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.
You’ll Love this Vegan Cream of Mushroom Soup:
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.
This veggie-loaded soup highlights the savory goodness of mushrooms. It 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. Either way, the streamlined cooking process stays the same. Here’s how it goes down:
- 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. (No room for a bland, spongy shroom in this soup!) 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.
- 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.
- 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. I love using it soups and stews, as well as pastas and grain bowls.
- 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!
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.
Does Mushroom Soup Freeze Well?
This vegan actually 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).
When you’re ready to reheat, refrigerate overnight to thaw, and reheat in a small soup pot over medium heat.I love this soup for its savory goodness and health-boosting benefits. Mushrooms are brimming with phytochemicals, antioxidants, and a fiber called beta-glucan, all of which have anti-inflammatory properties. Surprisingly, mushrooms are actually a decent source of protein, too.
Give this simple 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:
Vegan Cream of Mushroom Soup
- 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
- 1 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 2 Tbsp. sherry vinegar
- 2 tsp. fresh thyme leaves
- 1 tsp. white miso paste
- 4 cups lower-sodium vegetable broth
- 1/2 cup raw cashews
- Roughly chop mushrooms. Add oil to a large soup pot or Dutch oven over medium-high. Add mushrooms; cook, stirring often, until mushrooms are golden and most of the moisture has evaporated, 8 to 10 minutes. Add shallots, garlic, salt, and pepper; cook 4 minutes, until shallots are softened. Add vinegar; cook 1 to 2 minutes, until harsh vinegar smell dissipates. Stir in thyme and miso.
- Add broth, stirring and scraping to loosen 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.