This creamy oyster mushroom soup is quick, easy to make and bursts with amazing flavors. Includes onion, carrot, garlic, coconut milk and delicious oyster mushrooms. Makes for a healthy and filling dinner or lunch recipe and can be made ahead. 100% vegan and dairy-free and easy to make gluten-free.
We are at this time of the year when we are starting to crave creamy soups all the time.
But recently I was craving a chowder-like ULTRA rich and creamy soup to cozy up over during our upcoming colder nights. So I made this delicious oyster mushroom soup recipe and wow, I must say that we were stunned.
I hope you can appreciate the richness of this soup by just looking at the pictures. Or you might have to just believe me: this vegan oyster soup is loaded with amazing flavors and has the most luxurious texture you might have ever seen.
Not kidding. We just couldn’t believe it. It bursts with complex aromas from fresh thyme, coconut milk and vegetables, such as onion, carrots and TONS of garlic. This soup is so good.
But more importantly, the oyster mushrooms make this soup so extra special. Their flavor is super unique with a strong umami taste and a background of earthy flavor. But also, hearty oyster mushrooms bring a pleasant chewy texture to this soup that's hard to replace.
I make oyster burgers all the time when the oyster mushrooms are easy to find for this exact reason: they have a meaty texture that gives plant-based meals such a good bite and satisfying mouthfeel. Oyster mushrooms are great for making sushi and pasta dishes or to include in stir-fries and rice meals. But, simmering them in a creamy broth is one of my favorite ways to use them!
This soup recipe is so easy and simple, but the combination of ingredients takes this dish to the next level. All you have to do is find oyster mushrooms, the rest of the ingredients that you will need are simple pantry ingredients you probably already have. In a pinch, just use shiitake mushrooms for a similar result.
Let me know if you gave it a try! ❤️
Why you should try this recipe
- Amazingly rich and creamy in texture
- Makes for a rustic mushroom soup filled with tons of flavors
- Great for meal-prep
- Filling and will please any meat eater!
- Easy recipe done in under 30 minutes
- Versatile and can be made with different mushrooms
- Completely dairy-free, vegetarian and vegan
What are oyster mushrooms and where to find them
There are many varieties of oyster mushrooms, but there are mostly two main types that you can find in grocery stores:
- Pearl oyster mushrooms: those are the cluster-looking mushrooms with not much of a stem.
- King oyster mushrooms: those are the mushrooms with wide and thick eatable stems and barely any cap part at all.
For this soup, I recommend using pearl oyster mushrooms (see picture below and quick video). They have a more delicate texture and will work better for this creamy soup.
Oyster mushrooms have a very unique taste that's very earthy. Some might even say that they carry a mild seafood flavor. I am not sure about the last one, but something is clear to me, they are so fun, unique and should be used in plant-based recipes more!
Pearl oyster mushrooms might be a little harder to find though, which is the trickiest part of making this recipe. I have seen them all summer long at our Whole Food Markets store nearby here in Maine, but I am expecting them to be less easily available some times of the year.
That being said, Asian grocery stores often carry them, so if you have one in your area, be sure to check it out.
If you really cannot find oyster mushrooms, then you can make this soup with any mushroom variety that you like or have, especially shiitake mushrooms, but also white button mushrooms, cremini mushrooms or wild mushrooms.
Ingredients you'll need
- Oyster mushrooms: you will need about 8 ounces of oyster mushrooms or a large cluster for this recipe. Feel free to swap for shiitake mushrooms if you cannot find them.
- Onions: I love using a sweet onion for this recipe for its added flavor, but a yellow or white onion would also work well. A few small shallots work too.
- Potatoes: add amazing texture and make the soup more earthy. I use yellow Yukon potatoes for this recipe, but Russet is fine too.
- Carrots: I love how carrots add a natural sweetness to the creamy broth, but also a nice punch of color that peaks through the thick broth. I used 2 small carrots.
- Fresh garlic cloves: add as much as you want! Garlic is essential to deepen the flavor of this soup and pairs so well with mushrooms.
- All-purpose flour: used to help thicken the broth. You can also use gluten-free flour or whole wheat flour as well.
- Vegetable broth: it is important to use a broth with great flavor since it makes for the base of the creamy soup. I used the low-sodium vegetable stock from the brand 365, but simply use your favorite.
- Coconut milk: makes this soup super rich and adds a nice coconutty flavor that's simply amazing. I used full-fat canned coconut milk, but you can also use light coconut milk. In any case, make sure it is unsweetened!
How to make a vegan creamy oyster mushroom soup recipe
This comforting soup recipe is fast to prepare and should be done in under 30 minutes.
Prepare the mushrooms
Clean the mushrooms and break the clusters to separate them. Pat dry the mushroom using a clean towel. Remove and discard the thick and tougher short stem holding the cluster together.
Then, use a knife to slice and roughly chop the mushrooms into small-medium bite-size cubes.
Cook the aromatics
Warm up a large saucepan (I love my Dutch oven for soups) with a little oil and then, add the onion and carrots with a pinch of salt. Cook for about 5 minutes stirring often on medium-high heat or until golden brown.
Then, add the potatoes, fresh thyme and mushrooms and stir to combine. Keep cooking for another 3-5 minutes or so or until the mushrooms have reduced in size and start to roast.
Then, add the garlic and keep cooking for about one more minute or until fragrant.
Dust the flour over the vegetables and stir to coat them all. Cook for about one minute.
Pour the vegetable broth into the pot and stir well to dissolve the flour and break any clumps, if any.
Bring to a simmer, then turn down to medium heat and cover. Cook for 7-8 minutes or until the potatoes and carrots are mostly done.
Finish up and serve
Pour the can of coconut milk into the pot, stir well and bring back to a gentle simmer. Keep cooking for 2-3 minutes to heat up everything together and allow the veggies to finish up cooking.
Taste the soup and add more salt if needed. Serve warm with bread.
- Don't overcook the soup: you are looking for vegetables that are tender, but not mushy.
- If you are struggling with dissolving the flour, then you can use a large whisk to stir in the saucepan.
- For an even creamier texture, you can use an immersion blender to blend some or all of the soup right into the pot. This would give you a consistency close to a cream of mushroom soup with the potatoes helping to thicken the texture.
- For a different flavor profile (especially if you are not a fan of the coconut flavor) or if you are looking for a lower in added fat soup, you can swap the coconut milk for regular unsweetened plant-based milk such as oat milk or almond milk. This would make for a soup that's less creamy, just something to keep in mind.
You can serve this soup as a light lunch or dinner with a side of crusty bread, especially if you enjoy it as the main course. French baguette is great for creamy soups, but if you have the time, serve with these homemade whole wheat rolls for such a delicious meal.
You can also top the soup with croutons for a nice crunchy texture that would contrast well with the rich creamy soup.
Add some freshly ground black pepper and fresh herbs, such as fresh parsley or even more thyme, when serving for a punch of color and a more fresh flavor. A small handful of fresh chives would be great too.
Variation to the recipe
This easy soup is very versatile and you can add or tweak the ingredients as you wish. Here are a few ideas:
- Herbs/spices: you can play around with the herbs and spices and use what you like. Fresh oregano, thyme and rosemary all work especially well with a creamy broth.
- Vegetables: you can add more veggies to this soup, such as celery, cauliflower, leeks, spinach, green peas and more.
- Flavoring ingredients: an easy way to boost the flavor of creamy soup is to add just a hint of miso paste. Don't add too much so it does not overpower the flavor. You can start with about 1 teaspoon and add more if you wish (dissolve it in a little water first). You can also use a mushroom stock instead of regular vegetable broth to enhance the mushroom flavor.
Keep any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat using the microwave or the stove and add an extra splash of plant milk as needed to loosen up the consistency as it tends to get thicker in the fridge.
I do not recommend freezing this recipe.
You can easily make this recipe gluten-free by using a GF flour such as this GF flour from Bob's Red Mill. The rest of the recipe is naturally GF!
Yes you can, although the flavors are more intense and the texture a little better when using fresh mushrooms. To use dried mushrooms, then you will have to first rehydrate them in boiling water for about 15-30 minutes.
More creamy soups you might like
- Broccoli pea soup
- Dairy-free tomato soup
- Vegan gnocchi soup
- Zucchini potato soup
- Broccoli almond soup
- Leek, potato and cauliflower soup
- Wild rice mushroom soup
- Butternut squash red pepper soup
I hope you like this oyster mushroom soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Creamy Oyster Mushroom Soup
- 1 small yellow, white or sweet onion - peeled and diced
- 2 small carrots - peeled and diced
- 1 large Yukon potato (or 2 small) - peeled and diced
- 8-10 oz oyster mushrooms (or a mix of oyster and shiitake mushrooms) - cleaned and roughly chopped
- 2-3 sprigs of fresh thyme - stems removed and finely chopped
- 3 cloves of garlic - crushed
- 3 tbsp all-purpose flour - use gluten-free flour if needed
- 2½-3 cups vegetable broth - mushroom broth works great too
- 14 oz canned unsweetened coconut milk (full fat or light) - or 1½ cup of unsweetened plain plant-based milk
- salt and pepper - to taste
- Warm up a medium-large saucepan with a little oil (I use oil spray) and then, add the onion and carrots with a pinch of salt. Cook stirring often for about 5 minutes or until softened.
- Add the potatoes, mushrooms and thyme. Stir and cook for 3-5 minutes or until the mushrooms have reduced in size and are slightly browned. Then, add the garlic, stir well and cook for another minute.
- Add the flour and stir to coat the vegetables evenly. Cook for one more minute.
- Then, pour the vegetable broth over and stir vigorously right away. Keep stirring until the mixture does not have any visible clumps of flour anymore.
- Bring to a simmer and then cook for about 5-7 minutes on medium heat (reduce the heat as necessary) stirring once in a while (keep it covered).
- Once the vegetables are tender (but not too soft), then add the can of coconut milk and taste to adjust the salt. You can also add more broth if the soup is too thick for your taste. Keep simmering for another 2-5 minutes or until the soup is steamy hot. Serve warm with crusty bread and ground black pepper. Enjoy!
- Storage: keep in an airtight container in the fridge for 3-4 days. Reheat using the microwave or stove.
- For a lower-in-fat soup, then swap the coconut milk for regular plant-based milk (unsweetened and plain), such as oat milk or soy milk.
- Note that you will need smaller and more delicate "pearl oyster mushrooms" in clusters for this recipe (NOT "king oyster mushrooms"). You can check out my quick video and post for pictures. If you cannot find them, then simply use shiitake mushrooms or regular white or cremini mushrooms.