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Easy Vegan Mushroom Soup

A simple healthy mushroom soup recipe that is ready in about 30 minutes, and will soon become your go-to favorite soup! 

This hearty mushroom soup is easy to make, low fat, dairy free, vegan, paleo, Whole30 and keto friendly. See below for great additions to this creamy mushroom soup and tasty substitutions.

Bowl of mushroom soup with a wooden spoon in the bowl

4 reasons you will love this mushroom soup

  • The simplicity of the ingredients makes the mushrooms the star of this soup. This soup has such a depth of flavor from the fresh mushrooms and thyme, it’s better than any canned soup on the market!
  • Ready in under 30 minutes, this soup is better than store bought and will really be the best mushroom soup you have ever had! 
  • This vegan mushroom soup is thick and creamy without the use of heavy cream or milk making it dairy free and low fat!
  • Vegan, dairy free, gluten free and Whole30 friendly, this creamy mushroom soup is great for entertaining or weeknight meals! Even better it all cooks in just one pot making clean up so simple!
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Ingredients

  • Onions – onions help build the base of flavor for this mushroom soup. The help give it that comfort food factor and also go so well with fresh mushrooms. You can use white or yellow onions, I don’t recommend red onions for this soup though as they have a slightly different flavor when cooked down. If you don’t have onions on hand, you could also use the white part of green onions.
  • Sliced mushrooms – to keep the mushrooms in this recipe easy to find, I used a combination of white mushrooms and baby bella mushrooms (cremini mushrooms). However, you could use shitake mushrooms or larger portobello mushrooms cut down into bite size pieces. Also if you have just white button mushrooms on hand or just baby portobello mushrooms on hand, you don’t have to mix them, the flavor will still be great!
  • Fresh Thyme – fresh time is what really gives this mushroom soup it’s fantastic flavor! Mushrooms and fresh time are made for each other and the thyme really enhances the overall flavor of the dish. You can make this with dried thyme, just note that you won’t need as much dried as you do fresh!
  • Salt – salt helps to elevate the flavors of the soup and is really an essential ingredient. Don’t add the salt to the mushrooms too early or it can cause them to not release all their liquid.
  • Garlic Powder – I love using garlic powder in this recipe because I find that fresh garlic can sometimes overpower the mushroom flavor. However if you love fresh garlic, you can use minced garlic in place of the powder, you will want to use 2-3 cloves worth!
  • Bay Leaves – bay leaves help make the soup taste like it’s been cooking all day long! If you don’t have bay leaves though, it’s ok to leave them out! To use bay leaves, just add 1-2 to the pot while it simmers. Be sure to remove the bay leaves before serving (and especially before blending if you choose to blend a bit with the immersion blender).
  • Coconut aminos (or soy sauce) – coconut aminos or tamari (gluten free soy sauce) help to elevate all the flavors in the dish and give an even deeper flavor to the mushrooms.
  • Vegetable broth – vegetable broth (or vegetable stock) brings in so many flavors (celery, carrots, onions, spices) and also helps the soup taste like it’s been cooking all day on the stove. If you are not vegan or vegetarian, you can also use chicken broth or chicken stock.
  • Arrowroot powder – arrowroot powder helps to thicken the soup, helping create a creamy mushroom soup texture without being too thick. You can also use tapioca starch or cornstarch in place of the arrowroot powder.
  • Dairy free milk – dairy free milk helps create that creamy vegan mushroom soup consistency and flavor without using any dairy. You can use almond milk, cashew milk, canned coconut milk (full fat coconut milk), or whatever your favorite non dairy milk is!

How to make mushroom soup

  1. Chop the onions and slice the mushrooms. Bring a large pot over medium heat. Sauté the onions until slightly softened. 
  2. Add the mushrooms to the onions in the pot and cook mushrooms and onions for 5-6 minutes.
  3. Add the fresh thyme, salt, garlic powder, bay leaves and coconut aminos to the mushroom and onion mixture.
  4. Mix the arrowroot powder into the vegetable broth (or vegetable stock) and stir well until completely combined. Pour the arrowroot powder and vegetable broth slurry and the dairy free milk into the mushroom and onion mixture and allow it to come to a simmer for 15 minutes to thicken.
  5. After 15 minutes, serve hot or you can blend up some of the soup with an immersion blender to thicken the soup a little more to create a creamy mushroom soup.
Steps for making the best ever mushroom soup

Top tips

  • Be sure to wipe down your mushrooms with a damp towel or paper towel if you notice they have soil/dirt on them. Unlike other vegetables, mushrooms can absorb a bit of water if you run them directly under water to wash them, so it’s best practice to just wipe them with a towel to remove dirt/debris.
  • Time saving tip: You can buy pre-sliced mushrooms (white baby mushrooms or cremini mushrooms) in most grocery stores! This can help save you time on the prep of this recipe!
  • Use whatever mushrooms you have on hand! You don’t have to use the mixture of baby white mushrooms and baby bella mushrooms (cremini). You can use whatever you have on hand, just make sure they are sliced down to an appropriate size for soup. Cremini mushrooms would also be great in this soup, but they aren’t always easy to find in local grocery stores, so I used what is widely available to make this vegan mushroom soup very approachable and easy to make!
  • Double or triple the recipe! As written, this soup only makes 2 large bowls, which disappears quickly! You can double or triple the ingredients to make a larger batch of soup. Just note that it may take longer to sweat out the mushrooms when you are cooking such a large quantity. Also be sure to use a large pot as the soup will quickly start to fill up the pot!

What to serve with vegan mushroom soup

This soup is incredibly flavorful but isn’t the most filling soup since it’s mostly mushrooms and doesn’t have a ton of fat (unless you use canned full fat coconut milk). Because of this, I often serve something on the side to make it a more filling meal! Here are ideas on what you can serve with vegan creamy mushroom soup:

Common Questions

What are the best mushrooms for soup

This vegan mushroom soup uses a mixture of cremini mushrooms (baby portabella mushrooms) and white button mushrooms. The cremini mushrooms add a depth of flavor and umami that you don’t get with just white button mushrooms. You could also use shitake mushrooms, but those are usually more expensive so I stick to cremini and white button to save money.

To save time, you can buy the mushrooms pre-sliced but I prefer to buy them whole and slice them myself since the pre-cut mushrooms can go bad faster.

Tips for working with mushrooms

To prepare the mushrooms, use a dry paper towel to brush off any soil/dirt you see. Don’t run mushrooms under water, as they are very porous and will absorb the water, and never really develop their flavor fully.

Wait to salt the mushrooms until after they have cooked down for some time. Adding salt too early can cause the mushrooms to not fully release all their water.

All of the ingredients for the best ever mushroom soup

What herbs are best in vegan mushroom soup

  • Fresh thyme: Fresh thyme and mushrooms are a match made in heaven! To remove the little thyme leaves from the stalk, simply hold the stalk at the very top (so the leaves are pointing up) and run your fingers down the stalk pulling the leaves down with your fingers. The stalks can be very fibrous and tough, so be sure to remove as much of them as you can.
    • Don’t have fresh thyme? You can always use dried thyme! Just remember that the dried herbs are much stronger, so you will want to use about 1 teaspoon.
  • Herbs de Provence: this spice blend is incredibly flavorful and would also be a great addition to this healthy mushroom soup. It’s a spice blend from the South of France that often includes dried parsley, rosemary, fennel, tarragon, thyme, lavender and other herbs.
    • To get the most flavor out of dried herbs, it’s best to rub the leaves between your fingers to crush them up before adding them to the soup to help release some of their natural oils!
  • Fresh or dried rosemary: Fresh and dried rosemary can quickly overpower a recipe but using just a small amount (1 teaspoon fresh or 1/4 teaspoon dried) would be a great flavorful addition.
  • Dried Italian seasoning: Italian seasoning is a great go to spice blend if you don’t keep many fresh or dried herbs on hand. Use about 1 tablespoon dried Italian seasoning if you don’t have fresh or dried thyme or about 1 teaspoon to just elevate the flavors.

How to thicken without heavy cream

This recipe for dairy free mushroom soup uses arrowroot (or tapioca flour) to thicken the soup (no cream or milk needed). It’s important that you mix in the arrowroot powder into a cold or room temperature liquid before adding it to the heat. This is to ensure the mixture is smooth since the heat will cause any clumps to clump together more.

Tip: If you wanted a creamier soup, you could blend half of the soup with an immersion blender or high speed blender to help thicken it more! You could also add pureed white beans or mashed potatoes to the soup to help thicken it without cream.

How to make creamy mushroom soup even creamier

The hearty vegan mushroom soup can also be made creamier with the addition of white beans to make the best ever vegan white bean mushroom soup, or boiled potatoes for a vegan and paleo recipe! Both of these are an awesome way to add creaminess.

You could also add 1-2 tablespoons of vegan (or regular) cream cheese. The Kite Hill Chive Cream Cheese would be delicious stirred into this soup!

Silver ladle scooping a serving of mushroom soup from a large pot

How to make cream of mushroom soup

To make this vegan cream of mushroom soup, reduce the vegetable broth by half and blend the soup in the blender in batches or using an immersion blender.

Once blended, continue to add more non-dairy milk as needed until it reaches your desired thickness. If you add too much liquid, you can always add in more arrowroot powder (just remember to dissolve it in water before adding it in so it doesn’t clump).

FAQs

What dairy free milk can be used

Any dairy free milk you enjoy would be great! This includes but is not limited to:

Large white bowl of mushroom soup over a red and white striped napkin

Can this soup be made ahead of time

This easy mushroom soup is almost better the next day, so if you are having company, this would be a great make ahead meal. Just give the soup a few minutes to come back up to temperature over medium low heat before serving.

Note: This recipe only makes 2 servings, so if you are making it for company, you will want to double the recipe.

How to store mushroom soup

Fridge: This recipe will last 4-5 days in the fridge once prepared. Be sure to store it in a covered glass container (I use mason jars for easy storage). Reheat in the microwave or on the stove!

Freezer: This recipe can be frozen. However, if you choose to freeze this recipe, the arrowroot powder can get a little gritty after freezing but this doesn’t always happen, so I prefer to make it fresh!

Spoon picking up a mushroom from a bowl of mushroom soup

Substitutions

Mushrooms: You can use all white button mushrooms, all baby portobello mushrooms, cremini mushrooms or a mixture of your favorite mushrooms in this soup.

Onions: The onions compliment the mushrooms and add a depth of flavor. You could also use shallots, green onions or omit the onions completely.

Fresh thyme: As I mentioned above, thyme and mushrooms are made for each other. You can also use dried thyme (about 1 tsp) or italian seasoning (1-2 tsp).

Vegetable broth: You can also use vegetable stock, chicken stock or broth or even a bouillon cube in place of the vegetable broth.

Tapioca starch/flour: This helps to thicken the low-fat mushroom soup. You can also use arrowroot flour or corn starch to thicken. You will need equal measurements of either of these substitutions.

Dairy free milk: You can use any dairy-free milk you enjoy (be sure it’s not sweetened or vanilla though). You could also use regular milk of you are not dairy free.

Bay leaf: This helps add a depth of flavor to the soup. If you don’t have a bay leaf, add an additional teaspoon of coconut aminos (or soy sauce).

Coconut aminos: These are a soy-free and gluten free version of soy sauce. You can also use tamari (gluten free soy sauce) or soy sauce in place of the coconut aminos.

Garlic powder: I like to use garlic powder in this recipe so it doesn’t take over the flavor (as garlic can be very powerful). If you love garlic, you could use 2-3 cloves of fresh garlic, added with the onions in the beginning of the recipe.

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Overhead shot of bowl of best ever mushroom soup with a wooden handled spoon in the bowl on the left side of the bowl. Fresh mushrooms and thyme leaves surround the bowl and there is a grey striped napkin to the left of the bowl

Best Ever Mushroom Soup

This is the most flavorful healthy mushroom soup! Easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this vegan mushroom soup recipe will quickly become a family favorite!
4.93 from 134 votes
Print Pin Save Rate
Course: Soup
Cuisine: American
Keyword: creamy soup, mushroom soup
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 2

Guided Recipe Video

Ingredients

Instructions

  • In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  • Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  • Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  • You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  • Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  • Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  • Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

Notes

This soup is amazing the next day as well and can easily be doubled or tripled.
To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it’s hot). 
To thicken the soup even more, you can add a can of drained white beans or boiled potatoes. 
A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.
If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.
Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.
Substitutes for tapioca starch include arrowroot powder or cornstarch.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
116
Fat
 
1
g
Carbohydrates
 
21
g
Fiber
 
3
g
Sugar
 
7
g
Protein
 
6
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

Recipe Rating




Valerie Knowles

Saturday 15th of October 2022

Please have a PRINTABLE recipe for us to print out and make the soup!

Jean Marc

Monday 18th of July 2022

Made this one for the second time tripling it. I added 2 cans of blended white beans at 1 cup of wild rice. Love that the recipe has no oil like most other mushroom soups. Thank You

Samantha Rowland

Sunday 24th of July 2022

Your modifications sound delicious! I will have to try this with wild rice! Thank you for sharing and taking the time to leave a comment Jean!

Kat

Sunday 10th of July 2022

So good !!! I doubled the recipe, wish I would have tripled it. I used canned coconut milk, white mushrooms and portobello mushrooms. I also used fresh thyme and rosemary. At the end I used an immersion blender just to mix everything up but made sure to leave some whole mushrooms. I served it with a apple, walnut, and goat cheese salad. Perfect dinner ! Will be making again :) thank you!

Alice

Thursday 9th of June 2022

Made this with white beans and fresh thyme for lunch today. Wow! Will definitely make again. Thank you.

Samantha Rowland

Tuesday 14th of June 2022

So glad you loved it Alice!! Thank you for taking time to leave a comment!

Fernando

Tuesday 3rd of May 2022

Very tasty and easy to make, but wow this thing did a work on my stomach