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    Best Creamy Mushroom Soup

    Published: July 22, 2018. Last Updated: September 4, 2020 by: Ginny McMeans

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    Best Creamy Mushroom Soup is filling w green stripped pottery bowl with vegan parmesan and parsley sprinkled on top.

    Best Creamy Mushroom Soup is a combo of little white button mushrooms, flavorful cremini mushrooms and coconut cream. All you need is a blender. Fast and smooth in texture.

    Best Creamy Mushroom Soup is filling w green stripped pottery bowl with vegan parmesan and parsley sprinkled on top.

    When I was visiting some of my family in South Lake Tahoe, California we all went to this great little restaurant that served beautiful looking soup.

    My niece was saying how delicious their soups were - especially the creamy mushroom soup and the tomato soup. Guess what they ordered?

    When the soups were served I saw that both soups were creamy smooth and everybody was ooohing and ahhhing over the flavors.

    Of course, I had to ask if they ever share their recipes. The answer was a polite 'no' but they did say that all of their soups have cream as an important ingredient. Oops.

    You think I'd know better by now but my brain is challenged sometimes - especially when my family gets me all excited about a restaurant they like.

    Best Creamy Mushroom Soup is filling w green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Looking down from overhead.
    But now to the important part. I got to thinking how I need to create vegetable soups from scratch with a coconut cream base.

    Creamy Mushroom Soup became my first choice because there aren't any tomatoes in my garden - yet. And I love mushrooms - big time.

    I also thought that little white button mushrooms would be great mixed with flavorful cremini mushrooms. It would make it heartier and give the soup more depth. I was right.

    Delicious ingredients blended together and I mean blended. Creamy smooth in texture and so very memorable.

    Best Creamy Mushroom Soup with a photo of all the dry ingredients in different shaped bowls and looking down from above.
    I have to bring up another mushroom soup I have on the blog. It gets featured periodically on MSN in their food section.

    It too has a very flavorful soup base but this recipe is from the slow cooker and has whole exotic mushrooms included. Take a look!

    The next time you're looking for a delicious soup and an easy mix for the crock pot give this one a try. It's different and impressive.

    Slow Cooker Exotic Mushroom Soup is in an Asian black and beige bowl that sets off the color of the soup with full sliced mushrooms.
    Speaking of impressive - let's get back to this rich and creamy mushroom soup recipe. You won't forget the flavor.

    You Can Freeze This Creamy Soup If You Use Full Fat Coconut Cream!

    • I always hesitate to tell people they can freeze this soup or others when using coconut cream. Often people try to cut the fats and buy coconut cream lite.
    • That won't work. There is too much water and it tends to get gritty. Please buy the full-fat kind that is 17% to 22%. It's marked on the can.
    • Sometimes it says coconut milk on the can and not coconut cream (I think Trader Joe's) so check the fat ingredients on the label.
    • I make ice cream all the time with full fat and it's creamy and good!

    Helpful Tools for Making the Best Creamy Mushroom Soup

    • A great blender - depending on the size of your blender you might be able to do the whole recipe at once. Mine is smaller and I did it in batches.
    • A stainless steel skillet would be very nice to take care of the sauteing.
    • Nice old fashioned type, sturdy glass measuring cups are the way to go.

    I hope you can try this recipe because it is also really easy to make. All you need is a blender.

    Yes, I said blender. So that makes it fun and easy too!

    Best Creamy Mushroom Soup is filling a green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Glass of white wine behind.

    This post contains affiliate links. Read my disclosure policy here.

    What Do You Think?

    If you take a photo of your delicious creamy soup I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

    Best Creamy Mushroom Soup is filling a green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Glass of white wine behind.

    Creamy Mushroom Soup

    Ginny McMeans
    Creamy Mushroom Soup is a combo of little white button mushrooms, flavorful cremini mushrooms and coconut cream.
    5 from 4 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Dish
    Cuisine Soup
    Servings 6 Servings
    Calories 288 kcal

    Ingredients
      

    • 2 tablespoons non-dairy butter for sauteing
    • ½ cup chopped onion
    • 1 cup button mushrooms
    • 1 cup crimini mushrooms
    • 1 tablespoon non-dairy butter for adding later in the recipe
    • 2 tablespoons all purpose flour
    • 2 cups vegetable broth
    • 1 can 13.5 ounces coconut cream, that is full fat usually 17% to 22%
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ cup dry white wine such as a chardonnay

    Instructions
     

    • Saute the onion in the 2 tablespoon of butter for about 10 minutes.
    • Add the mushrooms and cook until their liquid is cooked out of them.
    • Add 1 Tablespoon and the flour.
    • Cook 3 minutes until the raw taste of the flour is gone.
    • Add the broth.
    • Bring to medium high - stirring once in a while to a mild boil. Do not let burn.
    • Turn down the heat to medium and add the coconut milk.
    • Cook for about 10 minutes.
    • Add half the wine and seasonings. Taste.
    • Add more wine and seasonings if you think it is needed.
    • Let cool for about 15 minutes.
    • Add one third to half of the soup mixture to a blender and blend until creamy.
    • Pour into a large bowl and set aside.
    • Continue with the rest of the mushroom mixture until all is creamy.
    • If serving now add to a large pan and heat through and serve.

    Notes

    You can also refrigerate for a couple of days.
     

    Nutrition

    Serving: 1ServingCalories: 288kcalCarbohydrates: 9gProtein: 5gFat: 19gSaturated Fat: 14gSodium: 461mgPotassium: 398mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 3.1mgCalcium: 15mgIron: 1.8mg
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      Recipe Rating




    1. Brian Jones

      September 07, 2017 at 10:17 pm

      5 stars
      I've got mushroom soup on the menu for this week too, this sounds lovely.

    2. Michelle @ Vitamin Sunshine

      September 10, 2017 at 5:41 pm

      5 stars
      This looks delicious! Perfect for fall. This can be used in holiday recipes!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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