The easiest, 10-ingredient, dairy-free, Vegan Cream of Mushroom soup made in under 30 minutes on your stove-top. Perfect for a vegetarian, vegan, or plant-based Thanksgiving! Mushrooms + onions + garlic + thyme + sage + black pepper + coconut milk + vegetable broth + a cornstarch slurry! EASY, rich, hearty, and delicious!
This is the most comforting, warm, yummy soup I have ever made! Perfect for Thanksgiving, winter, fall, or any time of year! Add in some Easy Homemade Croutons or Air Fryer Tempeh Croutons. You could also sprinkle in some Baked Chickpea Crackers or Quinoa Crackers.
Tara’s Tips for Perfect Vegan Cream of Mushroom Soup
Mushrooms
- I use baby portabella when I make this soup but white mushrooms work just as good! I haven’t tested any other types with this recipe, let me know if you do!
Leftovers?
- Store in an airtight glass container in the refrigerator for up to 7 days or in the freezer for up to 3 months.
Blending
- This determines the consistency of your soup. If you prefer a chunky soup with pieces of the garlic, onion, and mushrooms then simply pulse a few times in your blender. We enjoy this soup smooth, therefore, we blend until a smooth consistency is achieved with the blender.
Cornstarch slurry
- This is what gives the soup its creamy texture. Don’t skip it! Simply mix one tablespoon cornstarch with 3 tablespoons water until smooth and mix into your soup after blending.
Coconut Milk
- The recipe I have developed here calls for one can of lite coconut milk. This is easy to find in any grocery store. If you choose to use the full fat version, you will yield a thicker + richer soup. If you can only find full fat, you can opt to shake the can well, discard half the can and use half the can of coconut milk and half the can of water instead.
Dutch Oven or Pot?
- I cook this soup in a 5.5qt Dutch Oven and it is fabulous! If you have one, use it stove-top! If not, a non-stick pot will do!
Extra Mushrooms
- I reserve one cup of sliced mushrooms to add a little extra something to “chew” on in my bowl of soup. This is optional but awesome. In the recipe instructions you will see I have you add them back in after blending.
Love Soup? Me Too!
Try one of my other favorite soup recipes:
Healthy Instant Pot Black Bean Soup
Easiest Vegan Broccoli Cheddar Soup
Easy Vegan Cream of Mushroom Soup
The easiest, 10-ingredient, dairy-free, vegan Cream of Mushroom soup made in under 30 minutes stove-top. Perfect for vegetarian Thanksgiving!
Ingredients
- 3 onions (peeled and cut into quarters)
- 2 tsp salt
- 6 cloves garlic (peeled and sliced)
- 6 cups mushrooms (washed and sliced)
- 1 tsp black pepper
- 2 tsp thyme
- 1/2 tsp sage
- 3 cups vegetable broth
- 3 tbsp water + 1 tbsp cornstarch
- 1 can lite coconut milk
Directions
- Step 1 Heat a deep nonstick skillet or dutch oven oven on medium-high heat. Add onions, sprinkle with the salt. Sauté for 3 minutes.
- Step 2 Add the garlic, continue to sauté for another 2-3 minutes or until onions are translucent and garlic is fragrant. If they begin to stick to the pan, add 1 tbsp water at a time and continue to stir.
- Step 3 I prefer my soup with a few sliced mushrooms remaining, if you like this too, set one cup of the sliced mushrooms aside, add the rest of the mushrooms to the garlic and onion in the pot, place the cover on. Cover the pot, stir frequently, cook for 5 minutes.
- Step 4 Pour in the vegetable broth, pepper, sage, and thyme, give everything a good stir, cover and cook for 10 minutes.
- Step 5 Remove the cover, pour in the coconut milk, mix well. Simmer for 2 minutes, remove from heat.
- Step 6 Blend with an immersion blender or transfer to a blender. Blend or pulse until desired texture is achieved. If you like a chunky mushroom soup, simply pulse a few times. I prefer mine to be smooth so I blend mine until smooth.
- Step 7 While soup mixture is in the blender, put the one cup of reserved mushrooms in your pot on the stovetop, place the cover on.
- Step 8 In the meantime, make your cornstarch slurry by mixing one tablespoon corn starch with 3 tablespoons water, stir until smooth.
- Step 9 Place the blended soup back in the pot on the stovetop with the sliced mushrooms.
- Step 10 Stir in the cornstarch slurry. Top with fresh thyme leaves, additional black pepper to taste.
- Step 11 Divide into bowls, serve with croutons, fresh bread to taste.
- Step 12 Store leftovers in the refrigerator in airtight glass blows for up to 7 days or in the freezer for up to 3 months.
- Step 13 Enjoy!
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