This best easy vegan cream of mushroom soup with crispy garlic bread is a quick 20-minute recipe, using simple ingredients – It’s a hearty, delicious, rich and super creamy soup, that is flavorful, dairy-free, and perfect as a side dish or appetizer for lunch and dinner!
Best Vegan Cream of Mushroom Soup Recipe
A warm bowl of deliciously creamy soup with tender sautéed mushrooms is one of my favorite vegan comfort foods of all time! It’s loaded with flavors of roasted garlic, caramelized onions, some carrots and fresh herbs which makes the soup incredibly flavorful, delicious and satisfying! Served with crispy toasted garlic bread, you‘ll have the perfect warming weeknight dinner for cozy fall and winter days!
How to make Cream of Mushroom Soup
This easy vegan cream of mushroom soup is made with simple ingredients you may already have in your kitchen! You just need a lot of mushrooms but you can use what you have, or whatever varieties are your favorites. I made mine with cremini mushrooms but you can also use wild mushrooms or mini portobello mushrooms or a combination of your favorites!
The secret to the deep earthy flavors of this homemade cream of mushroom soup is to caramelize the mushrooms in olive oil or vegan butter, along with onions, garlic, and fresh herbs. Thanks to the fresh ingredients and vegetables it tastes much better than canned soups so it’s definitely worth to try it!
Once the mushrooms have been caramelized, add a drizzle of soy or tamari sauce for even more flavor and perfect brown color. Then remove some mushrooms for the topping as desired and puree the rest into a creamy soup with broth.
It’s totally up to you if you blend this easy mushroom soup with an immersion blender or regular blender until creamy or if you serve it unblended. I must say that I usually prefer creamy thick and smooth soups, but if you want more chunks of garlic mushrooms, you can easily skip this step!
The mushrooms themselves make the soup incredibly creamy. But to make it ultra-creamy I also add full-fat canned coconut milk because it’s so thick and rich that it makes the best vegan cream of mushroom soup! Furthermore, I add some vegan parmesan cheese because it is easy to make and tastes like the real deal!
Can I substitute the coconut milk?
I’ve already made this recipe using other non-dairy milk (almond and soy), but the result was not as rich. So if you’re allergic to coconut, I highly recommend using a non-dairy milk that is higher in fat. Alternatively, you could also add additional 2 to 3 tablespoons of almond or cashew butter to make it richer! For a nut-free mushroom soup, you can substitute oat or soy milk. For the nut butter, you can substitute sunflower seed butter or tahini if you like the nutty sesame flavor.
Homemade Soup with fresh herbs
Regarding the fresh herbs, you can really use your favorite too! I prefer to combine thyme and parsley because they compliment the flavors in this vegan cream of mushroom soup best! However, if you don’t like those, feel free to use others like oregano, sage, cilantro, rosemary, dill, etc. or skip them.
This easy vegan cream of mushroom soup is:
- Quick & Easy to make
- Rich & Creamy
- The perfect comfort food
- So delicious!
Quick & Easy Garlic Bread
When it comes to soup without rice or pasta, I like to serve it with something crispy like a vegan grilled cheese sandwich or something chewy like dumplings. But since my homemade vegan naan with garlic butter was so delicious I came up with the idea to top this creamy soup with some garlicky breadcrumbs. I just drizzled leftover slices of crusty bread with a bit of olive oil along with garlic, and salt. Then baked it until crispy and golden while the soup cooks.
Can you freeze cream of mushroom soup?
This vegan cream of mushroom soup is also perfect to use in other dishes like sauces or casseroles! So it’s a very versatile ingredient to compliment different thanksgiving and Christmas meals! It keeps covered in the fridge for up to 1 week or can be frozen for 2 months. Simply defrost to room temperature before serving or using in other recipes!
Looking for more easy vegan Mushroom recipes, make sure to check out the following:
- Garlic Mushroom and Spinach Pizza
- Creamy Polenta with Mushrooms
- Spinach Ravioli with Mushrooms
- Easy Mushroom Pasta
- Vegan Meatballs with Mushroom Gravy
- Mushroom Wellington
- Mushroom and Rice Soup
If you try this Best Vegan Cream of Mushroom Soup or another Creamy Soup Recipe be sure to leave a comment and rating letting me know how it turns out! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your dish, please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Happy cooking!
Vegan Cream of Mushroom SoupAuthor:
Creamy Mushroom Soup
- 2 tbsp olive oil or vegan butter or coconut or canola oil
- 4 cloves garlic minced (or less to taste)
- 1 large onion chopped
- 26,5 oz cremini mushrooms 750g, sliced (*see recipe notes)
- 1 carrot finely chopped, optional
- 2 tsp fresh thyme or to taste
- 2 tbsp soy sauce or tamari sauce (if gluten-free)
- 2 cups vegetable broth 480ml
- 2 tsp cornstarch or arrowroot or tapioca starch
- 1 14 oz can coconut milk 400ml, or other non-dairy milk/ cream (*see recipe notes)
- sea salt to taste
- black pepper to taste
- 4 tbsp vegan parmesan cheese or nutritional yeast flakes (optional)
- fresh parsley chopped, optional to serve
- 3-4 tbsp olive oil
- 2 cloves garlic pressed
- pinch of salt
- 4 thick slices of bread
- fresh herbs optional
Creamy Mushroom Soup
- Heat the olive oil in a dutch oven or soup pot over medium-high heat. Once hot, add the onions and sauté for 2-3 minutes until softened. Add the mushrooms and cook for 4-5 minutes or until golden. Then, add the chopped, carrots, garlic, and thyme, continue cooking until the mushrooms have caramelized, about 3 minutes. Pour in the soy or tamari sauce, toss to coat until mushrooms are browned. (Remove a few mushrooms and reserve for the topping, if desired).
- Whisk together 1/4 cup of the vegetable broth and cornstarch in a measuring jar. Pour into the mushroom mixture along with remaining broth, stir to combine and bring to a boil. Cook, stirring constantly for about 1-2 minutes, or until thickened.
- Optional step: At this point, you can blend the soup until smooth and creamy (*see recipe notes). Or skip this step.
- Stir in the coconut milk, vegan parmesan if using, plus salt and pepper to taste. Cook for further 5-10 minutes, stirring occasionally until thickened to desired consistency. (Taste and adjust seasonings as needed. Add more broth if it gets too thick).
- Serve with reserved mushrooms, fresh parsley and crispy garlic bread or other sides you like!
- (Make the bread while the soup cooks). Preheat the oven to 400°F (200°C).
- In a small cup, combine olive oil, garlic, and salt. Place the bread on a baking sheet and brush with the olive oil mixture. Bake for 10-12 minutes or until crispy and golden. (The baking time varies depending on the type of bread you use and how thick you slice it).
- Mushrooms: You can use your favorite mushroom varieties such as cremini mushrooms, wild mushrooms, mini portobello mushrooms or a combination of your favorites.
- Coconut milk: You can substitute the coconut milk with other non-dairy milk, such as almond or cashew milk. Just make sure it is higher in fat or add additional 2-3 tablespoons of almond or cashew butter to make it richer. For a nut-free mushroom soup, you can substitute oat or soy milk and sunflower seed butter or tahini if you like the sesame flavor.
- Optional step: You can serve this soup blended (for a creamier soup) or unblended (for a chunkier soup). To blend it, either use an immersion blender to purée it in the pot, or transfer the soup to a blender, blend until creamy, then return back to the pot.
- Bread: I used baguette bread but you can use your favorite fluffy bread or homemade naan.
- Please read my blogpost for additional tips + information about this recipe!
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