This soup is Simple and ultra creamy vegan mushroom soup.

Rich and flavorful and deliciously satisfying this soup is a makes an ideal vegan appetizer.

I love this soups. They are more than starters and appetizers for me .

I like to have them as the main course with a good deal of bread for dipping.

You can also probably tell a how much I like soups and since I’ve already made a bunch of them for this blog.

i like our divine vegan butternut squash soup and vegan potato leek soup and vegan tomato soup .

I’ve a long been a fan of this vegan cream of mushroom soup.

The flavors just a blend so well and it’s a ultra creamy and delicious.

It is also a snap to make and can work as an appetizer and a main course!



The Cremini mushrooms and white button mushrooms and portobello mushrooms .

we are used 3 kinds of mushrooms in this soup.

We’ve also a made it in the past with just white button mushrooms and portobello mushrooms is so it just depends on what’s simple to get hold of.

If you are want to mix it up . go for it!

the Soy sauce are can be switched for tamari and a gluten free soy sauce if you are want to a ensure this soup is gluten-free friendly.

A Coconut milk are a should be full fat and canned and unsweetened.

We have also a made this soup with a canned coconut cream and that also works great for an ultra rich version.

If you are need a substitute for the coconut milk then cashew milk is a good option.


You will a find full instructions and measurements in the recipe card at the bottom of the post.

This is a summary of the process to go along with the process photos.

A Add olive oil to a pot along with a chopped onions and crushed garlic and dried oregano and dried basil and sauté until softened.

The Add sliced mushrooms and soy sauce.

A Cover the pot and let it is cook for 10 minutes and covered.

When you are remove the lid you’ll see that the mushrooms have cooked down a bit and released some of their water.

the Cook for another 10 minutes uncovered and letting some of the mushroom water cook off.

Then add the coconut milk and stir in.

Let it cook for a final 10 minutes and stirring occasionally and letting the flavors blend.

Add sea salt and black pepper .
The Serve in bowls and decorate with fresh basil leaves.


Blending. I’ve a made this soup in the past and blended it up using an immersion blender .

but I think it’s better unblended. Most soups are better blended and but in the case of this soup.

it works better as it is a with the creamy soup and chunky mushrooms.

The mushroom flavors is really mix in with the creaminess of the coconut milk and spices and it all just works so well.

Serving .

This is vegan mushroom soup is delicious as an appetizer that can serve 4 .

it is also works great as a main course that serves 2.

Serve it a alongside some delicious bread for dipping.

Try our vegan soda bread and it’s divine dipped in this soup.


You can also store leftover soup in the fridge in a covered container for 4-5 days.

It can be a reheated in the microwave and on the stove top.

It is a also freezer friendly for 2-3 months.

Allow to cool completely before a freezing.

Thaw overnight in the fridge.


  1. Vegan Broccoli Soup
  2. Vegan Cauliflower Soup
  3. Vegan Pea Soup
  4. Vegan Miso Soup
  5. Vegan Potato Soup
  6. Vegan Celery Soup

also read : How to make vegan potato soup.

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