When it comes to making soups, I usually look in the fridge, check out what veggies I have left and then make a soup out of that. Most of the times it turns out to be a vegetable soup (some carrot, some potato etc).

But, for the mushroom soup, I intentionally went to the store to buy the ingredients. It tastes so good, that it’s worth it. The coconut milk really complements the mushroom taste.

I would love to say more about it, but I think that you should just try it. It’s good hot and I found it good cold as well (one of those soups).

Vegan Mushroom Cream Soup

This delicious healthy soup is the pure essence of mushrooms
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine International
Servings 4
Calories 310 kcal


  • A blender (preferably an immersion blender)


  • 1200 g mushrooms
  • 1 large onion
  • 6-7 garlic cloves (or more if desired)
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • 2 tsp vegetable stock powder (or 2 cups vegetable broth)
  • 2 cups water (skip if using broth)
  • 1 coconut can (400g)


Preparing the ingredients

  • Cut the mushrooms in 4 and roughly chop the onion
  • Peel and press the garlic (until minced) or cut it into small pieces
  • Pluck the fresh thyme leaves until you amount at about 1tbsp of it
  • If not using vegetable broth, mix the water and the vegetable stock (so as to create the broth)


  • Heat the olive oil in a pot. When the oil is hot, throw the chopped onions in and saute them until translucent and soft
  • Add the minced garlic and the thyme and saute them for another minute
  • Throw all the mushrooms in. If you don't have enough space in the pot, add them in steps. Add the lid and let the mushrooms soften up (for about 5 minutes). If the mushrooms are starting to stick to the pan, add some of broth to it and stir until it's no longer sticky
  • Add the rest of the broth and let it simmer for 10 minutes: first 5 minutes with a lid on and the last 5 without.
  • After this, add the coconut milk and let it simmer for another 5 minutes without a lid
  • Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.


  • Use more or less water according to how runny you want your soup to be. I achieved the consistency that I like by using exactly 2 cups.
  • I always place the lid on the pot from the beginning when making soups, so as to avoid the moisture from getting out (thus removing the need for more water)
Nutrition Facts
Vegan Mushroom Cream Soup
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.
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