Tasty One Pot Vegan Mushroom Soup

Vegan mushroom soup served in a bowl with cilantro on top

A tasty vegan mushroom soup recipe that is creamy, chunky and full of flavor, all done using only one pot! A perfect warm dish for cold winter nights. Oil free | Gluten free | Vegan




  1. Using a deep saucepan (I use a 3 quart deep pan for this recipe), add 1/2 cup of vegetable broth, chopped onion, and minced garlic. Cook over medium heat until fragrant and tender. Usually takes about 10 to 15 minutes.
  2. Add chopped mushrooms and another 2 cups of vegetable broth. Cook over low/med (if you cook on higher heat the vegetable broth will continue evaporating and you’ll need to keep replacing it) heat until mushrooms are soft and tender. This will take another 10 to 15 minutes.
  3. Once mushrooms are soft, add another cup of vegetable broth and begin adding the rest of the ingredients except the flax meal (this goes last). I like to add them in this order: coconut cream, miso, nutritional yeast, tamari sauce, salt, dash of nutmeg and dash of pepper. Continue to cook for another 5 minutes to allow these new ingredients to blend into the soup.
  4. Lastly, add 1/4 cup of flaxseed meal and cook for another 5 minutes so that the flaxseed meal can thicken up the soup.
  5. Remove from heat, let cool and serve. I top mine with a tad bit of coconut cream and some cilantro just to add a tad bit of color. Enjoy!


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