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The Creamiest Vegan Mushroom Soup Recipe

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3.8 from 26 reviews

The Creamiest Vegan Mushroom Soup is a rich and comforting plant-based soup made with tender mushrooms, aromatic vegetables, and a smooth, dairy-free cream base. This flavorful soup combines sautéed mushrooms with coconut milk or cashew cream and a hint of nutritional yeast for a silky texture and deep, savory taste—perfect for a cozy meal any time of year.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Mushrooms and Vegetables

  • 2 cups mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced

Liquids and Seasonings

  • 1 tablespoon olive oil
  • 3 cups vegetable broth
  • 1/2 cup coconut milk or cashew cream
  • 1 tablespoon nutritional yeast (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme

Instructions

  1. Heat the oil: In a large pot over medium heat, warm the olive oil until shimmering, ready to sauté the vegetables.
  2. Sauté the onions: Add the chopped onion to the pot and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
  3. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.
  4. Cook mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture, become tender, and start to brown slightly, about 8 minutes.
  5. Add broth and simmer: Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer. Let it cook for 10–15 minutes to allow flavors to meld.
  6. Blend the soup: Using an immersion blender, carefully puree the soup directly in the pot until it reaches a smooth and creamy consistency.
  7. Incorporate cream and seasoning: Stir in the coconut milk or cashew cream, nutritional yeast if using, salt, black pepper, and thyme. Mix well to combine all flavors.
  8. Heat through and serve: Warm the soup for a few more minutes to meld the flavors before ladling it into bowls and serving warm.

Notes

  • Cashew cream can be used instead of coconut milk for a more neutral and less coconut-forward flavor.
  • Nutritional yeast is optional but adds a subtle cheesy flavor and extra nutrients.
  • This soup can be garnished with fresh herbs like parsley or chives for added freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop, adding water or broth if the soup thickens too much.
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishestocook.com/the-creamiest-vegan-mushroom-soup-recipe/