This vegan mushroom soup recipe is loaded with pounds of mushrooms, garlic, and so much earthy flavor! If you love mushrooms then this soup is for you! Vegan, dairy-free, and gluten-free.
*This post contains affiliate links.
When we were on our Disney cruise honeymoon a few months ago, I had the most delicious mushroom soup at one of the restaurants we went to for dinner. I loved it so much that I ordered it three nights in a row while we were on the ship!
The mushroom soup was so creamy and decadent, it had the best mushroom flavor! I was hooked. On the last night of the cruise, I asked our server if he could get me the mushroom soup recipe so I could make it at home. I was so happy when he handed the recipe to me until I started reading the ingredients!
I had already assumed that it wasn’t the healthiest soup because it tasted so darn good but the recipe was loaded with butter and heavy cream; two ingredients that I never cook with. Bummer!
I knew that I could recreate the heavenly flavor of the mushrooms but I wasn’t sure if I could achieve the creaminess level without using heavy cream or butter. I had to try.
The week after we got home from the cruise was rough. I was having extreme Disney withdrawals and besides looking at pictures and watching videos of the trip, the only thing that could console me would be to eat food that I loved from the cruise.
I had already recreated the glazed portobello mushrooms that I loved from the Enchanted Garden, so I knew it was time to work on the vegan mushroom soup recipe!
What Type of Mushrooms Should You Use?
You should use whatever type of mushroom that you like, it really doesn’t matter. I used cremini mushrooms because that’s what looked the best at the market but portobellos, cremini, button, shiitake, or a mix would all be delicious. You really can’t go wrong with your mushroom choice as long as they’re fresh.
I always get some funny looks and comments like, “Can you pick my mushrooms out too?” or “I want to come for dinner at your house, you’re picking all the best mushrooms!”
It’s true, I do pick out the best mushrooms from the bunch. I never buy the plastic wrapped packages because you can’t see if the mushrooms are damaged and you can’t feel them to see if they’re wet or not.
How to Pick Out the Best Mushrooms
- Look for mushrooms that are dry, not wet.
- Turn the mushroom over in your hand so the stem is facing up and make sure that the gills are intact. If there are open spots, then bacteria can get inside and start to spoil the mushroom.
- The mushroom should have an earthy scent. If it smells stinky, don’t buy it.
- It doesn’t matter if they’re big or small, it doesn’t change the flavor.
- Buy mushrooms from a bin that you can sort through, don’t buy the pre-packed mushrooms.
Is This Vegan Mushrooms Soup Recipe as Creamy as the Original?
This vegan mushroom soup recipe is so creamy and delicious (and vegan) because I used coconut cream and coconut milk, not just the milk.
If you’re worried about coconut milk/cream tasting like coconut, you don’t need to be concerned. It doesn’t taste like coconut at all, it just adds that layer of creaminess that you want in this type of soup.
Vegan mushrooms Soup Recipe
This vegan mushrooms soup recipe is just as delicious as the soup I had on the cruise! Even better, it’s healthy and not loaded with butter and heavy cream.
It has the best mushroom flavor, it’s super creamy and thick, and just the right amount of fresh garlic and thyme. Serve the soup with a sprinkle of chives and warm rolls for dipping and you’ll be in mushroom heaven!
I pretty much ate this whole pot of soup myself, I think Travis only had 1-2 bowls. I just couldn’t stop eating it! Lunch and dinner for days, I never got sick of it. If I closed my eyes, I could pretend that I was back on the cruise and someone had just delivered this delicious soup for me to enjoy.
Related Vegan Mushroom Recipes
- Portobello mushroom veggie quinoa wraps
- Rainbow cherry tomato pesto cream stuffed portobellos
- Jackfruit mushroom stroganoff
- 2 Tbsp coconut oil
- 1 medium sweet Vidalia onion, diced
- 2.5 lbs cremini mushrooms, sliced (or any combination of mushrooms you like)
- 5-6 garlic cloves, minced
- 1¼ tsp thyme
- 1-quart carton vegetable broth (low sodium)
- 1 (14 oz) can coconut cream
- ½ cup coconut milk
- Sea salt and pepper to taste
- Optional: White truffle oil and chives to garnish
- Saute the diced onions in coconut oil for 5 minutes. Season with a pinch of salt.
- Add the mushrooms, cover, and cook for 10 minutes or until soft.
- Add thyme and garlic, cook for 30 seconds.
- Pour in the vegetable broth, cover, and bring to a low simmer for 30 minutes.
- Use a hand blender and carefully blend the soup until you achieve a chunky consistency.
- Stir in the coconut cream, milk, salt, and pepper. Cover and cook for 5 additional minutes or until heated through.
- Garnish with chives and a swirl of truffle oil.
Vegan Mushroom Soup Recipe Notes –
- If you don’t have coconut cream, you can sub coconut milk but it won’t be as creamy.
- The white truffle oil is optional. The soup was served with the truffle oil on the cruise so it’s delicious but not necessary. You could also drizzle a bit of cashew cream like I did!
- I wouldn’t recommend using garlic powder instead of the fresh garlic for this recipe.
- You can use other mushrooms besides cremini for this soup.
- You can blend the soup until it’s super smooth and creamy or you can leave it a little chunky like I do. Either way, it will be delicious, it just depends on your preference.
If you make this vegan mushroom soup recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
Want to start your own healthy food blog and share all of your delicious recipes?
Learn how to do it in just 3 easy steps + check out the 10 tools that all new bloggers need to be successful!
What’s your favorite mushroom recipe? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
Add me on Snapchat to see what I’m cooking today! – StaceyHomemaker
You might also like…