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Vegan mushroom soup served in a white bowl with bread in the background

Vegan Mushroom Soup

Vegan mushroom soup - delicious, creamy, and comforting. This dairy-free mushroom is very easy to make, needs only a handful of basic ingredients, and gets ready within 35 minutes.
Course Soup
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 164kcal



  • 4.5 cups sliced button mushrooms
  • 1 medium-sized onion finely chopped
  • 1.5 teaspoon minced garlic cloves
  • 2 cups unsweetened oat/ any other plant-based milk
  • 3 cups vegetable stock/ water
  • 1 teaspoon dried thyme
  • Salt & pepper to taste
  • 3 tablespoons corn starch
  • 1/4 cup water
  • 1 tbsp olive oil/ vegan butter


  • Heat oil in a pot. Add onion, garlic, and saute until onion turns translucent.
  • Add mushroom slices and cook until they start releasing moisture. Add thyme, salt, and pepper. Saute for about a minute.
  • Add vegetable stock, mix, and cover the pan. Cook covered for around 10 minutes.
  • Remove the lid and add milk. Stir continuously for 2-3 minutes. After that cook it uncovered for another 2-3 minutes.
  • In a bowl, mix corn starch and water. Add this corn starch slurry to the soup. Stir continuously for about a minute to avoid lumps. Cook for around 2 minutes or until the soup thickens. Switch off the gas.
  • Garnish with ground pepper and chopped fresh herbs of your choice. Enjoy!


  1. To make the soup tastier and more interesting, use a combination of different mushrooms you like.
  2. If you don’t like chunks of mushrooms in your mushroom soup and prefer a creamier soup, blend the soup after adding vegetable stock.
  3. For extra creaminess, add coconut cream to the soup.


Calories: 164kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 770mg | Potassium: 443mg | Fiber: 3g | Sugar: 14g | Vitamin A: 621IU | Vitamin C: 5mg | Calcium: 187mg | Iron: 2mg