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    You are here: Home / Recipes / Soups

    Vegan Cream of Mushroom Soup

    BY: Courtney PUBLISHED: Jan 1, 2020 10 Comments UPDATED ON: Jul 16, 2020

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    This Vegan Cream of Mushroom Soup hits the spot when you’re craving a creamy soup in less than 30 minutes! Easy to whip up for lunch or dinner. 

    vegan cream of mushroom soup in small white bowls with mushrooms on green cloth with scattered mushrooms on it

    If you love mushrooms you’re going to LOVE this creamy mushroom soup recipe. It’s filled with mushrooms and a subtle flavor of thyme. I’ve loved mushrooms since growing up and I’m ashamed to say I even devoured canned mushrooms right out of the can.

    Fresh mushrooms are definitely a must for this recipe and since I’ve grown up I no longer eat them from a can either, ha!

    What makes this the best vegan cream of mushroom soup?

    This recipe is vegan, nut-free, dairy-free, and can be made gluten-free by using your favorite gluten-free flour or cornstarch. There are no thick creams like coconut cream in this recipe, just simple ingredients you’d typically have at home.

    This soup only takes a few minutes of prep and cooks up in less than 30 minutes. You could also make this recipe even easier by using our Condensed Cream of Mushroom Soup recipe.

    cream of mushroom soup in white bowls on a green napkin with mushrooms scattered

    ingredients for vegan cream of mushroom soup

    • olive oil
    • onion 
    • garlic
    • baby bella mushrooms
    • fresh thyme
    • salt + pepper
    • flour
    • vegetable broth
    • oat milk

    How to make vegan cream of mushroom soup

    vvegan condensed cream of mushroom soup in a pot with rainbow whisk
    • Start by heating the oil in a large frying pan over medium heat. Add the onions, garlic, mushrooms and cook until they’re tender.
    • Add the thyme, salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
    vegan mushroom soup in pot
    • Slowly pour in the 1/2 cup of vegetable broth and 1/2 cup of oat milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly. 
    • Once the condensed soup is thickened add in the remaining vegetable broth oat milk on high heat and bring to a boil whisking ask needed. Once it reaches a boil bring it down to a simmer to allow it to thicken.
    vegan mushroom soup in pot
    • Once the soup has simmered for 10 minutes serve as desired. 
    vegan cream of mushroom soup in a white bowl with thyme garnish

    How to serve:

    We like serving with crusty bread, or even garlic bread, and a side salad. 

    creamy mushroom soup in a small white bowl on a green cloth with mushrooms scattered

    Recipe tips and notes:

    • Make gluten-free by using cornstarch or your favorite gluten-free flour.
    • To add more flavor you can add some granulated onion and garlic if needed.
    • You can sub dried thyme for fresh thyme, use less dried vs fresh.
    • For a thicker soup, you can reduce the liquid amounts.
    • Make this soup even easier by using 1 cup of our Condensed Cream of Mushroom Soup with 1 cup of oat milk and 1 cup of vegetable broth.
    vegan mushroom soup on a spoon in a white bowl
    vegan cream of mushroom soup in small white bowls with mushrooms on green cloth with scattered mushrooms on it

    Vegan Cream of Mushroom Soup

    Author: Courtney
    This Vegan Cream of Mushroom Soup hits the spot when you're craving a creamy soup in less than 30 minutes! Easy to whip up for lunch or dinner. 
    5 from 7 votes

    (click stars to vote)

    Print Pin SaveSaved!
    Prep Time: 7 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 4
    Calories: 167kcal
    Course: Soup
    Cuisine: American
    Keyword: condensed cream of mushroom soup, vegan cream of mushroom soup
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon olive oil
    • 1/2 medium onion chopped
    • 3 garlic cloves minced
    • 2 cups baby bella mushrooms chopped
    • 2-3 sprigs thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2-1 teaspoon granulated garlic adds more garlic flavor
    • 3 tablespoons flour
    • 1 1/2 cups vegetable broth divided, more or less for thicker or thinner soup
    • 1 1/2 cups oat milk divided, more or less for thicker or thinner soup

    Instructions

    • Heat the oil in a dutch oven or saucepan over medium heat. Add the onions, garlic, mushrooms and cook until they’re tender.
    • Add the thyme, salt, pepper, granulated garlic and flour and stir until the vegetables are coated. Cook for two more minutes.
    • Slowly pour in a 1/2 cup of vegetable broth and 1/2 cup of oat milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly. 
    • Once the condensed soup is thickened add in the remaining vegetable broth and oat milk on high heat and bring to a boil whisking ask needed. Once it reaches a boil bring it down to a simmer to allow it to thicken. Add more or less broth for a thinner or thicker soup.
    • Once the soup has simmered for 10 minutes serve as desired. 

    Tried this recipe?

    We’d love to know what you think! Please leave a rating and comment to share your thoughts on this recipe. Your feedback helps us continue sharing free, high-quality recipes with you. Thank you so much!

    Video

    Notes

    • Make gluten-free by using cornstarch or your favorite gluten-free flour.
    • To add more flavor you can add some granulated onion and garlic if needed.
    • You can sub dried thyme for fresh thyme, use less dried vs fresh.
    • For a thicker soup, you can reduce the liquid amounts.
    • Make this soup even easier by using our Condensed Cream of Mushroom Soup with 1 cup of oat milk and 1 cup of vegetable broth.

    Nutrition

    Nutrition Facts
    Vegan Cream of Mushroom Soup
    Amount per Serving
    Calories
    167
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    795
    mg
    35
    %
    Potassium
     
    356
    mg
    10
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    17
    g
    19
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    792
    IU
    16
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    274
    mg
    27
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    full nutrition disclaimer

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!

    POSTED IN: Recipes Soups Vegan Recipes Vegetarian Recipes flour garlic mushrooms oat milk onions thyme vegetable broth

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Comments

    1. Sara

      June 16, 2020 at 1:30 pm

      This recipe is amazing! I swapped the second addition of oat milk for about half the amount of single oat cream and I puréed it with the immersion blender at the end and it was amazing ???? And the quantities are precise, I made enough for myself and it was just right ???? thank you so much! I’ll use this recipe a lot xx

      Reply
      • Courtney

        July 06, 2020 at 5:04 pm

        We’re so glad you enjoyed it!! 🙂 You’re so welcome!

        Reply
    2. Rhonda

      July 26, 2022 at 6:23 pm

      Can I substitute almond milk with the oat milk????

      Reply
      • Courtney

        July 29, 2022 at 7:09 am

        Absolutely! 🙂

        Reply
    3. Colleen

      March 21, 2023 at 4:23 pm

      I’ve been making this over the last six months and absolutely loving it. Thank you. One quick note, I think the ingredient should read one and a half cups of broth and milk divided. At least that’s the way I’ve been making yet, lol. Thanks again for the delicious recipe.

      Reply
      • Courtney

        April 06, 2023 at 6:51 am

        Sorry about that! It should just say divided. 🙂 So glad you’ve been enjoying it 😀

        Reply
      • Josen

        September 28, 2023 at 5:43 pm

        Trying this for the first time so doubled everything but you’re right because not till I was going through the directions did I realize I should’ve had more liquids but thankfully in the included notes it does recommend reducing liquids for a thicker soup. So I’ll see how this is to see if I would prefer more liquid. Smelling delish so far hopefully it will taste as good.

        Reply
        • Courtney

          October 03, 2023 at 10:20 pm

          We hope you enjoyed!! 😀

    4. Anna

      October 04, 2023 at 3:24 am

      Hi! Looking forward to trying out this recipe. Can you freeze this soup?

      Reply
      • Courtney

        October 05, 2023 at 1:15 pm

        Hi! We have frozen the condensed version without issue and this helps save space. I just add 1 cup of vegetable broth and 1 cup of oat milk when reheating the batch of condensed soup.

        Reply
    5 from 7 votes (5 ratings without comment)

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