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Vegan Cream of Mushroom Soup

User Rating 4.5 Star Rating (9 Reviews)


Vegan Cream of Mushroom Soup
A homemade vegan cream of mushroom soup using vegetable broth, soy milk and a dairy-free sour cream substitute. This popular dairy-free and vegan mushroom soup has received numerous positive reviews, so you'll be sure to love it too.

See also: ​More easy vegan recipes to try



  • 3/4 pound fresh mushrooms, sliced
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine
  • 3 cups vegetable broth
  • 2 tbsp flour
  • 1 cup vegan non-dairy sour cream substitute
  • 1 cup soy milk
  • salt and pepper to taste


In a large soup or stock pot, sautee the mushrooms, onion and garlic in vegan margarine for 3 - 5 minutes, until onions are soft.

Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 45 minutes.

Add the flour, non-dairy sour cream and soy milk, stirring well to combine. Allow to simmer another 20 - 30 minutes, or until soup has thickened. Season generously with salt and pepper before serving.

Scroll down for more vegetarian and vegan soups to try.

User Reviews

Reviews for this section have been closed.

 3 out of 5
, Guest

Awesome! I definitely dig the recommendation of cream of cashew!! instead of soy milk. Thank you for the great advice, Adding into my soupy a very simple but indeed ingredient.. mantra: Yumm straight to the heart :) Love to all!!

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