cream of mushroom soup with garlic bread
Servings: 4 Servings

Vegan Cream of Mushroom Soup

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!
5 from 3 votes
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Course: Appetizer, Lunch & Dinner, Main Course, Side Dish, Soup
Keyword: Cream of Mushroom Soup, Creamy Mushroom Soup, Easy Mushroom Soup, Garlic Bread, Vegan Mushroom Soup
Prep Time: 10 minutes
Cook Time: 10 minutes
Author: Bianca Zapatka


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

Garlic Bread

  • 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!

Garlic Bread

  • (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!
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!