Vegan Mushroom Soup Recipe

Mushroom soup has long been a favorite comfort food, offering warmth, creaminess, and earthy flavors that soothe the soul. For vegans, a well-crafted vegan mushroom soup recipe offers all the rich flavors and textures of the classic dish—without a trace of animal products. Whether you’re a seasoned plant-based eater or just starting to explore vegan recipes, this soup is a must-try.

Not only is it delicious, but it’s also packed with nutrients that make it a healthy addition to your meal rotation. Plus, with its flexibility and room for creativity, vegan mushroom soup lets you put your own unique spin on a tried-and-true comfort dish.

This guide will walk you through everything you need to know about this savory favorite, from its origins to tips for perfecting the soup, all while keeping it 100% vegan.

The Allure of a Vegan Mushroom Soup Recipe

A Brief History of Mushroom Soup

Mushroom soup has been a staple in kitchens worldwide for centuries. Its history can be traced back to French cooking in the 18th century when cream-based soups were first introduced. Mushrooms, with their natural umami flavor, quickly became a popular ingredient. Today, the dish has evolved to suit various culinary styles, including vegan alternatives that swap dairy for plant-based substitutions.

Why Mushroom Soup Is Comfort Food at Its Best

Few dishes rival the comforting appeal of mushroom soup. Its velvety texture and rich, earthy flavors make it the perfect choice for chilly evenings or cozy gatherings. But what makes the vegan version stand out is its adaptability—you can customize it with ingredients like cashew cream, coconut milk, or almond-based cheese to suit your taste and dietary needs.

Health Benefits of Vegan Mushroom Soup Recipe

The Nutritional Power of Mushrooms

Mushrooms aren’t just delicious—they’re a nutritional powerhouse. They’re rich in antioxidants, vitamins like D and B12 (when fortified), and minerals such as selenium and potassium. Mushrooms are also low in calories but high in fiber, making them a fantastic choice for anyone following a plant-based diet.

They’re also a great source of protein and adaptogens, which can help reduce stress and inflammation. For vegans, mushrooms are especially valuable for the depth and complexity they bring to recipes, often serving as a meat substitute.

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How It Fits into a Vegan Diet

A vegan mushroom soup recipe is not only delicious but is also aligned with the core principles of a whole-food, plant-based diet. It encourages the use of nutrient-dense ingredients and plant-based fats, such as olive oil or coconut cream, instead of butter and heavy cream. Plus, the high fiber content makes it a filling option for those looking to maintain a healthy lifestyle.

Key Ingredients in a Delicious Vegan Mushroom Soup Recipe

Choosing the Right Mushrooms

The star of any vegan mushroom soup recipe is, of course, the mushroom. But which type should you choose? Here are some popular options:

• Button Mushrooms: Mild and versatile, these are a go-to choice for many soups.
• Cremini Mushrooms: Also known as baby bella, these offer a richer and deeper flavor.
• Portobello Mushrooms: Perfect if you want a meatier texture and bold, earthy taste.
• Shiitake Mushrooms: Add an umami-packed punch with these slightly chewy mushrooms.
• Oyster or Wild Mushrooms: Want to make your soup stand out? Wild mushrooms bring complexity and unique flavors.

Other Essential Components

While mushrooms take center stage, the supporting ingredients are just as important. A great vegan mushroom soup recipe often includes:

• Vegan Broth: Vegetable or mushroom broth adds depth to the flavor.
• Plant-Based Creams: Coconut milk, cashew cream, or almond milk give the soup its creamy texture without dairy.
• Herbs and Spices: Thyme, rosemary, garlic, and bay leaves elevate the flavor profile.
• Thickening Agents: Flour, arrowroot powder, or cornstarch help create that luxurious consistency.

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Tips for Perfecting Your Vegan Mushroom Soup Recipe

Enhance Flavor and Texture

1. Sauté the Mushrooms: Start by sautéing your mushrooms in olive oil or vegan butter. This step caramelizes them and enhances their natural flavor.
2. Deglaze the Pan: Use white wine or vegetable broth to deglaze your pan, scraping up any browned bits for extra flavor.
3. Simmer Slowly: Allowing the soup to simmer slowly helps meld the flavors together beautifully.
4. Blend Carefully: For a creamy consistency, blend half the soup while leaving the other half chunky for texture.

Common Mistakes to Avoid

• Oversaturating the Soup: Adding too much water or broth can dilute the flavors, leaving your soup bland and unbalanced. Always measure your liquid carefully, and remember you can always add more later if needed.
• Skipping the Sautéing Step: Mushrooms need to be cooked properly to release their full flavor and achieve a rich, earthy taste. Skipping this step can leave your mushrooms rubbery and tasteless. Take the time to sauté them until they’re golden and fragrant for the best results.
• Neglecting Seasoning: Don’t forget salt, black pepper, and herbs—they’re essential for boosting flavor and bringing all the ingredients together. A pinch of seasoning at the right time can elevate your soup from average to extraordinary, so taste as you go and adjust as needed.

Serving Suggestions for Your Vegan Mushroom Soup Recipe

Pair It with Complementary Dishes

While vegan mushroom soup is satisfying on its own, pairing it with the right side dishes can elevate it into a hearty, complete meal. The earthy, creamy flavors of the soup are perfect for balancing with a variety of sides. Try serving it with:

• Crusty artisan bread or vegan garlic toast: Perfect for soaking up every last bit of the soup and adding a satisfying crunch.
• A light side salad with a citrus vinaigrette: The bright, tangy flavors of the dressing complement the richness of the soup beautifully.
• Simple roasted vegetables like asparagus or carrots: Roasting enhances the natural sweetness of the veggies, making them a delicious and wholesome addition.

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Garnish Like a Pro

Take your vegan mushroom soup to the next level and make it Instagram-worthy with these easy and delicious topping ideas:

• Fresh parsley or thyme leaves: These add both a pop of color and a bright, herbaceous flavor that pairs perfectly with the soup.
• A drizzle of olive oil or coconut cream: Create an elegant swirl on top of the soup for a touch of richness and a beautiful presentation.
• Toasted almonds or croutons: Add texture with some crunch—perfect for balancing the creamy base of the soup.

With these sides and garnish tips, your vegan mushroom soup can transform from a simple dish into a restaurant-worthy meal that’s as delicious as it is visually stunning!

How to Store Vegan Mushroom Soup Recipe

Refrigeration and Freezing Tips

1. Refrigeration: To keep your soup fresh, transfer it to an airtight container and store it in the fridge. This will preserve its flavor and quality for up to four days. Make sure the soup has cooled to room temperature before refrigerating to prevent condensation and maintain texture.
2. Freezing: If you’re planning to make a large batch, freezing individual portions is a great option. Use freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion. Label them with the date for easy tracking, and your soup will stay delicious for up to three months. Thaw overnight in the fridge before reheating.

Reheating Without Compromising Flavor

When reheating, use a stovetop on low heat to preserve the soup’s texture and flavors. If the soup feels too thick, simply add a splash of water or vegan broth to loosen it up.

Frequently Asked Questions About Vegan Mushroom Soup Recipe

1. Can I make this soup gluten-free?

Absolutely! Swap out regular flour for gluten-free flour or cornstarch as a thickening agent to make it gluten-free.

2. How can I add protein to my vegan mushroom soup recipe?

You can incorporate silken tofu for creaminess and protein or add cooked lentils or chickpeas for a nutritional boost.

3. Can I use dried mushrooms instead of fresh ones?

Yes, dried mushrooms work well. Rehydrate them in warm water before using and include the soaking liquid for extra flavor.

4. What’s the best way to make the soup creamier without using coconut milk?

Opt for soaked and blended cashews or store-bought oat cream as an alternative to coconut milk. Both options add a smooth, rich texture.

5. Can I make the soup in advance?

Definitely. Mushroom soup is one of those dishes that tastes better the next day as the flavors continue to develop.

Discover the Comfort and Versatility of Vegan Mushroom Soup

By now, you know everything you need to craft the ultimate vegan mushroom soup recipe. From its hearty mushrooms to creamy plant-based broths, this dish is as nutritious as it is delicious. Whether you serve it as a starter, main course, or even freeze it for later, it’s a versatile addition to any vegan’s recipe toolbox.

It’s time to grab your ingredients and get creative in the kitchen—your perfect bowl of soup awaits!

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vegan mushroom soup recipe

Cream of mushroom soup just got a makeover with this Vegan Mushroom Soup. With a creamy bisque-like texture and incredible savory flavor, this is a gourmet soup that will wow your tastebuds. Perfect for holiday dinners!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 3

Calories 287 kcal

Ingredients

  

• 1 oz 28g dried porcini mushrooms or other dried mushrooms (optional)*
• 16 ounces fresh mushrooms ideally a variety, such as cremini, shiitake, oyster and/or maitake**
• 1 tablespoon extra virgin olive oil
• 1 large sweet onion finely chopped
• 8 garlic cloves finely chopped
• 2 tablespoons vegan butter or more olive oil
• Kosher salt and freshly cracked black pepper
• ½ cup 120 mL dry white wine***
• Bouquet garni: 1 large sprig of rosemary 2 sprigs of thyme, and 2 bay leaves****
• 3 cups 720 mL good-quality vegetable broth (4 cups if not using homemade mushroom stock)
• ½ cup 70g raw cashews
• 1 tablespoon white miso paste or red miso for a more robust taste
• 1 tablespoon soy sauce or tamari use tamari for GF
• ¼ teaspoon Dijon mustard optional
• 1 small handful of fresh chives and/or parsley chopped

Instructions

 

• Optional – make mushroom stock: Place the dried mushrooms in a bowl and cover with 1 ½ cups (360 mL) room temperature water. Place a smaller bowl or something heavy on top to ensure they stay submerged. Soak for 30 minutes, or until softened.
• Scoop out the mushrooms. Strain the liquid through a fine mesh sieve to catch any sediment, reserving the stock.
• Add the rehydrated mushrooms to a bowl of water and agitate with your hands. Drain the water and repeat a few times until the sediment is gone. This ensures the grit won’t make it into the soup. Slice mushrooms and set aside.
• For fresh mushrooms like cremini and shiitake, slice them (remove shiitake stems). For oyster or maitake mushrooms, tear them into strips with your hands, discarding any tough ends.
• Heat a Dutch oven or soup pout with the olive oil over medium-high heat. Add the onions with a pinch of salt, and saute for 4 to 5 minutes, or until starting to soften. Add the garlic and cook for another 1 to 2 minutes.
• Add the butter to the pan, and once melted, add the fresh mushrooms and rehydrated dried mushrooms, if using. Cook for about 5 minutes, until softened. Season with salt and pepper at the end.
• Pour in the white wine and use it to scrape up any browned bits on the bottom of the pot. Simmer for 3 to 4 minutes, or until the smell of alcohol has dissipated and some of the liquid has bubbled off.
• If using, pour in the mushroom stock but reserve the last tablespoon or so, as it’s usually sediment-heavy. Add the vegetable broth too (use 4 cups if not using mushroom stock). Add the bouquet garni and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.
• Scoop out ⅓ to ½ of the soup (about 2 ½ cups or 550 to 600g), including some mushrooms but not the bouquet garni. Transfer this to a blender and add the cashews, miso and soy sauce. Start slowly then move to high speed and blend until smooth.
• Stir the blended soup back into the remaining soup in the pot. Bring to a simmer and simmer for 5 to 10 minutes, until the flavors have developed and the soup has thickened slightly. Season with salt and pepper. If you want a slight pop of acidity, add the Dijon mustard. Remove the bouquet garni.
• Ladle soup into serving bowls. Top each with a tiny drizzle of good-quality olive oil, if a little extra richness is desired, and garnish with a small handful of chopped parsley/chives.

Notes

The dried mushrooms + mushroom stock are optional. If skipping them, use 4 cups (960 mL) vegetable broth instead of 3 cups (720 mL). If you have porcini mushroom powder, add a 1/2 teaspoon with the broth to make up for the savory flavor. 

 

** I like using some shiitake for that meaty depth of flavor.

 

*** Dry white wine varieties that work well include Pinot Gris, Sauvignon Blanc, Pinto Grigio, or Pinot Blanc. Avoid oaky wines like Chardonnay. 

 

If you don’t consume alcohol, replace the wine with 1/4 cup (60 mL) vegetable broth + 1 tablespoon sherry vinegar or white wine vinegar, or just skip this step. You may want to finish the soup at the end with a squeeze of lemon juice or one of these vinegars to brighten the soup.

 

**** You can replace thyme or rosemary with sage. 

 

*****If you don’t have a high-powered blender, soak the cashews in boiling water while you prep everything else. If allergic to cashews, you can sub with ½ to 1 cup of lite coconut milk. We did try substituting with 1 cup (160g) cannellini beans + ½ cup plant-based milk and it worked fine, but it was not as creamy and the soup tasted a bit bean-y.

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