This low-carb Vegan Mushroom Soup is super creamy and loaded with herbs for a delicious, healthy dish that only takes a few minutes to prep from scratch!
You’ll be amazed how flavorful you can make this creamy vegan mushroom soup with only a handful of fresh ingredients!
It feels so good to get a little creative and make something scratch. And when it turns out this cozy and delicious, even better!
This soup takes just about 40 minutes from start to finish, and the process is very simple. It’s wonderful on its own, or you can easily use it as a replacement for stock in another soup recipe. It adds an instant boost of flavor and richness!
The next time you’re craving some creamy comfort food on a chilly day, give this creamy mushroom soup a try.
How to make low-carb vegan mushroom soup
This recipe is as simple as combining your ingredients in a pot and letting everything come together. It’s perfect to whip up for a tasty dinner or to make ahead on Sunday so you have it ready for the whole week!
Step 1: Chop the onions, garlic, and mushrooms. To save a step, buy the mushrooms pre-sliced.
Step 2: Add oil, onion, garlic, and mushrooms to a large pot over medium heat. Cook for 8 – 10 minutes until the mushrooms start to release their juices.
Step 3: Add the rest of the ingredients and stir to combine. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
Step 4: Scoop a few cups of soup into a blender or food processor. Blend until smooth, then pour back into the soup. This makes the soup extra creamy.
Step 5: Garnish with fresh thyme sprigs and coconut milk to serve.
This tasty soup will warm you up even on the chilliest of days! And you can feel good knowing that it was made entirely with fresh and healthy ingredients.
Tips for making your soup
This soup is incredibly easy to make. Just chop, simmer, blend, and serve!
To make the prep even easier, I always buy pre-sliced mushrooms. Chopping mushrooms is really the only laborious part of this recipe, so to me, eliminating that step is a no brainer.
You’ll also see in the recipe instructions that I recommend taking a few cups out of the soup, blending them, then returning them to the pot. This makes the soup extra creamy!
It’s completely up to you how many cups you want to blend based on your preferred texture for the soup. Feel free to experiment and see what works best for you.
Using leftover mushroom soup
I love this soup all on its own. It’s really just a big bowl of cozy comfort!
However, it’s also amazing to use as a replacement for chicken or vegetable stock in other soup recipes. It will immediately give that soup a dash of flavor and creaminess without any extra effort!
This works well once the soup has been in your refrigerator for a while. Adding it to a soup, stew, or another recipe that calls for stock is a great way to utilize it.
Storage
This soup can be stored in an airtight container in the refrigerator for 3-5 days. I love doubling or even tripling the recipe and storing it for the week ahead!
I don’t recommend freezing the soup as the mushrooms will become mushy and lose their texture.
Other low-carb vegan recipes
I love discovering new and delicious low-carb vegan recipes! You get all the taste and deliciousness you want without any unhealthy sugars or carbs to worry about.
Here are a few more of my favorite vegan recipes I know you’ll love:
For even more vegan recipe inspiration, check out this roundup of the best low-carb vegan recipes!
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Vegan Mushroom Soup
Ingredients
- 1 teaspoon olive oil
- 1 large onion (diced)
- 1 clove fresh garlic
- 16 oz. mushrooms
- 8 sprigs fresh thyme (leaves removed and set aside)
- 2 cups low sodium vegetable broth
- 14 oz canned coconut milk (coconut cream can also be used for extra creaminess)
- 1 tablespoon coconut Aminos (or regular soy sauce)
- Salt and pepper to taste
Instructions
- Chop the onions, garlic, and mushrooms. To save a step, buy the mushrooms pre-sliced.
- Add oil, onion, garlic, and mushrooms to a large pot over medium heat. Cook for 8 – 10 minutes until the mushrooms start to release their juices.
- Add the rest of the ingredients and stir to combine. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Scoop a few cups of soup into a blender or food processor. Blend until smooth, then pour back into the soup. This makes the soup extra creamy.
- Garnish with fresh thyme sprigs and coconut milk to serve.
I found this to be simple and excellent. I reduced the chicken broth by 1/2 c and substituted with white wine. I also added a few shakes of red pepper flakes. Very flavorful and satisfying. Thank you!
Can whey be added or substituted for coconut cream?
You can try another nut milk or if you don’t mind dairy, use regular milk or cream
It was very bland.