Vegan Cream of Mushroom Soup

Why We Love This Recipe

• One pot easy recipe: The best thing about this soup is that it all comes together in one pot, and only takes about 30 minutes to cook. It's perfect as a warm and comforting dinner after a long day.
• Packed with flavor: We used wine, tamari (gluten free soy sauce), parsley, paprika, garlic and thyme in this recipe to make sure that every bite is packed with tons of rich, hearty flavor.
• Totally vegan: This soup is made without any dairy, and can be made gluten free with one easy substitution, so it's very allergy friendly!

Ingredients

Here's everything you'll need to make this vegan cream of mushroom soup:

Ingredient Notes

• Mushrooms: For this soup, we're using white, baby bella, and shiitake with the stems removed. You can use whatever mushrooms you prefer, or whatever your store has in stock.
• Herbs: As always, fresh tastes best in this recipe. We recommend using freshly chopped parsley and thyme for this soup. These will help to add a bit of fresh, bright, herbaceous flavor.
• Vegetable broth: We always use a low-sodium broth to make sure we can control the salt content in the soup. If you're feeling adventurous, you can try making your own veggie broth with this recipe.
• Flour: A small amount of flour helps thicken up the broth for a super creamy soup without any added dairy. We used gluten free all purpose flour, but of course regular all purpose flour works too.
• Marsala wine: This is a fortified wine that's traditionally made in Sicily; it adds a lot of rich and nutty flavor to soups and sauces. You can sub this out for Madeira, sherry, or a dry white wine like Pinot Grigio.
• Dairy free milk: Oat, coconut, soy, or almond milk will all work well in this recipe, just use your favorite.
• Tamari: This is basically gluten free soy sauce. You can also use regular soy sauce if you don't have any gluten allergies.

Step-by-step Instructions

PREP: Whisk together ¾ cup of broth with 2 tablespoons of flour and set aside to thicken.

(1) Add butter to a soup pot over medium heat. Once melted, add shallots and garlic, and cook for 5 minutes.

(2) Next, add the mushrooms, stir well, and cook until the mushrooms are softened, about 10 minutes.

(3) Stir in paprika, salt, and black pepper. Pour in marsala wine and simmer 2-3 minutes to burn off the alcohol. 

(4) Pour in broth, milk, the broth mixed with flour, Tamari, white wine vinegar, and fresh thyme. Bring to a boil, then lower heat and simmer, covered, for 10 minutes.

(5) Next, stir in the remaining tablespoon of butter and fresh parsley, cooking for an additional 7-10 minutes.

(6) Taste and add more salt and pepper if desired.

Serving your Vegan Cream of Mushroom Soup

• Try it with a simple salad, like this Quinoa Salad with Vegan Green Goddess Dressing, or our Vegan White Bean Salad.
• Add some croutons on top or serve with a slice of crusty bread.
• Sprinkle vegan parmesan on top.
• Use as a filling for a casserole, like this Vegan Spaghetti Squash Casserole with Mushrooms or a classic green bean casserole.
• Cook it down a bit further and use it as a mushroom gravy for your vegan thanksgiving feast.

Expert Tips and FAQs

• To make this soup gluten free, use Tamari and gluten free flour.
• To make your soup smooth, blend in batches in a heat-safe blender. We like to blend it so that there are some chunks left over, but be sure to be safe while blending hot liquids.
• Storage: You can store in an airtight container for up to 5 days. Reheat in a saucepan over medium low heat, and add in a bit of veggie broth if the soup has thickened up in the fridge.
• Freezing: Keep frozen for up to 3 months. To thaw, move to the refrigerator and let sit overnight, then heat up in a saucepan, adding vegetable broth if the soup has thickened up in the freezer. We really like freezing soups in ice cube trays, smaller bags, or in special purpose soup freezing trays.
• Choice of dairy free milk: You can use whichever dairy free milk you prefer, but we think coconut milk, cashew milk, or soy milk lend the best texture to the soup, given they all share a rich, creamy texture.
• Wine: If you don't like the flavor of wine or if you're abstaining, you can simply leave the wine out of this recipe.

More Hearty Soup Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.