You’ll be shocked at how comforting and creamy this vegan mushroom soup is! It’s dairy free, but it doesn’t taste that way. Rich, smooth, savory – this soup is everything it should be. Use it in casseroles or enjoy a bowl with a slice of fresh bread.
Cream of mushroom soup is kind of a staple in American cooking, isn’t it?
It’s an ingredient that is used all the time in recipes like green bean casserole or beef stroganoff. Many people use the store bought version of cream soups, but they’re usually full of allergens, like wheat, soy, and dairy.
If you have food allergies, you might just avoid recipes that use those kind of canned ingredients. The good news is, you can use this recipe in place of the canned version if you like.
The even better news is, this vegan creamy mushroom soup is amazing. It’s thick, creamy, flavorful, and so filling. You will love it and want to eat a big bowl of it for lunch, and probably for dinner, too.
This is one of those soup recipes where I just don’t miss the dairy at all. The vegan buttery spread, the garlic, the mushrooms, and the spices add so much delicious savory flavor. The canned coconut cream adds a silky texture and some richness that’s irresistible.
Vegans and non-vegans alike will love this wonderfully cozy mushroom soup. It reminds me of a delicious soup of the day at a favorite restaurant. This is one of the most satisfying dairy free soups I make.
I love the taste and texture of white button mushrooms in this recipe. They’re a convenient choice because you can get them at any grocery store. If you prefer a different type of mushroom, you can try that! If you use portobello mushrooms (or baby portobellos), the soup will have a darker color.
Dairy Free Milk
This recipe calls for two kinds of dairy free milk. The first is a cup of full fat coconut milk – this adds a wonderful richness and creamy texture to this soup.
You will also need a neutral tasting dairy free milk. I used So Delicious Unsweetened Refrigerated Coconut Milk Beverage. It has a neutral taste and works well in this recipe.
You can use whatever dairy free milk works for your dietary needs. Soy milk, oat milk, flax milk, rice milk, or any other milk should work very well.
Tips for Success
- I like to use an immersion blender to partially puree this soup. You can make it as smooth as you like.
- Take your time cooking the onions, garlic, and mushrooms to develop the flavor of this soup.
- Don’t skimp on the vegan buttery spread or the full fat coconut milk – that’s what makes this soup wonderfully rich.
Serve this creamy mushroom soup with:
Store leftover soup in an airtight container in the refrigerator. It should stay fresh for 3-4 days.
I haven’t tried freezing this soup. I think it could be frozen, but the texture may change slightly when you thaw it out. There may be some separation, so you will need to stir it well when you reheat it.
For more comforting dairy free dishes, check out the video below, or visit my collection of gluten free dairy free comfort food.
Disclosure: This post contains affiliate links.
Vegan Creamy Mushroom Soup.
- 1 cup red onion diced
- 4 garlic cloves minced
- 24 ounces white button mushrooms washed and sliced
- ¼ cup vegan buttery spread
- ½ cup white wine
- 2 ½ cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 8 ounces full fat coconut milk
- 1 Tablespoon corn starch or arrowroot starch
- 2 Tablespoons non-dairy milk
- 2 Tablespoons fresh chives
- In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat. Cook until the onion is soft and translucent, about 7 minutes.
- Add the mushrooms and cook until the mushrooms are soft and browned.
- Stir in the spices and white wine. Add the non-dairy milk and bring to a simmer. Cook for about 15 minutes.
- Stir in the full fat coconut cream.
- Remove the pan from the heat, and partially puree the soup with an immersion blender. I like to leave some larger pieces of mushrooms for texture. You can completely puree it if you prefer a totally smooth soup.
- Place the pan back on the burner over low heat. In a small cup, whisk together the corn starch and 2 tablespoons non-dairy milk. Drizzle this mixture into the soup, and stir while the soup simmers for another 5 minutes. It will start to thicken up.
- Remove from heat, add more salt and pepper if desired. Top with fresh chives or other herbs.
This post was originally written in December 2014. It has been updated.