Vegan Mushroom Soup

Vegan Cream of Mushroom Soup

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  January 3, 2014 | by
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A favorite of the staff at Vega HQ, Chef Morgan’s vegan cream of mushroom soup hits the spot on cool winter days.


  • 1 tsp coconut or olive oil
  • 2 medium onions, diced
  • 2 pounds assorted mushrooms, cut into bite sized pieces. (at VegaHQ we used portabella and button mushrooms)
  • 1 cup of a good quality white wine, or vegetable broth*
  • 2 (15oz) can coconut milk
  • 2 – 4 cups vegetable stock
  • 5 sprigs fresh thyme (and extra for garnishing)
  • Salt and pepper, to taste

* Chef Morgan’s Tip – Never use a wine for cooking that you wouldn’t want to drink!


In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.

Reserve half of the mushrooms and onions and place into a blender. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.