Vegan Mushroom Soup

3 minutes

Cozy, creamy, plant-protein soup is exactly what you want when there’s a chill in the air. Give this tasty Vegan Mushroom Soup a try!

How to Make Vegan Mushroom Soup

Step 1: Prep all your ingredients by dicing your onion, slicing the mushrooms, mincing the garlic, and measuring out your other ingredients.

Step 2: In a large pot, heat your olive oil over medium heat. Add the diced onions and sauté them until translucent. Takes about 5 minutes.

Step 3: Add your minced garlic and sliced mushrooms. Continue sautéing until the mushrooms release their liquid and start to brown, around 7-8 minutes.

Step 4: Stir in the dried thyme and rosemary, then season with salt and pepper if desired.

Step 5: Pour in the vegetable stock and bring the mixture to a boil. Lower the heat and let it simmer for 10-15 minutes.

Step 6: Add the coconut milk (see “Tweaks” below for alternatives) to the pot and simmer for an additional 5 minutes.

Step 7: Use an immersion blender to purée the soup to your desired consistency.

Step 8: Stir in the lemon juice and adjust the seasoning if necessary. Garnish with fresh parsley prior to serving.

Tweaks

Looking for some inspiration on how you can change it up? Check out our suggestions below.

• Go Chunky: I’m a fan of chunkier mushroom soup, so I leave some mushrooms whole to enjoy those “meatier” bites…yum!
• “Milks“: Instead of coconut milk, try another plant-based alternative such as: almond milk, cashew milk, soy milk, or oat milk for a different creamy texture and flavor. If you’re not vegan, just use regular milk.
• Vegetables: If you want more bulk, add some vegetables. Chopped leeks, celery, or carrots can enhance the dish by adding depth and sweetness. Sauté them with the onions for extra flavor.
• Umami Flavors: For a rich, savory taste boost the umami flavors by adding a splash of miso paste.
• Mushrooms Varieties: Experiment with different mushroom varieties for a more complex flavor. Shiitake (a personal favorite), porcini, or oyster mushrooms can be excellent choices.

Storage

Refrigerate: Your Vegan Mushroom Soup will keep for 3 to 4 days in the fridge. Once cooled, it should be stored in a covered bowl or airtight container and placed in the refrigerator.

Freeze: You can freeze mushroom soup for up to 3 months. Decant the soup into a rigid container, leaving an inch of headroom, before it cools. Once cool, seal the container, and transfer it to the edge of your freezer. Full instructions are here.

Reheat: After thawing in the fridge overnight and reheating on low-medium heat, we suggest you blend the soup again as that will bring the texture back to how it was before freezing.