This creamy vegan mushroom soup is a must when the mental spoons are low, friend. It's a few ingredients that come together in under 30 minutes, and you can even buy the pre-cut mushrooms so all you have to do is throw everything into a pot and cook it all up.
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What Can I Serve With This Soup?
Have a little extra energy? Here's some things you can pair with your soup:
- An easy little cucumber salad.
- Stir fried sesame green beans.
- Vegan bacon bits.
- Crunchy wonton strips.
I also love using this recipe in my yummy green bean casserole as well as my all time favorite tator tot casserole!
Recipe
Easy Vegan Mushroom Soup for When You're Feeling Drained
Equipment
- 1 Knife
Ingredients
- 3 cups sliced mushrooms
- 1 14oz can full fat coconut milk or 1 cup other plant milk
- 1 Tablespoon sweet paprika
- ½ Tablespoon garlic powder
- 2 Tablespoons soy sauce
- 1 cup water
- 1 vegan beef bouillon cube
- 1 Tablespoon rice vinegar
- 1 Tablespoon oil Optional
Cornstarch Slurry
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
- Heat oil in a dutch oven or soup pot on medium-high setting.1 Tablespoon oil
- 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, 2 Tablespoons 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 14oz can full fat coconut milk, 1 cup water
- Bring the soup back up to a boil.1 Tablespoon cornstarch, 2 Tablespoons water
- Add the cornstarch slurry and stir immediately while also turning down the heat. ( see notes if using another thickening method)
- 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 teaspoon 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)
- Thickening Methods - You can add a Tablespoon of regular flour or gluten-free flour into the pot before adding your milk and give it a stir around coating all the mushrooms, or you can finish the soup, add half to a blender and blend it, then add it back for a more natural thickening. It's up to you!
- Storage - place in an airtight container for up to 5 days in the refrigerator, or 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
How Can This Be Stored For Later?
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. Make sure you allow your soup to cool entirely before freezing and be sure to allow thawing in the refrigerator before re-heating.
If you must reheat in a hurry, place the frozen container into a bath of warm water until thawed enough to heat more thoroughly.
Reheat - If frozen, thaw naturally in the refrigerator, then heat either in a pot on the stove or in a microwave safe dish for 30 seconds at a time, then stirring.
All Ingredients Needed
Ingredient Notes and Substitutions
- Get already sliced mushrooms. This will make the recipe way easier.
- You can also use dried mushrooms for this recipe, however the texture will be a little different.
- You can use any plant-based milk you have available. I am using canned full fat coconut milk (unsweetend). For hand issues, I suggest using something else.
- Thickening the soup - For this recipe, I used a cornstarch slurry for thickening, however, you can use a little bit of flour before adding liquid, or you can wait until the soup is finished, and pour half into a blender and blend it up real good then pour it back in. That will thicken it up naturally.
- You can swap the soy sauce for tamari if you need to go gluten-free.
- Make it spicy - Add red pepper flakes or cayenne pepper.
- Throw in some herbs - Thyme, Parsley or Rosemary if you're into it.
- Add in other frozen veggies - bulk up the soup a bit and add whatever you like.
- Left over rice is another amazing addition to this soup. You'll need to add a little more seasoning if you do add it.
- Load up on the protein - weight it down with lots of protein, I definitely suggest adding some soy curls or other type of meat substitute for something super hearty.
Please see recipe card for exact quantities.
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Step By Step Instructions
Step One - Dice and slice the mushrooms. Buy the pre-sliced mushrooms and skip this step because we don't have the energy to cut these things!
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.
Frequently Asked Questions
Naturally, yes! As long as you use gluten-free ingredients, such as tamari instead of soy sauce or flat out just using salt.
Check out some of my other recipes that utilize the glorious mushroom!
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What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
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