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    Salted Plains » Recipes » Dairy-Free

    Vegan Cream of Mushroom Soup

    Published: Oct 31, 2022 by Tessa · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    This vegan mushroom soup recipe has all the flavor and creaminess and none of the dairy! Gluten-free, dairy-free, and egg-free.

    Creamy mushroom soup in a rustic bowl on a marble surface.

    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.

    Ingredients for vegan cream of mushroom soup in a variety of small bowls on a marble surface.

    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!

    Fresh mushrooms and and thyme in a stainless steel saucepan.
    Cooked mushrooms and thyme in a medium saucepan.

    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.

    Mushrooms cooked in a coconut milk in a medium saucepan.
    Simmered cream of mushroom soup in a stainless steel saucepan.

    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.

    Mushroom soup in a saucepan that has been blended into a creamy consistency.
    Cream of mushroom soup in a rustic bowl with a spoon.

    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.

    Cream of mushroom soup in a rustic bowl with a spoon coming out of the mixture.

    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:

    • Sweet potato cornbread
    • Crunchy croutons
    • Sweet potato salad
    • Vegan Brazilian cheese bread
    • Polenta fries

    FAQs

    Is cream of mushroom soup gluten-free?

    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.

    Can I make this soup ahead?

    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

    • Creamy Vegan Sweet Potato Soup
    • Potato Cauliflower Soup with Kale
    • Roasted Fennel and White Bean Tomato Soup
    • Curried Broccoli Cauliflower Soup (with Coconut Milk)

    ​​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!

    A bowl of mushroom soup on a marble surface.

    Vegan Cream of Mushroom Soup

    This Vegan Cream of Mushroom Soup recipe has all the flavor and creaminess and none of the dairy! Gluten-free, dairy-free, egg-free.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 320kcal
    Author: Tessa

    Equipment

    • Immersion Blender
    • 2-Quart Saucepan

    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

    *The soup will thicken a bit more once chilled. Feel free to thin it to desired texture with extra coconut milk or vegetable broth. 
    Quick Tips
    • Buy sliced mushrooms to cut down on prep time
    • Use prepared minced garlic instead of mincing your own

    Nutrition

    Calories: 320kcal | Carbohydrates: 13g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 718mg | Potassium: 726mg | Fiber: 1g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Sarah

      November 20, 2021 at 7:54 pm

      5 stars
      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!

      Reply
      • Tessa

        November 21, 2021 at 6:15 pm

        I totally agree!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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