Vegan Cream of Mushroom Soup

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. 

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.

VEGAN CREAM OF MUSHROOM SOUP RECIPE

Ingredients you’ll need 

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

HOW TO MAKE VEGAN CREAM OF MUSHROOM SOUP

Instructions

• 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.
• 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 1 cup of vegetable broth and 1 cup of 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.
• Once the soup has simmered for 10 minutes serve as desired. 

HOW TO MAKE USING CONDENSED CREAM OF MUSHROOM SOUP

You’ll need:

• 1 cup of Condensed Cream of Mushroom Soup
• 2-3 small sprigs of thyme
• 1 cup of Oat Milk
• 1 cup of Vegetable Broth

Instructions

Heat a saucepan or dutch oven to medium-low heat and add in 1 cup of our condensed cream of mushroom soup.

Once the condensed soup is bubbling pour mix in fresh thyme and whisk to get the thyme flavor throughout the soup mixture.

Add in the 1 cup of chicken broth and 1 cup of oat milk and whisk. Bring to a boil and then reduce heat to a simmer, allow to cook for 10 minutes whisking as needed.

Once the soup has simmered for 10 minutes serve as desired. 

SERVING SUGGESTIONS:

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

RECIPE 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.

Print Recipe

Vegan Cream of Mushroom Soup

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. 

Prep Time: 7 mins

Cook Time: 25 mins

Total Time: 22 mins

Course: Soup

Cuisine: American

Keyword: vegan condensed cream of mushroom soup, vegan cream of mushroom soup

Servings: 2

Calories: 167kcal

Author: Courtney

Ingredients

• 1 teaspoon olive oil
• 1/2 medium onion chopped
• 2 garlic cloves minced
• 1 1/2 cups baby bella mushrooms chopped
• 2-3 sprigs thyme
• pinch salt
• pinch pepper
• 1 1/2 tablespoons flour
• 1 cup vegetable broth divided
• 1 cup oat milk divided into 1 and 1/2

Instructions

• Heat 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.
• 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 1 cup of vegetable broth and 1 cup of 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.
• Once the soup has simmered for 10 minutes serve as desired. 

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

Calories: 167kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 356mg | Fiber: 2g | Sugar: 17g | Vitamin A: 792IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 2mg

nutrition disclaimer

Tried this recipe?Mention @KnowYourProduce or tag #knowyourproduce!