Vegan Cream of Mushroom Soup

There's nothing quite like this warm, cozy Vegan Cream of Mushroom Soup on a chilly day. It's rich, savory, and deeply comforting, without a drop of dairy or oil. You may also like our Vegan Cream of Broccoli Soup.

This rendition of mushroom soup is made with a blend of white and shiitake mushrooms, creamy cashews, and a touch of miso for umami depth. One spoonful, and you’ll forget all about canned soup. For more mushroom goodness, check out our Curry Spiced Mushroom Potato Soup.

Why You'll Love This Vegan Mushroom Soup Recipe

• Rich and creamy: The cashew–soy blend creates a luxurious texture that rivals any traditional cream-based soup.
• Full of umami flavor: Thanks to the combination of mushrooms, miso, and coconut aminos.
• Oil-free and dairy-free: 100% whole food plant-based and Daniel Fast–friendly and one of our favorite Starch Solution recipes.
• Meal-prep friendly: This soup tastes even better the next day as the flavors deepen.
• Comfort food, upgraded: Nourishing, hearty, and without the heaviness.

Health Benefits

• Mushrooms: A great source of B vitamins, selenium, and immune-supporting beta-glucans. They may help reduce inflammation and support healthy cholesterol levels.
• Cashews: Provide healthy fats, plant protein, and magnesium to support heart health and a creamy texture without dairy.
• Garlic and Onion: Natural immune boosters and powerful antioxidants that enhance both flavor and function.
• Soy Milk: A protein-rich dairy alternative that helps give this vegan mushroom soup its velvety consistency.

Ingredients

1. Mushrooms: The star of the show! I used a blend of shiitake, which brings earthy intensity, and white mushrooms, which add body and volume.
2. Soy Milk: Provides creaminess and balance without overpowering the mushroom flavor.
3. Raw Cashews: When blended, they give the soup its luxurious, silky consistency.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• Nut-Free Option: Swap cashews for silken tofu or 1½ cups cooked white beans for a creamy but lighter texture.
• Mushroom Variety: Try cremini, portobello, or oyster mushrooms for a deeper flavor profile.
• Soy-Free: Replace soy milk with almond, cashew, or oat milk and use chickpea miso instead of traditional miso.
• Extra Umami: Add a teaspoon of nutritional yeast or a splash of balsamic vinegar to this vegan mushroom soup.
• Spicy Kick: Add crushed red pepper flakes, a pinch of cayenne, or a dash of hot sauce for heat. If you like things smoky, try adding some smoked paprika.

How to Make Vegan Cream of Mushroom Soup

Step 1: Quick-boil raw cashews for 3 to 5 minutes to soften. Drain and set aside.

Step 2: Heat a large pot over medium heat. Add coconut aminos and diced onion. Sauté until golden and soft, about 5 minutes. Stir in the minced garlic and cook for 30–60 seconds, until fragrant.

Step 3: Add sliced mushrooms and cook for 8–10 minutes partially covered, stirring occasionally.

Step 4: Add thyme, tarragon, black pepper, and nutmeg, and cook for 1 minute. Then add 4 cups of vegetable broth and simmer for 8 to 10 minutes.

Step 5: To make the cream sauce, add softened cashews, soy milk, miso paste, and 1 cup of vegetable broth to a bullet blender and blend until smooth.

Step 6: Pour cashew–soy cream into the soup. Simmer on low 5 minutes, stirring frequently, until thick and velvety.

Step 7: Use an immersion blender for partial texture or fully blend for a silky finish.

Step 8: Stir in lemon juice, taste, and adjust seasoning. Garnish with parsley or roasted mushrooms. Enjoy!

Expert Tips

1. Roasted mushrooms for topping: Roast a cup of sliced mushrooms on a parchment-lined baking sheet at 400°F (205 °C) for 20-25 minutes.
2. Caramelize the onions and mushrooms. Browning = deep flavor.
3. Don’t skip the lemon juice. A little acid brings this vegan mushroom soup to life.
4. Blend cashew-soy cream until completely smooth. A high-speed blender makes the cashew cream silky without grit or chunks.
5. Meal prep hack: Store in individual meal prep containers or jars for grab-and-go lunches. It freezes beautifully, too!

Serving Suggestions

• For a heartier meal, add this vegan cream of mushroom soup to our ancient grains bowl, or pair it with some air-fried tofu nuggets for a protein boost. These are both compliant with the Daniel Fast.
• Pair this with one of our salads, like our arugula quinoa salad, vegan caesar salad, or our kale and quinoa salad.
• If you're vibing for cornbread to eat with this vegan mushroom soup, try our vegan cornbread muffins or oil-free jalapeno cornbread.

Recipe FAQs

This Vegan Cream of Mushroom Soup is a bowl of pure comfort. It's rich, hearty, and nourishing in all the right ways. Whether you’re serving it as a starter for a dinner party or curling up with a big mug on a rainy day, this recipe delivers creamy satisfaction with zero guilt.

More Soup Recipes to Check Out