Name: Vegan Mushroom Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 tsp olive oil; 1 large onion, diced; 1 clove garlic, minced; 16 oz mushrooms, sliced; 8 sprigs fresh thyme (leaves only); 2 cups low-sodium vegetable broth; 1 (14 oz) can coconut milk (or coconut cream for richer texture); 1 tbsp coconut aminos (or soy sauce); Salt and pepper, to taste

I love this vegan mushroom soup because it’s rich, creamy, and deeply comforting while staying entirely plant-based. It has that earthy, umami flavor from the mushrooms and a luxurious creaminess thanks to coconut milk—perfect for a cozy lunch or a light dinner with crusty bread.

Why You’ll Love This Recipe

I like that this soup feels indulgent yet simple to make. The sautéed mushrooms and onions bring depth and savoriness, while the thyme adds a beautiful herbal aroma. The coconut milk gives it a velvety finish without any dairy, and the coconut aminos (or soy sauce) enhance the natural umami notes. It’s easy, wholesome, and satisfying any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 teaspoon olive oil
1 large onion (diced)
1 clove fresh garlic
16 oz mushrooms
8 sprigs fresh thyme (leaves removed and set aside)
2 cups low sodium vegetable broth
14 oz canned coconut milk (coconut cream can also be used for extra creaminess)
1 tablespoon coconut aminos (or regular soy sauce)
Salt and pepper to taste

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and fresh thyme leaves. Sauté for about 8–10 minutes, stirring occasionally, until the mushrooms release their juices and start to brown.
Pour in the vegetable broth and coconut milk, stirring to combine. Add the coconut aminos (or soy sauce), and bring the soup to a gentle simmer.
Let it simmer uncovered for about 10–15 minutes to allow the flavors to meld and the soup to slightly thicken.
For a smooth soup, I sometimes use an immersion blender to puree it until creamy. If I prefer a chunkier texture, I leave it as is.
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra thyme or a drizzle of coconut cream if desired.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add a splash of white wine while sautéing the mushrooms for a richer flavor.
For extra texture, I like to stir in a handful of cooked quinoa or rice before serving.
A sprinkle of nutritional yeast adds a cheesy note that complements the mushrooms beautifully.
If I want a lighter version, I replace half the coconut milk with unsweetened almond milk.
To add a smoky touch, I include a pinch of smoked paprika or a drop of liquid smoke.
For a more filling meal, I top the soup with roasted chickpeas or crispy tofu cubes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat, stirring occasionally. If the soup thickens in the fridge, I add a splash of broth or water to loosen it up.
It also freezes beautifully—just cool it completely, portion it into freezer-safe containers, and freeze for up to 2 months.

FAQs

Can I use other types of mushrooms?

Yes! I love mixing cremini, button, shiitake, or oyster mushrooms. Each adds a slightly different depth of flavor.

What’s the best way to clean mushrooms?

I usually wipe them gently with a damp paper towel or brush off any dirt. Avoid soaking them in water—they’ll absorb moisture and become soggy.

Can I make this soup oil-free?

Yes—just sauté the onions and mushrooms in a few tablespoons of broth instead of olive oil.

Does it taste like coconut?

Not strongly. The coconut milk adds richness without an overpowering flavor, especially once balanced with the mushrooms and thyme.

Can I substitute another non-dairy milk?

You can use oat milk or cashew milk, but coconut milk gives the creamiest result.

How can I make the soup thicker?

Simmer it a bit longer to reduce the liquid, or blend part of the soup until creamy and return it to the pot.

What can I serve with this soup?

I like serving it with warm crusty bread, garlic toast, or a light salad with lemon vinaigrette.

Can I make this in advance?

Absolutely—it actually tastes even better the next day as the flavors deepen.

How do I add protein to this soup?

Adding cooked lentils, beans, or tofu cubes gives it more substance while keeping it vegan.

Can I blend the entire soup?

Yes, if you prefer a smooth, creamy texture. I usually blend half to keep a bit of chunkiness for contrast.

Conclusion

I find this vegan mushroom soup to be the perfect balance of earthy, creamy, and comforting. It’s quick to make, naturally dairy-free, and full of flavor from simple, wholesome ingredients. Whether I’m making it for a weeknight dinner or serving it to guests, it always feels nourishing and special in its simplicity.