Here is a recipe for Vegan Cream of Mushroom Soup. It is rich, velvety, and deeply savory, achieving that creamy texture without any dairy. The umami from the mushrooms and the creaminess from cashews or coconut milk make it a satisfying comfort food.
Vegan Cream of Mushroom Soup
Prep time: 10 minutes
Cook time: 25–30 minutes
Yield: 4–6 servings
Ingredients
-
1 ½ lbs mushrooms (cremini, white button, or a mix), sliced
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
2 tablespoons olive oil or vegan butter
-
4 cups vegetable broth
-
1 cup raw cashews (soaked in hot water for 30 minutes) OR 1 can (13.5 oz) full-fat coconut milk
-
½ cup unsweetened plant-based milk (oat or cashew work best)
-
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
-
1 teaspoon salt (adjust to taste)
-
½ teaspoon black pepper
-
1 tablespoon nutritional yeast (optional, for cheesy/umami flavor)
-
1 tablespoon sherry vinegar or lemon juice (for brightness)
Instructions
1. Prepare the cashews (if using):
Place the raw cashews in a bowl and cover with boiling water. Let soak for at least 30 minutes, then drain. If using coconut milk instead, you can skip this step.
2. Sauté the aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 5–7 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
3. Cook the mushrooms:
Add the sliced mushrooms to the pot. Cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown. Reserve a handful of sliced mushrooms for garnish if desired.
4. Add broth and thyme:
Pour in the vegetable broth and add the fresh thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Blend until creamy:
If using cashews, transfer the soaked cashews to a blender with ½ cup of the hot broth from the pot. Blend until completely smooth. Pour the cashew cream back into the pot.
If using coconut milk, simply stir the can of coconut milk directly into the pot.
6. Finish the soup:
Stir in the plant-based milk and nutritional yeast (if using). Heat through for 2–3 minutes, but do not boil. Taste and adjust salt and pepper. Stir in the sherry vinegar or lemon juice to brighten the flavors.
7. Serve:
Ladle into bowls and garnish with reserved sautéed mushrooms, fresh thyme, or a drizzle of olive oil. Serve with crusty bread or crackers.
Tips & Variations
-
Extra creamy: For an even richer texture, blend half of the mushrooms with the cashews and leave the other half sliced for texture.
-
Thicker soup: Reduce the vegetable broth to 3 cups for a thicker, heartier consistency.
-
Wild mushroom version: Use a mix of cremini, shiitake, and oyster mushrooms for deeper flavor.
-
Gluten-free: This recipe is naturally gluten-free. Serve with gluten-free bread.
-
Instant Pot method: Sauté the onions, garlic, and mushrooms using the sauté function. Add broth and thyme, then pressure cook on high for 5 minutes. Release pressure, then stir in the cashew cream or coconut milk and plant-based milk.
Storage
Store in an airtight container in the refrigerator for up to 5 days. This soup freezes well for up to 3 months (if using cashews; coconut milk-based soups may separate slightly upon thawing but can be re-blended).
This vegan cream of mushroom soup is perfect as a starter, a cozy meal on its own, or even as a dairy-free base for casseroles like green bean casserole.