Vegan Gluten-Free Mushroom Soup


Vegan mushroom soup that will be sure to please.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
4 servings


  • 1 tablespoon olive oil

  • 1 large large onion, diced

  • ¾ cup sliced fresh mushrooms

  • 1 teaspoon dried thyme

  • 3 cups vegetable broth

  • 2 bay leaves

  • 2 tablespoons gluten-free soy sauce (tamari)

  • 6 tablespoons cornstarch

  • ¼ cup cold water

  • 3 cups coconut milk

  • salt and ground black pepper to taste


  1. Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.

  2. Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Cook's Notes:

Almond milk can be substituted for the coconut milk if preferred.

Substitute gluten-free liquid aminos for the soy sauce if desired.

Nutrition Facts (per serving)

457 Calories
40g Fat
24g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 457
% Daily Value *
Total Fat 40g 51%
Saturated Fat 33g 163%
Sodium 913mg 40%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 6g
Vitamin C 5mg 25%
Calcium 65mg 5%
Iron 7mg 38%
Potassium 492mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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