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    Vegan Cream Of Mushroom Soup

    Jump to Recipe·Print Recipe
    Creamy vegan mushroom soup pinterest banner

    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.

    Bowl of creamy vegan mushroom soup on a table with empty jar.

    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 in cast iron skillet.

    Table of Contents

    • Creamy Vegan Mushroom Soup
    • Health Benefits Of Mushrooms
    • Vegan Cream Of Mushroom Soup

    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.

    Creamy vegan mushroom soup in cast iron skillet with a wooden spoon.

    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!

    Creamy vegan mushroom soup on table with napkin jar cover.
    Print
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    Vegan Cream Of Mushroom Soup

    ★★★★★ 5 from 24 reviews
    • Author: Shane Martin
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 2 servings 1x
    • Category: Side
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    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

    Scale
    • 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

    1. Heat nonstick skillet over medium-high heat.
    2. Toss onion and garlic into skillet and cook until the onions are soft. (a couple minutes)
    3. Add mushrooms and cook for about 5-6 minutes. Mushrooms will start to brown and release their juices.
    4. Next, sprinkle flour over all the mushrooms. Mix and stir until mushrooms are completely covered.
    5. 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.
    6. 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

    Keywords: cream of mushroom soup, vegan, creamy, rich, thanksgiving

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    « Vegan Pumpkin Pie Pancakes With Date Caramel
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    Reader Interactions

    Comments

    1. Vimi

      November 16, 2022 at 2:16 am

      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!

      ★★★★★

      Reply
      • Lisa Abbiati

        December 12, 2022 at 4:55 pm

        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!

        Reply
    2. Deb Z

      November 07, 2022 at 11:50 am

      This would be great on scrambled tofu!

      Reply
      • Debra Fuller

        November 15, 2022 at 4:07 pm

        I PLAN TO ADD THIS TO YOUR CORNBREAD DRESSING RECIPE! I WILL LET YOU KNOW! CAN’T WAIT TO TRY IT!

        ★★★★★

        Reply
    3. Melissa K.

      November 10, 2021 at 1:43 am

      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.

      ★★★★★

      Reply
    4. Shellie

      August 17, 2021 at 1:17 pm

      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.

      ★★★★★

      Reply
    5. Dale

      December 27, 2020 at 12:22 am

      Made this yesterday for squash casserole that we had for Christmas dinner. Was absolutely delicious!

      ★★★★★

      Reply
    6. Emily

      November 22, 2020 at 5:17 pm

      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!

      ★★★★★

      Reply
    7. Scott

      October 28, 2020 at 6:24 pm

      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!

      Reply
      • Shane Martin

        October 28, 2020 at 10:50 pm

        Good thinking on your part to make a double batch. LOL!

        Reply
    8. Carolyn Wheeler

      July 19, 2020 at 5:21 pm

      I found mushroom equivalents here:
      https://www.thespruceeats.com/mushroom-equivalents-measures-and-substitutions-1807471

      I so much appreciate your really speedy responses!! =)

      Reply
    9. Carolyn Wheeler

      July 19, 2020 at 10:46 am

      If I don’t have fresh mushrooms can I use canned mushrooms?

      Reply
      • Shane Martin

        July 19, 2020 at 12:08 pm

        I say use what you got. Just be sure to drain and rinse them first.

        Reply
        • Carolyn Wheeler

          July 19, 2020 at 5:11 pm

          Thank you!! Any idea how many 4 oz cans of sliced mushrooms I would use to equal 4 cups of chopped fresh mushrooms?

          Reply
        • Carolyn Wheeler

          July 26, 2020 at 8:56 pm

          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. =)

          ★★★★★

          Reply
    10. Magda Vasilica

      April 26, 2020 at 6:37 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        April 28, 2020 at 10:13 pm

        Sounds amazing! So glad you enjoyed it.

        Reply
    11. Sandi

      April 17, 2020 at 6:26 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        April 19, 2020 at 1:30 pm

        Sandi, that is so great!!! Thanks for reaching out and sharing.

        Reply
    12. Gayle

      March 24, 2020 at 1:27 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        March 24, 2020 at 3:46 pm

        Aww, thank you so much, Gayle! Try this:)
        https://shaneandsimple.com/vegan-green-bean-casserole-with-onion-rings/

        Reply
    13. Leanne

      March 23, 2020 at 3:53 pm

      Have you ever tried using white beans as the thickening agent instead of flour?

      Reply
      • Shane Martin

        March 23, 2020 at 11:11 pm

        I have not, but that’s an interesting thought.

        Reply
    14. Sara

      January 16, 2020 at 11:45 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        January 16, 2020 at 7:04 pm

        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!

        Reply
    15. Mindy

      December 14, 2019 at 5:58 pm

      This is delicious! Thank you so much for your creativity balanced with simplicity…this soup is quick, easy and oh-so-good!

      ★★★★★

      Reply
      • Shane Martin

        December 14, 2019 at 9:02 pm

        Thank you, Mindy! I’m so glad you enjoyed it. Thanks for reaching out.

        Reply
    16. Linda M Piccotti

      November 03, 2019 at 8:25 am

      Hi Shane! How much mushrooms should I buy for 4 cups chopped? 8 oz. package?

      Reply
      • Shane Martin

        November 03, 2019 at 11:35 am

        Hi, Linda! Yes, an 8-ounce pack should give you about 4 cups.

        Reply
    17. Wendy

      October 09, 2019 at 10:57 am

      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 🙂

      ★★★★★

      Reply
      • Shane Martin

        October 09, 2019 at 11:51 am

        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.

        ★★★★★

        Reply
    18. Deb

      September 27, 2019 at 4:19 am

      Enjoyed this for dinner tonight, over buckwheat pasta, topped with tofu sour cream!

      ★★★★★

      Reply
      • Shane Martin

        September 27, 2019 at 8:53 am

        Deb, that sounds wonderful! I think I might just do that tonight:) Thanks for sharing and so glad you enjoyed it! Blessings.

        Reply
    19. Maureen Longlade

      May 27, 2019 at 8:48 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        May 27, 2019 at 9:45 pm

        Maureen, that’s so awesome to hear and pumped you all enjoyed it. Thanks for letting me know. Blessings.

        Reply
    20. Deb

      May 14, 2019 at 6:30 pm

      Very good creamy soup that’s perfect for casseroles. Thanks!

      ★★★★★

      Reply
      • Shane Martin

        May 15, 2019 at 3:33 pm

        Thanks, Deb!!!

        Reply
    21. Debra

      January 01, 2019 at 10:05 am

      Made this the other day and it was delicious! Hope you have a lovely new year

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2019 at 10:49 pm

        Thank you, Debra! Happy New Year to you as well.

        Reply
    22. Sharoyn

      December 03, 2018 at 11:03 pm

      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!

      Reply
      • Shane Martin

        December 04, 2018 at 8:24 am

        You are so welcome! And, thanks for reaching out. I hope y’all enjoy it…BTW, it’s wonderful over a potato;)

        ★★★★★

        Reply
    23. PJ

      October 17, 2018 at 10:18 am

      Hi Shane,
      Can this recipe be frozen? I’d like to dounle it to use in recipes thepughout the month. Thank you!

      Reply
      • Shane Martin

        October 17, 2018 at 11:15 am

        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.

        Reply
    24. Carol Huhs

      October 14, 2018 at 4:41 pm

      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!!!!

      ★★★★★

      Reply
      • Shane Martin

        October 16, 2018 at 9:25 pm

        Carol, you are so welcome! And, I’m so glad you enjoyed it. Thanks for reaching out! Peace.

        ★★★★★

        Reply
    25. Jan

      October 11, 2018 at 11:31 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        October 13, 2018 at 2:48 pm

        Jan, so glad you enjoyed. Thanks for reaching out! Blessings.

        ★★★★★

        Reply
    26. Veronica

      September 28, 2018 at 6:47 pm

      Amazing! It was gone as soon as it was done. Thank you!

      Reply
      • Shane Martin

        September 29, 2018 at 12:44 pm

        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.

        Reply
        • PJ

          March 23, 2020 at 11:14 pm

          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.

          Reply
    27. Diane

      September 24, 2018 at 5:10 pm

      Do you think you could sub another plant based milk

      Reply
      • Shane Martin

        September 24, 2018 at 5:56 pm

        Absolutely. Just make sure it’s unsweetened.

        Reply
    28. Peggy Kinnetz

      September 23, 2018 at 7:50 pm

      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.

      Reply
      • Shane Martin

        September 24, 2018 at 5:57 pm

        Oh, well. You’ve got to do what you’ve got to do. LOL ? So glad you enjoyed it!

        Reply
    29. Becky

      September 22, 2018 at 1:13 pm

      This sounds so delicious! I can’t help but wonder if you have some delicious recipes using it? 🙂

      Reply
      • Shane Martin

        September 22, 2018 at 1:15 pm

        Funny you should ask. Be on the lookout next week:)

        Reply
        • Becky

          September 22, 2018 at 4:56 pm

          Yay! I will! Thank you:)

          Reply
      • Colleen

        September 25, 2018 at 3:49 pm

        I added green beans to it. Turned out great. Thanks so much.

        ★★★★★

        Reply
        • Shane Martin

          September 25, 2018 at 3:54 pm

          Awesome, Becky! So glad you enjoyed it. Thanks so much for reaching out.

          Reply

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