This vegan cream of mushroom soup is creamy, loaded with flavor, & ready in 40 minutes, perfect for weeknights and dinner parties!
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Why You'll Love This Recipe
This vegan cream of mushroom soup delivers the same creamy comfort, but without dairy! Instead, cashews and a little flour help make a thick and satisfying soup.
Made with nutritious mushrooms and simple, pantry-friendly flavor boosters, this soup comes out perfectly creamy. Plus, it comes together using just one bowl, one pot, and a blender.
You might also enjoy my lighter vegan mushroom miso soup, vegan broccoli cheddar soup, or this easy pastina soup.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients and quantities.
- Cashews: Use raw, unsalted cashews to make a cream with a mild flavor (easily masked by mushrooms). See FAQs for nut-free options.
- Mushrooms: I usually use button, cremini, or a blend. However, you can experiment to find your preferred flavor profile. i.e., chestnut, baby bella, or a mix of mild with oyster mushrooms, shiitake, porcini, etc.
Recipe Variations
You can add complexity, tweak the flavor profile, and/or adjust this vegan cream of mushroom soup recipe to your diet with:
- Oil-free: Sauté vegetables in ¼ cup broth instead.
- Herbs: Try tarragon, sage, or rosemary. Parsley to garnish also works well.
- Seasonings: A little smoked paprika, nutmeg, or cayenne pepper.
- Acidity: Lemon juice or vinegar, when serving.
How to Make Vegan Cream of Mushroom Soup
Step 1: First, soak the cashews in boiling water for 10 minutes to soften. Meanwhile, finely dice the onion, chop the mushrooms, and mince the garlic.
Step 2: Heat the oil in a heavy-based saucepan (or Dutch Oven) over medium heat. Then, sauté the onion for 5 minutes until soft and translucent. Add the garlic and sauté for 30 seconds until fragrant.
Step 3: Add the mushrooms, thyme, black pepper, and salt. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release liquid and lightly brown.
Step 4: Drain the cashews, then blend them with 1 cup veg broth until smooth.
Step 5: Add the cashew mixture and remaining broth to the pot, scraping up any browned bits. Simmer for 5-7 minutes until slightly thickened.
Step 6: Blend about ⅔ of the vegan mushroom soup using a stand blender or immersion blender, then combine both and stir well. Stir in the plant milk and simmer for 3-5 minutes. Taste and adjust the salt and pepper as needed. Enjoy!
FAQs
Any mushrooms work, but for the best vegan creamy mushroom soup flavor, use a mix of mild mushrooms (button or cremini) with robust varieties (shiitake or porcini).
You could use full-fat canned coconut milk or another dairy-free cream, like soy cream. The flavor, texture, and richness will vary.
Yes, though they may not brown as quickly as fresh mushrooms.
Pro Recipe Tips
- For the best flavor: Use a blend of mild and robust mushrooms and sauté them until lightly browned to add flavor depth.
- To save time: You could use pre-sliced mushrooms and minced garlic.
- Adjust the texture: Change the amount of liquid or flour (added as a slurry) for thinner/thicker soup, and blend more/less for chunkier or smoother soup.
Serving Suggestions
- Toppings (Like sauteed mushrooms, fresh herbs, a drizzle of oil, some red pepper flakes, crunchy croutons, etc.)
- Bread (Plain bread, a fluffy dinner roll, air fryer garlic bread, or flatbread)
- Sandwich (like simple vegan tea sandwiches or a vegan grilled cheese)
- Salad (leafy green, simple veggie-based salads, or this vegan cobb salad)
Top Tip: Condensed cream of mushroom soup is a great base for several casseroles, like dairy-free green bean casserole).
Storage Instructions
Fridge: Store the creamy vegan mushroom soup in an airtight container for 4-5 days. The flavor improves over time!
Freeze: Portion and spread flat in Ziplocks/Stashers, add to Souper cubes, or a muffin tray, for up to 4 months. Then, thaw in the refrigerator overnight.
Reheat: Microwave it in 30-second increments, stirring between, or gently heat it on the stove over medium-low heat, until hot.
More Vegan Soup Recipes
If you tried this vegan cream of mushroom soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Cream of Mushroom Soup
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Ingredients
- ⅓ cup raw cashews
- 2 tablespoons olive oil
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 16 ounces mushrooms finely chopped (button, cremini, or a mix)
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¾ teaspoon salt plus more to taste
- 3 tablespoons all-purpose flour
- 3 cups vegetable broth
- 1 cup unsweetened plant-based milk (soy or oat works best)
Instructions
- Place the cashews in a small bowl and cover with hot water. Set aside to soak while you prepare the soup, at least 10 minutes.
- In a medium pot over medium heat, heat the olive oil.
- Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the mushrooms, thyme, black pepper, and salt. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- Drain the cashews and add them to a blender with 1 cup of the vegetable broth. Blend until completely smooth.
- Pour the cashew mixture into the pot, followed by the remaining broth. Stir well and bring to a gentle simmer. Cook for 5 to 7 minutes, until slightly thickened.
- Carefully transfer about ⅔ of the soup to a blender and blend until smooth, or use an immersion blender to purée about ⅔ of the soup directly in the pot.
- Return the puréed soup to the pot and stir to combine with the remaining chunky portion.
- Stir in the plant-based milk and simmer for 3 to 5 minutes more.
- Taste and adjust seasoning with additional salt and pepper as needed.
Notes
- For the best flavor: Use a blend of mild and robust mushrooms and sauté them until lightly browned to add flavor depth.
- To save time: You could use pre-sliced mushrooms and minced garlic.
- Adjust the texture: Change the amount of liquid or flour (added as a slurry) for thinner/thicker soup, and blend more/less for chunkier or smoother soup.
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