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cream of mushroom soup in a black bowl with spoon in it

Vegan Cream of Mushroom Soup (with Oyster Mushrooms!)

Oyster mushrooms are THE BEST so it's only right that I make a vegan cream of mushroom soup with them! Enjoy this comforting soup on your table in under an hour!
Course Soup
Cuisine Plant Based, Vegan
Keyword vegan cream of mushroom soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 348kcal
Author Gina Marie


  • 4 tablespoons vegan butter
  • 1 tablespoon oil
  • 1 small or medium onions, diced
  • 3 cloves garlic, minced
  • 1 pound oyster mushrooms note 1
  • 10 ounces baby bella mushrooms
  • ¼ cup dry white wine (preferably Pinot Grigio) optional
  • 6 tablespoons chickpea flour
  • 1 teaspoon sea salt salt
  • ½ teaspoon black pepper
  • 3 teaspoons dried thyme, divided
  • 4 cups water
  • 1 Not Chicken Bouillon Cube
  • 1 cup full fat coconut milk
  • sea salt and black pepper to taste.
  • Chopped fresh parsley to serve


  • First clean your oyster and baby bella mushrooms by taking a damp paper towel and wiping your mushrooms off one by one. Don't rinse your mushrooms because mushrooms hold a lot of water. Slice your baby bella mushrooms and place in a bowl. (You can keep your oyster mushrooms whole or shred them; your choice). Set aside.
  • Heat vegan butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Next add garlic and cook for about 1 minute. Add oyster mushrooms, baby bella mushrooms to pot. Cook for 5 minutes until mushrooms soften.
  • Pour in wine and allow to cook for 3 minutes. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add sea salt, black pepper, and 1½ teaspoons of dried thyme to pot and mix together with mushrooms.
  • Add water and Not Chicken Bouillon Cube to pot and mix again until bouillon dissolves into soup making a broth for about 3 minutes. Bring to a boil. Reduce heat to low-medium, cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  • Reduce heat to low and stir in full fat coconut milk. Allow to gently simmer for 1 - 2 minutes. Sprinkle in fresh parsley, remaining 1½ teaspoons of dried thyme, and sea salt and pepper to taste. Adjust seasonings to your liking. Remove from heat Serve with vegan garlic bread or use in vegan cornbread dressing.


  1. OYSTER MUSHROOMS: If you can't find oyster mushrooms, you can always substitute with any mushrooms that are available to you for a more traditional mushroom soup. The flavor wills till be there.
  2. WINE: This recipe calls for white wine for a more rich flavor but is optional and can be omitted.
  3. CHICKPEA FLOUR: The amount of thickness depends on how much of flour you add. This is not a condensed version of cream of mushroom soup used to make recipes like cornbread dressing. You can substitute with whatever flour you have on hand. (NOTE: I do not know if this will work with other gluten free flours besides chickpea flour but you are welcome to test it out yourself.)
  4. STORAGE: This soups stores well in the refrigerator for up 3 to 4 days and can be frozen for up to 2 months.


Serving: 1.5cup | Calories: 348kcal | Carbohydrates: 22g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 725mg | Potassium: 1080mg | Fiber: 5g | Sugar: 5g | Vitamin A: 596IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 4mg