Vegan Mushroom Soup

Vegan Mushroom Soup

This vegan mushroom soup recipeis creamy, delicious and it’s ready in 25 min using one pot! Oh, and did I mention it’s gluten-free as well!

Mushrooms are usually a love or hate food group but I promise you’ll love this vegan mushroom soup! This vegan mushroom soup is the perfect way to start a meal or warm-up on a cool day!

How To Make Vegan Mushroom Soup

One of the greatest things about vegan soup is that they don’t require a ton of dishes to prepare. A pot, a knife and a cutting board are all you need!

For the soup stock, we used “beefless” beef broth, which gives the soup a lot of extra flavors, and it’s easy to find in Canada & the US. If you don’t have access to “beefless” broth for your mushroom soup, you can use vegetable stock and add 2 vegan beef bouillon cubes as well.

  1. Start by dicing your onions, mincing your garlic and slicing your mushrooms.
  2. 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.
  3. Add your mushrooms and saute them until they begin to get tender. (about 5 min)
  4. Mix in cornstarch. The more cornstarch you add, the thicker it will be! Start small and add as you go for desired thickness.
  5. Add in your broth and white wine and stir.
  6. Stir in can of coconut cream.
  7. Add in your seasonings (thyme, parsley salt and pepper)
  8. This is a completely optional step: Since some people don’t like the big chunks of mushrooms, you can add everything to a food processor/blender to blend it all together and than add back into the pot to reheat. (we didn’t do this because we like chunky mushrooms)
  9. Bring the soup to a boil, than reduce heat andlet simmer for 10 min.
  10. Serve with garlic toast.

Good Sides for your Vegan Mushroom Soup

Kitchen Equipment I used for recipe:

  • Vegan Beef Bouillon – This stuff can be really hard to find, but when you buy it you basically don’t need to buy it again because this jar will last you forever!
  • The world’s sharpest knife set – highly recommend!
  • Aesthetically pleasing teal spoon set – a lot of people recently have been asking about my spoon set and I feel like a fraud because everyone thinks it’s some expensive set but it’s super inexpensive and they look amazing!
Vegan Mushroom Soup

Vegan Mushroom Soup

John Rush
You'll love this super easy vegan mushroom soup it's creamy, you only need one pot and it's ready in 25 min!
5 from 3 votes
Prep Time 4 mins
Cook Time 21 mins
Total Time 25 mins
Course Soup
Cuisine Vegan
Servings 4 people

Equipment

  • Pot
  • Ladle
  • Knife
  • Cutting Board

Ingredients
  

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

Instructions
 

  • 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. 

Pups Notes

  • 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. 
Keyword mushroom, mushroom soup, soup, vegan mushroom soup
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Mushroom Soup (Vegan)

Nutrition Facts for Vegan Mushroom Soup

The nutrition information presented here is for all of the ingredients. I take all of the nutritional information from Cronometer a nutritional tracker website that provides you with a lot of great information, especially regarding micronutrients!

Nutrition Facts

5 servings per container

Serving Size1 g


  • Amount Per ServingCalories315
  • % Daily Value *
  • Total Fat 24g 37%
    • Saturated Fat 17g 85%
  • Sodium 840mg 35%
  • Potassium 874mg 25%
  • Total Carbohydrate 20g 7%
    • Dietary Fiber 2g 8%
    • Sugars 6g
  • Protein 6.5g 13%

  • Vitamin A 1%
  • Vitamin C 6%
  • Calcium 8%
  • Iron 23%
  • Vitamin D 1%
  • Vitamin E 5.5%
  • Vitamin K 7.5%
  • Thiamin 17%
  • Riboflavin 54%
  • Niacin 34%
  • Vitamin B6 20%
  • Vitamin B12 5%
  • Pantothenic Acid 42%
  • Phosphorus 27%
  • Magnesium 6%
  • Zinc 13%
  • Selenium 67%
  • Copper 77%
  • Manganese 19%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

One of the main arguments against soup is that it’s pointless and doesn’t really add anything to a meal, at least nutritionally.

While soup generally isn’t the most nutritionally packed food there is as it’s basically mostly broth, there a significantly worse things you could be ingesting.

Even in one bowl of this vegan mushroom soup, you’re still getting quite a bit of minerals (77% copper, 67% selenium 23% iron) which your body requires to keep everything functioning properly.

However as expect it is quite low in protein, and should generally be used as a side or appetizer to a higher protein meal. One thing to be aware of with soup is the sodium content. Generally broths and stock contain a lot of sodium, if this is a concern to you, you can always sub the stock used for a low sodium version.

Commonly Asked Vegan Mushroom Soup Questions

Is Mushroom Soup vegan?

Generally speaking, no most mushroom soups are not vegan as they contain milk or dairy cream in their base which would make them vegetarian but not vegan. That’s why we made our base with coconut cream for a 100% dairy-free and vegan mushroom soup!


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4 Comments

  1. 5 stars
    Delicious!! I added garlic salt, a few hearty shakes. Maybe my broth didn’t have a lot? I used arrowroot instead of cornstarch. I’m a newb and added more arrowroot at the end only to learn it clumps up. So I blended all of it. Turned out really good!! I’m trying the crispy tofu recipe next to make this into a main dish.

  2. Jessica Rodgers

    5 stars
    Cream of mushroom soup was my favourite lunch as a kid – I don’t think I’ve had it since going vegan. This recipe is a banger – its super easy, few ingredients and it tastes amazing. It makes great leftovers. I’ll make this again for sure 🙂

  3. If you’re not adding the wine would you use extra stock, water or nothing added?

  4. Evelyn Castaneda

    5 stars
    Perfect for this time of year! Yummmm

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