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!
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!