Go Back
+ servings
2 bowls of mushroom soup

Creamy vegan mushroom soup

Creamy vegan mushroom soup is great to consume during those harsh winter months, its filling and low fat/carb and tasty too.
Course Soup
Cuisine American, British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -4 servings
Calories 620kcal
Author Charla


  • 1 lb of mushrooms any variations will work!
  • 3 garlic cloves chopped.
  • 1 small onion chopped
  • 2 sprigs of thyme stem removed or 2 tsp of dried
  • 1 tsp of black pepper
  • 1 cup of vegetable stock see link in post
  • 1 cup of coconut milk
  • 2 tbsp of coconut oil
  • 2 tbsp of dairy free butter
  • Himalayan pink salt to taste


  • 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.
  • Season with thyme, black pepper and pink salt to taste.
  • 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.
  • Serve accordingly with optional gluten free bread or alone.


  • 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 - the lightly scrubbed them and rinsed them several times via a colander. It's not uncommon to find debris/dirt still on the mushrooms.
  • 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.


Calories: 620kcal | Carbohydrates: 24g | Protein: 14g | Fat: 55g | Saturated Fat: 38g | Cholesterol: 11mg | Sodium: 2333mg | Potassium: 633mg | Fiber: 2g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 6mg