This gluten-free vegan cream of mushroom soup is comforting, savory, creamy, and rich in robust flavors! Topped with smooth cashew cream, this dairy-free soup recipe is the best; perfect for chilly winter evenings.
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Rich in fresh mushrooms flavors accompanied with fresh garlic, onion, and rosemary, this vegan mushroom soup recipe is simply delicious. It is filled with rich flavor notes from cashew cream that are blended into perfection.
This dairy-free recipe is quick, easy, gluten-free, and filled with protein! You can use any kind of mushrooms for this soup as it is super versatile and easy to customize.
A bowl of this creamy soup is best served warm and topped with freshly cracked pepper and salt! Fresh herbs like rosemary or thyme bring this soup together and are the perfect companion for fresh mushroom flavors.
Recommended Ingredients & Equipment
This soup uses basic wholesome ingredients that are easy to find in most well-stocked grocery stores. With such a simple combination of ingredients, you won’t believe the simplicity of this recipe!
Here is everything you need.
Ingredient Notes
- Cashews: Use unroasted and unsalted cashews to create the homemade cashew cream to tie this soup together. Cashews are high in healthy fats and protein and give this mushroom soup nutty flavors.
- Mushrooms: Any kind of fresh mushrooms will work like button mushrooms, cremini muhsrooms, porchini, and baby bella mushrooms. Be sure to pick the best mushrooms at the grocery store and properly clean and store them, too.
- Onion: A yellow or white onion will work for this recipe as both are flavorful options! Learn the differences between different types of onions and how to select a good onion at the store.
- Herbs: Fresh rosemary and thyme are aromatic herbs that give this soup plenty of depth. If you do not have access to fresh herbs, you can replace them with 1/3 amount of dried herbs.
- Vegetable Broth: Feel free to use your favorite storebought brand or make your own at home.
Recommended Equipment
For this soup recipe, you will need kitchen utensils with measuring cups and spoons, a sharp kitchen knife, saucepan, blender, wooden cutting board, and a good Dutch oven like this cast iron pot.
Step-by-Step Instructions
Step One – Prepare the Cashew Cream
Begin by making the cashew cream. When it comes to cashew cream, you really should use a high-powered blender as it is the only type of blender that can make a smooth cream.
Add all the ingredients for the cashew cream to the blender and blend for about 30 seconds until you have a smooth cream. It should be the consistency of heavy cream. Set aside.
Pro Tip: If you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well. For a nut-free version, feel free to use unsweetened non-dairy milk or coconut milk.
Step Two – Chop and Sauté
Next, chop the mushrooms, onions, herbs, and garlic. Heat some oil in a large pot and add the onion and sauté for three to four minutes on medium-high heat until the onions are fragrant and golden.
Pro Tip: Be sure to stir the onions often so they do not burn.
Lower the heat to medium and add the garlic and rosemary or thyme and sauté the veggies for another two minutes.
Add the chopped mushrooms, salt, and pepper to the pot. Sauté the mushrooms for 10-12 minutes while stirring occasionally until the mushrooms have released all of their moisture.
Next, add the vegetable broth to the pot and cook the mushroom mixture until it boils. Remove the mixture from the heat and allow the soup to cool before blending.
Step Three – Purée the Soup
Using a blender or food processor, blend the mushroom soup until smooth. Alternatively, you can use an immersion blender. However, the soup might not be completely smooth.
Pro Tip: Be careful while blending hot soups as the liquids can splatter. Be sure to allow the soup to cool and practice caution while blending hot liquids. You may need to blend in batches
Once the soup is creamy and smooth, transfer it back to the soup pot
Step Four – Stir in Cashew Cream
Finally, stir the prepared cashew cream into the smooth soup. Gently reheat the soup to desired heat before removing it from heat. Taste and adjust the salt and pepper if you need to.
Top with freshly chopped herbs and serve with toasted bread or croutons.
Serving and Storing
Serving – Serve this soup alongside dinner salads and hearty bread. This soup makes the perfect appetizer or side.
Storing – Store the leftover mushrooms soup in the refrigerator in an airtight container for up to four days. You can also freeze this soup. To freeze, transfer the leftovers in a freezer-safe bag or container and freeze for four months. To reheat, let thaw in the refrigerator overnight before gently reheating on the stovetop.
Tips and Tricks
- Be sure to constantly stir the onions and mushrooms while they cook to prevent them from sticking to the Dutch oven.
- Feel free to add different seasonings like garlic or onion powder or mushroom salt.
- Prepare this soup ahead of time and store in the refrigerator until ready to use. When ready to enjoy this soup again, simply reheat it in the microwave or on the stovetop until fully warm.
- Instead of cashew cream, use unsweetened coconut milk.
- You may need to add additional liquid like vegetable broth or water to thin the soup if it is too thick.
Frequently Asked Questions
No! Campbell’s mushroom soup is not vegan so be sure to avoid it. Most of the cream-based soups by Campbell’s contain dairy which is not suitable for the vegan lifestyle.
Yes, be sure to use unsweetened, and unflavored almond milk to keep things savory. You can also use different types of milk like soy, oat, or macadamia nut. However, these milks won’t be as creamy as cashew cream.
Many kinds of fresh mushroom should work. I recommend cremini, baby bella, porcini, or button.
More Vegan Soup Recipes
- Creamy Vegan Tomato Soup (No-Soy!)
- Loaded Vegan Baked Potato Soup
- Vegan Cream of Cauliflower Soup
- Italian Minestrone Soup Recipe
Looking for more? Make sure to check out all our vegan soup recipes.
Vegan Cream of Mushroom Soup
Ingredients
Mushroom Soup
- 3 tablespoons olive oil
- 16 ounces button or cremini mushrooms, chopped
- 4 Garlic cloves, minced
- 1 yellow onion, chopped
- 3 cups vegetable broth
- ½ tablespoon fresh rosemary, minced
- salt and pepper, to taste
Cashew Cream
- 1 cup cashews, soaked in warm water for at least one hour
- ½ cup + 3 tablespoons warm water
- 2 tablespoons lemon juice
Instructions
- First, make the cashew cream. Combine all the ingredients for the cashew cream in a high-powered blender and puree until completely smooth. Set aside.
- To make the soup, chop the mushrooms, onion, rosemary, and garlic. Heat the oil in a large pot and add onion and saute over medium-high heat for 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add the garlic, rosemary/thyme and saute for another 2 minutes.
- Add the chopped mushrooms, salt, and pepper. Saute 10-12 minutes, stirring occasionally, allowing mushrooms to release all their liquid. Add the vegetable broth and cook until it boils. Remove from heat and let the soup cool slightly.
- Using a blender or food processor, blend the soup until smooth. You may need to do this in batches. Once smooth and creamy, return to the pot.
- Stir in the cashew cream with the mushroom soup. Taste and adjust salt and pepper if needed.
Notes
- Be sure to constantly stir the onions and mushrooms while they cook to prevent them from sticking to the Dutch oven.
- Instead of cashew cream, use unsweetened coconut milk.
- You may need to add additional liquid like vegetable broth or water to thin the soup if it is too thick.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Dex says
I love mushroom soup and plan to try this vegan version recipe, thank You!
Tamara Hanel says
This is really tasty. I made my first batch without oil and it was delicious. Making a double batch today. Thanks for the recipe.