Classic cream of mushroom soup made vegan! Just as creamy and nutty as the original with all the goodness of homemade!
Love a soup with a few more chunks? You’ll definitely want to try my Tuscan Chickpea Soup!

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It’s become the time of year when I really crave a hot bowl of soup for lunch. But not just any soup. I want something creamy and soothing, the sort of soup that reminds me of the best of my childhood.
And for that, it just has to be Cream of Mushroom Soup!
Why you’ll love it
For those of us who grew up with it, cream of mushroom soup has a special place in our hearts. For this recipe, I wanted to keep in touch with the soup I grew up eating, but elevate it with quality ingredients.
It also wanted to start with the classic, but turn it into a vegan recipe, which turned out to be quite easy. I found that oat cream was the way to go and complemented the other ingredients perfectly.
The result is a creamy soup that that has all the delicious nuttiness of mushrooms. It’s pure joy to eat and was a hit with everyone who has eaten it!
As an added bonus, the use of oat cream takes this a step past vegan and also makes the soup dairy-free!

Adding maximum flavour
When recipes are built around mushrooms – like this one here – it’s often a good idea to combine a variety of mushrooms. This not only adds different textures, but also different flavours to the soup.
Portobello mushrooms are pretty important to the taste of the soup, but alongside – or in place of – the chestnut mushrooms, it’s possible to use oyster or shiitake mushrooms. I tend to stay away from white button mushrooms as I don’t think they bring a lot with them, but they work well here when paired with portobello mushrooms.
(For a soup with chunkier mushrooms, try Mushroom Soup with Buckwheat Groats!)
One vital last step is the taste test. Make sure you are tasting to make sure the soup has enough salt.
I’ve said it before and I’ll say it again – a soup will never taste good if it doesn’t have enough salt! The vegetable broth is likely to bring some saltiness to the soup, but make sure it has enough for the flavours to pop.

Recipe tips and notes
- The mushrooms used are important for good tasting soup. I recommend using portobello mushrooms for their rich and nutty taste along with button mushrooms. Others like porcini or cremini mushrooms will also work well.
- I used oat cream and like the taste it brings to the soup. I find it to be the most neutral flavour as a dairy substitute. You can also use other plant based creams if you prefer. Soya cream or even coconut milk will work although the latter will bring a whole different flavour profile.
- This mushroom soup can also be used as a sauce in casseroles (such as to make vegan green bean casserole) or with pasta.
- Make the soup super creamy by blending with a This is an affiliate link.food processor, This is an affiliate link.immersion blender or This is an affiliate link.blender.

Serving suggestions
For me, a soup should be partnered with a sandwich to make the perfect lunch. Something like a Chickpea Salad Sandwich would always hit the spot!
If a salad sounds like a better option, try a hearty salad like Roasted Summer Vegetable Salad or a simple Garden Salad for a lighter meal. Or keep it simple and grab a piece of crusty bread!
A sprinkling of black pepper may also be to your taste, along with chopped fresh parsley!
Storage and leftovers
Store leftovers in the fridge in an airtight container for up to a week. Let it cool before adding to the fridge. Warm up leftovers in a saucepan or microwave.
This soup can also be frozen. Doubling the recipe will mean that leftovers can be frozen to enjoy at a later date. Keep them in an airtight container for up to two months.

Vegan Cream of Mushroom Soup
Equipment
- This is an affiliate link.Immersion blender
- This is an affiliate link.Food processor
Ingredients
- 1 onion
- 1 celery stalk
- 1-2 cloves garlic
- 3-4 sprigs fresh thyme or ¼ tsp dried thyme
- 500g / 6 cups button mushrooms sliced
- 100g / 1 cup Portobello mushrooms
- salt to taste
- 1 tbsp flour
- 1 litre / 4 cups This is an affiliate link.vegetable stock
- 125 ml / ½ cup plant based single cream I used oat cream
Instructions
- Heat the olive oil in a medium pot, add the chopped onion and diced celery, cook over low heat for 5-7 minutes. While that is happening, clean the mushrooms and slice them. After the onions soften a bit add in minced garlic ad thyme, cook for 30 seconds longer.
- Now bring in the sliced mushrooms to the pot and cook them for about 10 minutes with a pinch of salt, they will release a lot of water, continue cooking until there is only a little liquid left, then sprinkle the flour all over and stir to coat.
- Pour in the vegetable stock, bring to a simmer and cook over gentle heat for 10 minutes.
- Process in a food processor or blender in batches when the soup is slightly cooled. Then return to the pot and to reheat, taste and add salt if needed. (The easiest way is to use an immersion blender.)
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