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You will not miss the dairy in this luscious vegan cream of mushroom soup! Made with savory herbs, cremini mushrooms and white wine in a silky coconut milk base, this soup is pure comfort in a bowl.
As a kid who hated meat from an early age, cream of mushroom soup was always my jam.
As an adult, I’m still a big fan of creamy mushroom soups. This vegan mushroom barley soup and this mushroom wild rice soup are two of my favorites. But I’ve yet to a dairy-free version of that classic cream of mushroom soup I loved so much growing up. Until today!
- Why This Recipe Works
- How to Prep and Cook Mushrooms
- Making the Soup
- Leftovers & Storage
- Frequently Asked Questions
- More Creamy Vegan Soups
- Vegan Cream of Mushroom Soup
Why This Recipe Works
Texture. Cream of mushroom soup needs to be super creamy. Duh! Coconut milk, thickened with a bit of flour is what we’re using in this recipe. It’s my favorite dairy substitute for making creamy vegan soups these days. Yes, I still love cashews, but coconut milk has the advantage of being ready to go. No soaking or blending required!
But does it make our vegan cream of mushroom soup taste like coconut? Nope! At least not as far as I can tell. The savory seasonings disguise the coconut flavor pretty well, so all you’re left with is silky smooth soup that you’d never know was dairy-free.
Flavor. We also need the flavor to be super savory. Traditional cream of mushroom soup is made with beef or chicken stock. We need to replicate that flavor!
We’re using cremini mushrooms, as they’re flavor is a bit more complex than traditional white button mushrooms. White wine adds a touch of zip, while thyme adds savory notes.
Tip: Not all wine is vegan. Check with Barnivore to ensure the brand you buy is.
How to Prep and Cook Mushrooms
The first step to making amazing vegan cream of mushroom soup is properly prepping and cooking your mushrooms. This makes such a big difference! Part of me is convinced that all the mushroom haters in the world just never had mushrooms done right. So listen up!
First, let’s talk cleaning. Don’t immerse your mushrooms in water, and if you can help it, skip rinsing them. Mushrooms are super porous, so they’ll suck up water like crazy. This means when you cook them they’ll get soggy instead of tender and browned, which is what we want. Instead, wipe your mushrooms down with a damp cloth.
When it comes to sautéing mushrooms, there are a few things to keep in mind.
- Don’t crowd your mushrooms. You want them in an even layer in your cooking vessel. This often means cooking your mushrooms in batches.
- Use plenty of fat. Mushrooms suck up oil when they cook. If you don’t use enough of it your pan will dry out and they can burn.
- Leave them be. Don’t stir them around like you might with an onion. In order for mushrooms to brown, they need to sit still in the pan for a few minutes.
Making the Soup
Start by cooking up those mushrooms. You’ll need a large nonstick cooking surface. If the pot you’re planning on cooking your soup in has this, feel free to use it for the mushrooms. I’m using a cast iron skillet because it’s got a bit more cooking surface than my Dutch oven.
Heat up some olive oil in your cooking vessel and add the mushrooms in an even layer. You’ll probably need to cook the mushrooms in batches in order to avoid crowding the pan.
Once the mushrooms are done cooking, heat up a bit more oil in a large pot. Add an onion and cook it for about 5 minutes, just until it softens up a bit. Now add some garlic and let it cook for a minute or so.
Next, add some white wine. Heat it up, bring it to a boil, and let it simmer until almost all of the liquid has dried up.
Now start sprinkling in some flour. Add just a bit at a time and stir it in to coat the onions. Once you’ve got the onions evenly coated with flour, start whisking in broth, a bit at a time.
When all of the broth has been added you can add your coconut milk, thyme, and mushrooms.
Bring the mixture to a boil and let it simmer for about 15 minutes. The mushrooms should be very tender and the broth should have thickened up a bit during this time.
Finally, ladle about half of the soup into a food processor or blender and blend it up until smooth and creamy.
Ladle your vegan cream of mushroom soup into bowls and grab a spoon!
Leftovers & Storage
Leftover vegan cream of mushroom soup will keep in a sealed container in the fridge for 3 to 4 days.
Frequently Asked Questions
Does this soup taste like coconut?
Not to me, and not to my husband. You might be able to detect some coconut if you’re very sensitive to the taste.
Can I substitute another type of non-dairy milk?
You could probably get away with any unsweetened and unflavored variety of non-dairy milk, although the soup won’t be quite as rich and creamy as with coconut milk.
Is there a substitute for the wine?
You can simply leave it out and skip step 10 of the recipe if you’d prefer.
Can this soup be made gluten-free?
I haven’t tried making a gluten-free version, but my best advice for those seeking to try would be to use cornstarch instead of flour. Simply whisk a few tablespoons into a small cup of ice-cold water. After blending the soup (step 16), return it to the pot, place it back over heat, and bring it back to a simmer. Slowly whisk in the cornstarch mixture. Be sure to add just a bit at a time as the thickening effect can take a minute. Continue adding it until the soup is as thick as you’d like it.