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Fresh mushrooms are the star of this creamy vegan mushroom soup. Coconut milk and tender cauliflower give this easy-to-make soup a wonderful creamy texture without any dairy! Made with 10 ingredients and ready in under 45 minutes, this great recipe will impress friends and family!
Table of Contents
- One Pot Creamy Vegan Mushroom Soup with Coconut Milk
- What makes this mushroom soup recipe to delicious?
- Simple ingredients you’ll need for creamy mushroom soup
- How to make mushroom lover soup
- Watch me make this tasty soup recipe!
- Do you taste the coconut flavor?
- How to store
- Make you turn this into cream of mushroom soup?
- Substitutions for this vegan mushroom soup recipe
- More recipes you’ll love
- Creamy Vegan Mushroom Soup with Coconut Milk and Cauliflower Recipe
One Pot Creamy Vegan Mushroom Soup with Coconut Milk
This recipe is what made my youngest a huge mushroom lover! According to her, cooked mushrooms are the only way to enjoy mushrooms. I’ll take it!
This creamy soup is not only full of loads of mushrooms (1.5 pounds of mushrooms to be exact!), but it also has half a head of cauliflower in it making it a very veggie-filled soup.
It’s creamy without heavy cream and is 100% dairy-free! The combination of blended tender cauliflower and coconut milk gives it the best silky texture and makes it the ultimate comfort food.
Blending cooked cauliflower has been a secret step that I’ve been doing for years to give a creaminess without adding any actual cream to a recipe. Once you try it, you’ll find so many ways to add cauliflower for an added boost of nutrition!
What makes this mushroom soup recipe to delicious?
Best mushroom flavor – By using a combination of cremini, oyster, and shiitake mushrooms you’ll be left with a fantastic flavor throughout the whole pot of soup. There is nothing bland about this creamy, delicious soup.
Simple ingredients – Made with just 10 ingredients and many that you likely already have on hand, this soup is one to keep on repeat because the ingredients are easy to find. The most difficult ingredients to find are the varieties of mushrooms, so use what you can find. In the substitutions below you’ll find alternative mushroom options to use if you need them.
Dairy-free – The simple swaps of using coconut milk and adding cooked cauliflower make it easy to keep this mushroom soup dairy-free! You won’t miss the heavy cream or butter in this one. Whether you’re dairy-free or not, this recipe will impress!
Simple ingredients you’ll need for creamy mushroom soup
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- avocado oil
- fresh mushrooms (crimini, oyster, and shiitake)
- shallot
- garlic cloves
- cauliflower florets
- vegetable broth
- bay leaf
- dried thyme
- sea salt
- canned full fat coconut milk
How to make mushroom lover soup
Step 1: Heat a large soup pot over medium heat and add 2 tbsp oil. Add the cremini mushrooms and a pinch of salt and saute until softened (about 5 minutes). Add the remaining mushrooms, plus a pinch of salt, and continue to saute for 10-15 more minutes until golden brown. Stir frequently. Remove and set aside.
Step 2: In the same pot add the remaining oil and the minced shallots and saute until fragrant, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, veggie broth, bay leaf, thyme, and salt. Cover with a lid and lower the temp to a simmer. Cook for 20-25 minutes until the cauliflower is super tender.
Step 3: Once the cauliflower is fall-apart soft, add ¾ of the cooked mushrooms and the heavy cream and blend the soup using an immersion blender. You can also transfer it to a blender in batches and blend it that way.
Step 4: Return the soup to the pot and warm it over low heat. Stir the remaining mushrooms in and add any sea salt and black pepper to taste. Serve and garnish with minced fresh parsley or micro greens!
Watch me make this tasty soup recipe!
The full how to video can be watched below, or on my YouTube channel!
Do you taste the coconut flavor?
Coconut milk or coconut cream is an awesome dairy-free alternative to heavy cream or half-and-half.
You’ll get a slight coconut flavor that offers almost a sweetness, but it balances really well with the mushroom flavor.
If you don’t want any coconut flavor or can’t eat coconuts, make a homemade cashew cream by soaking raw cashews in hot water for 1 hour, and then blending until smooth. This will work as a great substitute for coconut milk.
How to store
Leftovers of this vegan mushroom soup recipe can be stored in the fridge or freezer. Cool to room temperature, add to an airtight container, and place in the fridge for up to 5 days. Reheat in a pot over medium heat on the stove and enjoy!
To freeze, add the cooled soup into freezer storage bags, label and date the soup bag, and keep it frozen for up to 6 months.
Make you turn this into cream of mushroom soup?
Absolutely! In fact, it’s even more flavorful than your average can of cream of mushroom soup. The ingredient list is even better too.
You’ll want to blend the mushrooms into the soup instead of leaving 1/4 of them un-blended. This will leave you with a smooth and dairy-free cream of mushroom soup recipe that pairs well with green bean casserole!
Substitutions for this vegan mushroom soup recipe
Below you’ll find a list of substitutions that will work well in this vegan mushroom soup recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Avocado oil – Olive oil or vegan butter are good alternatives for avocado oil in this recipe. You can also use coconut oil – look for a refined coconut oil to not add extra coconut flavor to this soup.
Fresh mushrooms – Choosing the fresh mushrooms to use is part of the fun here! If you can’t find one of the types listed in the recipe, no worries. Feel free to swap in baby Bella, brown mushrooms, white mushrooms, porcini mushrooms, or chanterelle mushrooms.
Shallot – Red onion, yellow onion, or sweet onions are all good replacements for shallots in this recipe.
Fresh garlic – Dried garlic will work in place of fresh garlic. For the 3 cloves that the recipe calls for, you can replace them with 1.5 teaspoons of dried garlic or granulated garlic.
Cauliflower – To replace the thickening that the cooked cauliflower adds, you can swap in 1 cup of cooked white rice that will blend until the soup mixture.
Vegetable broth – Vegetable stock is a great option here, along with mushroom broth. You can also use chicken broth or bone broth, however, the recipe will no longer be vegan. Make it work for you!
Dried thyme – Fresh thyme will work in place of dried thyme in this recipe.
Coconut milk – Coconut cream is a fantastic swap for coconut milk. Reduce the amount to 2/3 cup instead of 1 cup of coconut milk. You can also follow the instructions above to make coconut cream as a great non-coconut milk alternative. If those options don’t work for you, you can also use cashew milk, almond milk, oat milk, or your favorite dairy-free milk for this vegan mushroom soup recipe.
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Creamy Vegan Mushroom Soup with Coconut Milk and Cauliflower
Ingredients
- 3 tbsp avocado oil, divided
- 1.5 lb fresh mushrooms, chopped (crimini, oyster, and shiitake)
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 cups cauliflower florets
- 4 cups vegetable broth
- 1 bay leaf
- 1/8 tsp dried thyme
- 1/2 tsp sea salt
- 1 cup full fat canned coconut milk
Instructions
- Heat a large soup pot over medium heat and add 2 tbsp oil. Add the cremini mushrooms and a pinch of salt and saute until softened (about 5 minutes). Add the remaining mushrooms, plus a pinch of salt, and continue to saute for 10-15 more minutes until golden brown. Stir frequently. Remove and set aside.
- In the same pot add the remaining oil and the minced shallots and saute until fragrant, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the cauliflower, veggie broth, bay leaf, thyme, and salt. Cover with a lid and lower the temp to a simmer. Cook for 20-25 minutes until the cauliflower is super tender.
- Once the cauliflower is fall-apart soft, add ¾ of the cooked mushrooms and the heavy cream and blend the soup using an immersion blender. You can also transfer it to a blender in batches and blend it that way.
- Return the soup to the pot and warm it over low heat. Stir the remaining mushrooms in and add any sea salt and black pepper to taste. Serve and garnish with minced fresh parsley or micro greens!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this mushroom soup without dairy recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
This vegan mushroom soup was so amazing! I wasn’t too sure at first about the cauliflower but in the end you didn’t even know it was there! I loved that it was so easy to make and that I have some leftovers for lunch a bit later this week. I didn’t have access to all the mushrooms you mentioned but used just cremini and still found it quite flavorful! Thank you.
Fantastic! I’m so glad it was a hit for you Lyn 🙂 Thank you so much for coming here and sharing that it was still delicious with just crimini!