Vegan Mushroom Soup

Vegan Mushroom Soup

This 15-minute vegan mushroom soup is ridiculously easy to make. It’s a simple, hearty, super creamy soup. Use any kind of mushrooms for this recipe.


  • 1 pound mushrooms (450 g), sliced
  • 4 cloves of garlic, chopped
  • 1 medium onion, chopped
  • 3 cups unsweetened plant milk of your choice (750 ml), we used almond milk
  • 2 cups vegetable stock (500 ml)
  • 1/2 tsp ground ginger
  • 1/4 tsp ground black pepper
  • The juice of a lemon


  1. Add the veggies (mushrooms, garlic and onion), milk and vegetable stock to a large pot and bring to a boil. Then cook over medium-high heat for about 10 minutes.
  2. Blend the soup with an immersion or a regular blender.
  3. Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. We topped our soup with some sautéed mushrooms and chopped fresh parsley.
  4. Keep the vegan mushroom soup in a sealed container in the fridge for up to 4 days.

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