This ridiculously easy to make vegan mushroom soup is hearty, extra creamy, healthy comfort food. Use any kind of mushrooms, or a combination of your favourites, for this dairy-free, gluten-free, low-fat, low-calorie recipe.
If you’re not a fan of mushrooms yet, this soup is bound to turn you around. It’s not only super healthy, nutritious, tasty, warm and comforting, but also:
- Quick and easy to make, perfect for a weeknight dinner
- Cooks in one pot
- Perfect for meal prep – keeps in the fridge for up to 5 days and is easy to freeze
Ingredients You’ll Need for This Recipe
- Mushrooms – I used a combination of white button mushrooms, brown button mushrooms and two large Portobello mushrooms. You can go with your favourite kind or a combination.
- Olive oil
- Onion
- Fresh thyme
- Soy sauce
- Vegetable broth
- Cornstarch
- Plant-based milk of choice
- Garlic powder
How to Make Mushroom Soup
All it takes is a few simple steps:
- Cook the onion until soft and fragrant.
- Toss in the mushrooms and fresh thyme, and let it simmer for a while.
- Add the soy sauce or tamari, and cook some more.
- Mix cornstarch with vegetable broth, and pour the mixture into the pot.
- Add plant-based milk and garlic powder.
- Allow the soup to cook for at least 15 minutes, stirring occasionally.
- Serve with a handful of stir-fried mushrooms (recipe below) and garnish with fresh thyme.
Is Mushroom Soup Healthy?
Yes, this is a very healthy meal, packed with plant-based protein, vitamins and minerals. Mushrooms are even considered a superfood, as they’re an excellent source of B-vitamins, copper, potassium and vitamin D! Moreover, they’re very filling, low in calories and fat, while high in protein and fibre.
Is Mushroom Soup Keto?
Mushrooms are one of the healthiest vegetables you can consume on a keto diet. If you’re following a strict keto diet, replace the brown onion in the recipe for scallions, which are lower in sugar, and omit the one tablespoon of cornstarch.
Omitting cornstarch will make the soup thinner and not as creamy. What you can do is puree half of the soup with with a hand blender. Or, transfer half of the soup to a regular blender, blend until creamy, and then pour back into the pot. Let it simmer for a couple of minutes while stirring constantly. This will thicken the soup without the use of cornstarch.
Is Mushroom Soup Gluten Free?
Yes, most mushroom soup recipes are gluten free. This recipe calls for a tablespoon of soy sauce, which can easily be replaced with tamari if you’re making a gluten-free mushroom soup.
Is Mushroom Soup Vegan?
Typically, mushroom soup calls for milk. However, in this recipe I’ve used unsweetened almond milk, which means all ingredients are 100% plant-based. You can use your favourite plant-based milk, such as almond, soy or oat milk.
Is Mushroom Soup Low Carb?
One serving of this mushroom soup has approximately 20g of carbohydrates, including 5g of dietary fibre.
What Goes Well with This Soup?
Pair this vegan mushroom soup with a side for an even heartier and filling meal. Here are a few of my favourite options:
- Bread: a slice of artisan bread, naan or flatbread pairs wonderfully with this creamy soup.
- Grain: opt for white rice, brown rice, or farro.
- Salad: such as this green beans salad, my rainbow salad, grilled corn salad, or a simple leafy green salad.
- Veggies: baked or stir-fried vegetables are the best choice.
How Long Does It Keep?
- Refrigerator: Store leftover soup in the refrigerator for up to 5 days, covered tightly.
- Freezer: To freeze mushroom soup, let it cool completely. Store it in serving-size portions using freezer safe containers or baggies. It will last for 2 to 3 months. Let it thaw in the refrigerator before reheating.
You can reheat the soup either on the stove over medium low heat, or in the microwave for a few minutes, stopping to stir every so often.
More Vegan Soup Recipes
If you’re a fan of creamy vegan soups, make sure to check out this vegan butternut squash soup, vegan tomato soup or vegan cream of cauliflower soup.
Or, click here for a complete listing of vegan soups.
Vegan Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, chopped (use scallions if keto)
- 9 oz (250g) white button mushrooms, sliced
- 9 oz (250g) brown button mushrooms, sliced
- 2 large Portobello mushrooms, sliced
- 10 stalks (2 stalks) fresh thyme, leaves removed
- 1 tablespoon soy sauce (use tamari if gluten free)
- 1 cup (240ml) vegetable broth
- 1 tablespoon cornstarch (omit if keto)
- 1 cup (240ml) plant-based milk (I used almond milk)
- ½ teaspoon garlic powder
Topping (optional)
- 1 teaspoon olive oil
- ¼ cup onion, finely chopped
- ½ cup mushrooms, thinly sliced
- 2 cloves garlic, very thinly sliced
Instructions
- Heat the olive oil in a large saucepan. Add diced onion (set aside ¼ cup onion if making the topping) and saute over medium heat while slicing the mushrooms. About 5-7 minutes.
- Move the onions to the sides of the saucepan and add mushrooms. Allow to cook for 5 minutes uncovered.
- Stir the onions and mushrooms together. Set aside about ½ cup of sliced mushrooms if preparing the topping. Add fresh thyme and allow the mushrooms 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 soy sauce or tamari.
- Mix cornstarch with the vegetable broth. Add the mixture to the mushrooms and stir. This will thicken the soup.
- Add the plant-based milk and garlic powder.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add a pinch of salt if needed. This depends on your personal preferences.
- Remove from heat and let it cool slightly, for about 5-10 minutes, before serving. Meanwhile, you can prepare the topping. Heat the olive oil in a smaller saucepan. Toss in the onion and mushrooms and cook for about 3-5 minutes. Add the garlic and cook for another 3-5 minutes. Remove from heat and spoon on top of the soup. Garnish with fresh thyme leaves.
Notes
- To make this soup keto-friendly: Replace the brown onion in the recipe for scallions, which are lower in sugar, and omit the one tablespoon of cornstarch. Omitting cornstarch will make the soup thinner and not as creamy. What you can do is puree half of the soup with with a hand blender. Or, transfer half of the soup to a regular blender, blend until creamy, and then pour back into the pot. Let it simmer for a couple of minutes while stirring constantly. This will thicken the soup without the use of cornstarch.
- To make this soup gluten free: Use tamari instead of soy sauce.
- Storing Instructions: Store leftover soup in the refrigerator for up to 4 – 5 days, covered tightly.
- Freezing Instructions: To freeze mushroom soup, let it cool completely. Store it in serving-size portions using freezer-safe containers or baggies.
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