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Vegan Mushroom Soup

This savory vegan mushroom soup is silky smooth, it's loaded with cremini and shiitake mushrooms, garlic, onions, and so much umami flavor! If you love mushrooms, then this is the soup for you! Enjoy this soup with crusty slices of warm bread for a truly satisfying plant-based meal. 
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 206kcal


  • 6-Quart Dutch Oven
  • Blender



  • In a 6-quart dutch oven over medium heat, saute the diced onions in 3-4 tbsp vegetable broth until translucent, about 10 minutes. Add 5 cloves of minced garlic, 3/4 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Give it a stir and let it cook for 2 more minutes.
  • Add the sliced cremini mushrooms and frozen shiitake mushrooms. Let the mushrooms cook for 15 minutes or until they're soft.
  • Transfer the mushroom mixture to a large blender cup and add 2-3 cups (depending on how large the blender cup is) of vegetable broth. Blend on high until the mixture is smooth and creamy.
  • Pour the blended mushroom puree back into the dutch oven and stir in the remaining vegetable broth. Next, add the canned coconut milk, but try to only pour in the creamy white part and discard (or save for a smoothie) the watery liquid.
  • Stir the soup to combine the coconut milk with the mushroom puree until it's completely mixed. Let the soup cook for 5-10 more minutes over medium heat until it's hot and starting to bubble.
  • Serve and garnish each bowl with fresh chives.


  • When picking out fresh mushrooms, look for mushroom caps that aren't wet or slimy, they should feel dry to the touch. Also, you shouldn't be able to see the gills at the bottom of the cap. If you do, that means that the mushroom is still edible, but it's a little bit past its prime. 
  • Put the can of coconut milk in the fridge for 1 hour to help the creamy coconut milk separate from the watery liquid. You can discard the coconut water in the can or you can save it and add it to a smoothie. 
  • Store the leftover soup in an airtight container in the fridge for 3-4 days.


Serving: 1cup | Calories: 206kcal | Carbohydrates: 14g | Protein: 6g | Fat: 16g | Saturated Fat: 14g | Sodium: 872mg | Potassium: 825mg | Fiber: 2g | Sugar: 5g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg