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vegan cream of mushroom soup with coconut milk

Vegan Cream of 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 319 kcal
Author Kelly Roenicke

Ingredients

  • 1 cup red onion diced
  • 4 garlic cloves minced
  • 24 ounces white button mushrooms washed and sliced
  • 1/4 cup vegan buttery spread
  • 1/2 cup white wine
  • 2 1/2 cups non-dairy milk I used So Delicious Unsweetened Coconut Milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 5 ounces full fat coconut milk
  • 1 Tablespoon corn starch or arrowroot starch
  • 2 Tablespoons non-dairy milk
  • 2 Tablespoons fresh chives

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 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 Cream of Mushroom Soup.
Amount Per Serving
Calories 319 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Sodium 768mg33%
Potassium 967mg28%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 9g10%
Protein 12g24%
Vitamin A 1348IU27%
Vitamin C 20mg24%
Calcium 260mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.