• Leanne Maala - For Micah Siva

Vegan Cream of Mushroom Soup

Updated: Dec 16, 2021

Step aside Campbells, we’re serving up a vegan version of my childhood staple: cream of mushroom soup!

Vegan Cream of Mushroom Soup

I have yet to find an actual in-can vegan cream of mushroom soup on the shelves, so I decided to make my own. It’s super simple to make- probably even as simple as heating up a can of Campbells.

Traditional cream of mushroom soup recipes generally require butter and whole milk, but this version was made vegan with a splash of rich coconut milk, savory nutritional yeast, and a ton (and I mean TONS) of fresh mushrooms.

This cream of mushroom soup is vegan but doesn’t skimp on the health benefits. Did you know that mushrooms are great sources of anti-inflammatory antioxidants and healthy fibers? They’re a decent source of protein too. But don’t worry- even with all of the health benefits, this vegan cream of mushroom soup is still as savory and creamy as ever.

Vegan Cream of Mushroom Soup

Vegan and gluten- and dairy-free, this hearty and healthy cream of mushroom soup is pure comfort in a bowl. Plus, did I mention that you'll only need one pot AND you'll have it ready in just 30 minutes or less? It really doesn’t get easier or cozier than this.

Give this simple vegan plant-based soup recipe a try this week. Trust me, you’ll never want to pick up a canned cream of mushroom soup ever again.


Vegan Cream of Mushroom Soup

Author: Micah Siva

Serves: 4


  • 1 tbsp olive oil

  • 1lb, 16oz button mushrooms, sliced

  • 2 cloves garlic, finely chopped

  • 2 shallots, chopped

  • 1 ½ tbsp all purpose flour, or gluten free if preferred

  • 3 cups vegetable broth

  • 1 tbsp tahini

  • 1 bay leaf

  • ½ cup canned coconut milk

  • 2 tbsp nutritional yeast

  • 2 tbsp chopped parsley

  • Sea salt and black pepper, to taste


  1. Heat oil in a pot over medium heat. Add the mushrooms, garlic, and shallots, stirring to combine. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have shrunk and the liquid has evaporated.

  2. Add flour, stirring to coat.

  3. Add vegetable broth.

  4. Bring to a boil, and let simmer for 10-15 minutes.

  5. Add nutritional yeast and coconut milk.

  6. Enjoy!

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