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Vegan Cream Of Mushroom Soup

  • 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


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.




  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.


  • 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