This Vegan Cream of Mushroom Soup is rich with umami mushroom flavor. This cream of mushroom soup is the plant-based version of the classic canned recipe. Serve up a warm bowl of this soup on any winter day!
A warm and creamy bowl of soup. Flavored with simple and easy-to-find ingredients like carrots, garlic, and herbs.
This vegan version of the classic cream of mushroom soup will satisfy you with the familiar creamy mushroom flavors. Mushrooms blend down into a super creamy soup. Made entirely from plants!
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Why I love this Vegan Cream of Mushroom Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Thick and creamy - this soup is simultaneously creamy and chunky. Most of the soup is blended down into a cream, but we reserve some of the mushrooms for texture, so you get a nice bite in every spoonful
Ingredient Notes & Substitutions
- Yellow Onion: onion adds a hint of sweetness to the soup. You can use a red onion instead of yellow.
- Carrot: it might be a little unusual to add a carrot to this soup, but I love the earthy flavor carrots have
- Garlic: six cloves sounds like a lot, but the garlic flavor isn't at all overwhelming.
- Cremini Mushrooms: these are also known as baby bellas. They are slightly more earthy and umami than regular white button mushrooms, so I highly recommend them in this soup. You could also stir in some shiitakes or other wild mushrooms
- Fresh Thyme Leaves: if you have access to fresh thyme, I highly recommend using it - it helps to brighten up the soup. If not, some dried thyme will work just fine
- Oat Flour: I use oat flour because it's naturally gluten-free. You could also use an all purpose flour
- Dry White Wine: like a pinot grigio
- Vegetable Broth: be sure to buy a high quality vegetable broth with no added sugar or preservatives
- Kosher Salt
- Black Pepper
- Cashew Cream: to make this recipe ULTRA creamy, we'll use Cashew Cream. You'll need your blender for the cream, so you can just make the cream in the blender and leave it there until you blend the soup.
- To Serve: fresh parsley & thyme sprigs
How to make Vegan Cream of Mushroom Soup
Step 1. In a large pot, sauté the onion, carrot, and garlic over medium heat for 5-7 minutes until the onion is soft. Use a splash of vegetable broth if necessary to prevent sticking.
Step 2. Add the mushrooms and thyme. Cook another 5 minutes, until the mushrooms are soft.
Step 3. Add the oat flour and toss to coat. Let cook 2 minutes.
Step 4. Pour in the wine and allow the alcohol to cook off.
Step 5. Add the vegetable broth, salt, and pepper. Bring to a boil and let simmer 10 minutes.
Step 6. Use a slotted spoon to remove 1 ½ cups of the mushrooms. Transfer the remaining mixture to a blender, add the cashew cream, and puree until smooth.
Step 7. Return to the pot and stir in the reserved mushrooms.
Step 8. Serve with a garnish of fresh parsley and thyme.
Frequently Asked Questions
Use cashew cream! Make a "cream" by blending raw cashews and non-dairy milk. No cream necessary.
For cashew cream alternatives, you can try coconut cream, vegan cream cheese, or even some silken tofu.
I don't recommend using this as a substitute for the can. This soup is meant to be enjoyed on its own - it's not as thick as the canned version.
This soup can be stored in the fridge for up to a week.
Make sure you garnish with some fresh herbs to help lighten up the dish.
Otherwise, serve with some bread or homemade crackers. Add some tofu or tempeh to boost the protein content.
Recipe Prayer
Thank you God for this warm and comforting soup. Amen.
More mushroom recipes
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📖 Recipe
Vegan Cream of Mushroom Soup
Equipment
Ingredients
- 1 Large Yellow Onion diced
- 1 Medium Carrot sliced
- 6 Cloves Garlic minced
- 2 Pounds Cremini Mushrooms sliced
- 2 Teaspoons Fresh Thyme Leaves
- ¼ Cup Oat Flour
- ½ Cup Dry White Wine
- 4 Cups Vegetable Broth
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
- ½ Recipe Cashew Cream (½ Cup)
- To Serve: fresh parsley & thyme sprigs
Cashew Cream Ingredients (½ recipe)
- ½ Cup Raw Cashews
- ½ Cup Unsweetened Non-Dairy Milk
Instructions
- In a large pot, sauté the onion, carrot, and garlic over medium heat for 5-7 minutes until the onion is soft. Use a splash of vegetable broth if necessary to prevent sticking.
- Add the mushrooms and thyme. Cook another 5 minutes, until the mushrooms are soft.
- Add the oat flour and toss to coat. Let cook 2 minutes.
- Pour in the wine and allow the alcohol to cook off.
- Add the vegetable broth, salt, and pepper. Bring to a boil and let simmer 10 minutes.
- Use a slotted spoon to remove 1 ½ cups of the mushrooms. Transfer the remaining mixture to a blender, add the cashew cream, and puree until smooth.
- Return to the pot and stir in the reserved mushrooms.
- Serve with a garnish of fresh parsley and thyme.
Nutrition
Nutrition information is an estimate.
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