Name: Vegan Cream of Mushroom Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil or vegan butter; 1 large onion, finely chopped; 4 garlic cloves, minced; 1.65lb / 750g chestnut mushrooms, finely chopped (some left chunkier or halved); 1/2 cup / 120ml dry white wine; 2 tbsp plain flour; 3.5 cups / 825ml vegetable stock; 1 tsp miso paste; 1/2 cup / 120ml vegan cream; Salt and pepper, to taste; Extra vegan cream for drizzling; Extra mushrooms sautéed in vegan butter for topping

Jump to Recipe· 4.2 from 14 reviews

There is something incredibly comforting about a rich, velvety bowl of mushroom soup, and this Vegan Cream of Mushroom Soup Recipe truly nails that cozy vibe with every spoonful. Packed with the earthy goodness of chestnut mushrooms and brightened up by a splash of dry white wine, this smooth yet hearty soup beautifully captures the essence of classic cream of mushroom without a single drop of dairy. Whether you’re looking for a soul-warming lunch or a welcoming starter, this recipe is an absolute crowd-pleaser that’s surprisingly simple to pull together.

Ingredients You'll Need

A silver cooking pot filled with cooked sliced mushrooms in dark brown and beige shades, soaked in a glossy, thin, dark liquid. The mushrooms are layered unevenly, showing various sizes and shapes with a soft, moist texture. The pot is set on a white marbled surface, and the handle of the pot is silver with some discoloration near the base. The lighting highlights the steam rising softly from the hot mushrooms. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to the magic of this Vegan Cream of Mushroom Soup Recipe. Each component plays a crucial role in building layers of flavor and creating the perfect creamy texture you crave.

Olive oil or vegan butter: Adds richness and helps soften the onions and garlic beautifully.
Large onion: Provides a subtle sweetness that balances the umami mushrooms.
Garlic cloves: Infuse the soup with aromatic warmth without overpowering the flavors.
Chestnut mushrooms (about 750g): The star ingredient delivering earthiness and meaty texture.
Dry white wine: Brings a tangy depth that lifts the overall flavor profile.
Plain flour: Helps thicken the soup to a luscious, creamy consistency.
Vegetable stock: Acts as a flavorful base that ties everything together.
Miso paste: Adds a subtle umami punch without overwhelming the freshness.
Vegan cream: Provides that signature smoothness and richness without dairy.
Salt and pepper: Essential seasonings to enhance and balance all the flavors.

How to Make Vegan Cream of Mushroom Soup Recipe

Step 1: Sauté the Aromatics

Start by heating your olive oil or vegan butter in a heavy-bottomed pot. Once warm, add the finely chopped onion and cook gently until it softens and becomes translucent. Then add the minced garlic and let it cook for another minute or two, releasing its wonderful fragrance that will build the soup’s flavor foundation.

Step 2: Cook the Mushrooms

Next, finely chop your mushrooms, reserving some chunks if you prefer a bit of texture in the soup. Toss them into the pot and cook for about 10 to 12 minutes until they release their moisture and reduce significantly. This step intensifies their earthy taste and ensures your soup won’t be watery. Pro tip: For an extra special touch, sauté some mushrooms separately in vegan butter until golden to use as a lovely garnish later.

Step 3: Add the Wine

Pour in the dry white wine and raise the heat slightly to bring it to a gentle simmer. Allow it to bubble away until most of the liquid evaporates, concentrating the flavors and adding a subtle acidity that cuts through the richness.

Step 4: Thicken with Flour

Sprinkle the plain flour over the mushroom mixture and stir well, making sure every bit of mushroom is coated. This step is crucial to creating the soup’s creamy body once the stock is added.

Step 5: Simmer with Stock and Miso

Pour in the vegetable stock and stir in the miso paste, then reduce the heat and let the soup gently simmer for 10 to 15 minutes to marry all the flavors together.

Step 6: Blend for Creaminess

Remove around two cups of the soup and transfer it to a blender or use a stick blender directly in the pot. Blend until smooth, then return this creamy mixture to the pot. This technique keeps a lovely balance between silky soup and a bit of mushroom texture.

Step 7: Add Vegan Cream and Season

Stir in the vegan cream to give the soup that luscious, rich finish. Taste and season with salt and freshly ground pepper until it’s just perfect.

How to Serve Vegan Cream of Mushroom Soup Recipe

A white bowl filled with thick brown mushroom soup topped with five dark brown sautéed mushroom slices and a swirl of white cream. The soup surface has tiny black pepper bits scattered around. The bowl sits on a light brown surface with a soft texture. Part of two more bowls with the same soup is visible on the left and bottom edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Presentation is half the fun! Drizzle a little extra vegan cream on top and sprinkle with the golden sautéed mushrooms you set aside earlier. Freshly cracked black pepper adds a little punch and makes the soup feel luxurious and inviting.

Side Dishes

Serve this soup alongside your favorite crusty bread slathered with vegan butter for a satisfying meal. A simple green salad with a lemony dressing can also balance the richness and add freshness to your plate.

Creative Ways to Present

For a stunning twist, pour the soup into small bread bowls for a rustic feel. Alternatively, serve it as an elegant starter in petite cups topped with a sprinkle of fresh herbs like thyme or chives to wow your guests effortlessly.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Vegan Cream of Mushroom Soup Recipe chilled in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, so it tastes even better the next day.

Freezing

This soup freezes beautifully. Just cool it completely, pour it into freezer-safe containers, and store for up to 3 months. When ready, thaw slowly in the fridge to keep that creamy texture intact.

Reheating

Reheat gently over low heat on the stove, stirring frequently to prevent sticking. Add a splash of vegan cream or plant milk if the soup has thickened too much. Avoid boiling to maintain the delicate flavors and creamy consistency.

FAQs

Can I use different mushrooms for this recipe?

Absolutely! While chestnut mushrooms give a lovely texture and flavor, mixing in cremini, oyster, or shiitake mushrooms can introduce interesting nuances and make your soup even more delightful.

Is the wine necessary in the Vegan Cream of Mushroom Soup Recipe?

The wine adds wonderful acidity and depth, but if you prefer to avoid alcohol, you can substitute it with extra vegetable stock and a splash of lemon juice for brightness.

What can I use instead of vegan cream?

If you don’t have vegan cream on hand, canned coconut milk or cashew cream work as great substitutes and keep the soup nicely creamy without overpowering the mushroom flavors.

How do I make the soup gluten-free?

Simply swap out the plain flour for a gluten-free flour blend or cornstarch, adjusting the amount as needed to achieve the perfect consistency.

Can this soup be made in a slow cooker?

Yes, you can adapt the recipe by sautéing onions, garlic, and mushrooms first, then transferring everything to a slow cooker with stock and seasoning. Cook on low for 4–6 hours before blending and adding vegan cream at the end.

Final Thoughts

This Vegan Cream of Mushroom Soup Recipe is like a warm hug in a bowl, perfect for any time you need a little comfort food that’s both nourishing and indulgent. Once you try making it, you’ll see how easy it is to whip up something so satisfying with humble ingredients. Trust me, it’ll quickly become a favorite to share with friends and family.

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