Vegan Mushroom Soup

An easy Vegan Mushroom Soup recipe made with simple ingredients, fresh herbs, and a luscious homemade cream sauce. A mushroom lover's delight! (Vegan, gluten-free, oil-free, with a cashew-free option.)

Mushroom lovers gather 'round! This vegan mushroom soup is one of my very favorite soup recipes.

It's my dairy-free version of the classic "cream of mushroom soup" and it's truly a bowl of pure comfort.

We combine tender, nutrient-rich mushrooms with aromatic herbs. Then stir in a luscious cashew cream sauce. (Yes!) The broth is so rich, flavorful, and creamy.

Plus it's wonderfully easy to assemble with simple, healthy ingredients. I hope you enjoy this one as much as I do!

Ingredients for Vegan Mushroom Soup

For this recipe you will simmer in a large stockpot on the stove:

• Onion: I use either yellow onion or sweet onion, but white onion works too.
• Garlic cloves: I recommend fresh garlic for this recipe, but you can replace it with 2 teaspoons dried garlic powder if needed.
• Fresh mushrooms: Most often, I use cremini mushrooms (also called baby bella mushrooms). But you can use white button mushrooms, shiitake, oyster, portobello, or a combination of your favorites.
• Vegetable broth: Be sure to use low sodium if needed. I haven't tried this recipe with mushroom broth, but that could work as well to add another layer of umami mushroom flavor.
• Italian seasoning: As always, be sure your pantry spices are fresh (not expired) for best flavor.
• Fresh parsley: We'll stir this in at the end of cooking time to help preserve the flavor and nutrients. Just a couple tablespoons of fresh herbs add wonderful flavor. You can also sprinkle more as garnish if you'd like.
• Raw cashews: We'll use soaked cashews to blend up a delicious cashew cream. Then pour it in the soup at the end of cooking time. The cashews also add extra plant-based protein and fiber to the dish. (See options below if you need a cashew-free or nut-free version.)
• Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free.
• Apple cider vinegar: This adds a hint of acidity to balance and enhance the flavors.

Customizing

Cashew-free version: Omit the cashew cream. Instead, stir in a 14 oz. can full-fat coconut milk or 1.5 cups dairy-free milk (plain, unsweetened, and nut-free if needed). I recommend still adding the tamari and vinegar for depth of flavor however!

Thickness: The broth isn't overly thick as written. So add up to one tablespoon cornstarch to the cashew cream before blending. This creates a thicker texture as it heats with the soup. Add a full tablespoon for extra-thick, or 1-2 teaspoons for slightly thick. (Or you can add a separate cornstarch slurry at the end of cook time. Combine 1 Tbsp. cornstarch + 3 Tbsp. cold water together, then add to soup.)

Cashew cream flavors: One tablespoon white miso paste can be added to the cashew cream for salty, umami flavor. Or add 1-2 tablespoons nutritional yeast for a slightly cheesy taste.

Add greens: Stir in fresh baby spinach or finely chopped kale towards the end of cooking time.

Herbs + seasoning: Change up the flavors to suit your taste. Instead of Italian seasoning, use dried thyme, rosemary, basil, oregano, or bay leaves (remove from pot before serving). Vegan butter can also be added for extra richness, but I find this isn't necessary.

Blending tip: I use a small NutriBullet blender to prepare the cashew cream which works great. (I used to have a Ninja blender that did not work nearly as well.)

Serving

Pairing: This soup is great served with a simple side salad and crusty bread. Or enjoy it all by itself! Add salt and black pepper to taste before serving. I also like to garnish my bowl with extra fresh parsley.

Stir-ins: Before serving, you can also stir in cooked rice, wild rice, quinoa, or other grains like farro to give the soup a little more substance.

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days. Simply reheat in the microwave when ready to enjoy.

For more inspiration, also browse all vegan mushroom recipes or soup recipes.

Vegan Mushroom Soup (Creamy, Oil-Free!)

A mushroom lover's delight! This creamy soup is easy to make with simple ingredients and a luscious homemade cashew cream.

5 from 6 votes

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 3 large bowls

US CustomaryMetric

Ingredients

• 1 medium yellow onion
• 1 1/2 lbs. mushrooms (24 oz.)
• 4 cloves garlic
• 3 cups vegetable broth
• 1 1/2 tsp. Italian seasoning
• 2 Tbsp. fresh parsley, chopped

For the cashew cream:

• 1 cup raw cashews
• 1 cup water
• 1 Tbsp. tamari
• 2 tsp. apple cider vinegar
• Optional: up to 1 Tbsp. cornstarch (for thicker broth), 2 tsp. white miso

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Instructions

• Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak.
• Dice onion. Clean mushrooms then slice. Set aside.
• In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil method, adding more as needed.)
• Meanwhile, mince garlic.
• When onions are softened, add garlic and Italian seasoning. Stir and sauté 1 minute. Add mushrooms. Stir and sauté 3-4 minutes.
• Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.
• Meanwhile, make cashew cream: Drain and rinse soaked cashews. Add all cashew cream ingredients to a small blender. Blend for 20-30 seconds until smooth. Add to soup during the last few minutes of cook time.
• Turn off heat and stir in fresh parsley. Salt and pepper to taste.

Notes

Mushrooms: I use cremini (baby bella) but white button, shiitake, oyster, portobello, or a combination works.

Thicker broth: Add up to 1 Tbsp. cornstarch in the cashew cream before blending. For extra-thick, use 1 Tbsp. For slightly thick, use 1-2 tsp. It gradually thickens the soup as it heats.

Cashew-free: Omit cashew cream. Stir in a 14 oz. can coconut milk or 1.5 cups plant milk (plain, unsweetened, nut-free if needed). Still add the tamari and vinegar for depth of flavor.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Mushroom Soup (Creamy, Oil-Free!)

Amount per Serving

Calories

328

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

10

g

Potassium

 

1117

mg

32

%

Carbohydrates

 

29

g

10

%

Fiber

 

5

g

21

%

Sugar

 

11

g

12

%

Protein

 

16

g

32

%

Vitamin A

 

743

IU

15

%

Vitamin C

 

13

mg

16

%

Calcium

 

62

mg

6

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan cream of mushroom soup recipe, also check out:

• Mushroom Barley Soup with Kale
• Mushroom Pesto Pasta
• Vegan Broccoli Potato Soup

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