Vegan Cream of Mushroom Soup

Savory, creamy, and completely dairy free, this vegan cream of mushroom soup is the delicious and comforting fall recipe you've been looking for.

One pot easy recipe

Packed with flavor

Totally vegan

Why you'll love this recipe:

What you'll need:

Whisk together ¾ cup of broth with 2 tablespoons of flour and set aside to thicken. Add butter to a soup pot over medium heat. Once melted, add shallots and garlic, and cook for 5 minutes.


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


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


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.


Tips and tricks:

Serve with a fresh, simple salad

Cook it down further to make a vegan gravy

To make it gluten free, use tamari and GF flour

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