Vegan Cream Of Mushroom Soup

November 1, 2017

This vegan cream of mushroom soup takes less than 20 minutes to make in your high-speed blender and has an incredible rich flavor. If you’re using a conventional blender, transfer to the stove to warm.

This vegan cream of mushroom soup is super easy and takes less than 20 minutes! I’m using my high-speed blender to get the soup really creamy and also to heat the soup. If you have a conventional blender, blend the soup, and then transfer to a saucepan and heat it on the stove. Either way, this soup is a winner, and a quick easy dinner.

If you’re a mushroom lover, this soup could become a staple in your house like it has in ours.

I shared this cream of mushroom soup on the Kitchenthusiast® recipe blog for the  KitchenAid® Pro Line® Series blender to showcase the amazing heating function. This machine heats soup faster than any other machine on the market because it has the most power at the blade, and also has the world’s first insulated thermal control blender jar. So, the power and speed works with the insulated container to heat soup quicker, and also keep the soup hotter for longer.

Your can learn more about the KitchenAid® Pro Line® Series blender, and watch my Tess-timonal video to see why I love it so much.

If you don’t have a high-speed blender, you can still enjoy this soup. Just blend the soup in your conventional blender on high for 30 to 60 seconds until smooth and creamy, then transfer the mixture to a saucepan, and heat gently on a medium-low heat until hot.

I’ve used regular mushrooms in the recipe. But, try it with shiitakes, portobellos, or a mixture of different kinds of mushrooms for an even deeper, richer flavor. Either way, this soup is a winner.

*Note: I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


Vegan Cream Of Mushroom Soup

This vegan cream of mushroom soup is super easy and takes less than 20 minutes! Use your high-speed blender to heat the soup or transfer to the stove.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Tess Masters



  1. In a large skillet over medium heat, warm the olive oil, and sauté the onions, thyme, and garlic for about 5 minutes until the onions are soft and translucent.
  2. Add the mushrooms, tamari, and black pepper, and sauté for 8 to 10 minutes, until the mushrooms are reduced and cooked through.
  3. Transfer the mushroom mixture to the jar of the KitchenAid® Pro Line® Blender, and add the broth. Secure the lid, and set the blender to the Adapti-Blend™ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10. (To make the soup in a conventional blender, blast on high until smooth, and then transfer to a saucepan, and heat on medium-low until hot.)
  4. Season with salt to taste, and garnish with finely chopped parsley. Serve with crusty bread or a scoop of cooked grains. 

Recipe Notes

Get more recipes for the KitchenAid® Pro Line® Series blender.
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Photo by Trent Lanz; styling by Alicia Buszczak