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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Vegan Mushroom Soup

    Published: Apr 23, 2020 · by Nicole · Updated: Sep 19, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This one-pot vegan mushroom soup is hearty, delicious, and ready in under 30 minutes. It's packed with flavor from smoked paprika and turmeric, and the coconut milk adds the perfect touch of creamy goodness!

    vegan mushroom soup
    Jump to:
    • Tips for Perfect Vegan Mushroom Soup
    • Love One-Pot Meals?
    • Recipe
    • Comments

    There're not many things better than a piping hot bowl of soup on a chilly night. It's one of life's best comfort foods.

    Mushroom soup has always been one of my favorites. OK, everything with mushrooms is a favorite. (See this mushroom wellington as evidence!)

    But I especially love this simple soup, which easy to cook up with ingredients that are nearly always in pantry.

    This vegan mushroom soup is:

    • An easy one-pot vegan dinner!
    • Brimming with delicious spices like turmeric and smoked paprika.
    • A touch creamy thanks to the coconut milk.
    • Ready in under 30 minutes.
    • 100% vegan and vegetarian friendly.
    • Totally delicious.

    And if you love this mushroom soup, check out this creamy mushroom soup too!

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Tips for Perfect Vegan Mushroom Soup

    Alternatives to Coconut Milk

    I love the coconut milk in this mushroom soup, and the little touch of creaminess and flavor it adds.

    But if you're not a fan of coconut milk, you can simply omit it. Or replace it with your own favorite dairy-free milk, such as almond or cashew milk. I prefer this brand for my day-to-day cooking.

    Adjust the seasoning at the end.

    The amount of salt in your vegetable broth can vary wildly from brand to brand. So be sure to taste the soup as you cook, and again at the end, and adjust the salt and pepper accordingly.

    When I have the time, I prefer to make my own homemade vegetable stock. And when I am short on time, I prefer to use this Swanson broth.

    The spices matter.

    This is true of most dishes, but the quality of the spices you use really does impact the flavor of your finished dish.

    I've had good luck with these Spice Island spices, which is what I used for the smoked paprika and turmeric in this vegan mushroom soup.

    Love One-Pot Meals?

    If you're a fan of simple one-pot meals like this, make sure you check out my brand new cookbook, Weeknight One-Pot Vegan Cooking! It's packed with 75 one-pot vegan recipes for easy weeknight cooking.

    Recipe

    Vegan Mushroom Soup

    This one-pot vegan mushroom soup is hearty, delicious, and ready in under 30 minutes. It's packed with flavor from smoked paprika and turmeric, and the coconut milk adds the perfect touch of creamy goodness!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Course: Main Course, Soup
    Cuisine: American
    Keyword: Delicious Everyday, Mushroom Soup, Vegan
    Servings: 4 servings
    Calories: 135kcal
    Author: Oh My Veggies

    Ingredients

    • 1 tbsp olive oil
    • ½ yellow onion finely chopped
    • 2 cloves garlic minced
    • 8 oz mushrooms sliced
    • ½ tsp salt
    • ½ tsp smoked paprika
    • ½ tsp turmeric
    • ¼ tsp black pepper
    • 2 tbsp balsamic vinegar or soy sauce
    • 1 tbsp cornstarch
    • 4 cups vegetable broth
    • ½ cup coconut milk
    • salt and pepper to taste
    • fresh cilantro chopped, for serving
    US Customary - Metric

    Instructions

    • In a large pot, heat olive oil over medium heat.
    • Add onions and cook for 5 minutes, until onions are softened. Add garlic and cook for one more minute.
    • Add mushrooms and salt. Cook for 5 minutes, stirring occasionally, until mushrooms are softened.
    • Add the smoked paprika, turmeric, black pepper, and balsamic vinegar. Stir.
    • Add the cornstarch and cook, while stirring continuously, for 1 minute. Add broth.
    • Bring to a boil. Reduce heat to simmer and cook for 15 minutes.
    • Add coconut milk and stir. Cook for 2-3 minutes, until warmed through.
    • Add additional salt and pepper, to taste.
    • Serve topped with a sprinkle of cilantro.

    Video

    Nutrition

    Calories: 135kcalCarbohydrates: 11gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 1240mgPotassium: 271mgFiber: 1gSugar: 5gVitamin A: 624IUVitamin C: 3mgCalcium: 11mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « How To Make A Chickpea Omelette With Tamari Mushrooms
    Lightly Sweetened Sparkling Meyer Lemonade »

    Dairy Free Recipes, Delicious Everyday, Gluten Free Vegetarian Recipes, One-Pot Vegetarian Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Soups & Stews, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews DE, mushrooms

    Reader Interactions

    Comments

    1. Read Johnston says

      November 30, -0001 at 12:00 am

      5 stars
      Delicious!Directions need clarification on when put broth in,And to use soy sauce, vinegar, both or whatever you suggest. I tried half and half.Love this recipe with smoked paprika and turmeric. Yum.

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        Thanks for the catch - I've edited the instructions! So glad you liked the recipe.

        Reply
    5 from 3 votes (2 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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