Dive into the luxurious embrace of Vegan Cream of Mushroom Soup, a culinary masterpiece that reimagines the classic comfort of mushroom soup with a plant-based twist. This soul-warming creation begins with a sauté of finely chopped mushrooms, a delightful combination of button and cremini varieties, releasing their earthy essence into the pot. A melody of finely chopped onions and minced garlic joins the symphony, creating a fragrant base that promises layers of flavor.

The magic unfolds as vegan butter or olive oil melds with flour to form a roux, lending a velvety thickness to the soup. Slowly introducing vegetable broth and unsweetened almond milk to this savory alchemy, the pot simmers with anticipation. Thyme, whether dried or fresh, dances into the mix, offering herbal notes that harmonize with the rich mushroom essence.

For an extra dimension of umami, nutritional yeast is invited to the party, imparting a savory depth that elevates the overall experience. As the Vegan Cream of Mushroom Soup gently simmers, the ingredients weave together into a sumptuous tapestry, creating a texture and flavor profile that will warm both heart and palate.

For those seeking a smoother consistency, an optional embrace of an immersion blender transforms the soup into a velvety symphony. Each spoonful reveals a perfect balance of creamy indulgence and the rustic charm of finely chopped mushrooms.

As you ladle this velvety elixir into bowls, garnishing with a sprinkle of fresh parsley if desired, the aroma alone is enough to evoke a sense of comfort. Whether savored as a comforting solo meal or shared with loved ones, this Vegan Cream of Mushroom Soup is a testament to the rich and delectable possibilities of plant-based cuisine. A celebration of warmth and flavor, it stands as a reminder that compassionate eating can be truly indulgent and satisfying.

Vegan Cream of Mushroom Soup


  • 1 pound (about 450g) mushrooms, finely chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup all-purpose flour (or a gluten-free alternative)
  • 4 cups vegetable broth
  • 2 cups unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


  1. Sauté Mushrooms:
    • In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
    • Add minced garlic and chopped mushrooms. Cook until the mushrooms release their moisture and become golden brown.
  2. Make Roux:
    • Sprinkle flour over the mushroom mixture and stir to create a roux. Cook for 2-3 minutes to eliminate the raw flour taste.
  3. Add Broth and Milk:
    • Gradually pour in the vegetable broth while stirring continuously to avoid lumps.
    • Add almond milk and dried thyme. Stir well to combine.
  4. Simmer:
    • Bring the soup to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until it thickens.
  5. Blend (Optional):
    • For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
  6. Season:
    • Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
  7. Serve:
    • Ladle the Vegan Cream of Mushroom Soup into bowls. Garnish with fresh parsley if desired.

Nutritional Information (approximate per serving, assuming 6 servings):

  • Calories: Approximately 150-200
  • Protein: 5g
  • Carbohydrates: 15g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 600mg