VEGAN MUSHROOM SOUP
Ingredients
- 2 tablespoons olive oil
vegan butter, or 1/4 cup water, I love Miyoko’s
- 1 large onion
diced
- 4 cloves garlic
minced
- 2 lbs. mushrooms
sliced, cremini or white
- 1/2 cup vegan dry white wine
optional, red ok too
- 1 tablespoon fresh thyme or 1 1/2 teaspoons dried
- 4 cups vegetable broth
- 3 tablespoons organic cornstarch or arrowroot
optional, + 1/4 cup water
- 1 can coconut milk or 1 1/2 cups vegan cream or unsweetened cashew milk
*see notes, 14oz.
- to tastemineral salt & pepper
- 1/4 cup chopped parsley
Directions
- 1
In a large pot, heat oil or water over medium heat, saute the onions and garlic for 5 minutes. Add the mushrooms, thyme and wine, cook for 5 minutes.
- 2
Add the broth, bring to a boil, cover, reduce heat and simmer for 15 minutes. In the last five minutes, add the coconut or plant milk, continue cooking for five minutes.
- 3
Mix the cornstarch with cool water. Add to the soup and stir frequently for 1 – 2 minutes until soup slightly thickens. If the soup is too thin, add more cornstarch slurry as needed until desired consistency is reached.
- 4
and stir in the parsley. Season with salt and pepper.
- 5
Serve with homemade Artisan Bread or Naan to soak up the juices and swipe up every last bit of goodness!
- 6
Serves 4 – 6
- 7
Leftovers will keep in the refrigerator for 4 – 5 days, store covered. To keep longer, store in the freezer using freezer safe containers or baggies for up to 2 – 3 months.
VEGAN MUSHROOM SOUP
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Ratings & Reviews
Based on 52 ratings
Rating Breakdown
About this Recipe
Looking for a rich, comforting vegan mushroom soup that's incredibly easy to make? This delightful recipe delivers deeply creamy, earthy flavors without any dairy, perfect for a cozy weeknight or an elegant starter.
The beauty of this VEGAN MUSHROOM SOUP lies in its simplicity and ingenious use of plant-based ingredients to achieve a luxurious, velvety texture. It's a true mushroom lover's delight, ensuring every spoonful is packed with savory goodness and a satisfying mouthfeel that rivals traditional cream-based soups.
When you prepare this soup, you can expect a deeply savory and earthy experience, bursting with the umami of fresh mushrooms. The base, enriched with coconut milk or vegan cream, provides a smooth, satisfying texture that feels indulgent and comforting. Despite its sophisticated taste, this naturally dairy-free soup is remarkably easy to make, proving that amazing flavor doesn't require complex steps. You'll find it incredibly fulfilling, designed to warm you from the inside out.
Feel free to experiment with your choice of fat for sautéing—olive oil, vegan butter like Miyoko's, or even water work beautifully. For an even richer, thicker soup, opt for full-fat coconut milk or a dedicated vegan cream, though light coconut milk or unsweetened cashew milk also yield fantastic results. The dry white wine is optional, but it adds a wonderful depth of flavor; red wine can also be used. If you prefer a thinner soup, you can simply omit the cornstarch or arrowroot.
This VEGAN MUSHROOM SOUP makes a wonderful starter for a dinner party or a light, nourishing meal on its own, easily serving four. Garnish generously with fresh parsley just before serving to add a pop of color and herbaceous freshness.