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One-Pot Creamy Vegan Mushroom Soup

One-Pot Creamy Vegan Mushroom Soup

This vegan mushroom soup is super creamy, comforting, healthy, and only uses one pot!
Prep Time 5 mins
Cook Time 15 mins
Course Meals
Servings 5


  • 3 tablespoons olive oil
  • 1 large white onion diced
  • 3 medium red potatoes chopped into ¼" cubes
  • 24 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ tablespoon garlic herb seasoning
  • 2 tablespoons white whole wheat flour or gluten free flour
  • ½ teaspoon lemon juice optional
  • 1 cup low sodium vegetable broth
  • 2 cups dairy free milk of choice


  • In a medium or large nonstick pot, heat up 1 tablespoon of oil on high and add potatoes. Cook while stirring for 2 minutes then cover and cook for another 5 minutes. The potatoes should be just fork tender. Add the onions and cook for 3 minutes, until they are translucent and slightly caramelized. Add the mushrooms and the remaining 2 tablespoons of oil and cook for about 3 minutes while constantly stirring, until all the mushrooms are cooked. Add the garlic and cook for another minute, then add all the seasonings: salt, pepper, oregano, thyme, garlic powder, onion powder, garlic herb seasoning, and lemon juice.
  • Lower heat slightly to medium high. Stir in the flour, then slowly add the milk and broth while stirring. Simmer uncovered for 3 minutes. Using an immersion blender, blend the soup in the pot to desired consistency. This is optional if you like a thinner and chunky soup. I usually blend it halfway so it is creamy and smooth with some chunks.
  • Serve with fresh herbs such as parsley.