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5 from 5 votes
Bowl of Vegan Cream of Mushroom Soup with spoon.
Vegan Cream of Mushroom Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.

Course: Soup
Cuisine: American
Servings: 4
Calories: 527 kcal
Author: Alissa Saenz
  • 5 tablespoons olive oil, divided
  • 24 ounces fresh cremini mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 1 (14 ounce) can full fat coconut milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  1. Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil.

  2. Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Add only as many as you can fit without crowding, arranging them in an even layer.

  3. Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides.

  4. Remove the mushrooms from the skillet and transfer them to a plate.

  5. Cook the remaining mushrooms in batches in the same manner, adding oil to the skillet as needed between batches, using up to 4 tablespoons total.

  6. Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.

  7. Give the oil a minute to heat up, then add the onion.

  8. Sweat the onion for about 5 minutes, until it becomes soft and translucent.

  9. Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.

  10. Stir in the wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.

  11. Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.

  12. Begin whisking in the broth, a bit at a time, until all of the broth has been added and the flour is blended in.

  13. Stir in the coconut milk, thyme, and mushrooms.

  14. Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.

  15. Remove the pot from the heat.

  16. Transfer about half of the soup to a food processor or blender and blend it until smooth. Return it to the pot.

  17. Reheat the soup if needed, then season it with salt and pepper to taste.

  18. Ladle into bowls and serve.

Nutrition Facts
Vegan Cream of Mushroom Soup
Amount Per Serving (1.5 cups)
Calories 527 Calories from Fat 395
% Daily Value*
Fat 43.9g68%
Saturated Fat 25g125%
Sodium 602mg25%
Potassium 1280mg37%
Carbohydrates 22.3g7%
Fiber 4.2g17%
Sugar 8.4g9%
Protein 11.4g23%
Calcium 6mg1%
Iron 20mg111%
* Percent Daily Values are based on a 2000 calorie diet.