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.
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
- 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 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.
- Once the soup has simmered for 10 minutes serve as desired.
How to serve:
We like serving with crusty bread, or even garlic bread, and a side salad.
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 Cream of Mushroom Soup
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Print Pin SaveIngredients
- 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?
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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
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.
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
We’re so glad you enjoyed it!! 🙂 You’re so welcome!
Can I substitute almond milk with the oat milk????
Absolutely! 🙂
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.
Sorry about that! It should just say divided. 🙂 So glad you’ve been enjoying it 😀
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.
We hope you enjoyed!! 😀
Hi! Looking forward to trying out this recipe. Can you freeze this soup?
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.