30 Minute One Pot Creamy Vegan Mushroom Soup

This creamy vegan mushroom soup recipe comes together in 30 minutes and all in one pot with no cashew cream! It’s the perfect dairy-free, nut-free meal prep recipe or a quick and easy weeknight dinner that your family will love!

 

You Will Love This

• This vegan cream of mushroom soup recipe takes just 30 minutes from start to finish which makes it one of my favorite simple meals to throw together for an easy dinner. The ingredient list is short and sweet too so I usually just have to grab the fresh mushrooms from the store and I’ve got everything else on hand!
• If you loved this easy mushroom soup recipe, be sure to check out my One Pot Creamy Vegetable Soup,  Easy Creamy Vegan Tomato Soup, or this Vegan Potato Leek Soup.

Ingredients

• Yellow Onion – You can use yellow or white onion for this mushroom soup, but I prefer not to use red onion.
• Garlic – Freshly minced garlic is going to give you the best flavor, but you can substitute garlic powder if that’s all you’ve got on hand. I’d recommend 1/2-3/4 of a teaspoon in place of the fresh garlic in this recipe.
• Baby Bella Mushrooms – Also called cremini mushrooms, or brown mushrooms, baby Bellas are my favorite for this soup but you can use your favorite kind of mushroom as well! Shitake or white button mushrooms would be a good substitute. Just be sure to slice the mushrooms into uniform size pieces so that the mushrooms cook evenly.
• Herbs – I love the trio of dried thyme, dried sage, and dried oregano for this cream of mushroom soup. You could use Italian seasoning in place of these herbs as well.
• Balsamic Vinegar – The balsamic vinegar is going to add a delicious layer of umami and deepen the flavor of the earthy mushrooms. If you don’t have balsamic vinegar on hand, you could use soy sauce or tamari in its place but it will alter the flavor a bit.
• Vegetable Broth – You could also use mushroom broth or vegetable stock in place of the veggie broth in this soup recipe. I like to use low sodium broth so I can adjust the sodium levels myself.
• Full-Fat Canned Coconut Milk – Full-fat coconut milk comes in a can and will be typically be found in the Asian food aisle at the grocery store. All brands of coconut milk are slightly different. This is our family’s favorite coconut milk – try a few to find out what your favorite is! Don’t worry though; you will not taste the coconut flavor at all. Between the simmering herbs, fresh mushrooms, and balsamic, the coconut milk is going to soak up all those flavors and just lend a delicious creaminess without the coconut flavor. Cashew milk or almond milk are not going to give you the same creaminess as full-fat coconut milk.
• Corn Starch – The corn starch slurry combines with the coconut milk to make this vegan mushroom soup super creamy without the use of cashew cream. Another plus, corn starch keeps this mushroom soup naturally gluten-free!

Instructions

Sauté onions in olive oil. Then add garlic and herbs.

Cook for a minute or so, then deglaze the pot with balsamic vinegar.

Add mushrooms and a large pinch of Kosher salt and black pepper.

Cook for about 4 minutes, stirring occasionally.

Then add veggie broth and coconut milk.

Add the corn starch slurry to the pot and bring to a simmer.

Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in fresh parsley and season to taste with salt and pepper. Garnish each bowl with a drizzle of coconut milk and a sprinkle of parsley.

Tips

• If you’re looking to save prep time when you make this mushroom soup, grab pre-sliced mushrooms from the grocery store!
• If you prefer a really creamy soup with no large slices of mushroom, feel free to use an immersion blender or a high speed blender to blend the soup together. This will give you a smooth, creamy soup with all the same delicious mushroom flavors.
• If you prefer a more brothy soup, omit the corn starch slurry and your mushroom soup will have a thinner consistency. 
• If you don’t have corn starch on hand, skip the slurry and instead add 3 tablespoons of all-purpose flour after you sauté the garlic and dried herbs. Cook the flour for about a minute, stirring frequently, then deglaze the pot with balsamic vinegar as instructed in the recipe card and follow the remaining instructions. This will help to thicken the soup as it cooks.
• If you want to add some extra protein and fiber to your creamy mushroom soup, feel free to stir in canned garbanzo beans or cooked quinoa!
• While this soup recipe wasn’t written as a substitute for canned condensed cream of mushroom soup (the kind that goes in green bean casserole – or doesn’t if you’re following my easy recipe!) it is a super creamy mushroom soup recipe and if you gently simmer it and reduce it down it could be a great substitute for those cans of condensed soup!

FAQ

Make Ahead, Storage, Freezing, and Reheating

• Make-Ahead: This creamy vegan mushroom soup is a delicious make ahead meal! The flavors just get better with time so feel free to make a big batch over the weekend and enjoy it for lunch all week!
• Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
• Freezing: Store soup in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat mushroom soup in a saucepan on the stove over medium heat. Stir frequently until warmed through. Season to taste with salt and pepper after reheating.

Serve Mushroom Soup With

• Easy 5 Minute Garlic Bread
• Cheesy Olive Garlic Bread
• Tomato Mozzarella Garlic Bread
• Cucumber Tomato Onion Salad
• Simple Green Salad with Beets and Feta

More Easy Soup Recipes

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