This vegan cream of mushroom soup is one of the most delicious soups I’ve ever created. While testing some of my recipes a year ago I misplaced where I wrote it down. Making it from memory a second time resulted in an even more flavorful, rich, nourishing mushroom soup!
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Latest Vegan Cream of Mushroom Soup Video:
My Best Mushroom Soup Tips:
This healthy 4 mushroom soup is one for the books as it’s perfect for serving with crusty gluten-free bread and the perfect freezer meal! Whether you’re looking for a mushroom soup without cream or a fully vegan mushroom soup, this is certainly one to satisfy all!
- If you have allergies to this mushroom soup adjust accordingly with these tips. If allergic to coconut milk, soy (liquid aminos), or butter you can use the noted alternatives in the recipe below!
- If you are concerned due to this being a higher histamine recipe, please read the specific notes in the recipe notes for my patient allergy advice! Safety is my number one priority when it comes to safe Mast Cell Activation Syndrome recipes!
What Makes This Vegan Mushroom Soup Different:
Most mushroom soups that are vegan can lack interest if done without enough ingredients to create strong depths of flavor. In this easy vegan mushroom soup recipe we’ll be using 4 mushrooms to bring out the flavor meant to showcase these varieties.
- Nutrient Dense & Nourishing: Mushrooms are rich in antioxidants, calories, protein, and high in fiber!
- Low Sugar & Vibrant Tastes: Unlike condensed cream of mushroom soups, this recipe contains little sugar and LOTS of flavor!
- Depth of Flavor: This recipe has similarities to Hungarian Mushroom Soup. We use smoked paprika here for additional flavor and sub apple cider for even more depth & sweetness. Hungarian paprika is sweet while smoked is not!
- Allergy-Friendly: This recipe is adapted for major allergens & to be vegan-friend by removing dairy, gluten, and animal products. This is a 100% gluten-free dairy-free mushroom soup.
- Detailed Recipe Notes: I always add tips & notes for severe allergies in the notes section of my page. Freezing is a MUST for my MCAS allergy community.
- Unique Replacements: A common ingredient in soups is wine. Apple cider (not vinegar) can be used to replace this flavor, especially when combined with slight acidity (liquid aminos.)
- Make it thick or thin! Thicken this antioxidant-rich soup or keep it as thin as you like by controlling the amount of roux added, if any!
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Vegan Cream of Mushroom Soup
- 2-3 tbsp butter or vegan butter
- 1 large vidalia onion
- 4 stalks celery
- 1 carton baby portobello mushrooms
- 1 carton white mushrooms
- 1 carton shiitake mushrooms
- 1/2 container dried porcini mushrooms .5 oz
- 5 large garlic cloves
- 1 tbsp fresh thyme leaves lightly packed
- 1 tbsp Fresh sage as desired
- 1-2 tsp smoked paprika
- 4 cups vegetable broth
- 1/2 cup apple juice or cider
- 1 can whole foods 365 coconut milk full fat (this is the most mild coconut flavored brand I have found!)
- 1/4 cup liquid aminos
- 2 tbsp nutritional yeast
- 1/4 cup freshly chopped parsley
- Freshly ground pepper
- 1/4-1/2 tsp beautiful briny sea salt
- 1/8 cup gluten free flour + 1/8 cup butter or extra virgin olive oil add 1 tbsp additional if a thicker soup
- Wash your onion and celery and proceeding to chop them into small diced pieces.
- Next, add your butter to a hot stock pot/dutch oven and follow with your onions and celery.
- As your onions are caramelizing, wipe down your mushrooms with a damp paper towel, removing any remaining soil.
- With the dried porcini: add them to water until softened and then slice into smaller pieces. Add to your pot.
- Follow by slicing all of your mushrooms and adding them to your pot and cooking down until slightly softened.
- Next add in your remaining ingredients except your salt, parsley, gluten free flour, and your oil/butter that's used for the roux.
- Let stew for a few minutes (about 10, cooking of medium to medium low) while making your roux.
- Using your butter or oil, slowly bring it to temp and dust in your flour stirring constantly to ensure there are no lumps. Allow all of the flour to be incorporated and you'll see the thickness start to form. Cook until the color has become a light brown coloration and then reserve/let cool before adding to your soup.
- Once added, allow the roux to cook with the soup for a few minutes (about 10) and then add in your fresh herbs and salt to taste!
- Serve with crusty gluten-free bread (I've linked my favorite above!)