If you love mushrooms, this vegan cream of mushroom soup will not disappoint! It uses both fresh and dried mushrooms for maximum mushroom flavour, and coconut milk for a perfectly creamy broth that’s also gluten free!
What kind of mushrooms for cream of mushroom soup?
This recipe is unique in that I used three different types of mushrooms.
The most important mushroom in this recipe are dried porcini. Not only are they super flavourful umami bombs, they make a deep mushroom stock when rehydrated that’s then added to the soup.
In terms of fresh mushrooms, I used a combination of white button and cremini / baby bella mushrooms.
But if you want to simplify, you can use just white or just cremini for this recipe.
Cream of mushroom soup with coconut milk
This vegan cream of mushroom soup is (obviously) dairy free.
Coconut milk is cheaper than cashews and creamier than any thickened plant-based milk.
You may be worried that you can taste the coconut in this soup, but it’s not enough to give it a strong coconut flavour.
But if you’re worried you can add it little by little while tasting until you reach a point that it’s creamy enough without tasting of coconut.
Additionally, this recipe calls for blending a few ladlefuls of the soup, which not only brings out more mushroom flavour, it also thickens the broth and makes it extra creamy.
How to make vegan cream of mushroom soup
The first thing you’re going to want to do is rehydrate the porcini mushrooms.
Do this in room temperature water in order to not leech out too much flavour.
They’ll need about 20 minutes to rehydrate so you can get on with chopping and frying the onion and garlic.
I like to fry the onion gently over medium-low heat to bring out more flavour and there’s enough time while I clean and slice the mushrooms.
Then add the mushrooms to the pot and raise the heat to medium-high to let them release their liquid and start to brown.
Then add vegetable stock and the porcini mushroom soaking liquid.
Since dried mushrooms often have a bit of grit, be careful to just pour off the liquid and leave the grit in the bottom of the bowl.
Let the soup simmer for about 10 minutes to thicken a bit then take it off the heat.
Add coconut milk and the dried porcini mushrooms. I do this last so that they retain their flavour and it doesn’t leech out into the broth.
Finally, transfer a few ladlefuls of the soup to a blender and blend until smooth and creamy. Add this back to the soup and it’s ready to serve!
Can you freeze vegan cream of mushroom soup?
Coconut milk separates when frozen so ideally you would want to freeze the soup without the coconut milk and then add it in after thawing and while reheating.
But this soup keeps well in the fridge for 3 – 4 days.
It can be reheated in the microwave or on the stove.
What to serve with it?
Crusty bread all the way! A crisp salad, baked potato, garlic bread or a vegan grilled cheese sandwich are also solid options.
Vegan Cream of Mushroom Soup
- 0.75 oz (20 grams) dried porcini mushrooms
- 1 cup (250 ml) room temperature water
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 tablespoon olive oil
- 20 oz (565 grams) fresh mushrooms (white button or cremini or a combo of both)
- 1 teaspoon dried thyme
- 2 cups (500 ml) vegetable stock
- 1 teaspoon salt
- 1 cup (250 ml) coconut milk
- Place the porcini mushrooms in a bowl and cover with the water. Set aside to rehydrate while you dice the mushrooms and garlic.
- Heat the oil in a medium pot over medium-low heat. Add the onion and gently fry, stirring from time to time, while you clean and slice the mushrooms.
- When the onion is transparent, add the garlic and fry for another 30 seconds to a minute until soft and fragrant.
- Add the sliced mushrooms and thyme and raise the heat to medium-high. Allow the mushrooms to cook, stirring frequently to avoid burning on the bottom, until they begin to release their liquid and are soft – about 5 minutes.
- Remove the porcini mushrooms and give them a squeeze to get out some of the water. Chop them into smaller pieces if necessary.
- Add the vegetable stock, salt and mushroom soaking liquid to the pot. Be careful when adding the mushroom stock because there will be some grit and sand on the bottom of the bowl, don’t add that.
- Bring to a boil and simmer for 10 minutes. Remove the pot from the heat and add the porcini mushrooms and coconut milk.
- Carefully transfer 3 – 4 ladlefuls (about 1 cup / 250 ml) to a blender and blend until creamy. Return to the pot, stir it well and serve.