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Canning jar filled with cream of mushroom soup.
5 from 5 votes

Vegan Cream of Mushroom Soup

Vegan Cream of Mushroom Soup is so creamy and comforting.
Course Main Dish, Side Dish
Cuisine Dairy-Free, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 Servings
Calories 374kcal
Author Ginny McMeans


  • 1 tablespoon dairy free butter - for sautéing
  • 8 ounces mushrooms - sliced
  • ½ cup dairy free butter - for roux
  • 6 tablespoons all purpose flour - for gluten free version use chickpea flour
  • 1 cup vegetable broth
  • 1 cup dairy free milk - or coconut milk from a can
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder


  • Melt 1 tablespoon dairy free butter in a skillet over medium high heat.
  • Add the mushrooms and sauté for 10 to 15 minutes. Set aside.
  • In a medium saucepan melt the remaining ½ cup butter over a medium-low heat.
  • Add in flour and whisk together until well combined.
  • Add vegetable broth and dairy free milk. Whisk until smooth which will be about 1-2 minutes.
  • Season with salt, pepper, garlic powder and onion powder.
  • Bring to a simmer and cook until it begins to thicken, About 3-5 minutes, If it becomes too thick you can add a little more dairy free milk.
  • Add the sautéd mushrooms. Heat through.
  • Remove from heat and serve or allow to cool completely if storing.
  • Store in airtight container in refrigerator.



Serving: 1Serving | Calories: 374kcal | Carbohydrates: 16g | Protein: 6g | Fat: 33g | Saturated Fat: 6g | Trans Fat: 6g | Sodium: 1065mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg