Vegetarian Mushroom Soup

This creamy vegetarian mushroom soup is rich and delicious but simple to make! Try this savory soup when you need something cozy and satisfying.

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I’ll be the first to admit that I’m not a huge fan of mushrooms, but I’ve been trying to add more of them into my routine because I know a lot of you enjoy them and my husband loves mushrooms. They’re a great recipe to get a lot of umami flavor without meat, so I wanted to make an easy, vegetarian mushroom soup for those nights when you’re craving cozy comfort food. If you have leftover mushrooms, try my simple mushroom pasta recipe or mushroom flatbread! These recipes are perfect for mushroom lovers.

Ingredients & Substitutions

• Olive oil and butter– Using a combination of olive oil and butter creates a rich depth of flavor in this soup.
• Onion and garlic– The onion and garlic help create a savory base.
• Thyme– I love the earthy, savory flavor that thyme adds to this soup. Fresh thyme also makes a beautiful garnish.
• Baby bella mushrooms– I think baby bellas have the best flavor and texture for this soup recipe, but you can use white button mushrooms or any variety of mushrooms if you prefer. Do not use canned mushrooms.
• All-purpose flour– A little flour helps thicken the soup. You can use gluten-free flour if you like.
• Low-sodium vegetable broth– Be sure to use a flavorful vegetable broth. I used Better Than Boullion‘s veggie stock for this recipe.
• Soy sauce– A splash of soy sauce adds saltiness as well as an umami flavor.
• Evaporated milk– I prefer using evaporated milk which is creamy without being as rich as heavy cream. If you’re looking for a vegan option, you can use coconut milk, but keep in mind it’ll have a slightly sweet flavor.

What are Baby Bella Mushrooms?

Baby bella mushrooms are also known as cremini mushrooms. These earthy mushrooms are harvested after white button mushrooms, but before reaching the full maturity of portobello mushrooms. They have a light to dark brown cap, a firm texture, and a robust, earthy flavor. They’re easy to find at the grocery store. I think they have the best flavor and texture for this soup recipe, but you can use white button mushrooms or any variety of mushrooms if you prefer. I do recommend using fresh mushrooms rather than canned.

What is Evaporated Milk?

Evaporated milk is a concentrated form of milk where part of the water has been removed. It gives this soup a creamy texture without using heavy cream. It’s sold in a can so it’s shelf-stable. You can usually find it near the baking ingredients with sweetened condensed milk. Be sure to use evaporated milk and not sweetened condensed milk.

How to Make Vegetarian Mushroom Soup

What to Serve with Mushroom Soup

If you’re trying to decide what to pair with this creamy soup, try serving it with whole wheat croutons or crusty bread. I love sourdough so I often grab a loaf of Wildgrain bread from my freezer. This creamy mushroom soup recipe is relatively hearty so you can also pair it with something light like a salad or roasted vegetables.

Variations

You can easily make a creamy vegan mushroom soup by substituting vegan butter for the butter and coconut milk for the evaporated milk. Use full-fat canned coconut milk and if the cream has separated from the liquid, stir to combine then measure out 1/2 cup. If you don’t want to use coconut milk but you want to make a vegan cream of mushroom soup recipe, you can use homemade cashew cream instead. If you have a powerful blender, it’s easy to make!

How to Blend the Soup

I used an immersion blender to blend the soup slightly. If you don’t have an immersion blender, you can use a regular blender to blend 2 cups of the soup, then stir it back into the pot. I like to leave some of the mushrooms chunky for a heartier texture but if you like a thinner soup, you can blend it completely.

​More Soup Recipes

If you like this soup recipe, be sure to try my Minnesota Wild Rice Soup or my Vegan Wild Rice Soup which also uses mushrooms. 

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Vegetarian Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Liz Thomson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This creamy vegetarian mushroom soup is rich and delicious but simple to make! Try this savory soup when you need something cozy and satisfying.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 teaspoon thyme
• 1 pound baby bella mushrooms, cleaned and sliced
• 1/4 cup all-purpose flour
• 3 cups low-sodium vegetable broth
• 2 teaspoons soy sauce
• 1/2 cup evaporated milk or coconut milk
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

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Instructions

1. In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
2. Add chopped onions and cook until they become translucent, about 4 minutes.
3. Add minced garlic and sliced mushrooms. Cook for  8-10 minutes until the mushrooms are tender and have released their moisture.
4. Stir in the flour and cook for 2 minutes.
5. Add the vegetable broth and soy sauce and bring the mixture to a simmer. Continue to cook for 10-15 minutes.
6. ​Remove from heat and stir in the evaporated milk.
7. Use an immersion blender to purée the soup to your desired consistency. If you don’t have an immersion blender, transfer 2 cups of the soup to a blender and blend until just slightly chunky. Transfer back to the soup pot.
8. Taste and adjust the seasoning at the end of cooking. You can add a pinch of salt or an additional splash of soy sauce if you need to add more salty flavor.

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