Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom Soup is so thick, rich and lusciously creamy that you won’t miss the dairy. You’ll also love that it can be on the table in 30-ish minutes.
Mushrooms Make For A Great Soup
For as long as I can remember, I have loved mushrooms. Sautéed mushrooms, battered, fried mushrooms, pickled mushrooms, mushrooms basically in any dish, you get the idea.
So, I’ve always been a fan of cream of mushroom soup.
I’ve never been one to eat a bowl of cream of mushroom soup out of the can, but homemade is SO good. Over the years, I’ve had some pretty amazing cream of mushroom soup in restaurants, as well.
Now that the holidays are over, I’ve been trying to eat healthier in an attempt to lose the pounds I gained while indulging in December. That means, among other things, I’ve been trying to avoid eating dairy.
So, when I started craving a big bowl of cream of mushroom soup, I knew I needed to get a little creative. That’s how my vegan cream of mushroom soup was born.
Eliminating the Dairy While Keeping the Creamy Consistency
I set out to figure out how to make the richest, creamiest soup I could without using heavy cream or flour to thicken. Full fat coconut milk turned out to be the perfect ingredient. Pureeing half of the mushrooms into the broth was the other secret to a beautifully thick soup.
I’ve used coconut milk before in place of heavy cream before, so I already knew that it doesn’t make a recipe taste like coconut. It just adds a wonderful richness to the soup along with further thickening it up.
To serve this soup, I love to top it with chives and give it a healthy drizzle of truffle oil. If you don’t have any truffle oil on hand, a drizzle of quality olive oil is also delicious.
Serve this soup with a garden salad and some crusty bread for a full meal or serve in a smaller portion for a starter.
Here Are Some Other Soups You May Love:
- Loaded Cauliflower Soup
- Curried Pumpkin Soup
- Smoky Roasted Red Pepper Soup
- Fresh Cream of Tomato Soup
- Spicy Tomato Basil Soup
Tips and Tricks
- Full fat coconut milk is essential to giving this soup its creamy texture. Don’t substitute low fat coconut milk.
- If you have a blender, I highly recommend using that versus an immersion blender to puree the soup. The regular blender will make it easier to get that completely smooth, velvety texture.
- The earthiness of truffle oil will put this soup completely over the top. It’s so worth drizzling some on the soup.
- Be patient when you’re sautéing the mushrooms. You want the liquid to evaporate and the mushrooms to get golden brown. This keeps them from having a rubbery texture.
Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom Soup is so thick, rich and lusciously creamy that you won't miss the dairy. You'll also love that it can be on the table in 30-ish minutes.
Ingredients
- 4 tbsp olive oil, divided
- 2 lbs white button or cremini mushrooms, sliced and divided
- 1 shallot, chopped
- 1 clove garlic, minced
- ½ cup white wine
- 4 cups vegetable stock
- 1 tsp fresh tarragon, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp salt
- ½ tsp pepper
- 1 (14.5 oz) can full fat coconut milk
- chopped chives
- truffle oil
Instructions
- Heat 2 tbsp olive oil in a soup pot over medium high heat.
- Add ½ of mushrooms and shallots to pan.
- Sauté until mushrooms release their liquid.
- Continue cooking until liquid evaporates and mushrooms start to brown.
- Add garlic and sauté for 30 seconds.
- Stir in wine and cook for 1 minute more.
- Stir in vegetable stock, tarragon, thyme, salt and pepper.
- Bring mixture to a bubble.
- While soup is coming to a bubble, mix coconut milk in a separate bowl, until solid and liquid are combined.
- Stir mixed coconut milk into the soup.
- Reduce heat and simmer for 10 minutes.
- While soup simmers, heat remaining 2 tbsp olive oil in a skillet.
- Sauté remaining mushrooms until they are browned.
- Remove from heat and set aside.
- Pour soup into a blender and puree until very smooth. Soup will be very hot, so make sure you hold a kitchen towel over the top of the blender to prevent it from popping off.
- Pour soup back into pot and stir in sautéed mushrooms.
- Serve garnished with chives and drizzled with truffle oil.
Notes
- Make sure that you use full fat coconut milk, You will not get the same creamy results if you used reduced fat.
- You can use an immersion blender to puree the soup, but I recommend a blender as I feel you will get a smoother result.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 848mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 5g
A nice warming & healthy way to start the year. I’m all over this soup. Thanks.
That is one beautiful looking soup. We love mushrooms and it’s perfect for this cold snowy day!
That looks like a fabulous winter warmer, I love how it’s dairy free, that makes it super easy to make for guests!
yes… youre so right! Didnt miss the cream at all… It was delicious!
Cream of mushroom is one of my most favorite soups! Mine is SUPER fattening though, and I don’t make it very often. Yours seems much lighter and healthier! Giving it a try!
That soup looks so delicious and creamy!
That soups looks so rich and luscious! DELISH!
We are huge fans of mushroom soup in our home. So happy to see a vegan mushroom soup recipe. I am bookmarking your page.
This is such a gorgeous soup! I love how easy your version is to make!
Brooks went crazy over this soup! He was pleasantly surprised that I made a mushroom recipe and the fact that it was vegan was an added bonus!
I just made this for the first time and it is DELICIOUS. And so simple! The coconut milk adds just a hint of sweetness, but I don’t really tast any coconut. I’ve been so impressed with all of your recipes that I’ve tried
Your instructions never say to add the coconut milk, did you mix the coconut milk before you added it, when did you add it?
Hi Cate,
Sorry about that, I’ve corrected the instructions. You do mix the coconut milk and then stir it in once the soup comes to a bubble.
Lisa
Thank you that helps!
I used your recipe to be the base for Thanksgiving green bean casserole, and it turned out perfectly. No one knew there was no dairy! I also used the leftover soup as a base for stroganoff with lentil “meatballs” and it was delicious as well!
Hi Cate,
That was a great idea, I’m glad it worked out well! The stroganoff also sounds like it was delicious! Thanks for sharing your success with me!
Lisa