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A bowl of creamy Vegan Mushroom Soup with sliced mushrooms and herbs, served with a spoon and garnished with fresh parsley.

Vegan Mushroom Soup

Vegan Mushroom Soup is what I make when I want cozy comfort that doesn't feel heavy. The mushrooms caramelize in the pot, building that rich umami flavor throughout every bite. Plant-based cream adds velvety richness while the earthy mushroom flavor shines through. I serve it for weeknight dinners, quick lunches, throughout fall and winter, and at holiday gatherings because it's easy to make ahead and reheats beautifully. The soup stays fresh in the fridge for about 4 days or in the freezer for up to 3 months, making it perfect for meal prep.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Vegan Mushroom Soup
Servings: 4
Calories: 514kcal
Author: Mandy Applegate

Equipment

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
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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

Serving: 4 Servings | Calories: 514kcal | Carbohydrates: 29g | Protein: 7g | Fat: 46g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1226mg | Potassium: 754mg | Fiber: 4g | Sugar: 6g | Vitamin A: 511IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 3mg
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