Vegan Creamy Mushroom Soup

Last updated on August 24th, 2021

I never thought that vegan creamy mushroom soup could be both vegan and creamy. Nor did I think it could be rich and delicious as well. This soup is almost too rich to be believed, but it’s one of my go-to favorite fast soups for chilly winter days.

Tips & Tricks for Vegan Creamy Mushroom Soup

This particular recipe is deceptively easy:

  • Instead of heavy cream, this recipe uses decadent canned coconut milk. If you are being mindful of calories, you can use substitute any non-dairy milk you prefer, but your may sacrifice in taste. I’ve found that some of the nut or oak milks tend to be a little on the thin side.
  • This recipe has a lot of mushroom-flexibility. I like Portobello, and chanterelle mushrooms, but feel free to add as many or little as you would like. I find at least two different types works well for this soup.
  • If you prefer your soup a little thicker, or less “chunky” use an immersion blender for a few seconds to get it the texture you prefer.
  • Soup keeps for approximately five days, stored in an airtight container in the refrigerator. You should also be able to freeze any remaining leftovers, for about a month or two.

Using a “Bouquet Garni”

Bouquet garni is a French term for a bundle of herbs. I highly recommend wrapping up the herbs for the soup with a string suitable for cooking or a cheesecloth. This will prevent annoying little pieces of leaves and twigs from getting caught in awkward corners of your mouth. I love rosemary – it is one of my favorite herbs in the world. I do not love picking rosemary out of my teeth.

Vegan Creamy Mushroom Soup

0 from 0 votes
Recipe by Angela Course: Lunch, RecipesDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

184

kcal
Total time

1

hour 

10

minutes

Fast and easy, his creamy vegan mushroom soup can warm you up on a cold winter’s day in no time at all.

Ingredients

  • 1 large yellow onion, diced

  • 1 package baby Portobello mushrooms, sliced

  • 1 package shantarelle mushrooms, sliced

  • 3 cloves garlic, finely minced

  • 1 cup low-sodium vegetable stock

  • 1 tbsp. cornstarch

  • 1 can coconut milk

  • 1 tbsp. soy sauce

  • 4 4 springs fresh thyme

  • 1 bay leaf

  • 3 3 sprigs fresh rosemary

  • Black pepper – to taste

  • Salt – to taste

Directions

  • In large heavy-bottom pan, heat diced onions on medium-high heat for five to seven minutes.
  • Add sliced mushrooms and cook for several minutes, stirring often.
  • Bundle thyme, bay leaf and rosemary together using string or a piece of cheesecloth.
  • Add herb bundle and garlic to pan, reduce heat to medium, and continue cooking for another ten minutes.
  • In medium bowl, combine soy sauce, vegetable stock, and corn starch.
  • Add stock mixture to saucepan, continuing to stir over medium heat.
  • Add can of coconut milk and simmer on low heat for 25 minutes stirring frequently.
  • Remove herb bundle before serving.
  • Add salt and pepper if desired, to taste.
  • Serve or store immediately.

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About

Angela is a full-time software engineer and part-time photographer who loves to cook. In her free time (??), Angela enjoys exploring her home state in the desert southwest with her family, playing video games, and writing about herself in the third person.

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