🍄 Vegan Cream of Mushroom Soup with Truffle Oil & Crispy Mushrooms

Indulge in pure plant-based comfort with this Vegan Cream of Mushroom Soup with Truffle Oil and Crispy Mushrooms — a creamy, dairy-free spin on a timeless classic. Made with earthy cremini mushrooms, coconut milk, and a drizzle of luxurious truffle oil, it’s the perfect cozy dinner for chilly nights. Each spoonful is silky, rich, and packed with umami flavor, proving that vegan comfort food can be both elegant and soul-satisfying. Serve it as a starter for a dinner party or enjoy it as a wholesome weeknight meal.

🛒 Ingredients

For the soup:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 ½ lbs (about 700 g) cremini or baby bella mushrooms, cleaned and sliced

  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

  • 1 tbsp soy sauce or tamari

  • 1 tsp sea salt

  • ½ tsp black pepper

  • 4 cups vegetable broth

  • 1 cup canned coconut milk (or cashew cream)

  • 2 tbsp nutritional yeast (for umami richness)

  • 1 tbsp all-purpose flour (optional, for a slightly thicker texture)

For the crispy mushrooms:

  • 1 cup thinly sliced mushrooms (shiitake or cremini work best)

  • 1 tbsp olive oil

  • Pinch of salt

To finish:

  • Truffle oil (white or black, to taste)

  • Chopped parsley or chives

  • Cracked black pepper

👩🏻‍🍳 Directions

  1. Sauté the base:
    In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and thyme — cook 1 more minute.

  2. Add mushrooms:
    Add all the sliced mushrooms and cook until they release their liquid and start to brown, 8–10 minutes. Stir in soy sauce, salt, and pepper.

  3. Build the body:
    Sprinkle in the flour (if using), stirring for 1 minute to remove the raw taste. Pour in the vegetable broth and bring to a simmer for 10 minutes.

  4. Make it creamy:
    Stir in coconut milk and nutritional yeast. Simmer another 5 minutes, then blend until smooth using an immersion blender (or carefully transfer to a regular blender). Return to pot and adjust seasoning.

  5. Make the crispy mushrooms:
    In a skillet, heat olive oil over medium-high. Add the thinly sliced mushrooms in a single layer. Cook until crisp and browned, about 3–4 minutes per side. Drain on paper towel and sprinkle with salt.

  6. Serve it up:
    Ladle the soup into warm bowls. Drizzle lightly with truffle oil, pile on crispy mushrooms, and top with fresh herbs and cracked pepper.

❤️ Sunday Tip

For next-level depth, roast your mushrooms first: toss with olive oil, salt, and thyme, and roast at 400°F (200°C) for 20 minutes before blending into the soup. The caramelization makes the flavor downright addictive.