Super creamy vegan mushroom soup, packed with flavour and texture. Ideal for cozy wintery evenings and luxury holiday dinners!
Is there anything more satisfying than a deliciously creamy vegan mushroom soup, served with a hot piece of crusty bread? I'm talking about a mushroom soup that's satisfyingly savoury, umami and delightfully smooth. But because you KNOW I'm a sucker for texture, I've left some deliciously chunky mushrooms involved!
This recipe makes a gorgeous dinner, much like my vegan chicken noodle soup, but it's also ideal for a delicious, simple holiday dinner. A simple thanksgiving soup? It's ideal!
🧈 Vegan Mushroom Soup Ingredients
I've worked really hard to keep the ingredients minimal for this vegan mushroom soup. Nothing fancy - nothing esoteric, just big bold savoury flavours! HEre's a lit of the ingredients you'll need to nail this recipe. Don't worry though, quantities are in the recipe card at the bottom of this page!
- Vegan butter - this can be subbed with vegetable oil if you like!
- Crushed black pepper - always use fresh if you can!
- Brown onion - or any medium onion!
- Cloves of garlic - finely chopped or minced
- Mushrooms - chestnut, cremini or closed cup will do!
- White wine - choose a dry, vegan variety
- Dark soy sauce - sub for tamari if you're gluten free!
- Fresh thyme
- Vegetable stock/broth - or mushroom stock/broth
- Silken tofu or vegan cream - both work great
🥣 Vegan Mushroom Soup Method
Like with the ingredients, I've stripped things back as much as I could. You'll also be pleased to know this is a SUPER quick recipe! You'll have this creamy vegan mushroom soup on the table in no time!
1. First, fry off your onions and garlic. I HIGHLY recommend adding your black pepper at this stage too because it toasts and multiplies the flavour! Remember, black pepper is a spice and should be cooked like one too!
2. Next we add our mushrooms! Unless you're using a whopping great big pan, you may need to add them in two batches. Be sure not to crowd the pan or you won't get any flavoursome colour on your mushrooms. Then we add the stock/broth.
3. Once everything has simmered nicely, it's time to blend. I'm not a huge fan of soup without texture, so I recommend removing a cup of the soup before blending, to guarantee some deliciously juicy mushroom chunks.
4. Finally, we add the reserved mushrooms back into the blended soup and stir to combine! Bingo! You've got yourself a gorgeous bowl of soup!
🔀 Some Optional Extras!
Again, in the quest to keep ingredients to a minimum, this recipe is super minimalist! But if you want to step up your mushroom soup game, here are some vegan ingredients you could consider stirring in!
- Marmite! A very English addition but in my opinion it improves any dish that's savoury and umami! It's salty though, so swap out a little salt if using!
- Mushroom Ketchup or Henderson's Relish! Again, a huge flavour bomb for any savoury dish, but ideal in this mushroom soup! Just add a dash - it's strong!
- Dried Mushrooms! You'll need to rehydrate them before adding but they'll really help to give this soup a more grown-up flavour! Use a woodland blend or even porcini mushrooms if you're fancy!
- Love mushrooms but not soup? Try my vegan mushroom risotto instead!
🔪 Required Equipment
Here's all the stuff you'll need in your kitchen cabinet in order to make this vegan mushroom soup a reality!
- 1 saucepan
- 1 cup measure
- 1 immersion blender
🤷♀️ Vegan Mushroom Soup FAQs
A: Mushroom soup does not require thickening - once blended, the mushrooms will thicken the soup. If the soup is too thick, use vegetable stock/broth to thin it out.
A: Yes! Mushroom stems are perfectly safe (and delicious) to eat! Just dust off any soil that might be on the base with a pastry brush and cook as you would any other part of the mushroom. It's especially delicious in vegan mushroom soup.
A: Yes! Mushroom soup is perfect for freezing. I'd recommend freezing in individual portions to make defrosting easier!
Vegan Mushroom Soup (Rich and Creamy)
- 25 g vegan butter
- ½ teaspoon crushed black pepper
- 1 brown onion (finely chopped)
- 2 cloves of garlic (finely chopped or minced)
- 500 g mushrooms (chestnut, cremini or closed cup, roughly chopped)
- 50 ml white wine (choose a dry, vegan variety)
- 1 tablespoon dark soy sauce
- 1 teaspoon fresh thyme (de-stalked)
- 500 ml vegetable stock (aka vegetable broth)
- 100 g silken tofu (or 120ml vegan cream)
- Salt to taste
- Fresh parsley and thyme to serve
- Place a saucepan over medium heat and add the vegan butter.25 g vegan butter
- Once hot, aadd the black pepper and allow it to toast in the pan for 20 seconds before adding the onion and garlic. Fry for 2-3 minutes or until the onion has softened.½ teaspoon crushed black pepper, 1 brown onion, 2 cloves of garlic
- Add half of the mushrooms and fry for a minute or until shrunken slightly. Add the rest of the mushrooms and cook for a further 2-3 minutes or until gently browned.500 g mushrooms
- Add the white wine, dark soy sauce and fresh thyme. Simmer for a minute to remove some of the alcohol. Add the vegetable stock and bring to a simmer.50 ml white wine, 1 tablespoon dark soy sauce, 1 teaspoon fresh thyme, 500 ml vegetable stock
- Leave to simmer for 10 minutes with no lid.
- After 10 minutes, remove the soup from the heat. Remove a cup (around 240ml) of the soup, making sure you get plenty of mushrooms, and set aside.
- Add the silken tofu or vegan cream to the rest of the soup in the saucepan. Use an immersion blender to blend until very smooth and creamy.100 g silken tofu
- Add the reserved cup of soup back to the blended soup and stir to combine. Season to taste then serve, sprinkled with the fresh parsley and thyme.Salt to taste, Fresh parsley and thyme to serve