Name: Vegan Cream of Mushroom Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 5 tablespoons dairy free butter, divided; 1 cup shallots, finely chopped; 2 medium cloves garlic, finely minced (about 2 teaspoons); 24 oz mushrooms, sliced; 3 cups vegetable broth, divided; 1 cup dairy free milk (such as almond or oat milk); 1/4 cup marsala wine; 3 tablespoons low sodium Tamari or soy sauce; 1 1/2 tablespoons white wine vinegar; 2 tablespoons all purpose or gluten free 1 to 1 flour; 1 teaspoon fine grain kosher salt; 1/2 teaspoon paprika; 1/4 teaspoon ground black pepper; 3-4 tablespoons freshly chopped parsley, plus more for topping; 2-3 teaspoons freshly chopped thyme

Jump to Recipe· 4.1 from 80 reviews

If you have been searching for a soul-warming, luxurious soup that’s both comforting and entirely plant-based, then this Vegan Cream of Mushroom Soup Recipe is your new kitchen best friend. Imagine a rich, velvety broth packed with deep umami from a medley of fresh mushrooms, enhanced by the sweet aroma of shallots and garlic, and finished with herbs and a splash of Marsala wine for a flavor that truly sings. This soup is not just about taste, but also about the cozy feeling of nourishing yourself with something made from simple, wholesome ingredients that come together to create magic in a bowl.

Ingredients You’ll Need

The image shows two side-by-side views of a black pan on a white marbled surface. On the left side, the first layer inside the pan is finely chopped onions cooking with a glistening oil that creates a shiny texture, the onions are small, translucent, and spread thinly across the pan’s flat bottom. On the right side, the pan now holds a thick layer of sliced mushrooms that are soft and lightly browned, covering the diced onions underneath; the mushrooms vary in size and are a mix of light brown, tan, and creamy white colors, filling the pan completely and creating a textured, earthy appearance. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Vegan Cream of Mushroom Soup Recipe plays a vital role, contributing layers of flavor, creaminess, and aroma while keeping the dish wholesome and naturally delicious. The beauty lies in how these straightforward components come alive when combined.

Dairy free butter, 5 tablespoons, divided: This adds creaminess and a silky texture while helping to sauté and soften the aromatics and mushrooms beautifully.

Shallots, 1 cup: They bring a subtle sweetness and depth to the soup’s flavor profile that onions alone can’t quite match.
Garlic, 2 medium cloves finely minced: Garlic offers a warm, aromatic punch that complements the mushrooms perfectly.
Mushrooms, 24 ounces sliced: The star of the show, giving the soup its earthy, umami backbone and satisfying texture.

Vegetable broth, 3 cups divided: This serves as the liquid base, infusing the soup with subtle savory notes and ensuring it remains vegan.
Dairy free milk, 1 cup: Adds creaminess without heaviness, creating that rich, comforting feel we all crave in cream soups.
Marsala wine, 1/4 cup: A little splash elevates the flavor, adding a hint of sweetness and complexity.

Low sodium Tamari or soy sauce, 3 tablespoons: This amps up the umami and layers of savory depth beautifully.
White wine vinegar, 1 1/2 tablespoons: The acidity balances the richness, brightening all the flavors.
All purpose or gluten free 1 to 1 flour, 2 tablespoons: This works as a gentle thickener, giving the soup body and a luscious mouthfeel.

Fine grain kosher salt, 1 teaspoon: Seasoning is key to unlocking all the vibrant flavors in this bowl.
Paprika, 1/2 teaspoon: Adds a mild earthiness and subtle smoky undertone.
Ground black pepper, 1/4 teaspoon: Gives just the right amount of gentle heat to wake up the taste buds.

Freshly chopped parsley, 3-4 tablespoons plus more for topping: Bright and herbaceous, parsley finishes the dish beautifully with a fresh burst of color and flavor.
Freshly chopped thyme, 2-3 teaspoons: Thyme imparts a fragrant, woodsy note that pairs perfectly with mushrooms.

How to Make Vegan Cream of Mushroom Soup Recipe

Vegan Cream of Mushroom Soup Recipe - Recipe Image

Step 1: Sauté Aromatics

Begin by melting 3 tablespoons of the dairy free butter in a large pot over medium heat. Add the finely chopped shallots and garlic, gently sautéing until they’re soft, fragrant, and golden but not browned. This step builds the crucial flavor foundation for the entire soup, so taking your time here will pay off with an aromatic start.

Step 2: Cook the Mushrooms

Next, add all the sliced mushrooms to the pot. Cook them down, stirring occasionally until they release their moisture and turn a rich golden brown. This process concentrates the mushroom flavor and adds a wonderful meaty texture, a centerpiece of the Vegan Cream of Mushroom Soup Recipe.

Step 3: Add Flour and Liquids

Sprinkle the flour evenly over the mushroom mixture and stir well to coat everything—this helps thicken the soup. Then, slowly pour in 2 cups of vegetable broth while continuously stirring to avoid lumps. Follow with the dairy free milk and Marsala wine to enrich the soup’s creaminess and flavor complexity.

Step 4: Season and Simmer

Add the Tamari or soy sauce, white wine vinegar, salt, paprika, and black pepper. Stir everything together and let the soup simmer gently for about 15 minutes, stirring occasionally. This allows the flavors to meld perfectly and the soup to thicken to that dreamy creamy consistency.

Step 5: Finish with Herbs and Broth

Stir in the freshly chopped parsley and thyme along with the remaining 1 cup of vegetable broth. Allow it to simmer for another 5 minutes. These fresh herbs add brightness and a touch of garden-fresh flavor that makes this Vegan Cream of Mushroom Soup Recipe truly special.

How to Serve Vegan Cream of Mushroom Soup Recipe

Garnishes

Fresh herbs are your best friend here. A generous sprinkling of parsley on top adds a fresh pop of color and brightness. If you want to get extra fancy, drizzle a little dairy free cream or a swirl of coconut cream for visual appeal and extra silkiness.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a warm, toasted baguette. For a heartier meal, serve it alongside a vibrant green salad or some roasted seasonal vegetables to round out the experience.

Creative Ways to Present

For a classy touch, serve the soup in small cups or ramekins as an appetizer at a dinner party. You could also top it with sautéed wild mushrooms or a sprinkle of toasted pine nuts for an additional layer of texture and flavor. Presentation really elevates this cozy soup into something feel-good gourmet.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. Flavors actually deepen after a day, making it even tastier when reheated.

Freezing

You can freeze the Vegan Cream of Mushroom Soup Recipe in freezer-safe containers or bags for up to 3 months. Just be sure to cool it completely first and leave some headspace for expansion.

Reheating

Gently reheat the soup on the stove over low heat, stirring occasionally. Add a splash of vegetable broth or dairy free milk if the soup feels too thick after freezing. Avoid boiling to preserve the delicate creaminess.

FAQs

Can I use different types of mushrooms?

Absolutely! This recipe works wonderfully with cremini, shiitake, portobello, or a mix of whatever mushrooms you have on hand. Each type brings its own unique flavor and texture.

Is there a substitute for Marsala wine?

If you prefer, dry sherry or a splash of white grape juice mixed with a little vinegar works as a great non-alcoholic alternative without sacrificing flavor depth.

Can I make this soup gluten free?

Yes! Simply use a gluten free 1-to-1 flour blend as the thickener and ensure your soy sauce or Tamari is certified gluten free.

How thick should the soup be?

The soup should be creamy and slightly thickened but still spoonable. If it’s too thick, add a little extra vegetable broth or dairy free milk to reach your preferred consistency.

Is this soup good for meal prep?

Definitely! This soup reheats well and makes for a nourishing, satisfying lunch or dinner throughout the week. It’s a perfect make-ahead option for busy days.

Final Thoughts

I hope this Vegan Cream of Mushroom Soup Recipe becomes one of your go-to comfort meals, as it has been for me. Its delicious blend of simple yet thoughtful ingredients creates a soup that’s creamy, flavorful, and deeply satisfying without any dairy. Cozy up with a bowl anytime you want a warm reminder that plant-based food can be indulgent and soulful.