Vegan Cream of Mushroom Soup (GF) - Ooh La La It's Vegan

Name: Vegan Cream of Mushroom Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 16 oz mushrooms (sliced); 15 oz white beans (blended with a little broth or plant milk); 4 cups vegetable broth (can use half broth and half plant milk); 1/2 med onion (diced); 3 cloves garlic (minced); 1 tbsp+ olive oil (sub with vegan butter); sea salt and black pepper to taste; rosemary and/or thyme (chopped ); mushrooms (browned in olive oil)

Jump to Recipe

A silky Vegan Cream of Mushroom Soup recipe that’s made in less than 30 minutes using 7 simple ingredients. It’s perfect for the mushroom lover and blows traditional cream of mushroom soup out of the water.

overhead view of vegan cream of mushroom soup in a white bowl

Like with my I nstant Pot Butternut Squash Soup, this easy recipe is super simple to prepare. Made with sweet onion, fresh garlic, fresh rosemary and meaty Baby Bella mushrooms, it has options for adding umami flavor enhancers and creating two different textures making this your next go-to soup recipe.

Why This Recipe Stands Out

Simple to make from scratch in less than 30 minutes
Only 7 ingredients needed
Different texture options make it delicious for all palates
Gluten-free and vegan

Umami Flavor Options

This recipe is for basic cream of mushroom soup. No bells or whistles, just a quick soup you can make in a jiffy. But oh, the options for adding umami flavoring make it even better!

Umami flavor enhancers contain glutamates, the compounds responsible for the delicious flavor you taste when they are added to a recipe. The taste is sometimes described as “brothy” or “meaty”.

Here are some ways to make my Vegan Cream of Mushroom Soup even more tasty:

Umami Flavor Enhancers – addition of umami flavor enhancers like Miso paste, vinegar (increases the perception of umami flavor) nutritional yeast, marsala cooking wine (my absolute favorite cooking wine) or dry white wine can bring out the richness of the recipe adding depth and a bounty of flavor to your bowl.
More Herbs – different herbs like fresh parsley, cilantro, basil or whatever you have in your garden may slightly alter the flavor but will add an exciting twist.
Vegan Butter – vegan butter is not a umami enhancer but it does add richness to the broth that can’t be obtained from just using olive oil.
More Veggies – added ingredients like broccoli or cauliflower make this vegan cream of mushroom soup more nutritious. If blended, they can also help to thicken the soup.
Spice it Up – by garnishing with my Trader Joe’s Zhoug Sauce,

Texture Options & Casseroles

Chunky or Creamy – leave it chunky (like my Wild Rice Mushroom Soup) or make it creamy with a blender or immersion blender (like my oil-free Creamy Chickpea Soup). If leaving it creamy, top with fried mushrooms and fresh herbs.
A Casserole’s Dream – while this creamy soup recipe is too thin for making casseroles, alternatively, you can use my vegan Condensed Cream of Mushroom Soup recipe to make your favorite Green Bean Casserole or Vegan Tuna Casserole (coming soon). Also great in pot pies, stroganoff or scalloped potatoes or any recipe that calls for a can of creamy soup like you get in the grocery store.

Ingredients With Substitutions

INGREDIENTS FOR VEGAN CREAM OF MUSHROOM SOUP

Mushrooms – a combination of dried and fresh mushrooms is ideal, however, you can use whichever mushrooms are on hand. I used baby bella’s. Cremini mushrooms and portobello mushrooms would also be great for this creamy soup.
White Beans – act as a thickening agent as well as making the soup a creamier color. Cannellini or Great Northern Beans are perfect for this. Simply run them through a food processor with a little veggie broth or plant milk to thin a bit.
Garlic – fresh minced garlic can be subbed with garlic powder.
Onion – I use a half medium yellow onion but any color onion will work. You can also use shallots or onion powder, instead.
Vegetable Broth and/or Plant Milk – I like to add half and half here to make the broth lighter. You can use cashew milk, almond milk, oat milk, full-fat coconut milk, or even cashew cream.
Olive Oil – used to sauté onions and garlic but can substitute with vegetable broth to omit. make it a richer flavor by adding 1-2 tbsp vegan butter.
Herbs – fresh rosemary and thyme. sub with fresh basil , parsley or cilantro. If fresh are unavailable, use dried.
Sea Salt and Black Pepper – adds depth of flavor as a finishing touch. I like to wait until the end to add these ingredients and adjust to my preferred taste.

The recipe card below has the full measurements and instructions on how to make this dairy-free cream of mushroom soup.

Step by Step Instructions (With Photos)

steps one and two for making vegan cream of mushroom soup

Step 1: Add olive oil to a large pot. Sauté onions and garlic until onions are clear and translucent.

Step 2: Add chopped herbs and then sauté for a couple of minutes. (keep stirring as to not burn the herbs)

steps three and four vegan cream of mushroom soup (2)

Step 3: Add chopped mushrooms. Stir until they are all completely coated with the olive oil. Cook for 2-3 minutes until juices start to show.

Step 4: Add the vegetable broth and plant milk (optional). Bring the mixture to a boil and then reduce the heat to low. Simmer the mixture for 10 minutes.

steps five and six vegan cream of mushroom soup

Step 5: Add the white beans to a blender and add a little broth or plant milk. Once creamy, add to the pot and stir. Or just wait and mash them in the next step.

Step 6: Use an immersion blender to make it creamy. Alternatively, you can leave it chunky. Cook for another 5 minutes and serve hot with your favorite crusty bread and a side salad.

side view of vegan cream of mushroom soup in a white bowl

Nutrition & Dietary Notes

Since mushrooms are low in fat and calories, this soup is nutritious and not a strain on healthy eating.
Mushrooms also have polysaccharides, which are great for immune defense. Other health benefits of eating mushrooms are Vitamin B, potassium, fiber, and even gut health.
It’s gluten-free, nut-free, soy-free, and allergen-friendly. You can also make it oil-free by using more vegetable broth and omitting the olive oil when sauteeing.

Troubleshooting/Frequently Asked Questions

Is there a substitute for cream of mushroom soup?

You can use any cream-based soup as a substitute. Just be sure to make it vegan-friendly so that it aligns with your dietary preferences. If you’d like, you can use my Condensed Cream of Mushroom Soup recipe that’s vegan. Simply make a jar and when you’re ready to devour it, add some plant milk to thin it out!

Is cream of mushroom soup vegan?

Typically, no. Traditional cream of mushroom soup recipes contains dairy (usually cream). That’s why I highly recommend my condensed mushroom soup recipe (link above) that can be thinned out with plant-based milk or broth.

What recipes call for cream of mushroom soup?

A lot of comfort food recipes call for this ingredient to be added. Stroganoff, casseroles, soups, and creamed recipes tend to be the most popular.

Can I add other seasonings to this creamy mushroom soup recipe?

Absolutely. You can add garlic cloves, fresh parsley, fresh basil or any other flavors to pair with this vegan creamy mushroom soup. Be aware that some additions will make significant changes to the overall flavor.

Serving Suggestions

Storage, Freezing, Reheating

Storage: store in an airtight container in your fridge for up to 5 days.
Freezing – free in an air tight container for up to 3 months.
Reheating – when ready to eat, remove from freezer the night before. Heat in the microwave or on the stovetop.

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