Vegan Cream of Mushroom Soup


A deliciously creamy concoction—but surprise! There’s not a drop of dairy here. Instead, prepare this unbelievably satisfying soup with full-fat coconut milk and add a dash of our Butcher’s Block seasoning to enhance the mushrooms’ earthiness. Though it’s delicious year-round, we love this recipe best on a brisk winter’s afternoon.






What you'll need

  • 2 tablespoons vegan butter
  • 16 oz button mushrooms, sliced
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour (or gluten-free flour if preferred)
  • 4 cups vegetable broth 
  • 1 1/2 tbsp Butcher’s Block
  • 1 ½ cups full-fat coconut milk 
  • Optional toppings: olive oil, apple chips, crispy fried garlic


  1. In a large soup pot, melt the vegan butter over medium-high heat. Add the mushrooms, onion, and garlic and sauté until the mushrooms have softened and browned. Sprinkle over the flour, stir in, and cook 1 minute more.
  2. Pour in the vegetable broth, coconut milk and Butcher’s Block. Use your spoon to scrape the bottom of the pan and remove any bits stuck to the bottom. Bring to a simmer and cook for about 5 minutes, to thicken slightly.