Vegan Mushroom Soup Recipe (Casa Adora Style)

This vegan mushroom soup recipe is clean, silky and deeply mushroomy, made without dairy cream and built on homemade vegetable stock. It’s a simple, British-leaning recipe that delivers proper flavour with minimal ingredients.

Below is my straightforward method for how to make vegan mushroom soup at home — an easy vegan mushroom soup using fresh mushrooms and a clean vegetable stock base.

Vegan Mushroom Soup Recipe Ingredients

Serves 3. About 45 minutes.

For the soup

• 400 g mushrooms (champignons or mixed), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 750 ml vegetable stock (homemade, unsalted)
• 150–200 ml oat cream or soy cream
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and freshly ground black pepper

No stock to hand? Here’s my own recipe, made from fridge leftovers:

Vegetable Stock Recipe — Homemade from Fridge Leftovers

Optional finishing

• Extra mushrooms, sliced and pan-fried for garnish
• Parsley, finely chopped
• A squeeze of lemon to brighten the flavour

How to Make Vegan Mushroom Soup

1. Prepare the mushrooms

Wipe the mushrooms clean and slice them. There is no need to peel them; a little soil brushed off is fine.

2. Sweat the onion and garlic

In a medium pot, heat the olive oil over a low to medium flame. Add the chopped onion and cook gently until soft and translucent, about 8–10 minutes. Add the crushed garlic and cook for another minute without browning.

3. Cook the mushrooms

Add the sliced mushrooms to the pot. Increase the heat slightly and cook, stirring occasionally, until the mushrooms release their liquid and start to brown around the edges. This step builds flavour and gives the soup its depth.

4. Add thyme and stock

Sprinkle in the thyme. Pour in the vegetable stock and stir, scraping up any browned bits from the bottom of the pot. Bring it just up to a simmer.

5. Simmer

Let the soup simmer gently for about 15–20 minutes. The mushrooms will soften fully and the flavours will come together. Keep the heat low; you do not need a hard boil.

6. Blend

Take the pot off the heat. Blend the soup until smooth using a stick blender directly in the pot, or carefully in a jug blender in batches. If you prefer a rustic texture, blend only part of it and leave some mushrooms chunky.

7. Add the oat cream

Return the blended soup to a low heat. Stir in the oat cream and warm it through gently. Do not boil once the cream is added, as plant-based creams can split if overheated.

8. Season and finish

Taste and season with salt and freshly ground black pepper. If the flavour feels heavy, a small squeeze of lemon can brighten it. Adjust the thickness with a splash more stock or oat cream if needed.

9. Serve

Ladle into warm bowls. Top with pan-fried mushroom slices and a little chopped parsley if you like. Serve with good bread or toast.

Troubleshooting: Common Vegan Mushroom Soup Recipe Problems

Soup too thin

If your soup is too thin, simmer it gently without a lid to reduce and thicken. You can also blend a few extra cooked mushrooms into it for more body.

Soup too thick

Thin it with a little more vegetable stock or a splash of water. Add gradually and stir until you reach the texture you like.

Flat flavour

Flat flavour usually means it needs salt, pepper, or acidity. Add a pinch of salt, a grind of pepper, and if needed a small squeeze of lemon. A little extra thyme can also lift the flavour.

Too salty

If the soup is too salty, add a splash of unsalted stock or water and simmer briefly. Avoid salting early if you are reducing the soup, as the salt concentrates.

Plant cream split

Oat or soy cream can split if boiled hard. Keep the heat low after adding cream and do not let it boil. If it does split slightly, a gentle blend with a stick blender can help smooth it out.

Vegan Mushroom Soup Recipe FAQ

Is vegan mushroom soup supposed to be creamy?

Yes. Oat cream or soy cream gives a silky, rich texture without dairy. You can also blend the soup more thoroughly for natural creaminess.

Can I make vegan mushroom soup without cream?

Yes. Blend the soup very smooth and rely on the mushrooms for body. Add a small potato to the pot for extra thickness if you like.

Can I use stock cubes instead of homemade stock?

You can, but use them sparingly. Stock cubes are often salty and one-note. Homemade vegetable stock gives a cleaner flavour and better balance. If you do use cubes, dilute them slightly and adjust the seasoning at the end.

What mushrooms are best for vegan mushroom soup?

Plain white mushrooms (champignons) work very well and are widely available. You can mix them with chestnut mushrooms or a few wild mushrooms for extra flavour.

Can I freeze vegan mushroom soup?

Yes. Cool the soup completely, portion it into containers and freeze for up to 3 months. Reheat gently, without boiling, and whisk or blend briefly if it looks slightly separated.

How long does vegan mushroom soup keep in the fridge?

It keeps for about 3–4 days in the fridge, stored in a covered container. Reheat gently on the hob, stirring occasionally.

Is this recipe gluten-free?

Yes, as long as your stock and oat cream are gluten-free. Most are, but check the label.

Can I add other vegetables?

Yes. A small potato, a little celery, or a handful of spinach can be added, but keep the mushrooms as the main flavour.

Serving Suggestions

Serve this vegan mushroom soup recipe with:

• Crusty bread or toasted sourdough
• Garlic bread
• A simple green salad

It also works well as a starter for a vegan or vegetarian menu.

Not cooking vegan? Try my dairy version:

Nearly Campbell's – Homemade Cream of Mushroom Soup

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This vegan mushroom soup recipe is featured in my Soup Recipes, Mushroom Recipes and Veggie Recipes hubs — warming bowls, mushroom cooking and plant-based dishes from the Casa Adora kitchen.
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