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Home » Soup » Vegan Creamy Mushroom Soup.

Vegan Creamy Mushroom Soup.

Jul 17, 2021 · Modified: Mar 1, 2022 by Kelly Roenicke · 15 Comments

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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.

dairy free mushroom soup in a blue bowl

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.

Jump to:
  • Mushrooms
  • Dairy Free Milk
  • Tips for Success
  • Serving Suggestions
  • Storage/Freezing
  • Recipe
vegan cream of mushroom soup with chives on top

Mushrooms

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.

mushroom soup in pot

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.

Serving Suggestions

Serve this creamy mushroom soup with:

  • vegan biscuits
  • homemade oatmeal crackers
  • vegan breadsticks
  • a simple green salad

Storage/Freezing

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.

Recipe

vegan creamy mushroom soup
5 from 1 vote
Print

Vegan Creamy Mushroom Soup.

Rich, delicious, vegan mushroom soup is the perfect way to warm up on a cool evening. This soup is perfect with fresh bread or crisp crackers.

Course Soup
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan comfort food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 361 kcal
Author Kelly Roenicke

Ingredients

  • 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
US Customary – Metric

Instructions

  1. 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.

  2. Add the mushrooms and cook until the mushrooms are soft and browned.

  3. Stir in the spices and white wine. Add the non-dairy milk and bring to a simmer. Cook for about 15 minutes.

  4. Stir in the full fat coconut cream.

  5. 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.

  6. 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.

  7. Remove from heat, add more salt and pepper if desired. Top with fresh chives or other herbs.

Recipe Notes

Store leftover soup in the refrigerator. It should stay fresh for about 3-4 days.

If you can’t have coconut, you can leave out the coconut cream. The soup will be slightly less rich without it. 

You can make this with whatever non-dairy milk suits your dietary needs. Oat milk, soy milk, coconut milk, rice milk – all of those should work just fine.

Nutrition Facts
Vegan Creamy Mushroom Soup.
Amount Per Serving
Calories 361 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Sodium 771mg34%
Potassium 1014mg29%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 9g10%
Protein 12g24%
Vitamin A 1348IU27%
Vitamin C 20mg24%
Calcium 264mg26%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
vegan mushroom soup in a blue bowl with a wooden spoon

This post was originally written in December 2014. It has been updated.

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Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Soup, Vegan Tagged With: 30 minutes or less, Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Darryl

    September 28, 2020 at 6:40 pm

    5 stars
    This is AWESOME, I am not a cook but I made this for my family’s dinner and everyone loved it!

    Reply
  2. Arman @ thebigmansworld

    December 03, 2014 at 6:50 pm

    So I’m struggling to see the faults in the pictures Kelly! I want to faceplant my screen it looks incredible!

    Reply
    • Kelly

      December 08, 2014 at 10:04 pm

      Thanks, Arman, you are too kind! :)

      Reply
  3. Lisa

    December 03, 2014 at 4:43 pm

    Yum, I love mushroom soups! Love the addition of coconut milk in here. I’ll need to give it a try!

    Reply
    • Kelly

      December 08, 2014 at 10:06 pm

      Thank you, Lisa!

      Reply
  4. Natalie @ Tastes Lovely

    December 03, 2014 at 1:29 pm

    My vegan mom was just talking about how she wants to find a good vegan mushroom soup recipe. This is fate! She is going to love this. Sounds delicious!

    Reply
    • Kelly

      December 08, 2014 at 10:05 pm

      I hope she loves it!

      Reply
  5. Rebecca @ Strength and Sunshine

    December 03, 2014 at 12:01 pm

    Looks beautiful and perfect to me!

    Reply
    • Kelly

      December 08, 2014 at 10:06 pm

      Thank you, Rebecca!

      Reply
  6. Sarah@WholeandHeavenlyOven

    December 03, 2014 at 10:01 am

    I’m so glad you decided to post this soup, Kelly! Your photos are amazing as always and I love how comforting and cozy it looks!

    Reply
    • Kelly

      December 08, 2014 at 10:07 pm

      Oh, thank you so much, Sarah! :)

      Reply
  7. Caitlin

    December 03, 2014 at 8:50 am

    My husband just asked why I haven’t made mushroom soup at home after we had one at a restaurant. I replied because it’s got so much cream! Good timing with this vegan version. He will be happy!

    Reply
    • Kelly

      December 08, 2014 at 10:07 pm

      I hope you guys love it!

      Reply

Trackbacks

  1. Whole 30 Dinner Recipes says:
    January 1, 2016 at 3:03 pm

    […] Vegan Creamy Mushroom Soup from The Pretty Bee […]

    Reply
  2. Five for Friday - December 5th - Pellerini Proclaims... says:
    December 5, 2014 at 7:01 am

    […] recipe for Vegan Creamy Mushroom Soup  sounds delicious.  I am trying this for sure next week…I’ll keep you posted on how it […]

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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