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+ servings
creamy vegan mushroom soup on wooden tray

Vegan Creamy Mushroom Soup

Course: Lunch, Recipes
Keyword: mushrooms, stovetop, vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 232kcal
Fast and easy, his creamy vegan mushroom soup can warm you up on a cold winter's day in no time at all.
Print Recipe


  • 1 large yellow onion, diced
  • 1 package baby Portobello mushrooms, sliced
  • 1 package chanterelle 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


  • 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.


Calories: 232kcal | Carbohydrates: 12g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 460mg | Potassium: 430mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 4mg