Vegan Cream of Mushroom Soup: A Cozy, Delicious Bowl You’ll Make Again and Again

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There’s something about a bowl of this Vegan Cream of Mushroom Soup that feels like a hug in food form. Earthy mushrooms, sweet caramelized onions, garlic, creamy richness, it’s cozy, nourishing, and deeply satisfying. I’ve been making mushroom soups for years, tweaking little things here and there, but this version is the one I keep coming back to. It has the perfect balance of savory depth, creaminess without heaviness, and just enough texture to keep every spoonful interesting.

Today, I’m walking you through my go-to recipe for Vegan Cream of Mushroom Soup. I’ll share not just the step-by-step directions, but also my little secrets for making it extra flavorful, when to use coconut cream (and why it’s not the same as cream of coconut), and how to serve it with the perfect side, my homemade focaccia.

A bowl of vegan cream of mushroom soup with sliced mushrooms and fresh chives, accompanied by two pieces of focaccia bread on a white plate.

Why Vegan Cream of Mushroom Soup?

Let’s be honest, classic cream of mushroom soup usually relies heavily on dairy. Butter, cream, sometimes even cheese. And while that’s fine for some people, I wanted something just as rich and comforting that I could share with vegan friends or anyone who’s dairy-free.

Here’s what I discovered:

Mushrooms themselves bring an umami depth that’s almost meaty.
Olive oil gives richness without butter.
Coconut cream creates silkiness while staying 100% plant-based.
Herbs like thyme and garnishes like chives or rosemary add brightness that balances the earthy flavors.

And let me tell you, even the biggest dairy-lovers I know have slurped this down happily and gone back for seconds.

A bowl of creamy vegan mushroom soup garnished with fresh chives and mushrooms, placed on a striped kitchen towel.

Ingredients You’ll Need

You don’t need a huge shopping list for this soup, but the quality of your mushrooms matters. I recommend crimini (also known as baby bellas) for a deep, earthy base. If you feel adventurous, toss in a few shiitakes or oyster mushrooms too for variety.

Here’s what you’ll need:

32 oz (2 lbs) crimini mushrooms – rinse, chop, or slice. Set aside 2 cups for roasting separately.
1 large onion – chopped.
4 cloves garlic – chopped.
4 tbsp olive oil – divided.
½ cup white wine – for deglazing and flavor.
½ cup flour – for thickening.
6 cups vegetable broth – homemade if possible.
1 tsp dried thyme – or fresh if you have it.
Salt and pepper to taste.
1 can (13 oz) coconut cream – (not cream of coconut).
Fresh chives – for garnish.
Optional: roasted beech mushrooms or rosemary for extra garnish.
Optional: 1 cup wild rice – for a heartier version.

A bowl of chopped crimini mushrooms on a cutting board with whole mushrooms scattered in the background, alongside a knife.

Coconut Cream vs. Cream of Coconut

This is a common question, so let’s clear it up. Coconut cream is the thick, rich part of coconut milk that separates and rises to the top. It’s unsweetened, savory-friendly, and perfect for soups, curries, and sauces.

Cream of coconut, on the other hand, is sweetened. Think piña coladas. If you accidentally use cream of coconut in this recipe, your vegan cream of mushroom soup will taste like dessert, so don’t make that mistake. When shopping, look for cans labeled coconut cream or a full-fat coconut milk where you can scoop the cream from the top.

Step-by-Step Instructions

Here’s how I make this vegan cream of mushroom soup, with some personal notes and tips along the way:

1. Roast the Mushrooms for Depth

Take 2 cups of your chopped mushrooms and sauté them in 2 tablespoons of olive oil over medium heat. Cook for 5–7 minutes until they’re soft and slightly browned. This step adds an extra layer of flavor because those mushrooms will get stirred back into the soup later, giving it bite and texture. Scoop them out and set aside.

Sliced crimini mushrooms in a large pot with a wooden spoon resting on the side.

2. Build the Base

In the same pan (or Dutch oven), add the remaining 2 tablespoons of olive oil. Toss in the chopped onion and garlic. Sauté until soft and translucent, 5 to 10 minutes. The key here is to keep the heat gentle. You want them sweet and aromatic, not browned or crispy.

A wooden cutting board with chopped onions and minced garlic, alongside a bowl of sliced crimini mushrooms and another bowl of sautéed mushrooms, with a wooden spoon resting on the board.

3. Add the Mushrooms

Now add the rest of your mushrooms. Cook them for about 5 minutes, letting them soften and release their moisture. You’ll notice they shrink a bit and deepen in color.

4. Deglaze with Wine

Pour in the white wine, scraping up any brown bits from the bottom of the pan. Stir for about 2 minutes. The wine cooks off quickly but leaves behind acidity and complexity.

5. Make the Roux

Sprinkle in the flour and stir until it forms a paste-like consistency. This step is what thickens your soup later. Don’t skip it!

6. Add the Broth and Herbs

Slowly pour in the vegetable broth while stirring. Add the dried thyme, salt, and pepper. Bring the soup to a gentle boil, then reduce to a simmer for 15–20 minutes. Your kitchen will smell incredible by this point.

A pot of simmering Vegan Cream of Mushroom Soup, filled with sliced mushrooms and herbs, on a stovetop with a wooden spoon.

7. Blend to Creaminess

Use an immersion blender to puree the soup right in the pot. Blend until smooth, but don’t worry if a few little mushroom bits remain, it just adds character.

A red pot of vegan cream of mushroom soup being blended with an immersion blender, creating a creamy texture.

A pot of creamy Vegan Cream of Mushroom Soup being blended with an immersion blender, with steam rising in a kitchen setting.

8. Stir in Coconut Cream

Now comes the magic. Add the coconut cream and stir until the soup takes on a silky, creamy texture. Taste and adjust seasoning if needed.

A wooden spoon stirring vegan cream of mushroom soup in a pot as coconut cream is poured in, creating a creamy texture.

A wooden spoon holding a creamy vegan mushroom soup above a red pot, showcasing the smooth texture of the soup.

9. Add the Roasted Mushrooms Back

Remember those mushrooms you roasted in step one? Stir them back into the pot now. They’ll give your soup a hearty, chunky element that makes it more satisfying.

10. Garnish and Serve

Ladle into bowls and top with fresh chives, roasted beech mushrooms, or even a little rosemary sprig if you’re feeling fancy.

A bowl of Vegan Cream of Mushroom Soup with mushrooms and chives, accompanied by slices of focaccia bread on a white plate.

And don’t forget the bread. This soup practically begs to be served with a warm, chewy slice of focaccia. I often bake my pumpkin focaccia in the fall, and this soup is the perfect partner for it.

Personal Tips and Variations

Over the years, I’ve experimented with this vegan cream of mushroom soup recipe in lots of little ways. Here are a few of my favorite variations:

Add wild rice: A cup of cooked wild rice stirred in at the end makes this soup hearty enough to be dinner all on its own.
Go wild with mushrooms: Mix in shiitakes, oyster mushrooms, or maitakes for layers of earthy flavor.
Make it smoky: A pinch of smoked paprika can add a subtle, smoky undertone.
Lighten it up: If coconut cream feels too rich, use a can of light coconut milk instead.

Why This Soup Works Every Time

I think what makes this Vegan Cream of Mushroom Soup so reliable is the balance. The roasted mushrooms bring texture. The immersion blender gives it creaminess. The coconut cream adds indulgence without heaviness. And the wine and thyme keep it bright and flavorful.

Whenever I serve this soup, whether it’s at a casual family dinner or a cozy fall gathering with friends, someone always asks for the recipe. It’s the kind of dish that feels simple yet impressive, like you put in way more effort than you actually did.

Two bowls of Vegan Cream of Mushroom Soup garnished with chives, with a spoonful lifted from one bowl, sitting on a striped cloth.

Storing and Reheating

This soup keeps well in the fridge for up to 4 days. The flavors deepen overnight, so it often tastes even better the next day. Reheat gently on the stove, and if it thickens too much, just stir in a splash of broth or water.

It also freezes beautifully. I like to portion it into jars or freezer-safe containers, leaving a little room for expansion. Then, on a busy weeknight, I can just thaw, reheat, and dinner’s done.

The Healing Power of Vegan Cream of Mushroom Soup

There’s a reason so many of us crave soup when we’re tired, stressed, or under the weather. Soup isn’t just about feeding our bodies, it nourishes our spirits, too. For me, a bowl of Vegan Cream of Mushroom Soup has become part of my self-care ritual.

When I’ve had a long day, I chop mushrooms slowly, listening to music or a podcast. The rhythm of stirring onions, the earthy smell of mushrooms cooking down, the gentle simmer, it all feels grounding. It’s kitchen therapy.

And nutritionally, this soup is packed with goodness:

Mushrooms are rich in antioxidants and B vitamins.
Garlic and onions support the immune system.
Coconut cream provides healthy fats for satiety.
Thyme has antimicrobial properties and adds a soothing herbal note.

It’s the kind of food that feels indulgent while still being good for you. That’s one of the reasons I return to this recipe over and over again, it’s not just dinner, it’s comfort in a bowl.

A bowl of vegan cream of mushroom soup garnished with herbs next to a slice of focaccia bread, set against a textured brick wall.

Pairing Ideas: What to Serve with Vegan Cream of Mushroom Soup

A good bowl of soup is wonderful on its own, but I truly believe that pairing it with the right side can turn it into a full, memorable meal. Here are some of my favorite things to serve alongside Vegan Cream of Mushroom Soup:

Focaccia Bread: My top choice. The chewy, olive oil–rich texture of focaccia soaks up every bit of creamy soup. Sometimes I sprinkle it with rosemary or even pumpkin spice for a seasonal twist. Check out my easy 5 hour focaccia recipe: HERE
Crisp Green Salad: Balance the richness with something fresh. A simple arugula salad with lemon vinaigrette cuts through the creaminess beautifully.
Grilled Vegetables: Roasted Brussels sprouts, asparagus, or carrots make a colorful, nutrient-packed addition.
Vegan Grilled Cheese: If you want real comfort food, this is it. Use a dairy-free cheese that melts well, and you’ve got the ultimate cozy combo.

When I host friends, I’ll often set out a big pot of soup, a loaf of focaccia, a salad, and a couple bottles of wine. Everyone helps themselves, and before I know it, the pot is scraped clean. It’s simple, unfussy, and always a hit.

A bowl of creamy vegan mushroom soup served with a piece of bread on a plate.

Recipe: Vegan Cream of Mushroom Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

32 oz (2 lbs) crimini mushrooms, rinsed & sliced (set aside 2 cups)
1 large onion, chopped
4 cloves garlic, chopped
4 tbsp olive oil, divided
½ cup white wine
½ cup flour
6 cups vegetable broth
1 tsp dried thyme
Salt and pepper, to taste
1 can (13 oz) coconut cream (not cream of coconut)
Fresh chives, for garnish
Optional add ins: roasted beech mushrooms, rosemary, or 1 cup wild rice

Instructions

Roast mushrooms: In a large pot, heat 2 tbsp olive oil over medium heat. Add 2 cups of mushrooms and sauté 5–7 minutes until softened. Remove and set aside.
Cook onion & garlic: Add remaining 2 tbsp olive oil to the pot. Sauté onion and garlic 5–10 minutes until translucent (do not brown).
Add mushrooms: Stir in the remaining mushrooms. Cook 5 minutes until soft.
Deglaze: Pour in white wine, stirring for 2 minutes.
Make roux: Sprinkle in flour, stirring to form a paste.
Add broth & herbs: Slowly whisk in vegetable broth. Add thyme, salt, and pepper. Bring to boil, then simmer 15–20 minutes.
Blend: Use an immersion blender to puree until smooth.
Stir in coconut cream: Mix until creamy.
Finish: Return roasted mushrooms to the pot. Stir, taste, and adjust seasoning.
Serve: Garnish with chives, roasted mushrooms, or rosemary. Enjoy with warm focaccia bread.

At the end of the day, a pot of Vegan Cream of Mushroom Soup is more than just food, it’s comfort, warmth, and a little reminder to slow down and savor the moment. Whether you enjoy it as a starter, a light lunch, or a hearty dinner with wild rice and bread, it’s the kind of recipe you’ll want to make again and again.

Two bowls of Vegan Cream of Mushroom Soup garnished with herbs, placed on a striped cloth on a wooden table.

So next time you’re craving something cozy, skip the canned stuff. Pull out your Dutch oven, grab a pile of mushrooms, and treat yourself to a bowl of homemade goodness. Trust me, you won’t miss the dairy at all.

With love,

Bri and Cat

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