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+ servings
A bowl of vegan mushroom soup.

Vegan Mushroom Soup Recipe

Jomelyn Mauermann
This Vegan Mushroom Soup Recipe creates a tasty, dairy-free, and deliciously satisfying soup to enjoy and gives you comfort. You can make it in just 30 minutes, perfect for busy and chilly weeknights.
5 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 171 kcal

Equipment

1 Large pot or duth oven

Ingredients
  

  • 2 tablespoons avocado oil
  • 1 medium chopped onion
  • 4 cloves minced garlic
  • 1 pound sliced mushrooms
  • 4 tablespoons red wine
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 8 cups vegetable broth
  • 1 can full-fat coconut milk
  • 4 tablespoons tapioca powder
  • ¼ cup water
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup chopped green onions

Instructions
 

  • In a dutch oven over medium heat, saute onion and garlic until aromatic.
  • Add mushrooms and cook until they are soft for about 5-10 minutes.
  • Add the red wine, dried herbs, salt and pepper and cook for 2 minutes allowing all the flavors to burst and blend into the soup.
  • Pour the vegetable broth and coconut milk and bring it to a boil then let it simmer for about 10 minutes.
  • In a bowl, dissolve tapioca powder in a cold water. Pour it into the soup, stirring continuosly until the soup thicken for about 2 minutes. Turn off the heat. Serve and garnish with chopped green onions or cilantro.

Notes

Notes
  • Red wine is optional but it will enhance the flavor of the soup. You can substitute it with balsamic vinegar or apple cider vinegar instead.
  • To make your soup with less fat, use oat milk or almond milk instead of coconut milk.

Nutrition

Calories: 171kcal
Keyword creamy vegan mushroom soup
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