This vegan cream of mushroom soup is so delicious and easy to make. This creamy puréed soup is one of my favorite comfort foods. Give it a try if you’re looking for plant-based soup recipes, like this vegan cream of cauliflower soup, which is another tasty option.
Ingredients and Substitutions
This soup tastes like it’s full of cream and butter, but the creaminess actually comes from cashews that have been soaked and then blended. The cashews provide tons of creaminess and act as the perfect dairy substitute in this vegan mushroom soup.
Mushrooms and thyme are a classic flavor combination, so fresh thyme is my herb of choice in this recipe. If you don’t have any fresh thyme you can substitute dried thyme, basil, or parsley.
Nutritional yeast gives the soup a slightly “cheesy” flavor that pairs well with creaminess of the blended cashews. It also enhances the flavor of the mushrooms. If you’re not a fan of nutritional yeast, or simply don’t have any, you can omit it and the soup will still be delicious.
How to Make Vegan Cream of Mushroom Soup
Start by soaking the cashews. To do so, place the cashews in a bowl, then pour freshly boiled water over the cashews and allow them to soak for 1 hour before draining and rinsing.
While the cashews are soaking, cook the mushrooms and onions in a large pot along with olive oil, chopped garlic, and thyme. The secret flavor booster in this soup comes from cooking the mushrooms and onions in olive oil until they’re caramelized. That golden caramelization adds a lovely depth of flavor to this soup, so I definitely wouldn’t skip that step.
Once the mushrooms and onions have been cooked to golden, caramelized perfection, you can reserve a few of the mushrooms to use as a garnish if you like. Next you’ll blend the soaked cashews with water, then add the cooked mushrooms and onions before blending once more.
The last step is to add the mushroom purée to the pot along with more water, salt, pepper and nutritional yeast, then simmer on low heat until hot.
Vegan Cream of Mushroom Soup Recipe
Equipment
- Blender
Ingredients
- 1 cup cashews
- 1 cup boiling water
- 3 tablespoons extra virgin olive oil
- 4 cups of chopped mushrooms
- 2 cups chopped onions
- 2 cloves chopped garlic
- 1 tablespoon fresh thyme leaves (or substitute 1 teaspoon dried thyme)
- 3 cups cold water, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
- Add 1 cup cashews and 1 cup boiling water to a bowl.
- Let the cashews soak for 1 hour, then drain and rinse.
- Add 3 tablespoons extra virgin olive oil to a large pot along with 4 cups of chopped mushrooms, 2 cups chopped onions, 2 cloves chopped garlic and 1 tablespoon fresh thyme leaves.
- Cook at medium heat, stirring frequently for 10 minutes or until golden and caramelized.
- Reserve a few mushroom to use as a garnish, if desired.
- Add the soaked cashews and 1 cup of cold water to a blender, then blend until smooth.
- Add the cooked mushrooms and onions to the blender, then blend until smooth.
- Add the mushroom cashew purée back to the pot along with the remaining 2 cups of cold water, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons nutritional yeast, then simmer on low heat until the soup is hot.
Notes
- Store this soup in an airtight container in the fridge for up to three days or in the freezer for up to three months.
Nutrition Estimates
More Creamy Vegan Soup Recipes
This paleo butternut squash soup is flavorful and easy to make. Or try this dairy-free asparagus soup. It’s perfect in the springtime or whenever you can find fresh asparagus.
I substituted about 1/4 cup for part of the water. It was great. I found it was even better the second day.
Thank you for the feedback! Glad you enjoyed the soup!