Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup

Serves 4 30 minute prep time

Looking to warm up? This vegan cream of mushroom soup hits the spot on cool days.


  • 1 tsp coconut or olive oil
  • 2 medium onions, diced
  • 2 lbs 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


  • 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.