This is the best vegan cream of mushroom soup ever!  It’s dairy-free, gluten-free, and nut-free too.  Combining 3 delicious things- creamy food, mushrooms, and soup!  How can you go wrong? 

A white bowl filled with vegan cream of mushroom soup with some sliced mushrooms on top with a blue towel around it.

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Why make this soup

When I was a kid, my favorite thing to eat was Campbell’s cream of mushroom soup.  It has been over 20 years since I had a can, but I can easily say this dairy-free alternative is much better than Campbell’s!

If you are a mushroom lover like I am, you won’t be able to get enough of this recipe! This is my go-to lunch when I want something warm comfort food.

OMG!!! This is my comfort food since I was a kid. After school when my brothers wanted sugary cereal all I wanted was a big bowl of cream of mushroom soup. This recipe is simple and decadent. Thank you a million times

—Karen

Ingredients and substitutions

  • Mushrooms – Any mushroom you like will work well; white button mushrooms and portobello mushrooms are good choices.  My favorite ones to use for this recipe are Crimini, also known as Baby Bellas.
  • Oil – any neutral-flavored cooking oil will work well. Canola oil, light olive oil, or refined coconut oil are all good choices.
  • Salt – for flavor.  Feel free to decrease for a low-sodium option.
  • Garlic Powder – for flavor.  You can use onion powder or a clove of fresh garlic instead if you wish.
  • Paprika – for flavor.
  • Black Pepper – for flavor. You can also use a dash of cayenne pepper or red pepper flakes for a little heat.
  • Plant-Based Milk – for creaminess.  Any plain-flavored vegan milk, like oat milk, soy milk, Ripple, coconut milk, almond milk, or cashew milk, will work well. You can also use 1 cup of cashew cream mixed with 3 cups of water.
  • Starch – to thicken the soup.  You can use potato starch, corn starch, or even white flour dissolved in water. You can also use a vegan roux to thicken this soup with either all-purpose flour or gluten-free flour. For a roux, you will need vegan butter or oil and flour.
A white bowl filled with vegan cream of mushroom soup with a spoon on the side.

How to make vegan cream of mushroom soup

Step 1 – Start by washing and cutting up mushrooms into small bite-sized pieces.

Step 2 – Add them to a large soup pot with some oil, then sprinkle with salt.  (The salt flavors the mushroom and helps it to release its juices to flavor the broth).

Step 3 – Saute the mushrooms over medium-high heat for about 5 minutes until they release their juices.

Step 4 – Then add the plant milk and spices.  Heat until it just begins to boil.

A collage of 3 pictures showing the process of cooking the mushrooms and adding the plain soy milk to make the vegan cream of mushroom soup.

Step 5 – Mix potato (or corn) starch with cold water and pour it into the soup.  (This will thicken it quickly).

Step 6 – Stir consistently for about 1 more minute until your soup is thick and creamy. Serve hot and garnish with some fresh thyme if desired.

A series of 3 pictures showing the process of adding potato starch and water to the soy milk and mushrooms to make the vegan cream of mushroom soup.

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

How to thicken the soup

This vegan cream of mushroom soup can be thickened in 1 of 2 ways.  The easiest way is to use cornstarch and cold water. (This method also makes it gluten-free).  

The other way is to make a roux with ¼ cup of oil and ¼ cup of flour.  Heat the oil and flour in a saucepan over medium heat until bubbly and slightly browned, then slowly add the broth to the roux, stirring constantly, until thickened.  The method using the roux adds gluten and fat, but it also adds a rich creaminess to the soup!

Pro Tips

  • Potato starch gives it a slightly better texture and flavor than corn starch, but if you don’t have potato starch, corn starch will work well too.
  • If you are using thicker soy milk to make this, like Silk brand or equivalent, use 2 cups of milk and 2 cups of water.
  • You may also thicken this soup by adding 1/4 cup of oil and 1/4 cup of flour to the bottom of a second soup pot.  Heat the flour and oil for a minute, then slowly ladle in the hot broth, whisking between each scoop until all the soup is added and the soup begins to bubble.
  • If using the oil-and-flour method, still add the extra cup of water; just don’t add the cornstarch.

Serving suggestions

Serve your dairy-free cream of mushroom soup with some delicious vegan cheddar bay biscuits, vegan focaccia, drop biscuits, socca, or vegan beer bread, and you have a hearty meal!

Use this soup in your favorite casseroles, like vegan tuna noodle casserole.

A white bowl filled with cream of mushroom soup with sliced mushrooms on top.

More creamy vegan soup recipes

Looking for a vegan substitute for condensed soup? Try my canned vegan cream of mushroom soup! 

Vegan cream of mushroom soup recipe

A bowl of vegan cream of mushroom soup with a blue tea towel on the side.
Diet
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5 from 7 rating

Vegan Cream of Mushroom Soup

Yield: 6 cups
Prep: 5 minutes
Cook: 13 minutes
Total: 18 minutes
Author: Monica Davis
This is a creamy dairy-free soup packed with mushrooms.  It can be made gluten-free and soy-free too!
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Ingredients

  • 8 oz. package of mushrooms, (I use cremini)
  • 1 tablespoon canola oil, or other neutral-flavored oil
  • 4 cups plain soy milk or other plain milk of choice , or 2 cups plant milk 2 cups water or broth
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ cup potato starch , or corn starch
  • 1 cup cold water

Equipment

Instructions
 

  • Chop 8 oz of mushrooms into small bite-sized pieces.
  • Add 1 tbsp of oil and the mushrooms to the pan with the salt, and sauté over medium heat until the mushrooms darken and release their juices.
  • Add 4 cups of milk, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp paprika, and 1/4 tsp black pepper.
  • Heat until the soup just barely begins to bubble, then reduce the heat to low.

Thicken with the starch method

  • In a separate bowl, mix 1/4 cup of potato or cornstarch and 1 cup of water. Stir until it dissolves completely.
  • Pour the starch mixture into the hot soup, stirring constantly.
  • Continue to heat the soup on low until it thickens and just starts to bubble.
  • Turn off the heat and serve hot.

Thicken with a roux method

  • Add 1/4 cup of oil and 1/4 cup of flour to the bottom of a second soup pot.  Heat the flour and oil for a minute, then slowly ladle in the hot mushroom broth, whisking between each scoop until all the soup is added and the soup begins to bubble. 

Notes

  • Potato starch gives it a slightly better texture and flavor than corn starch, but if you don’t have it, corn starch will work well too.
  • If you are using thicker soy milk to make this, like Silk brand or equivalent, use 2 cups of milk and 2 cups of water.
  • You can also use unsweetened plant-based milk in this recipe.  
  • Do not use vanilla-flavored plant milk.
  • You may also thicken this soup by adding 1/4 cup of oil and 1/4 cup of flour to the bottom of a second soup pot.  Heat the flour and oil for a minute, then slowly ladle in the hot broth, whisking between each scoop until all the soup is added and the soup begins to bubble. 
  • If using the oil-and-flour method, still add the extra cup of water; just don’t add the cornstarch.
Serving: 1cup, Calories: 126kcal, Carbohydrates: 12g, Protein: 6g, Fat: 5g, Sodium: 476mg, Potassium: 415mg, Fiber: 1g, Sugar: 5g, Vitamin A: 685IU, Vitamin C: 12.7mg, Calcium: 231mg, Iron: 1.1mg
Did you make this recipe?Please leave a star rating and review below!

* Updated 1/21/20 to include new photos.

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