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Copycat Campbells Cream of Mushroom Soup Vegan

Vegan Cream of Mushroom Soup

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Course: Soup
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 4
Calories: 180kcal
Author: Morgan Shupe for Vega


  • 1 tsp coconut oil or olive oil
  • 2 medium onions diced
  • 2 pounds assorted mushrooms cut into bite sized pieces (at VegaHQ we used portabella and button mushrooms)
  • 1 cup of a good quality white wine or vegetable broth
  • 2 15oz can coconut milk
  • 2 – 4 cups vegetable stock
  • 5 sprigs fresh thyme and extra for garnishing
  • Salt and pepper to taste


  • In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent.
  • Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
  • Reserve half of the mushrooms and onions and place the rest into blender jar. Add 1 can coconut milk, secure the lid and blend until smooth.
  • Blend until smooth (blend on high speed for 30 seconds with a power blender).
  • Add blended mushrooms, remaining coconut milk and 2 cups stock into pot.
  • Add more stock if soup is too thick for your liking.
  • Add the other half of mushrooms and onions to the pot.
  • Season soup with thyme leaves, salt and pepper and simmer soup over medium-low heat for 10 minutes.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes


For a stronger mushroom flavor, you can let the soup sit overnight.


Serving: 4g | Calories: 180kcal | Carbohydrates: 22.5g | Protein: 8g | Fat: 4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.5g | Trans Fat: 1g | Sodium: 608.2mg | Fiber: 4.5g | Sugar: 9.1g