Name: Vegan Creamy Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium leek, sliced (white and light green parts only); 6 cups (750 g) mixed mushrooms; 2 tablespoons plain flour; 1 oz (30 g) dried porcini mushrooms, rehydrated in 1/2 cup hot water; 1 tablespoon fresh thyme; 2 cups (450 ml) vegetable stock; 1/2 cup (125 ml) coconut cream; Salt and freshly ground black pepper to taste

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This vegan creamy mushroom soup is the best mushroom soup you'll ever taste, period! It's a true mushroom lover's delight, luxuriously creamy without any dairy and super easy to make.

Whether you're a mushroom lover or you're looking for recipes that can make you love them more, this vegan creamy mushroom soup is definitely the answer.

I can say without any shadow of a doubt that it's the best creamy mushroom soup I've ever tasted.

It's a super creamy and absolutely delicious soup that the entire family is bound to love, as it's difficult to believe it's dairy-free.

I like to make this creamy mushroom soup without cream with a mix of fresh mushrooms, and some rehydrated dry porcini mushrooms for extra flavor. The result is pretty amazing!

Why you'll love this creamy mushroom soup

Deep mushroom flavors: It's a mushroom flavor bomb in a bowl!
Super creamy yet dairy-free: Creamy goodness without the dairy - yes, please!
Very easy to make: The soup is an absolute breeze to whip up.

What you'll need

Olive oil - You'll need a bit of olive oil for the flavor base and to saute the leeks and mushrooms.

Leek - This adds a mild, onion-like flavor without overpowering the mushrooms.

Mixed mushrooms - I like to use a mix of different mushrooms in this soup. Some great choices are cremini, portobello, shiitake, oyster, and chanterelle mushrooms.

Plain flour - This helps thicken the soup and make it extra creamy. Add the flour gradually to prevent lumps from forming.

Dried porcini mushrooms - Add some dried porcini mushrooms to infuse the soup with a deep, woody flavor.

Fresh thyme - This complements the mushrooms perfectly. You can also use a mix of thyme and rosemary if you like.

Coconut cream - Brings in a smooth, creamy texture without dairy. You can substitute with the creamy top of a can of coconut milk.

How to make vegan creamy mushroom soup

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 3-4 minutes they are soft and translucent.

Add the sliced mixed mushrooms to the pot and cook for 6-7 minutes until the mushrooms are soft and have released their liquid.

Sprinkle the plain flour over the mushroom mixture, stirring to coat the mushrooms evenly. Cook for 2-3 minutes to remove the raw flour taste.

Add the rehydrated porcini mushrooms together with their water, fresh thyme, and vegetable stock.

Bring the soup to a simmer and let it cook for 10 minutes on medium-low heat. The soup should thicken slightly after this time.

Stir in the coconut cream and warm through.

Season with salt and freshly ground black pepper to taste. Serve the soup hot with your favorite croutons or crusty bread.

Helpful tips

For a smoother soup, use an immersion blender to puree the soup in the pot. Alternatively, you can transfer it to a blender in batches.
If the soup is too thick after blending, you can adjust the consistency by adding a bit more vegetable stock.

Substitutions and variations

If coconut cream isn't your favorite, you can use another plant-based cream of your liking.
To make the soup gluten-free, replace the plain flour with a gluten-free flour blend or use cornstarch as a thickener.
Deglaze the pot with a splash of white wine after sautéing the mushrooms for an extra layer of flavor.

vegan creamy mushroom soup with croutons

What to serve with creamy mushroom soup

Serve the soup with a chunk of crusty bread or baguette to dip into that deliciously creamy broth.
Croutons are another perfect choice as a topping for this soup.
The soup works great as an appetizer, but I also love it as a main meal when served with bread or a vegan toastie on the side.

Leftovers and storage

Store any leftover soup in the fridge in an airtight container for up to 4 days.
Reheat the soup gently on the stovetop over medium heat or in the microwave for 1-2 minutes per serving.
To freeze, allow the soup to cool completely before transferring it to freezer-friendly containers. You can freeze it for 2-3 months. Thaw the soup overnight in the fridge before reheating.

If you liked this vegan creamy mushroom soup recipe, you might also like some of my other vegan recipes with mushrooms:

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Yield: 4