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Vegan Cream of Mushroom Soup

Serves 4 30 minute prep time

By Morgan Shupe on January 3, 2014

Vegan Cream of Mushroom Soup

Looking to warm up? 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 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.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe