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Vegan Mushroom Soup
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5 from 3 votes

Vegan Mushroom Soup

You'll love this super easy vegan mushroom soup it's creamy, you only need one pot and it's ready in 25 min!
Prep Time4 mins
Cook Time21 mins
Total Time25 mins
Course: Soup
Cuisine: Vegan
Diet: Vegan
Servings: 4 people
Author: John Rush
Cost: $4



  • 650 g Mushrooms cremini
  • 1 can Coconut Cream
  • 4 cups Broth
  • 2-4 tablespoon Corn Starch
  • ½ cup White Wine optional
  • 4 tablespoon Butter
  • 2 med Onions
  • 2 tablespoon Garlic minced
  • 2 tablespoon Parsley fresh, chopped
  • 2 tablespoon Thyme fresh


  • Start by dicing your onions, mincing your garlic and slicing your mushrooms. 
  • In a pot melt vegan butter on med-high heat. Once heated add your onions and garlic and cook for 3 minutes until they begin to sweat, stirring frequently. 
  • Add your mushrooms and saute them until they begin to get tender. (about 5 min) 
  • Mix in corn starch the more cornstarch you add the thicker it will be start small and add as you go.
  • Add in your broth and white wine and stir.
  • Stir in can of coconut cream.
  • Add in your seasonings
  • *Optional Step* Add soup to a blender or food processor to get chunks of vegetables out.
  • Bring the soup to a boil, then reduce heat and let simmer for 10 min. 
  • Serve with garlic toast. 


  • All-purpose flour can be substituted for cornstarch if you don't have any, but it won't be gluten-free anymore. 
  • This recipe serves 4 people and can be refrigerated for up to a week.