Vegan Mushroom Soup
Add Preferred SourceNothing beats Vegan Mushroom Soup when I need something warm and deeply comforting. The mushrooms brown and caramelize, creating umami flavor in every bite. The broth turns rich and creamy as it simmers, getting silky smooth. It’s the kind of soup that makes you slow down and savor every earthy, flavorful mouthful.
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I make this soup for weeknight dinners, quick lunches, and throughout fall and winter when the weather turns cold. It’s perfect for potlucks and holiday gatherings because it travels well and is easy to make ahead. The soup reheats beautifully and stays fresh in the fridge for 4 days or can be frozen for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Mushroom Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this creamy vegan mushroom soup ready in about 40 minutes from start to finish.
Sauté the Aromatics
Heat the olive oil in a large pot or saucepan over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent. The onion should look glossy and smell sweet.
Stir in the minced garlic and cook for 1 to 2 minutes until it’s fragrant. You’ll know it’s ready when you can smell the garlic throughout your kitchen.
Brown the Mushrooms
Add the sliced mushrooms to the pot and sauté for 8 to 10 minutes, stirring occasionally. I like using this mandoline slicer to quickly slice a pound of mushrooms into uniform pieces so they all cook at the same rate.
The mushrooms will release their moisture first and shrink, then they’ll start to brown and develop golden edges. This step is where the flavor builds, so don’t rush it.
Simmer with Broth
Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat and let it simmer for 10 minutes. The broth picks up all the browned bits from the bottom of the pot, and the mushrooms soften even more as they absorb the liquid.
Add Cream and Seasonings
Throw in the plant-based cream, soy sauce, dried thyme, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally, until everything’s heated through. I always use an immersion blender to partially blend a soup for some texture, but you can leave it chunky if you prefer.
The soup will turn creamy and rich. Taste it and adjust the seasoning if you need more salt or pepper.
Garnish and Serve
Ladle the soup into bowls and garnish with fresh herbs such as parsley. The parsley adds a bright pop of color and a fresh flavor that cuts through the richness.
Serve it hot with crusty bread on the side. Enjoy!
If you’re taking this creamy soup to a potluck or packing it for lunch, pour it into this vacuum-insulated food jar while it’s still hot. The thermos keeps it warm for hours without needing to reheat. Just give it a quick stir before serving, since the cream might settle to the top during transport.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 pound mixed mushrooms such as cremini, shiitake, and button, sliced
- 4 cups vegetable broth
- 1 cup plant-based cream
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Video
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.1 tablespoon olive oil, 1 cup onion
- Stir in the minced garlic and cook for 1 to 2 minutes, until fragrant.3 cloves garlic
- Add the sliced mushrooms and sauté for 8 to 10 minutes, stirring occasionally, until they release their moisture and begin to brown.1 pound mixed mushrooms
- Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat and simmer for 10 minutes.4 cups vegetable broth
- Stir in the plant-based cream, soy sauce, dried thyme, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally, until heated through. Taste and adjust seasoning as needed.1 cup plant-based cream, 1 tablespoon soy sauce, 1 teaspoon dried thyme, Salt and black pepper
- Ladle into bowls, garnish with fresh parsley, and serve hot.Fresh parsley
Notes
- Use a mix of mushrooms: Combining cremini, shiitake, and button mushrooms gives you different textures and deeper flavor than using just one type, or add oyster mushrooms for a more delicate, silky texture.
- Don’t skip browning the mushrooms: Let them cook long enough to release their juices and develop golden-brown edges because that’s where the rich, savory flavor comes from.
- Make it on the stove: The soup comes together entirely on the stovetop in one pot, making cleanup easy and letting you control the heat as the mushrooms brown and the flavors develop.
- Swap ingredients to customize: Try coconut cream instead of plant-based cream for extra richness, cashew milk for a lighter version, vegan butter instead of olive oil for sautéing, or swap thyme for fresh basil, oregano, or rosemary, depending on what flavor profile you want.
- Keep it gluten-free: The recipe is naturally gluten-free as written, just check that your vegetable broth and soy sauce are certified gluten-free if you’re cooking for someone with celiac disease.
- Flash freeze for portioning: Pour cooled soup into muffin tins and freeze until solid, then pop out the portions and store them in a freezer bag so you can reheat just what you need.
Nutrition
How to Store Leftovers
Let the soup cool to room temperature before storing it. Transfer it to an airtight container with a lid and keep it in the fridge for up to 4 days.
Reheat leftover soup in individual portions in the microwave or gently over medium-low heat on the stovetop, stirring occasionally. The plant-based cream might separate slightly when reheated, but a quick stir brings it back together.
For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months. Leave about an inch of space at the top since the liquid expands when frozen. Thaw it overnight in the fridge, then reheat it on the stovetop. The texture stays creamy, and the mushrooms hold up well after freezing.
What to Serve With Vegan Mushroom Soup
Serve this with crusty sourdough bread or garlic toast for dipping into the creamy broth. A simple side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette balances the richness beautifully and adds fresh crunch.
Pair it with roasted vegetables like Brussels sprouts, carrots, or cauliflower for a complete meal. For lunch, serve it alongside a grilled cheese sandwich made with your favorite plant-based cheese. The combination of warm soup and melty sandwich is unbeatable on cold days.
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