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5.0 from 69 votes

Vegan Cream of Mushroom Soup

This easy vegan cream of mushroom soup is hearty, delicious, and completely vegan without sacrificing the creaminess we love.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 155 kcal
Cuisine: Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion
  • 6 large portabello mushrooms
  • 3 tbsp fresh Rosemary
  • 3 tbsp fresh thyme
  • 1 tbsp fresh sage
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 3 ½ cups vegetable stock
  • 1 – 398ml can light coconut milk
  • 2 tbsp all-purpose flour

Instructions

    Cup of Yum
  1. Finely dice the yellow onion and portabello mushrooms.
  2. Add olive oil into a medium-sized pot over medium-high heat. 
  3. Transfer the onion to the pot and cook for 2 – 3 minutes until soft + fragrant. Add the diced portabello mushrooms and cook until soft, where most of the water is evaporated. (this will take 8 – 10 minutes)
  4. Finely chop the fresh rosemary, thyme, and sage.  Reduce the heat to medium, and add the fresh herbs and other spices to the mushrooms. Allow this to cook until the mushrooms are golden brown.  Add the vegetable stock to the mushrooms, and allow to cook for 5-10 minutes to bring out the flavors.
  5. Combine a small amount of coconut milk with the all-purpose flour in a small bowl, whisk until thoroughly combined, with no lumps. Add the flour/coconut milk mixture to the stock + mushrooms along with the rest of the coconut milk.  Stir as the mixture begins to thicken. Once bubbling and no longer thickening, remove from heat or keep on low heat until ready to serve. 
  6. Serve with drizzled olive oil, red chili flakes, and fresh herbs if you desire! Enjoy!!

Notes

  • Swap the portabello mushrooms with a cremini or white button.
  • Swap the portabello mushrooms with a cremini or white button.
  • Replace any herbs & spices with your preferred flavors!
  • Replace any herbs & spices with your preferred flavors!
  • Substitute the all-purpose flour with 1 tbsp of a 1:1 gluten-free flour blend. Add more if you wish for a thicker soup
  • Substitute the all-purpose flour with 1 tbsp of a 1:1 gluten-free flour blend. Add more if you wish for a thicker soup
  • Store in the fridge in a tightly sealed container for 4 - 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
  • Store in the fridge in a tightly sealed container for 4 - 6 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.

Nutrition Information

Serving 4 Calories 155kcal (8%) Carbohydrates 18.6g (6%) Protein 4.1g (8%) Fat 8.6g (13%) Saturated Fat 4.4g (22%) Polyunsaturated Fat 0.6g Sodium 1078.4mg (45%) Fiber 4.2g (17%) Sugar 7.2g (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 155

% Daily Value*

Serving 4
Calories 155kcal 8%
Carbohydrates 18.6g 6%
Protein 4.1g 8%
Fat 8.6g 13%
Saturated Fat 4.4g 22%
Polyunsaturated Fat 0.6g 4%
Sodium 1078.4mg 45%
Fiber 4.2g 17%
Sugar 7.2g 14%

* Percent Daily Values are based on a 2,000 calorie diet.