This vegan mushroom soup is rich, creamy and full of yummy umami flavour. And it’s quick and easy to make, so come and enjoy a bowl of this comforting soup!
I’ve got a confession – I never used to like mushrooms. When I became vegan, that all changed and I discovered how awesome mushrooms are!
Did you know mushrooms are a great source of Vitamin D, especially if you leave them in the sunlight before using?
And mushrooms are also a great source of the so-called ‘fifth taste’ umami (which roughly translates as deliciousness!). This meaty, rich and dark flavour leaves you wanting more.
Our creamy mushroom soup has just 8 ingredients:
- Mushrooms – white or chestnut mushrooms work great
- Onion and garlic
- Olive oil
- Soy sauce – this add saltiness and enhances the umami flavour of the mushrooms. We love the flavour this organic brand!
- Stock powder – We use Marigold Swiss Bouillon
- Coconut milk – this adds a subtle sweetness and makes the soup thick and creamy. We recommend organic coconut milk that’s not full of stabilisers.
- Dried herbs – herbes de provence are our favourite.
Step by step
Here’s a visual guide how you make our vegan mushroom soup – it’s quick and easy! You’ll find the full ingredient amounts in the recipe card below.
Step 1 – In a saucepan, heat the olive oil and fry the onions until translucent.
Step 2 – Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink.
Step 3 – Add the garlic and herbs and fry for another minute.
Step 4 – Add the soy sauce, coconut milk, water and stock powder, and give it a good stir.
Step 5 – Bring up to a simmer and cook for 3 minutes.
Step 6 – With an immersion blender, puree the soup until smooth. You can also reserve some of the mushrooms, or partially blend for a more textured soup.
Variations & substitutions
Vary the texture to your taste. You can enjoy this soup completely smooth, by blending it all. Or you can take some of the mushrooms out before blending, so you can have a soup with some texture.
We think the mushroom flavour is best if you blend it at least a little, but if you don’t have a blender or want a chunky soup, you can just dice the mushrooms before frying.
Use different mushrooms. Instead of just white or chestnut mushrooms you could use other varieties like portobellos or shiitakes. You could also add some dried porcini mushrooms, or wild mushroom powder to strengthen the mushroom flavour. If you’ve got chanterelle mushrooms, then make our Creamy Chanterelle Soup instead.
To make this soup gluten free, make sure you use a GF stock powder, and replace the soy sauce with tamari sauce.
The coconut flavour is mild and just adds a little sweetness. But if you are keen to make the soup without coconut milk, then you could use a vegan cream as an alternative. Or use soy or oat milk and add a little flour when adding the garlic, or later add a cornstarch slurry to thicken it up.
If you want to serve this as a main meal, then it will serve two generous portions.
For a starter or side, then we find it’s enough to serve four people.
The soy sauce and stock powder add saltiness, so you may not want to add extra salt, but some black pepper is nice for seasoning.
A swirl of coconut milk, vegan cream or yoghurt and a sprinkle of fresh herbs is a nice finishing touch!
We hope you enjoy our vegan mushroom soup, do come back and try these other yummy vegan mushroom recipes:
Vegan Mushroom Soup
- In a saucepan, heat the olive oil and fry the onions until translucent.
- Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink to about half their size.
- Add the garlic and dried herbs and fry for another minute.
- Now add the soy sauce, coconut milk, water and stock powder, and give it a good stir.
- Bring up to a simmer and cook for around 3 minutes.
- With an immersion blender, puree the soup until smooth. You can also reserve some of the mushrooms for a garnish, or partially blend for a more textured soup.
- Serve with a swirl of coconut cream or vegan yoghurt, black pepper and a sprinkle of fresh herbs.