrooms’ natural umami while using a few pantry staples to create silky texture. Ready in just 35 minutes, this creamy vegan mushroom soup will become your go-to comfort food that happens to be packed with nutrients.
Table of Contents
Why You’ll Love This Vegan Mushroom Soup Recipe
- Genuinely Creamy Texture – Achieves restaurant-quality silkiness without any dairy
- Nutrient Powerhouse – This healthy vegan mushroom soup contains immune-boosting compounds and plant-based vitamin D
- Ready in 35 Minutes – Perfect for weeknights when you need comfort food fast
- Budget-Friendly – Uses easy-to-find mushrooms and pantry staples
- Meal-Prep Champion – Actually improves in flavor after a day in the refrigerator
Vegan Mushroom Soup Ingredients List
What you’ll need to make this creamy soup:
- 1.5 lbs mixed mushrooms (cremini, button, and shiitake for best flavor)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup unsweetened plant milk (almond, oat, or soy work best)
- 1 tablespoon nutritional yeast (for cheesy depth)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Vegan Mushroom Soup
Step 1: Prepare the Mushrooms
Clean mushrooms by gently wiping with a damp paper towel (don’t soak them!). Remove tough stems from shiitakes if using. Slice mushrooms into 1/4-inch pieces, varying thickness for texture. Reserve about 1/2 cup of sliced mushrooms for garnish if desired.
Step 2: Build the Flavor Base
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions and sauté for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant (careful not to burn it!). Add thyme and stir to release its aromatic oils.
Step 3: Cook the Mushrooms
Add mushrooms to the pot and increase heat to medium-high. Cook for 8-10 minutes, stirring occasionally, until mushrooms have released their moisture and begun to brown. This caramelization is your flavor gold mine! Add tamari/soy sauce and stir to deglaze the pan, scraping up any browned bits from the bottom.
Step 4: Create the Creamy Base
Sprinkle flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually add vegetable broth while stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
Step 5: Blend and Finish
Remove about 1 cup of mushrooms with a slotted spoon and set aside. Using an immersion blender, blend the remaining soup until smooth (or transfer in batches to a standard blender, being careful with the hot liquid). Return the reserved mushrooms to the pot for texture. Stir in plant milk, nutritional yeast, and smoked paprika. Simmer gently for 5 more minutes. Season with salt and pepper to taste.
Pro Tips & Easy Variations
- Mushroom Selection: For the deepest flavor, use at least two varieties. If budget allows, add a small amount of dried porcini mushrooms (rehydrated) for an umami explosion in this antioxidant mushroom soup.
- Texture Control: For a chunkier soup, reserve more mushrooms before blending. For ultra-silky results, blend everything.
- Flavor Boosters: Add 1/2 teaspoon of miso paste or a splash of dry sherry for complexity.
- Herb Variations: Rosemary or sage can replace thyme for a different flavor profile.
- Richer Version: Stir in 2 tablespoons of cashew butter for extra creaminess.
How to Serve and Enjoy
- Top with sautéed mushrooms, a drizzle of olive oil, and fresh herbs for restaurant presentation
- Serve with crusty sourdough bread or garlic toast for dipping
- Pair with a simple arugula salad dressed with lemon and olive oil
- Pour into a thermos for a warming lunch option
- Serve in small cups as an elegant starter for dinner parties
Common Mistakes to Avoid
- Washing Mushrooms: Don’t soak mushrooms in water as they’ll absorb it like sponges. Instead, wipe with a damp cloth or use a soft brush.
- Overcrowding the Pot: If your pot is too full, mushrooms will steam rather than brown. Use a wider pot or cook in batches for better caramelization.
- Rushing the Sauté: Patience is key! Properly browning the mushrooms creates the deep flavor that makes this soup special.
- Under-seasoning: Mushrooms love salt, which helps draw out their flavor. Taste and adjust seasoning at the end.
Storing for Later & Meal Prep
- Refrigeration: Store in an airtight container for up to 4 days. The flavor actually improves overnight!
- Freezing: Freeze in individual portions for up to 3 months. Plant-based soups freeze better than dairy-based ones.
- Reheating: Warm gently on the stovetop, adding a splash of broth or plant milk if needed to adjust consistency.
- Meal Prep: Make a double batch and portion into freezer containers for quick comfort food anytime.
Let’s Make This Recipe!
This vitamin D-rich mushroom soup proves that plant-based cooking can deliver all the comfort and satisfaction of traditional recipes – with added health benefits! The combination of different mushrooms creates layers of flavor that will have everyone asking for seconds. Don’t be surprised if this becomes your new favorite cold-weather comfort food. Have you tried making this easy vegan mushroom soup before? I’d love to hear about your experience in the comments! And if you have questions, I’m here to help you create the creamiest, most delicious vegan soup you’ve ever tasted.
More Such Recipes
- Vegetable barley soup recipe
- Cabbage soup recipe for weight-loss
- Vegan tomato soup recipe
- Vegan pea soup recipe
- Vegan chicken noodle soupe
Frequently Asked Questions
Can I use just one type of mushroom for this vegan mushroom soup recipe?
Yes! While a mix creates more complex flavor, you can absolutely use just cremini or button mushrooms. The soup will still be delicious, though slightly less nuanced in flavor.
What can I substitute for nutritional yeast?
If you don’t have nutritional yeast, you can omit it or add 1 teaspoon of white miso paste for umami depth. The soup won’t have quite the same “cheesy” note but will still be delicious.
Is this creamy vegan mushroom soup gluten-free?
Not in the original recipe, but it’s easy to adapt! Simply use tamari instead of soy sauce and substitute the all-purpose flour with a gluten-free flour blend or 2 tablespoons of cornstarch.
Can I make this low-calorie vegan mushroom soup in advance for a dinner party?
Absolutely! This soup actually improves with time as the flavors meld. Make it up to 2 days ahead, refrigerate, and gently reheat before serving. Add the fresh herb garnish just before presenting to guests.
How can I make this immune-boosting mushroom soup even healthier?
To boost the health benefits further, try adding 1/2 teaspoon of turmeric powder when cooking the onions, or stir in some chopped kale or spinach just before serving to add extra nutrients and a pop of color to your healthy vegan mushroom soup.
Creamy Vegan Mushroom Soup
Equipment
- large heavy-bottomed pot
- immersion blender or standard blender
- wooden spoon or spatula
- knife and cutting board
- Measuring cups and spoons
Ingredients
- 1.5 lbs mixed mushrooms (cremini, button, shiitake)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp tamari or soy sauce (use tamari for gluten-free)
- 0.25 cup all-purpose flour (or gluten-free blend)
- 4 cups vegetable broth (low-sodium preferred)
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 1 tbsp nutritional yeast
- 0.5 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Clean mushrooms with a damp towel. Remove tough stems from shiitakes. Slice into 1/4-inch pieces. Reserve 1/2 cup of mushrooms for garnish if desired.
- Heat olive oil in a large pot over medium. Add onions and sauté 3–4 minutes until translucent. Add garlic and cook 30 seconds. Stir in thyme.
- Add mushrooms and raise heat to medium-high. Cook 8–10 minutes, stirring, until browned. Stir in tamari and deglaze the pan.
- Sprinkle flour over mixture. Stir 1–2 minutes to cook out flour. Slowly add broth while stirring. Simmer for 5 minutes until slightly thickened.
- Remove 1 cup of mushrooms and set aside. Blend soup until smooth using immersion blender or in batches. Return mushrooms to pot. Stir in plant milk, nutritional yeast, and smoked paprika. Simmer 5 minutes. Season to taste.
