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Vegan Cream of Mushroom Soup

By Jamie Vespa

on Oct 10, 2021 Updated Feb 07, 2023

5 from 19 votes

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Vegan Cream of Mushroom Soup is made with wholesome ingredients and comes together in just 30 minutes. Featuring a luxuriously creamy, dairy-free broth, garlicky-seared mushrooms, and a fresh herb finish. This vegan mushroom soup is a pot of pure comfort.

It doesn’t get easier or cozier than this Vegan Cream of Mushroom Soup. Not only does this soup come together in one pot, but it’s ready in right just 30 minutes. Winter weeknights are about to take on a whole new level of comfort.

Most classic mushroom soups call for a mix of butter, flour, and whole milk. However to keep this one totally plant-based, we look to the almighty cashew to add body and creaminess.

Also in the mix is a full two pounds of mushrooms (more on this to come), aromatics, and a couple dynamite umami boosters. Together, they create a full-bodied, deeply savory soup with unrivaled creaminess.

I’m telling you, the blind taster would never guess this soup was dairy-free, let alone 100% plant-based.

I love serving it with a hearty kale salad topped with crispy chickpeas for added protein. It’s also perfect to enjoy alongside sandwiches or wraps for a well-rounded lunch.

How to Make Vegan Cream of Mushroom Soup:

This veggie-loaded soup highlights the savory goodness of mushrooms. Regardless of which mushrooms you use, the streamlined cooking process stays the same.

And even if someone you’re cooking for isn’t a mushroom lover, I guarantee they’ll still enjoy this vegan mushroom soup.

The Ingredients:

• Mushrooms: This soup calls for two full pounds of shrooms, which I suggest mixing up. I love a mix of white button, baby bella, and shiitake for their nuances in taste and texture. You can also get fancy and throw in some oyster or chanterelle mushrooms. 
  • Mushrooms are brimming with phytochemicals, antioxidants, and a fiber called beta-glucan, all of which have anti-inflammatory properties.
• Aromatics: A mix of garlic and shallots create an aromatic backbone for the soup. In place of shallots, you can use yellow or sweet onion.
• Miso Paste: White miso paste adds worlds of savory depth to the broth. I love using it soups and stews, as well as pastas and grain bowls. Look for it in the refrigerated section near where the tofu and meat alternatives are sold. 
• Broth: Use vegetable, chicken, or bone broth!
• Cashews: Achieving creaminess in this soup is pretty hands-off, thanks to the blender! By blending half the soup with cashews, you create a rich, creamy broth. Use a standard blender (I use the KitchenAid K400 blender) or a NutriBullet to do the job.
  • Pro tip: Look for raw cashews in the bulk bin section of your grocery store for cost savings. I typically purchase mine from Sprouts Market, which I’ve found to be the least expensive.
• Vinegar: Sherry vinegar adds bright top notes to the soup, helping cut through the richness. Alternatively, you can use red or white wine vinegar. 

The Directions:

Step 1: Sauté the Mushrooms and Aromatics

Start by sautéing the shrooms over medium-high heat until golden. Try and avoid stirring to often to ensure they get a really good sear. This will help some of the water cook off, which concentrates their flavor.

Adding adequate fat is also crucial in achieving golden goodness. You want to start with at least 3 Tbsp. of olive oil, and add more if needed.

Next, stir in the aromatics, herbs, salt, and pepper. It’s important to wait to add salt until the mushrooms are cooked, otherwise salt will draw out excess water and hinder browning.

Step 2: Deglaze the Pan

Now it’s time to deglaze the pan with my favorite flavor booster, sherry vinegar! Sherry vinegar offers a lot more complexity than your average wine vinegar, and adds delicious nutty flavor and brightness.

Step 3: Add Miso Paste and Broth

Once the harsh vinegar smell dissipates, stir in the white miso paste, followed by the broth. (White miso is a funky fermented soybean paste that adds a blast of umami to sweet and savory dishes.)

Step 4: Blend Half of Soup

Next, transfer half the mixture to a blender and toss in 1/2 cup of raw cashews. Blend the mixture until smooth, pour back in the soup pot, and voila! Adjust the seasonings if needed, spoon into a bowl, and devour.

Feel free to add some crunchy toppers like oyster crackers, roasted chickpeas, or crispy shallots, too. It’s absolutely delicious with some added texture!

FAQs and Expert Tips

What Can you Use Instead of Cream in Mushroom Soup?

Many classic mushroom soups are thickened with a butter and flour-based roux with whole milk or cream. In place of that trio, however, this soup relies on raw cashews to amp up the creaminess.

There’s no need to soak the cashews before since they are mixed with piping hot broth. Just be sure to use a high-power blender or food processor to yield top-notch creaminess.

If you or a family member have a nut allergy, however, there are other options.

In place of cashews, you can blend peeled, boiled potatoes or one can of drained butter beans. Or, you can go the classic route and create a vegan butter- and flour-based roux, follow by unsweetened soy milk.

How to Thicken Cream of Mushroom Soup:

Achieving creaminess in this soup is pretty hands-off, thanks to the blender! By blending half the soup with cashews, you create a rich, plant-based cream sauce. Use a standard blender (I use the KitchenAid K400 blender) or a NutriBullet to do the job.

Pro tip: Look for raw cashews in the bulk bin section of your grocery store for cost savings. I typically purchase mine from Sprouts Market, which I’ve found to be the least expensive.

How to Store, Reheat, and Freeze:

• To Store: Wait for soup to cool until it’s close to room temperature. Transfer to an airtight storage container and refrigerate for up to 5 days.
• To Freeze: This soup freezes quite well since there is no dairy in it. Just be sure to let the soup cool completely before freezing it.
  • If you want to speed up the process, you can place the soup pot in an ice bath, and stir it every few minutes to cool faster.
  • Also, leave about an inch of space between the soup and lid of the Tupperware container. This will ensure the liquid has enough space to expand, yet will limit the amount of oxygen that can get in (which can cause freezer burn).
• To Reheat: Refrigerate overnight to thaw, and reheat in a small soup pot over medium heat.

Give this vegan mushroom soup a try this week for a guaranteed crowd-pleaser. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

More Healthy Vegan Soup Recipes:

One Pot Curried Lentil Soup

West African Peanut Stew with Chickpeas

Smoky Chickpea Lentil Soup

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5 from 19 votes

Vegan Cream of Mushroom Soup

By Jamie Vespa MS, RD

Vegan Cream of Mushroom Soup is made with wholesome ingredients and comes together in just 30 minutes. Gluten- and dairy-free, this hearty and healthy soup is pure comfort.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Equipment

• Stock pot or Dutch oven
• Blender

Ingredients  

1x2x3x

• ▢ 3 Tbsp. extra-virgin olive oil
• ▢ 2 lbs. mixed mushrooms (I use 8 oz. white button, 8 oz. shiitake, and 16 oz. baby bella or cremini)
• ▢ 2 medium shallots, finely chopped (about 3/4 cup)
• ▢ 2 garlic cloves, minced
• ▢ 2 Tbsp. sherry vinegar
• ▢ 2 tsp. fresh thyme leaves
• ▢ 1 tsp. white miso paste
• ▢ 1 tsp. kosher salt
• ▢ 1/2 tsp. freshly cracked black pepper
• ▢ 4 cups lower-sodium vegetable broth
• ▢ 1/2 cup raw cashews

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Instructions 

• Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring only occassionally, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes.

  Add shallots and garlic; cook 2 to 3 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme, miso paste, salt, and pepper.
• Add broth, stir to scrape up any browned bits from bottom of pot. Let mixture come to a low boil, and cook 5 minutes. Turn off heat.
• Transfer half of mixture to a blender, and add cashews; blend until smooth. Return mixture to pot, and stir to combine. Adjust seasonings as needed, and divide between each of four bowls.

Video

Notes

• To Store: Wait for soup to cool until it's close to room temperature. Transfer to an airtight storage container and refrigerate for up to 5 days.
• To Freeze: This soup freezes quite well since there is no dairy in it. Just be sure to let the soup cool completely before freezing it.
  • If you want to speed up the process, you can place the soup pot in an ice bath, and stir it every few minutes to cool faster.
  • Also, leave about an inch of space between the soup and lid of the Tupperware container. This will ensure the liquid has enough space to expand, yet will limit the amount of oxygen that can get in (which can cause freezer burn).
• To Reheat: Refrigerate overnight to thaw, and reheat in a small soup pot over medium heat.

 

Nutrition

Serving: 1.25cups | Calories: 375kcal | Carbohydrates: 40g | Protein: 10g | Fat: 19.5g | Saturated Fat: 3g | Sodium: 920mg | Fiber: 10g | Sugar: 17g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!