Vegan Mushroom Soup

4.3 from 4 votes

Updated:

By Ollie Cartwright

Reading Time: 3 minutes

Cozy, creamy, plant-protein soup is exactly what you want when there’s a chill in the air. Give this tasty Vegan Mushroom Soup a try!

Vegan Mushroom Soup (top down view 2)

How to Make Vegan Mushroom Soup

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Prep all your ingredients by dicing your onion, slicing the mushrooms, mincing the garlic, and measuring out your other ingredients.

Vegan Mushroom Soup Ingredients

Step 2: In a large pot, heat your olive oil over medium heat. Add the diced onions and sauté them until translucent. Takes about 5 minutes.

Vegan Mushroom Soup saute onions

Step 3: Add your minced garlic and sliced mushrooms. Continue sautéing until the mushrooms release their liquid and start to brown, around 7-8 minutes.

Vegan Mushroom Soup saute mushrooms

Step 4: Stir in the dried thyme and rosemary, then season with salt and pepper if desired.

Vegan Mushroom Soup saute and mix

Step 5: Pour in the vegetable stock and bring the mixture to a boil. Lower the heat and let it simmer for 10-15 minutes.

Vegan Mushroom Soup simmer

Step 6: Add the coconut milk (see “Tweaks” below for alternatives) to the pot and simmer for an additional 5 minutes.

Vegan Mushroom Soup add milk

Step 7: Use an immersion blender to purée the soup to your desired consistency.

Vegan Mushroom Soup immersion blender

Step 8: Stir in the lemon juice and adjust the seasoning if necessary. Garnish with fresh parsley prior to serving.

Vegan Mushroom Soup side view 2

Tweaks

Looking for some inspiration on how you can change it up? Check out our suggestions below.

  • Go Chunky: I’m a fan of chunkier mushroom soup, so I leave some mushrooms whole to enjoy those “meatier” bites…yum!
  • Milks“: Instead of coconut milk, try another plant-based alternative such as: almond milk, cashew milk, soy milk, or oat milk for a different creamy texture and flavor. If you’re not vegan, just use regular milk.
  • Vegetables: If you want more bulk, add some vegetables. Chopped leeks, celery, or carrots can enhance the dish by adding depth and sweetness. Sauté them with the onions for extra flavor.
  • Umami Flavors: For a rich, savory taste boost the umami flavors by adding a splash of miso paste.
  • Mushrooms Varieties: Experiment with different mushroom varieties for a more complex flavor. Shiitake (a personal favorite), porcini, or oyster mushrooms can be excellent choices.

Storage

Tip

Freezing fully puréed mushroom soup works better than freezing it with mushroom chunks. However, adding freshly sautéd mushrooms to your reheated soup makes it like new.

Refrigerate: Your Vegan Mushroom Soup will keep for 3 to 4 days in the fridge. Once cooled, it should be stored in a covered bowl or airtight container and placed in the refrigerator.

Freeze: You can freeze mushroom soup for up to 3 months. Decant the soup into a rigid container, leaving an inch of headroom, before it cools. Once cool, seal the container, and transfer it to the edge of your freezer. Full instructions are here.

Reheat: After thawing in the fridge overnight and reheating on low-medium heat, we suggest you blend the soup again as that will bring the texture back to how it was before freezing.

Can I Use Previously Frozen Vegetables for this Dish?

Yes. Generally, you can freeze food once raw and again once cooked. Which means it’s perfect for those mushrooms you froze fresh.

Vegan Mushroom Soup Recipe

4.3 from 4 votes
Course: SoupsCuisine: InternationalDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

35

minutes
Total time

40

minutes

This is my recipe for freezer-friendly vegan mushroom soup

Cook Mode

Keeps the screen of your device ON

Ingredients

  • 500 g 1 lb – Mixed Mushrooms, Sliced

  • 1 l 4 1/4 cup – Vegetable Stock

  • 1 1 – Onion, Diced

  • 3 3 – Garlic Cloves, Minced

  • 2 tbsp 2 tbsp – Olive Oil

  • 400 ml 1 2/3 cup – Can of Coconut Milk (or Other Plant-Based Milk)

  • 1 tsp 1 tsp – Dried or Fresh Thyme

  • 1 tsp 1 tsp – Dried or Fresh Rosemary

  • Salt

  • Black Pepper

  • Juice from Half a Lemon

  • 2 tbsp 2 tbsp – Fresh Parsley, for Garnish

Directions

  • Prep
    Dice your onion, slice the mushrooms, mince the garlic, and measure out your other ingredients.
  • Sauté Onion
    In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add Mushrooms
    Add the minced garlic and sliced mushrooms. Sauté until the mushrooms release their liquid and start to brown, around 7-8 minutes.
  • Add Herbs
    Stir in the dried thyme and rosemary, then season with salt and pepper.
  • Simmer
    Pour in the vegetable stock and bring the mixture to a boil. Lower the heat and let it simmer for 10-15 minutes.
  • Add Milk
    Add the coconut milk to the pot and simmer for an additional 5 minutes.
  • Blend
    Use an immersion blender to purée the soup to your desired consistency, or leave some mushrooms whole if you prefer a chunkier soup.
  • Season and Serve
    Stir in the lemon juice and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Recipe Video

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