This vegan mushroom soup recipe has all the flavor and creaminess and none of the dairy! Gluten-free, dairy-free, and egg-free.
This isn't your classic condensed cream soup from a can.
This homemade vegan cream of mushroom is flavorful, comforting, and creamy. And it is made with ingredients you can feel good about.
Why You'll Love This Recipe
- You control the ingredients - no canned stuff is necessary here! Keep the salt levels to your liking.
- Vegan cream soup is difficult to find pre-made, let alone gluten-free.
- It comes together so quickly you will love making it from scratch rather than using a can.
- The ingredient list is simple!
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
You won't find any wheat flour, modified milk ingredients, or MSG here. This healthy soup keeps things simple.
Baby Bella mushrooms - Also known as cremini mushrooms or brown mushrooms, I find these fresh mushrooms to have a better flavor than white button mushrooms.
Garlic - You can never have too much garlic. Mince your garlic cloves or use already prepared minced garlic. Garlic powder can be substituted if needed.
Dried thyme and onion powder - Thyme is the classic flavor we think of when we think of "chicken flavor" and it adds a lot of umami. Fresh thyme can be substituted.
Apple cider vinegar - Using an acid brightens up all of the flavors and the earthiness of the mushrooms. Lemon juice can be substituted here.
Vegetable broth - Yes, even for cream soups broth is the base. Vegetable stock will work as well.
Full-fat coconut milk - The coconut flavor is really toned down, (almost nonexistent!) when added to all the other ingredients. You can substitute non-dairy milk, like unsweetened almond milk, cashew milk, or soy milk, but I would start with using 1 ¼ cups first instead of 1 ½ cups.
White rice flour - This is the perfect gluten-free thickener for our recipe and I prefer it over cornstarch, arrowroot, or tapioca starch.
Step-by-Step Instructions
Before you start: Prepare your mushrooms.
Soup from a can provides ease, but this recipe also takes minimal effort. Here are the steps for making your own dairy-free mushroom soup!
Step 1: Warm the olive oil in a large saucepan and add minced garlic. Put in the sliced mushrooms, thyme, onion powder, salt, and pepper.
Step 2: Cook over medium heat until softened.
Step 3: Pour in the apple cider vinegar, followed by the vegetable broth and coconut milk. Sprinkle the rice flour over the mixture and stir until dissolved.
Step 4: Bring to a boil over medium-high heat and then cover and simmer for 20 minutes.
Step 5: Use an immersion blender and puree half of the mixture.
Step 6: Season with additional salt and pepper if desired. Serve warm.
Storage
Store your vegan cream of mushroom soup in an airtight container in the refrigerator for 3-4 days. It will thicken slightly once refrigerated.
Quick Tips
Want this recipe to come together even more quickly? Here are a couple of things you can do:
- Buy sliced mushrooms to cut down on prep time
- Use prepared minced garlic instead of mincing your own
- Blend with an immersion blender instead of a blender
Serving Suggestions
What are the best side dishes to serve with mushroom soup? Here are some suggestions to get you started:
FAQs
Not only is this a dairy-free mushroom soup recipe, but it's also completely gluten-free. This recipe utilizes naturally gluten-free white rice flour instead of all-purpose flour that acts as a thickening agent.
Most traditional canned creamy soup uses wheat as a thickener.
Definitely! Save time on the cooking day (if you are using this as an ingredient in another recipe) and make this the day before and store it in the fridge. It will be just like opening a can.
More Soup Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Vegan Cream of Mushroom Soup
Equipment
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 16 oz baby bella mushrooms sliced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons apple cider vinegar
- ½ cup vegetable broth
- 1 ½ cups (13.5oz can) full-fat coconut milk
- 3 tablespoons white rice flour
Instructions
- Warm the olive oil over low heat in a large saucepan or Dutch oven.
- Add minced garlic and cook for one minute, stirring occasionally.
- Add the sliced mushrooms, dried thyme, onion powder, salt, and pepper and cook over medium heat. Cook until mushrooms have softened and reduced, stirring occasionally, about 5 minutes.
- Stir in the apple cider vinegar, followed by the vegetable broth and coconut milk.
- Sprinkle the rice flour a little at a time (don't dump) over the mixture and stir until dissolved. Bring mixture to a boil and then reduce heat to low, cover, and simmer for 20 minutes.
- Use an immersion blender and puree half of the soup. If you don't want any full mushroom slices remaining, blend soup until smooth. Don't have an immersion blender? Carefully blend hot soup in batches in a high speed blender, ensuring lid is secured.
- Season with additional salt and pepper, if desired. Serve warm.
- *Store soup in an airtight container in the refrigerator for up to 5 or 6 days. Soup can be kept in the freezer for up to 2 months.
Notes
- Buy sliced mushrooms to cut down on prep time
- Use prepared minced garlic instead of mincing your own
Sarah
There is nothing more satisfying in the winter than a bowl of creamy soup. This looks wonderful and like an elevated version of one of my favorites!
Tessa
I totally agree!