This Vegan Cream Of Mushroom Soup is thick, creamy, and so easy to make. It’s perfect as a soup, serving over rice, or using in any recipe requiring Cream of Mushroom Soup. Made in 1 pot with less than 10 ingredients.
Cream of Mushroom Soup has always been necessary for Fall and holiday cooking. But, what’s not necessary is that can of crap on the shelf pretending to be cream of mushroom soup. That ain’t nothin’ but fat-filled sodium slime. Your body and your casseroles deserve better.
So, love yourself. Love your casseroles. And, let’s make this Creamy Vegan Mushroom Soup together.
Creamy Vegan Mushroom Soup
Cream of Mushroom Soup is used in so many recipes. My mother would put it on chicken or pork chops, and it was in almost every casserole dish. But, funny thing – we never had it as just “soup.” Go figure.
I’m not complaining and I don’t feel like my childhood was wrecked because of it. I thought that stuff looked nasty long before I cared about my health. Khaki colored goo oozing out of a red and white can? Nah, I’m good.
But, let’s be honest. It did make some damn fine recipes.
Now, things are a little different. My dietary lifestyle has changed, but not my love for delicious comfort foods. I simply make them in a way that won’t kill you. Because contrary to popular belief, comfort food doesn’t have to mean unhealthy. And, healthy food doesn’t have to suck.
So, if you have 20-minutes and are looking for something hearty and warm on a cold day. This Creamy Vegan Mushroom Soup has got your back. It’s also filling, rich in nutrients, and delicious.
Or maybe you’ve been eye-balling that green bean casserole recipe in Southern Living. But, you prefer to pursue a life that’s free of high cholesterol and diabetes. This Creamy Vegan Mushroom Soup will bring your dream for delicious, healthy comfort food to life.
Health Benefits Of Mushrooms
Look, I could go on and on about how delicious this soup is. But, let’s not forget the health benefits.
Mushrooms are high in free-radical-fighting antioxidants, just like carrots and tomatoes. And, they also contain Selenium – a mineral not present in most fruits and vegetables. This helps liver enzyme function which helps to detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates. Bonus!
So, if you don’t like mushrooms it’s time you learned to love’em.
You’re going to want to make this Creamy Vegan Mushroom Soup! Because it’s:
Thick
Rich
Savory
Hearty
Low-fat
Easy & fast
Perfect for the holidays
Absolutely delicious!
This Creamy Vegan Mushroom Soup is great as a stand-alone meal. But, it’s also perfect for any recipe that calls for regular cream of mushroom soup. You’ll be amazed at how rich and thick this soup is without any heavy cream.
For more hearty, healthy seasonal recipes checkout my Creamy Rich Cashew Mayo, Amazing Vegan Chocolate Pudding, Easy Vegan Tofu Sour Cream, Banana Bread, Easy Vegan Date Caramel, Wicked Blueberry Pancakes, Vegan Pumpkin Pie Pancakes, Homemade Vegan Meatloaf, & Creamy Vegan Mashed Potatoes.
If you make this recipe, let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!
Vegan Cream Of Mushroom Soup
- Total Time30 minutes
- Yield2 servings 1x
- DietVegan
This Vegan Cream Of Mushroom Soup is thick, creamy, and so easy to make. It’s perfect as a soup, serving over rice, or using in any recipe requiring Cream of Mushroom Soup. Made in 1 pot with less than 10 ingredients.
Ingredients
- ¼ of a large onion or ½ a small onion finely chopped
- 1 Tbsp minced garlic
- 4 cups chopped mushrooms
- ¼ cup whole wheat flour (or flour of choice)
- 1 cup unsweetened almond milk
- 1 cup low-sodium vegetable broth
- ¼ cup nutritional yeast
- ⅛ tsp. nutmeg
- ⅛ tsp. thyme
- Salt and pepper to taste
Instructions
- Heat nonstick skillet over medium-high heat.
- Toss onion and garlic into skillet and cook until the onions are soft. (a couple minutes)
- Add mushrooms and cook for about 5-6 minutes. Mushrooms will start to brown and release their juices.
- Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.
- Start adding the milk in small amounts and whisk until all the lumps are gone. Add veggie broth, nutritional yeast, nutmeg, thyme, salt and pepper. Bring mixture to a low boil, reduce heat to low, and whisk until soup thickens and desired consistency is reached.
- Remove from heat and let cool. Serve as a soup or use in recipe that calls for Cream of Mushroom Soup. Can be refrigerated for up to week in airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 155
- Sugar: 4.2 g
- Sodium: 179.9 mg
- Fat: 2.4 g
- Carbohydrates: 23.5 g
- Fiber: 5.5 g
- Protein: 11.6 g
- Cholesterol: 0 mg
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side
- Cuisine: Vegan
Want to make this for thanksgiving but hav shroom haters. What do u think if I used celery instead of
i made this soup today and it is fantastic! No more purchased mushroom soup for me any more! Next I’m going to try some other recipes. Thank you so much for this recipe!
Awesome! I hope you enjoy the others and let me know what you think!
Just made this soup fir the fist time.
Love the taste!
Love hiw easy it was to make too!
Thank you Shane!
Best wishes,
Pauline
Made as a gravy for beyond burgers … Extremely GOOD!!!!
This soup was absolutely delicious! My husband said it was “WONDERFUL!” BTW … I used Pacific organic mushroom broth instead of veggie broth because that’s what I had on hand. Thank you, Shane, for another great recipe!!!
Sounds AWESOME!! In the comments, I see 3yrs ago someone asked if cannellini beans could be used as a thickening agent instead of flour. Have you ever tried that? Would love to replace the carbs from flour with protein & fiber & other nutrients from white beans.
I haven’t tried it, but I’m not sure it would give you the result you’re looking for. But, anything is worth trying:)
Carol…I use White beans/butter beans all of the time to thicken my soups. Works great and tastes great also!
Can this be frozen?
Yes, for sure!
Very good! Had it tonight over baked potatoes and topped it off with peas. Delicious!
Made this today,its a keeper!
Made a doublebatch so we would have leftovers for next day. We put over wild rice& tomorrow will put over organic egg noodles. Thank u for recipe! 😇
This is delicious! I poured this over my high protein pasta. What a great meal. This will be perf3ct for my green bean casserole this Thanksgiving. Thank you! Happy Plantsgiving!
I’ve made this 2x already. Can’t get enough of it. It’s so creamy and has so much flavor. I paired it with the crunchy baked onion rings. Perfect combination. Thanks for this and all of your other great recipes!
This would be great on scrambled tofu!
I PLAN TO ADD THIS TO YOUR CORNBREAD DRESSING RECIPE! I WILL LET YOU KNOW! CAN’T WAIT TO TRY IT!
My only regret is that I didn’t read all the comments that say double the recipe. Do us all a favor and rewrite it so it is doubled. It’s that good. I used homemade cashew milk and it was fine! Used a mixture of flour dregs I had in my freezer. Used your powdered soup broth recipe (so much better than ANYTHING I could find in a store. Used asafoetida for onion/garlic flavor b/c my hubby has GERD. Used celery instead of onions and garlic. It was SPECTACULAR! THANK YOU AGAIN SHANE FOR ALL YOUR RECIPES! Each one I try is better than the next. Yours is the first place i look for a new recipe for something. Green Bean casserole in my future!
Peace, and stay well.
I made this last night. It really is very thick, creamy and delicious as are all your recipes I’ve made. The leftovers I’ll put over broccoli and baked potato tonight.
Made this yesterday for squash casserole that we had for Christmas dinner. Was absolutely delicious!
Made 2 batches today, slightly burnt the first batch – you REALLY need to keep an eye on it! Was still great – we had it with a few plant based sausages, yum! The second batch will be refrigerated to make your green bean casserole for Thanksgiving this Thursday!
This morning, I made this for the first time in awhile, and knowing I’d need it for a recipe, purposely made a double batch. Good thing I did. As soon as my wife (working from home) and daughters (schooling from home) smelled it, they came running to ask for some. It never disappoints (along with solving the vegan substitute for the canned stuff in recipes). Thank you so much for the recipe!
Good thinking on your part to make a double batch. LOL!
I found mushroom equivalents here:
https://www.thespruceeats.com/mushroom-equivalents-measures-and-substitutions-1807471
I so much appreciate your really speedy responses!! =)
If I don’t have fresh mushrooms can I use canned mushrooms?
I say use what you got. Just be sure to drain and rinse them first.
Thank you!! Any idea how many 4 oz cans of sliced mushrooms I would use to equal 4 cups of chopped fresh mushrooms?
I made this today with canned mushrooms and it was EXCELLENT!! It tasted really good, and I am NOT a mushroom fan!
I used three 4 oz cans of mushrooms, and that seemed like a bit much, so next time I will try two cans. I cut the nutritional yeast in half and used my immersion blender to make it more smooth.
I am looking for WFPB simple and yummy recipes that use only common shelf stable pantry ingredients, and this one fills the bill. Even the almond milk is a fit because I make my own using shelf stable almonds.
This is a keeper for sure!! Think I need to stock up on canned mushrooms. =)
I changed this recipe into cream soup. 2/3 of oysters with a potato blended, then added 1/3 of the chopped oysters for texture. Was delicious!
Thank you for sharing!
Sounds amazing! So glad you enjoyed it.
Shane, this was great! I mixed in “rice” that was actually made of chickpea and red lentil flour, and my husband thought it was as good as white rice. I topped off the soup with some chopped cashews and balsamic glaze. Thank you for the awesome recipe.
Sandi, that is so great!!! Thanks for reaching out and sharing.
I just made this and it is amazing. I was a little skeptical but I love it. I honestly think this is the best mushroom soup I’ve ever had. l I will make it again as soup and I will use it in green bean casserole. Oh how I have missed it! Thank you Shane!
Aww, thank you so much, Gayle! Try this:)
https://shaneandsimple.com/vegan-green-bean-casserole-with-onion-rings/
Have you ever tried using white beans as the thickening agent instead of flour?
I have not, but that’s an interesting thought.
Quick and simple recipe that didn’t skimp on flavour. I followed the recipe as written except for subbing the same amount of whole wheat flour for oat flour to make it gluten free (thanks Shane for the suggestion). My only mistake was not doubling the recipe. No lunch leftovers today!
Thank you so much, Sara! I’m so glad you enjoyed it. Don’t be so hard on yourself, we learn from our mistakes. LOL!
This is delicious! Thank you so much for your creativity balanced with simplicity…this soup is quick, easy and oh-so-good!
Thank you, Mindy! I’m so glad you enjoyed it. Thanks for reaching out.
Hi Shane! How much mushrooms should I buy for 4 cups chopped? 8 oz. package?
Hi, Linda! Yes, an 8-ounce pack should give you about 4 cups.
Hubby made this (he does not cook!). It was super easy and delicious! We added some leftover wild rice to it and it turned out great. Thank you 🙂
Wendy, that is so great! I love the rice addition…thanks for the idea:) And, my goal is to see hubbys all over the world doin just this. Blessings.
Enjoyed this for dinner tonight, over buckwheat pasta, topped with tofu sour cream!
Deb, that sounds wonderful! I think I might just do that tonight:) Thanks for sharing and so glad you enjoyed it! Blessings.
I’ve been eye balling this recipe for a couple weeks. Made it for lunch today. Delicious. My husband and son in law both loved it. I made a double batch & we each had one and a half bowls with a ciabatta bun. I think if there would have been more soup, we would have ate(pigged out) more. Thank you for this satisfying soup.
Maureen, that’s so awesome to hear and pumped you all enjoyed it. Thanks for letting me know. Blessings.
Very good creamy soup that’s perfect for casseroles. Thanks!
Thanks, Deb!!!
Made this the other day and it was delicious! Hope you have a lovely new year
Thank you, Debra! Happy New Year to you as well.
Thanks so much for this recipe, Shane! Growing up, my daughter always loved that ‘can of crap’ soup and called it ‘good gravy’. We never had it as soup either, just straight out of the can, heat and pour over toast or baked potatoes. I was missing that good gravy just the other day and here you are with an awesome replacement! No more khaki colored goo in this new WOE. Looking forward to a baked potato with this deliciousness poured over the top!
You are so welcome! And, thanks for reaching out. I hope y’all enjoy it…BTW, it’s wonderful over a potato;)
Hi Shane,
Can this recipe be frozen? I’d like to dounle it to use in recipes thepughout the month. Thank you!
I’ve never frozen it because it doesn’t last long enough at my house:) But, yes. It should freeze just fine. HINT: pour it in a large ZipLoc freezer bag and freeze it flat. It won’t take up as much room and you can make several batches.
Shane, I’ve been wanting this type of recipe forever!!! It’s AWESOME! Have made it twice now. Can hardly wait to try the green bean casserole one!! THANK YOU SO MUCH!!!!
Carol, you are so welcome! And, I’m so glad you enjoyed it. Thanks for reaching out! Peace.
I made the soup and it was as yummy as I hoped it would be. It is a small batch so next time I will double the recipe. ISO glad to have found this site.
Jan, so glad you enjoyed. Thanks for reaching out! Blessings.
Amazing! It was gone as soon as it was done. Thank you!
Wow! That’s awesome and thanks so much for reaching out. You should make the onion rings and the soup, then pour the soup over the onion rings. Oh…my…WORD! Delicious. Peace.
Added a little bit of sherry and had this over a baked sweet potato. This is the new ambrosia! Awesome!
How does this do when frozen? I want to make a batch.
Do you think you could sub another plant based milk
Absolutely. Just make sure it’s unsweetened.
Delicious! I made this tonight with 8 pz of portabella mushrooms sauteed in EarthBalance. Used 2 Tb of the nutritional yeast. No leftovers to use up, although I had hoped to have some for smothered lentil-walnut veggie burgers. Guess i’ll have to make this again.
Oh, well. You’ve got to do what you’ve got to do. LOL ? So glad you enjoyed it!
This sounds so delicious! I can’t help but wonder if you have some delicious recipes using it? 🙂
Funny you should ask. Be on the lookout next week:)
Yay! I will! Thank you:)
I added green beans to it. Turned out great. Thanks so much.
Awesome, Becky! So glad you enjoyed it. Thanks so much for reaching out.