Quick and Easy Vegan Mushroom Soup

Ingredients

• 15 mlavocado oil
• 1 smallyellow onion, diced
• 4 clovesgarlic, minced
• 227 gsliced white mushrooms
• 227 gsliced baby bella mushrooms
• ¼ teaspoonsalt
• ⅛ teaspoonblack pepper
• 1 teaspoondried basil
• 1 teaspoondried oregano
• 387 gfull-fat coconut milk
• 946 mlvegetable stock

Instructions

1. 1

   Soften the onion

   Heat the avocado oil in a large stock pot over medium heat. Add the diced onion and sauté for about 3 minutes, until just softened.

2. 2

   Cook the mushrooms

   Add the garlic, both types of mushrooms, salt, pepper, basil and oregano. Sauté for about 10 minutes, until the mushrooms release their liquid and cook down.

3. 3

   Add the liquids

   Pour in the coconut milk and vegetable stock, then stir until the coconut milk is fully combined with the stock.

4. 4

   Simmer the soup

   Bring the soup to a simmer and let it cook gently for 10 minutes. Serve.

What is vegan mushroom soup?

Mushroom soup is a familiar comfort-food dish, and this version keeps its savoury, creamy character without dairy. Coconut milk adds richness while vegetable stock provides the main liquid.

White mushrooms and baby bella mushrooms bring a mix of mild and deeper earthy flavour. The recipe builds that flavour in one pot by cooking the mushrooms with aromatics and herbs before simmering the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 6g protein, 16g carbs, 25g fat.

The mushrooms and onion contribute most of the carbohydrates, while coconut milk and avocado oil provide much of the fat; the mushrooms and stock contribute some protein. Pair a bowl with a fresh salad or another vegetable side to round out the meal.

Why use two kinds of mushrooms?

White mushrooms: these have a mild flavour and make a reliable base for the soup.

Baby bella mushrooms: their fuller, earthier taste adds another layer. Slicing both varieties similarly helps them cook down together.

Build flavour in the pot

Onion and garlic: soften the onion first, then add the garlic with the mushrooms. This gives the onion a head start and lets the garlic cook without needing a long solo sauté.

Dried herbs: basil and oregano season the mushrooms as they cook. Stir them in with the salt and pepper so they are spread through the pot.

Let the mushrooms cook down

Mushrooms release moisture as they heat, so give them about 10 minutes in the pot before adding the liquids. They should look reduced and tender rather than raw and firm.

Stir occasionally so the mixture cooks evenly. If the pot seems crowded, keep cooking until the mushrooms have had a chance to soften and shrink.

Combine and simmer gently

Coconut milk: stir it thoroughly into the stock before bringing the soup to a simmer. This helps create an even, creamy-looking broth.

Simmer: keep the heat gentle for the final 10 minutes rather than boiling vigorously. The soup is ready when it is hot throughout and the flavours have had time to mingle.

What to serve with it

Serve the soup with crusty bread or toast for dipping, or alongside a simple green salad for a lighter meal. A sprinkle of fresh herbs can add a fresh note if you have some to hand.

For a more substantial plate, pair it with a sandwich or a grain-based side. The soup is rich, so a crisp or fresh accompaniment works especially well.

Recipe notes & tips

• Slice the mushrooms to a similar thickness so they cook down at roughly the same rate.
• Use a large pot so the mushrooms have room to release their liquid and soften.
• Stir the coconut milk well before measuring if it has separated in the tin.
• Keep the final simmer gentle to help the coconut milk blend smoothly into the stock.
• Taste the soup before serving and adjust the seasoning to your preference.

Variations

• Add fresh herbs: finish with chopped parsley or thyme for a fresh herbal note.
• Use cremini mushrooms: swap them for the baby bella mushrooms if that is what you have.
• Add chilli: include a pinch of chilli flakes with the dried herbs for gentle heat.
• Make it extra savoury: stir in a little soy sauce near the end, tasting as you go.
• Add greens: stir in a handful of spinach during the final minutes of simmering.

Common mistakes to avoid

• Crowding the pot: mushrooms can take longer to cook down, so use a roomy stock pot.
• Adding the liquids too soon: give the mushrooms about 10 minutes to release their liquid and reduce first.
• Boiling hard: a vigorous boil can make the soup less smooth, so keep it at a gentle simmer.
• Skipping the stir: mix the coconut milk thoroughly with the stock so the broth is consistent.
• Overcooking the garlic: add it with the mushrooms rather than frying it on its own for too long.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan, stirring often; the soup may separate slightly, so stir it back together as it warms. Freezing may change the texture of the coconut milk.

Frequently asked questions