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BLANK » Recipe Index » Soups

Creamy Vegan Mushroom Soup Recipe (Stove or Instant pot)

November 21, 2023 by Charla 8 Comments

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short soup pin

Get ready to make the creamiest, tastiest vegan style mushroom soup you have ever had. This soup lends a wholesome boost of goodness that your body needs especially during the cold snap. Make this in your instant pot or on your stove top.

Two bowls of mushroom soup with garnish.

While it's freezing cold outside you need to be in your kitchen making this delicious soup.

It comes with duo instructions so you have the liberty of making it using your instant pot or on the stove.

I'm not a huge fan of mushrooms but there's something about creamy vegan mushroom soup that seems to captivate me each and every time.

Growing up in a Caribbean household mushrooms weren't something we embraced at all unlike our Haitian neighbours who use mushrooms to make Djon Djon rice.

However, whenever I'm in need of a vitamin D boost, especially during the harsh winter months or the run up to the fall I turn to this soup along with some Vegan Carrot Ginger Soup and this Crema de Malanga Soup

Unlike the canned cream of mushroom soup that is found in supermarkets, my version is clean with no refined ingredients and nourishing for the body.

In other words, there isn't any additives, fillers or preservatives.

Only ingredients that complement the bodies wellbeing that will optimise good health.

The soup thickens quite nicely on its own so there is no need to include any thickeners i.e flour, starch.

I always try to avoid adding any of these even if tapioca starch is a much preferred choice by many health enthusiasts.

If you don't need to use it then don't do it, that's my mantra!

Ingredients you need

Ingredients needed to make the mushroom soup.
  • Olive oil and vegan butter - for sauteing the mushrooms along with onion and garlic.
  • Mushrooms - these are the star of the show! Any variation will work!
  • Onion and garlic - these are the foundation ingredients and work as the base for most recipes, including this one!
  • Thyme - try to use fresh herbs if possible as they will help to enhance the taste of the soup however, dried is fine.
  • Vegetable stock/broth - to keep the recipe vegan, use vegetable broth.
  • Coconut milk - full fat coconut milk is the secret to making this recipe extremely creamy.
  • Black pepper and pink salt - used as flavour enhancers
A bowl of mushroom soup with garnish and a spoon.

Reasons to make this recipe

  • While you might not go crazy for creamy mushroom soup, the health properties (high levels of vitamin d) should be convincing enough to try it at least once.
  • Don't be fooled by the dark hue (I used a large quantity of mushrooms). Mushroom soup is low in bad fat (LDL)/carb and perfect to aid a weightloss diet
  • The coconut milk gives a lovely creamy almost velvet type texture that's so heavenly.
  • A freezer friendly soup meaning any leftovers can be frozen.

The steps

Steps 1-4 sauteing the vegetables
  • Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
  • Melt the olive oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent. 
  • Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrink in volume as they start to cook during the given time.
  • Add the thyme. 
steps 5-6 pureeing soup
  • Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk. 
  • Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
  • Puree the soup (in batches if necessary) in a blender until smooth.
  • Return the ready made soup to the pot if additional warmth is required.
  • Add black pepper and pink salt to taste.

Frequently asked questions

Can you make this recipe without using coconut milk?

Yes, if you don't care to use coconut milk. Use almond milk, a handful of cashew or simply make the soup with only vegetable stock.

Does the soup have a taste of coconut milk?

Contrary to belief, I can promise you won't be able to taste any coconut flavour.

Can I freeze the mushroom soup?

Yes, it is freezer friendly. Just portion it up and use freezer friendly containers and freeze for up to 3 months.

Instant pot version

Steps 1-4 sauteing the vegetables
  • Turn on the instant pot and select "saute" and the "+/-" to 10 minutes.
  • When the inner pot is hot add the olive oil and butter then proceed to saute the onion and garlic until translucent.
  • Add the mushrooms and sprinkle in the thyme. Keep stirring until the mushrooms begin to shrink in volume and darken (this will take several minutes).
Steps 5-8 adding the vegetable stock and thyme
  • Pour in the coconut milk and vegetable stock then stir.
  • Press "cancel" to cancel the saute setting.
  • Place the lid on the pressure cooker and set the steam release knob to the "sealing" position
  • Press the "pressure cook" button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).
Steps 9-12 adding the coconut milk and pureeing the soup
  • Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to "venting" to rid any excess build up of pressure
  • Use and immersion stick blender, food processor or blender to puree the mushrooms to soup.
  • Add black pepper and pink salt to taste.

Notes and tips

  • You can use any mushroom to make the soup as long as it's edible so shitake, chestnut, portobello, crimini, wild mushrooms, porcini. oyster etc... are all suitable
  • Make sure the mushroom are washed thoroughly - lightly scrub and rinse them several times via a colander. It's not uncommon to find debris/dirt still on the mushrooms.
  • This is the link you will need for the Vegetable Broth.
  • Feel free to use another plant based milk such as almond or cashew milk instead.
  • The mushrooms will seem like A LOT especially then they have been sliced BUT.... keep in mind that they will wilt and reduce in volume so stick with the recommended amount for best results.
  • Feel free to add some cauliflower, broccoli, carrots, spinach to bulk up the soup some more.
  • Use a large saucepan, preferably non stick to saute as well as cook the mushrooms to limit clean up.
  • Use an immersion stick blender, food processor or blender to puree the mushrooms into soup.
Close up of the mushroom soup with garnish

More soup recipes you may like

  • Roasted Sweet Potato Soup
  • Vegan Vegetable Soup
  • Roasted Red Pepper Tomato Soup
  • Instant Pot Asparagus Soup
  • Vegan Pea Soup
  • Pumpkin and Sweet Potato Soup
  • Sopa de Platano (Green Plantain Soup)
  • Caribbean Pumpkin Lentil Soup
  • Vegan Carrot and Lentil Soup
  • Cuban Black Bean Soup

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Mushroom soup in a bowl

Creamy Vegan Mushroom Soup Recipe

Creamy vegan mushroom soup is great to consume during those harsh winter months, its filling and low fat/carb and tasty too.
5 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American, British
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 servings
Calories: 310kcal
Author: Charla

Ingredients

  • 2 tablespoon olive oil (28g)
  • 2 tablespoon dairy free butter (28g)
  • 1-1½ lb mushrooms (680g) any variations will work!
  • 4 garlic cloves minced
  • 1 small onion chopped
  • 4 sprigs fresh thyme stem removed or 2 teaspoon of dried
  • 2 cups vegetable stock (475ml)
  • 14 oz full fat coconut milk (400ml)
  • black pepper and pink salt to taste

Instructions

  • Make sure to thoroughly wash the mushrooms via a colander to make sure all the debris has gone then set aside
  • Melt the coconut oil and dairy free butter over medium heat in a saucepan and saute the garlic and onions until transparent.
  • Incorporate the mushrooms with the garlic and onions, stir gently and cook the mushrooms for 5 minutes. The mushrooms will begin to shrink  in volume as they start to cook during the given time.
  • Add the thyme.
  • Pour in the vegetable stock and stir the entire contents, then finally pour in the coconut milk.
  • Bring the soup mixture to the boil then reduce and simmer for 5 minutes.
  • Puree the soup (in batches if necessary) in a blender until smooth.
  • Return the ready made soup to the pot if additional warmth is required.
  • Add black pepper and pink salt to taste.

Instant pot version

  • Turn on the instant pot and select "saute" and the "+/-" to 10 minutes.
  • When the inner pot is hot add the olive oil and butter then proceed to saute the onion and garlic until translucent.
  • Add the mushrooms and sprinkle in the thyme. Keep stirring until the mushrooms begin to shrink in volume and darken (this will take several minutes).
  • Pour in the coconut milk and vegetable stock then stir.
  • Press "cancel" to cancel the saute setting.
  • Place the lid on the pressure cooker and set the steam release knob to the "sealing" position.
  • Press the "pressure cook" button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).
  • Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to "venting" to rid any excess build up of pressure.
  • Use and immersion stick blender, food processor or blender to puree the mushrooms to soup.
  • Add black pepper and pink salt to taste.

Notes

  • You can use any mushroom to make the soup as long as it's edible so shitake, chestnut, portobello, crimini, wild mushrooms, porcini. oyster etc... are all suitable
  • Make sure the mushroom are washed thoroughly - lightly scrub and rinse them several times via a colander. It's not uncommon to find debris/dirt still on the mushrooms.
  • This is the link you will need for the Vegetable Broth.
  • Feel free to use another plant based milk such as almond or cashew milk instead.
  • The mushrooms will seem like A LOT especially then they have been sliced BUT.... keep in mind that they will wilt and reduce in volume so stick with the recommended amount for best results.
  • Feel free to add some cauliflower, broccoli, carrots, spinach to bulk up the soup some more.
  • Use a large saucepan, preferably non stick to saute as well as cook the mushrooms to limit clean up.
  • Use an immersion stick blender, food processor or blender to puree the mushrooms into soup.

Nutrition

Calories: 310kcal | Carbohydrates: 12g | Protein: 7g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 6mg | Sodium: 1094mg | Potassium: 316mg | Fiber: 1g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Sharon says

    November 05, 2015 at 10:42 pm

    5 stars
    I made this recipe it tasted very nice. Very quick and easy to make.
    As I am low on Vitamin D this will be a regular dish for me. Thanks 🙂

    Reply
    • Charla says

      November 06, 2015 at 12:11 am

      Thank you so much for your feedback Sharon. I'm happy to have helped to restore your vitamin D levels, I will look into creating some more mushroom recipes as they are a great source of vitamin D.

      Reply
  2. Bintu @ Recipes From A Pantry says

    November 01, 2015 at 1:35 pm

    5 stars
    Sane here - I have this so so relationship with mushrooms. But I know I love tem when made into smooth creamy soup.

    Reply
    • Charla says

      January 29, 2016 at 5:45 pm

      Glad I'm not the only one who is conflicted by mushrooms.

      Reply
  3. simon says

    October 31, 2015 at 8:47 am

    I'm really fond of mushroom now! Never made mushroom soup Though! It's a good time to make it now 🙂

    Reply
    • Charla says

      November 02, 2015 at 3:58 pm

      Definitely, I hope you manage to give my recipe a try.

      Reply
  4. Lorraine says

    October 30, 2015 at 3:23 pm

    Great recipe idea Charla. I hear you with the aversion to fungi but, thankfully, we embraced mushrooms at home and I have a love of mushroom soup. Never tried to mix mushrooms with coconut milk so looking forward to trying this one out.

    Reply
    • Charla says

      October 30, 2015 at 3:51 pm

      I wish I could convince my family to drink some mushroom soup, they won't even try it despite the health benefits. I hope you like my creamy mushroom soup.

      Reply
5 from 4 votes (2 ratings without comment)

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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