This article may contain affiliate links. please check out my policy!
Incredibly easy, one-pot, dairy free mushroom soup that's ready in 20 minutes! This creamy soup also doubles as a sauce for other recipes!
Mushroom soup is just one of those meals that I default to when I don't feel like making anything. A low effort soup is just what one needs when it's too cold to move around much.
Plus, this recipe can double for the base in this vegan green bean casserole!
🥘Ingredients
Any mushrooms you can get in most stores will work for this recipe. I am using baby bella mushrooms for mine.
You can use any plant milk you have available. I use canned full fat coconut milk.
Not pictured cornstarch and water which are needed to thicken the soup. I forgot to add them to the photo -brain fart-
Please see recipe card for exact quantities.
🔪Instructions
Step One - Dice and slice the mushrooms.
Step Two - Saute in some oil until soft and starting to darken.
Step Three - Add in all seasonings and mix around.
Step Four - Add in the plant milk, and water, then allow to heat back up to boil. Then add in the cornstarch slurry, allow to thicken.
All finished! Enjoy!
👩🏻🍳Cook's Top Tip
You can use different sources of sodium for this soup. I used soy sauce, but you can also use plain salt, a mild miso paste, MSG, mixtures with salt mixed in such as; garlic salt or other such mixtures.
📖Variations
You can certainly change this soup up into something just a little different if you're feeling it!
- Spicy - Add red pepper flakes or cayenne pepper.
- Add veggies - Dice up some carrots, celery and onions (commonly known as mire poix) and add it in!
- Add other things! - Check out this mushroom soup with wild rice and soy curls!
- Need Gluten-free? - Swap the soy sauce for tamari, coconut aminos, or any other sodium source.
This recipe can also be used as a main to other recipes like a vegan beef stroganoff or a vegan tuna casserole!
🍱Storage
Refrigerator - store in an airtight container for up to 5 days.
Freezer - Store in an airtight container or freezer bag for up to 3 months.
Reheat - If frozen, thaw naturally in the refrigerator, then heat either in a pot on the stove or in the microwave in a safe dish.
Check out some of my other soups!
📖 Recipe
Equipment
- 1 Knife
Ingredients
- 3 cups sliced mushrooms
- 1 can full fat coconut milk - or 1 cup other plant milk
- 1 Tablespoon sweet paprika
- ½ Tablespoon garlic powder
- ¼ cup soy sauce - see notes
- 1 cup water
- 1 vegan beef bouillon cube
- 1 Tablespoon rice vinegar
- 1 Tablespoon oil
Cornstarch Slurry
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
- Heat oil in a dutch oven or soup pot on medium-high heat.1 Tablespoon oil
- Dice and slice up to 3 cups of mushrooms (this does not have to be exact).3 cups sliced mushrooms
- Add the mushrooms to the pot and saute until softened and starting to darken (about 3 minutes). Then add in all seasonings.1 Tablespoon sweet paprika,½ Tablespoon garlic powder,¼ cup soy sauce,1 vegan beef bouillon cube,1 Tablespoon rice vinegar
- Heat for a couple of minutes, then add the coconut milk (or other plant milk), and then the water.1 can full fat coconut milk,1 cup water
- Bring the soup back up to a boil, then add the cornstarch slurry.1 Tablespoon cornstarch,2 Tablespoons water
- Cook for about 5 more minutes until the soup is thickened, serve and enjoy!
Notes
- For Gluten-Free - Swap the soy sauce for coconut aminos or tamari. Or just use regular salt, miso paste, etc. Remember to add only to taste and that you can add but you can't take away. If doing just regular salt, try a pinch at a time. For miso paste, try a tablespoon at a time. make sure the miso paste is gluten-free as well.
- You can use any plant milk. It does not have to be canned coconut milk. Another alternative is a vegan sour cream (add just a ½ cup and the rest water)
- Storage - place in an airtight container for up to 5 days in the refrigerator, 3 months in the freezer. To reheat; thaw naturally from frozen in the fridge, then heat in a pot on the stove, or in the microwave in a safe dish.
Nutrition
Need an idea of what to share in a comment? Share any substitutions you made that worked well so that anyone else reading can gain some knowledge in case they run into issues. Comment just to say you've tried it and if you liked it, or If you did not enjoy, or had an issue. Other readers can benefit from you! You can also leave a comment just to tell me you plan on trying it, I don't mind! Be sure to also leave a rating with your comment. Every little bit helps me bring you more delicious vegan recipes! Any rude, non-constructive comments will not be accepted. Thank you.
Leave a Reply