Nearly 40% of Americans cook dinner in under 30 minutes on weeknights. Most cream soups take longer and use dairy. I created a vegan mushroom soup that’s quick, rich, and budget-friendly. It uses just one pot, is easy to make, and doesn’t need special ingredients.
This easy vegan soup is perfect for busy nights. It offers deep, savory flavor without keeping you tied to the stove. We’ll sauté mushrooms for umami, add garlic and thyme for warmth, and finish with a creamy, plant-based swirl. You’ll get exact amounts, smart swaps, and storage tips to keep dinner stress low and satisfaction high.
If you have mushrooms, onion, broth, and non-dairy cream, you’re all set. The method works with what you have in your pantry, so you can cook with confidence and waste less. Let’s make vegan comfort food that’s full of flavor with minimal dishes.
Why This One Pot is Worth Making
I make this creamy mushroom soup vegan because it tastes like a chef cooked it. Yet, it comes together in one pot with pantry basics. The mushrooms brown into a deep, savory base that turns silky and satisfying.
This hits that sweet spot of vegan comfort food without any fuss. You get a rich, creamy finish without cream. It’s budget-friendly and gentle on the stomach, perfect for a weeknight win.
Why You’ll Love This Silkiness
I build big flavor fast. Browning mushrooms for 6–8 minutes pulls out deep, savory notes. This easy vegan soup tastes slow simmered even on a weeknight. You’ll see caramelized edges and smell a toasty aroma; that’s your cue it’s ready for the next step.
I keep it creamy without dairy. Coconut milk or a quick cashew blend gives a lush, spoon-coating finish. This dairy-free mushroom soup feels rich yet light. No butter, no heavy cream, just pure comfort from plant-based fats.
I streamline the process for busy nights. One pot, simple knife work, and clear visual cues guide you from sauté to simmer with less fuss. You’ll keep dishes minimal and dinner on time with an easy vegan soup that fits real life.
I respect the budget. Cremini or white button mushrooms, onions, garlic, and pantry staples stretch into a full, satisfying bowl. You get restaurant-level depth without specialty ingredients or a long shopping list.
I design it to flex. Swap in shiitake, portobello, or oyster mushrooms, choose the non-dairy milk you like, and finish with thyme, rosemary, or parsley. This dairy-free mushroom soup adapts to what’s on hand, so your easy vegan soup always matches your taste and your pantry.
Practical Vegan Mushroom Soup
Ingredients
Method
- Sweat aromatics: Heat a large pot (I use this 6‑quart enameled Dutch oven) over medium heat. Add 1 tablespoon olive oil, 1 tablespoon vegan butter, 1 diced onion, 1 diced celery rib, 1 diced carrot, and ¼ teaspoon salt. Cook, stirring occasionally, for 5–6 minutes, until the onions are translucent and glossy (no browning).
- Brown mushrooms: Add 1½ pounds mixed mushrooms and ½ teaspoon salt. Spread into an even layer and cook undisturbed for 6–8 minutes, until the bottoms caramelize and release moisture. Stir and cook another 3–4 minutes, until most of the liquid has evaporated and the mushrooms are deep brown.
- Build flavor: Add 3 minced garlic cloves, 1 teaspoon chopped thyme, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper. Stir for 30–45 seconds, until fragrant. Pour in ⅓ cup dry sherry or white wine and simmer 60–90 seconds, scraping up any browned bits, until mostly reduced.
- Simmer the soup: Add 4 cups vegetable broth, 2 teaspoons soy sauce, and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook for 12–15 minutes, until the vegetables are tender and the broth tastes rich and savory.
- Add creamy finish: Stir in 1 cup full‑fat coconut milk. Simmer for 2–3 minutes. Add 1–2 teaspoons fresh lemon juice, then taste and adjust with more salt and pepper if needed.
- Adjust texture (optional): For a thicker soup, whisk 1 tablespoon cornstarch with 1 tablespoon water, stir into the pot, and simmer 1–2 minutes until slightly glossy. For extra creaminess, blend about 2 cups of the soup and return it to the pot or use an immersion blender for 5–10 seconds, until it reaches your preferred texture.
- Serve: Remove the bay leaf. Ladle the soup into bowls and garnish with chopped parsley and freshly ground black pepper.
Notes
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Optional thickener: 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry).
Optional texture boost: 1/4 cup raw cashews, soaked 20 minutes and blended with 1/2 cup broth (use instead of coconut milk if desired).
Savory Substitutions
I use smart swaps to make this easy vegan soup flexible and affordable. These changes keep the flavor and texture rich and balanced. Your vegan comfort food will still taste great.
Creamy element swap: Replace coconut milk with 3/4 cup unsweetened oat milk and 1 tablespoon olive oil. This mix adds body and lets mushrooms be the star.
Umami boost swap: Use 2 teaspoons white miso paste whisked into warm broth instead of soy sauce. It adds a smooth, savory depth without extra salt.
Wine swap: If you skip wine, mix 1 tablespoon apple cider vinegar with 1/2 teaspoon maple syrup. This combo brings a bright lift and sweet depth to the soup.
Herb swap: Swap thyme for 1 teaspoon finely chopped fresh rosemary for a piney flavor. Or try 1 tablespoon chopped dill for a lighter, fresh taste in this easy vegan soup.
Mushroom swap: No cremini? Use all white button mushrooms and add 1-ounce dried porcini, reconstituted and chopped. The porcini adds a deep forest aroma that grounds the vegan comfort food.
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Step by Step
1) Sweat aromatics: Heat a large pot (I use this 6‑quart enameled Dutch oven) over medium. Add 1 tablespoon olive oil and 1 tablespoon vegan butter. Stir in 1 diced onion, 1 diced celery rib, and 1 diced carrot with 1/4 teaspoon salt. Cook 5–6 minutes until onions turn translucent and edges look glossy, no browning.
2) Brown mushrooms: Add 1 1/2 pounds mixed mushrooms and 1/2 teaspoon salt. Spread in an even layer. Cook 6–8 minutes undisturbed until the bottoms caramelize and release moisture. Stir and cook 3–4 minutes more until most liquid evaporates and the mushrooms look deep brown. This step builds the base for a vegan mushroom soup with rich depth.
3) Build flavor: Add 3 minced garlic cloves, 1 teaspoon chopped thyme, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Stir 30–45 seconds until fragrant. Pour in 1/3 cup dry sherry or white wine; simmer 60–90 seconds, scraping up brown bits until mostly reduced.
4) Simmer: Add 4 cups vegetable broth, 2 teaspoons soy sauce, and 1 bay leaf. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes until flavors meld and vegetables are fully tender. The broth should taste round and savory.
5) Creamy finish: Stir in 1 cup full-fat coconut milk. Simmer 2–3 minutes. Add 1–2 teaspoons fresh lemon juice. Taste and adjust salt and pepper. This keeps dairy-free mushroom soup silky without heaviness.
6) Adjust texture: For thicker soup, whisk 1 tablespoon cornstarch with 1 tablespoon water; stir in and simmer 1–2 minutes until lightly glossy. For extra-creamy, blend 2 cups of soup carefully and return to the pot, or use an immersion blender for 5–10 seconds for partial smoothness. Stop when the spoon leaves a light coat.
7) Serve: Ladle into warm bowls. Finish with chopped parsley and a grind of pepper. Each bite should be balanced, with tender mushrooms and a satin broth, ideal for both vegan mushroom soup and dairy-free mushroom soup lovers.
Why this matters: Browning the mushrooms first concentrates natural glutamates, creating a savory backbone that mimics a slow-cooked stock.
Why this matters: Finishing with lemon brightens and balances the creamy element so flavors stay clear and lively.
Variations
I love adding twists to my creamy vegan mushroom soup. These four riffs offer a fresh take without losing that earthy flavor.
Herby wild mushroom: Mix cremini, shiitake, and oyster mushrooms for texture. Add 1 tablespoon chopped tarragon and lemon for a bright, aromatic lift.
Barley and mushroom stew: Add 1/3 cup pearl barley to the broth and simmer for 25–30 minutes. This makes the soup thicker, perfect for cold nights.
Garlic-pepper kick: Add 1/4 teaspoon crushed red pepper with the garlic. Finish with a drizzle of chili oil for a gentle heat.
Cashew cream blend: Use a soaked cashew blend instead of coconut milk. It’s neutral and silky, letting the mushrooms take center stage.
Storage ‘n Reheating
I cool this easy vegan soup fast to keep its flavor and texture. I pour it into shallow containers within 2 hours. Then, I cover it once the steam settles.
Refrigerate it in sealed containers for 3–4 days. The taste gets richer by day two. So, leftovers of this dairy-free mushroom soup taste extra rich without extra effort.
For longer storage, freeze it for up to 3 months. Make sure to leave about 1 inch of headspace for expansion. Thaw it overnight in the fridge for smooth results.
Reheat it on the stove over medium-low for 5–8 minutes, stirring often. If it thickens in the fridge, add a splash of broth or water. This will make it smooth again.
Need it fast? Use the microwave in 60–90 second bursts, stirring between rounds. This method keeps the soup creamy and balanced from start to finish.
Giselle’s Tips
I start by drying the mushrooms well. After a quick rinse, I pat them with a clean towel. This helps them sear instead of steam. Dry surfaces mean deep browning, which adds a savory base to vegan mushroom soup.
I salt in layers. A small pinch with the onions and garlic, another when the mushrooms hit the pot, then a final check at the end. This builds depth and keeps the seasoning balanced, so every spoonful lands just right.
I give the pot room to breathe. Overcrowding traps moisture and dulls flavor. If the Dutch oven looks packed, I brown the mushrooms in two batches. This keeps that golden edge and a meaty bite in the vegan mushroom soup.
I control texture with a partial blend. I puree about a third, then pour it back. The broth gains body while tender mushroom slices remain. It feels hearty, like true vegan comfort food, without turning thick or pasty.
I finish with a nudge of umami. A tiny splash of soy sauce or a dusting of nutritional yeast at the end wakes up sleepy flavors. Stir, taste, and serve while the aroma peaks in the vegan mushroom soup.
Nutrition Facts
I rely on mushrooms for B vitamins and selenium in this dairy-free mushroom soup. The sautéed onions and celery add fiber, keeping hunger at bay. Adding cashew cream makes the soup creamy and boosts plant-based protein and healthy fats.
To make a balanced bowl, I add whole-grain toast or brown rice. These add fiber and make the meal complete. Lentils or white beans blend in, adding protein without changing the taste. I top it off with parsley or chives for a fresh bite and extra nutrients.
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FAQs
Can I use frozen mushrooms?
Yes. Sauté them from frozen over medium-high heat. This removes extra moisture. Then, follow the recipe to enjoy the sear and deep flavor.
How do I thicken it without cream?
Blend a cup of the soup and stir it back in. Or, whisk in a cornstarch slurry. Both methods make it silky and easy to enjoy.
Which mushrooms work best?
Cremini and shiitake add rich, savory notes. Add dried porcini for a boost. Their broth-like depth makes the soup bolder.
Can I make it ahead?
Yes, up to 3 days. Chill it fast, then reheat gently with a splash of water or stock. The flavors meld overnight, making it even better the next day.
What can I serve on the side?
Try toasted sourdough, a lemony arugula salad, or brown rice. These sides add texture and balance. They make a weeknight bowl of vegan mushroom soup complete without extra fuss.
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