vegan cream of mushroom soup

vegan cream of mushroom soup_hot for food

Truly, there’s nothing quite as comforting as a giant bowl of soup for dinner. And I’m not talking the stuff from a can! I mean hearty, homemade bowls made with love.

This easy to make vegan cream of mushroom soup is the perfect weeknight meal! And you can warm up and chill out, because it takes under 30 minutes to make.

This recipe is part of a collaboration I did with Entertaining With Beth on YouTube. You can check it out below, and make sure to also add her recipe for creamy vegan broccoli soup to your weekly dinner menu!

If you’re curious, which you are, the vegan cheese in the photo is Miyoko’s Kitchen Double Cream Garlic & Herb Cultured Nut Cheese.

vegan cream of mushroom soup recipe best

vegan cream of mushroom soup_hot for food
4.63 from 8 votes
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vegan cream of mushroom soup

Quick and easy soups are a no brainer for dinner. Try this luscious vegan cream of mushroom soup recipe tonight!

Course Soup
Keyword mushroom soup, mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 44 minutes
Servings 4
Author Lauren Toyota


  • 1 tbsp coconut oil
  • 1/2 C diced white onion
  • 6 C diced cremini mushrooms
  • 2-3 garlic cloves, minced
  • 1 tsp fresh thyme
  • 3/4 C dry white wine
  • 1 can full-fat coconut milk
  • 1 1/2 C low-sodium vegetable stock
  • 3/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 5-6 C fresh baby spinach


  1. In a large pot heat coconut oil over medium heat and add onion. Sauté for 2 minutes until soft and fragrant. Then add in mushrooms and stir occasionally for 5 to 6 minutes.

  2. Once the mushrooms have shrunk and have released some moisture stir in minced garlic and thyme and continue to stir occasionally for 3 minutes. You might need to lower the heat to medium-low to prevent the garlic from burning.

  3. Once most of the of moisture is absorbed, add in white wine and simmer for 5 minutes. 

  4. Add in coconut milk, low-sodium vegetable stock, sea salt, and ground black pepper. Stir to combine the soup and then bring to a simmer. Cook for at least another 20 minutes either covered or uncovered. If it’s uncovered on the stove it will reduce slightly and be a little thicker. If you want to leave it on low with a lid on the pot for longer while you prepare other elements of your meal you can. Another option is to simmer for 20 minutes and then pureé the soup with an immersion blender (before adding the spinach) if you prefer a creamier soup.

  5. Add in the spinach just before serving and allow it to wilt but still remain bright green.

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30 thoughts on “vegan cream of mushroom soup”

  1. I love the website layout, but having a print option for your recipes would be a nice addition. When I try to print from the regular browser I end up losing the formatting and having extra things print that I don’t need.

    1. thanks for the suggestion. Honestly we’ve been trying to figure this one out with the squarespace options. I don’t think we can have an attached or downloadable file.

  2. This sounds absolutely delicious as do all of your other recipes! I always love watching the Recipe? videos, they’re so inspiring!! Keep up the great work:)
    Cheers from Switzerland
    Fanny (

  3. This blog / youtube channel is amazing ! I’ve just just discovered it and I am now obsessed. This recipe is delicious ! I substituted the full-fat coconut milk with reduced-fat coconut milk. To compensate I added a little bit of cornstarch to thicken it up ! It turned out great !

  4. I made this last week and was blown away how it tasted like the Campbell’s version (that I used to have as a child). This was so easy and delicious – I cannot wait to make it again.

  5. I love this recipe and it’s super delicious. Mushroom soup is one of my favorite things and so I have a lot of experience making it. This recipe is legit.

    one note which you might try is that I’ve had super good results from taking my mushrooms even further than what you’ve done here. they brown and release their liquid, and then you keep cooking them down a while before adding more liquid which really intensifies their umami yumminess. just a thing to maybe experiment with. 🙂

  6. So turned my 83 yr old mother on to your channel! I made this soup tonight, I totally creamed it and it came silky smoothe. I brought some to my mom and she asked "is this from the kids?" Hahaha gotta love her! The only thing I did different was, a 1/2 cup white wine and a 1/4 cup Marsala wine, which adores mushrooms!

    Thanks Kids! 😀

  7. Delicious! I added diced potatoes for some bulk. I used about 1/2 cup coconut milk and about 1 cup unsweetened almond milk because my brother doesn’t like the taste of coconut. With this measurement it was perfect! Then I wanted a creamer soup, so I blended about half of the soup to keep whole pieces of mushroom and potato, while getting that creaminess. I would make this again!

  8. Blended a can of cannellini beans into the coconut milk before adding it to the soup, to add some protein and bulk! Subbed spinach for kale. Going to make it often!

  9. I made this last night. So delicious! My non-vegan sister chowed on the left overs today! I also blended half a can of cannellini beans to make it little thicker. I tried adding arrow root flour also, which beaded up and turned into a gummy weird ball (which luckily I was able to scoop out). I’m not sure if you have any tips on adding flour types as thickeners. It was the perfect day for it as we got pounded with snow in upstate NY. Will definitely be a staple in our house.

    1. when you add the flours/thickeners you either have to add it in when you’re sautéing the mushrooms or veg OR mix it with 1 to 1 water so it’s a slurry, then add it into the broth.

  10. Substitute for white wine please?? Really need to know! Thank you! The recipe sounds awesome! I was rhinking i can just add more veggie broth but I don’t want it to be runny, also, can I use coconut cream instead of milk?? Thanks!

    1. another commenter mentioned that they subbed a few dashes of soy sauce for the white wine

  11. This was amazing! Made it for dinner tonight for myself and two non-vegan picky eaters, and it went down like a charm! Even got the "better than Campbell’s soup" stamp of approval from the picky young eater. Used shiitake mushrooms as I couldn’t get hold of cremini, and lite coconut milk instead, but still tasted really good. Added some nooch too at the very end before blending. Thanks for the fantastic recipe!

  12. This is super delicious, and makes for a GREAT one pot creamy mushroom pasta recipe :)) Love adding a bit of nutritional yeast too and LOTS of garlic

  13. Lauren, please tell me why should I use wine? I want to substitute it or omit it. I don’t drink so I don’t want to buy a whole bottle of this. What can I sub it with?

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