Vegan Mushroom Soup (Creamy!)
This ultra-creamy mushroom soup is made with tender creminis, savory herbs, and a velvety cashew cream sauce. A mushroom lover's delight!
Servings: 4
Ingredients
- 24 oz. mushrooms*
- 1 medium yellow onion
- 4 cloves garlic
- 1 1/2 tsp. Italian seasoning
- 3 cups vegetable broth
- 2 Tbsp. fresh parsley, chopped
For the cashew cream:
- 1 cup raw cashews
- 3/4 cup water
- 1 Tbsp. tamari
- 2 tsp. apple cider vinegar
- 2 tsp. white miso
- Optional: 1 Tbsp. cornstarch (for thicker broth), 1-2 Tbsp. nutritional yeast
Instructions
- Soak cashews: Place cashews in a heat-safe bowl. Top them with hot/boiling water until fully submerged. Set aside to soak while you prepare the soup.
- Prepare mushrooms: Clean and slice the mushrooms. Set aside.
- Sauté onion: Dice the onion. Then in a large stockpot over medium-high heat, sauté the onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Add aromatics & mushrooms: Meanwhile, mince the garlic. When the onions are softened, add garlic and Italian seasoning. Stir and sauté for 1 minute. Add the mushrooms. Sauté for 4 minutes, stirring occasionally.
- Simmer: Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.
- Make cashew cream: During the last 5 minutes of simmering time, make your cashew cream sauce. Drain the soaked cashews (discarding the soak water) and give them a good rinse. Then add all cashew cream ingredients to a small, high-speed blender. Blend for about 30-40 seconds until silky smooth. Add a splash more water to thin if desired.
- Finish & serve: Add the cashew cream and fresh parsley to the soup. Stir and heat for a couple minutes to warm through and slightly thicken. Add salt and black pepper to taste.
Notes
*Mushrooms: 24 ounces equals 1.5 lbs. I use cremini (baby bella) but white button, shiitake, oyster, Portobello, or a combination works.
Cashew-free: Replace 1 cup raw cashews with a 15-ounce can white beans (rinsed and drained). Great northern, navy beans, or cannellini work great. It won't be quite as rich and velvety as the cashew version, but it still creates a creamy soup that's lower fat and fiber-rich.
Yield: Recipe makes about 7 heaping cups soup.
Recipe originally published March 2023. Updated September 2026.
Nutrition Per Serving (Estimate)
Calories: 252 kcal | Carbohydrates: 23 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Potassium: 844 mg | Fiber: 4 g | Sugar: 8 g | Vitamin A: 560 IU | Vitamin C: 9 mg | Calcium: 48 mg | Iron: 4 mg
