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Best Creamy Mushroom Soup is filling a green stripped pottery bowl with vegan parmesan and parsley sprinkled on top. Glass of white wine behind.
5 from 4 votes

Creamy Mushroom Soup

Creamy Mushroom Soup is a combo of little white button mushrooms, flavorful cremini mushrooms and coconut cream.
Course Main Dish
Cuisine Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 288kcal


  • 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


  • 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.


You can also refrigerate for a couple of days.


Serving: 1Serving | Calories: 288kcal | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Sodium: 461mg | Potassium: 398mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 3.1mg | Calcium: 15mg | Iron: 1.8mg