Vegan Cream of Mushroom Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My Vegan Cream of Mushroom Soup takes just 35 minutes to make, with a thick and creamy base of Yukon potatoes and cashews, and a savory flavor from button mushrooms. It’s the perfect comforting vegan soup for home cooks!
I love combining leftover veggies with veggie broth to create something flavorful. After my husband devoured his favorite mushroom and wild rice soup, I decided to create an even creamier version using a few potatoes and some cashews for a thicker and creamier base.
And here I am, finally sharing the recipe with you. It was a total win in our house. Now my son asks for it every single week! The texture is super creamy, the mushroom flavor is deep and cozy, and it honestly reminds me of that creamy vegan mushroom stroganoff I love to make on Sundays… just in soup form.
👩🏽🍳 Why I Love This Recipe
I absolutely adore this mushroom soup without butter. It’s so much healthier and way more flavorful than anything I could buy in a tin at the grocery store. I served it to my dairy-sensitive friend a few weeks ago, she used to love cream of mushroom soup before her dietary restrictions, and she immediately asked for the recipe. The fact that I can whip up a big pot of dairy-free mushroom soup in around 30 minutes using wholesome ingredients is exactly why I make it every single week now.
It’s real food blended to perfection in one pot! I toss the sauteed aromatics and tender potatoes into my trusty blender along with veg stock and soaked cashews to create my creamy, thick soup base. Then I get those mushrooms caramelizing with thyme and seasoning until smelling divine, before pouring in the soup base to simmer. At this point, my kids start hovering over me asking “When is dinner ready?” For the final touch, I give a gentle squeeze of lemon juice to brighten everything up!
This dairy-free cream of mushroom soup has become part of my weekly meal plan ever since I first made it! And because it’s made without dairy products, I can even freeze it when I make extra for those busy weeknights, unlike cream-based frozen soups that split when reheated. Whether I’m ladling it into bowls for a cozy evening dinner with family and friends or serving it up at potlucks, everyone always cleans their bowl and asks me how I made it so creamy without using dairy products!
🥘 Ingredients
Simple ingredients are what I gather from the local market to make this vegan mushroom soup. Here’s what I use:
Mushrooms: I usually use sliced cremini mushrooms for the best flavor, but white button mushrooms work great too.
Potatoes: Yukon gold potatoes are my go-to for creaminess, but russets also do the job if that’s what I have on hand.
Onion: I like using sweet or yellow onions because they’re mild and mellow. I avoid red onions since their flavor can be too strong here.
Garlic: Fresh garlic always gives the best flavor, but jarred minced garlic works fine when I’m in a rush.
Veggie Broth: I use whatever veggie broth I have, just make sure it’s one you like the taste of since it adds a lot to the soup.
Raw Cashews: Cashews make it super creamy. If I’m not using a high-speed blender, I soak or boil them first to keep the soup nice and smooth.
White Wine or Sherry: A splash of white wine or sherry adds depth, but I swap it for broth when I want to keep it alcohol-free.
Seasonings: I keep it simple with fresh thyme, black pepper, and a squeeze of lemon at the end. I always season to taste and adjust as I go.
🔪 How To Make
This gluten-free and dairy-free mushroom soup gets its velvety smooth texture from blending veggies and cashews together. It’s a simple process that takes just over 30 minutes. Here’s how I make it:
Make the cream: I start by sautéing half cup onions with a little oil or broth until they’re soft. Then I stir in the garlic and potatoes and cook everything together for a couple of minutes to build flavor. After that, I add the mixture to a blender with the cashews and blend until it’s completely smooth and creamy.
Sauté the mushrooms: I add the sliced mushrooms and remaining onions to a large skillet and cook them until they’re soft and starting to brown. Then, I stir in the wine and seasonings and let it all simmer.
Add the blended soup: I pour the smooth cashew and potato mixture into the skillet with the mushrooms, then stir in the rest of the broth. I let it simmer for a few minutes until everything is warmed through and the flavors have melded together. Serve!
💭 Expert Tips
My #1 Secret Tip for making my Vegan Cream of Mushroom Soup is to let the mushrooms cook without messing with them too much. I used to stir them constantly, but now I just let them sit in the pan so they can brown and get that deep flavor. It only takes a few extra minutes and really makes the soup taste so much better.
Other Tips To Keep In Mind:
- Adjust seasoning after blending: I always taste the soup after everything is blended and simmered. Sometimes it needs a pinch more salt, pepper, or lemon juice depending on the broth I used.
- Use a splash of broth to loosen the texture: If the soup turns out too thick after sitting, I stir in a little more broth or water while reheating to get the texture right.
- Let it rest before serving: I let the soup sit for 5 to 10 minutes off the heat. It thickens slightly and the flavors deepen a bit more.
- Use warm broth when blending: Blending the potatoes and cashews with warm broth helps create a silky texture. Cold liquid can cause the soup to thicken unevenly or take longer to smooth out.
- Scrape down the blender sides: If I’m blending in batches or using a smaller blender, I stop and scrape down the sides with a spatula to make sure every bit of cashew and potato gets fully incorporated.
📖 Variations
This Vegan Cream of Mushroom Soup is one of my favorite cozy meals, and I love how easy it is to switch things up depending on what I have in the kitchen. For a variation, I suggest the following favorites:
Add greens: I like to stir in a handful of chopped spinach or kale at the end. It wilts quickly and adds a little extra nutrition and color.
Swap the cashews: If I’m out of cashews, I’ll use soaked sunflower seeds or blanched almonds. They still give that creamy texture and are great for nut allergies too.
Add a grain: For a heartier version, I like stirring in cooked rice, farro, or even small pasta right before serving. It makes it more filling and turns it into a full meal for the fam.
🍽 Serving Suggestions
I think cream of mushroom soup pairs with so many dishes. One of the ways I enjoy eating soup is with a crusty slice of homemade buckwheat sourdough bread to soak up the delicious savory flavors.
For a complete lunch, when I have friends over, I make this super melty sourdough grilled cheese sandwich for a comfort food combo classic. Or, my personal favorite vegan meatball sub for a fun twist on the Subway classic. And for those family dinners, when I serve soup as a starter, I make this low-calorie healthy vegetable lasagna to complement the creamy richness of my creamy mushroom soup.
🧊 Storage Directions
Refrigeration: I let the soup cool completely, then store it in an airtight container in the fridge. It stays fresh for up to five days.
Freezing: When I want to freeze it, I portion it into smaller containers so I can grab just what I need later. It keeps well in the freezer for up to three months.
Reheating: I reheat it gently on the stove over medium heat, stirring occasionally until it’s hot. If it thickens too much, I just add a splash of broth or water to loosen it up.
❓Recipe FAQs
Can I use frozen mushrooms or potatoes?
Yes, I’ve definitely used frozen when I’m short on time or trying to clean out the freezer. I just make sure to thaw them completely and pat off any extra water with a paper towel so the soup doesn’t get watery.
Do I need to soak the cashews first?
If you have a high-speed blender, you can skip soaking. But when I use a regular blender, I always soak the cashews in hot water for about 30 minutes or boil them for 10. It makes everything blend up smooth without little bits of nuts floating around.
Is this soup good for meal prep?
Yes, it’s one of my go-to meal prep soups. I make a batch on the weekend and keep it in the fridge for easy lunches or quick dinners during the week. It actually tastes even better the next day once all the flavors settle.
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📋 Recipe Card
Vegan Cream of Mushroom Soup
My Vegan Cream of Mushroom Soup takes just 35 minutes to make, with a thick and creamy base of Yukon potatoes and cashews, and a savory flavor from button mushrooms. It’s the perfect comforting vegan soup for home cooks!
Servings: 5
Calories: 322kcal
Ingredients
- 1 cup chopped sweet or yellow onion
- 1-1 ½ teaspoons sea salt , adjust for your preference
- Drizzle of oil or broth to sauté
- 3 medium cloves garlic , chopped
- 1 cup chopped red or Yukon gold potatoes , or other type you prefer (about 1 medium potato or 1/3 pound)
- 4-5 cups veggie broth , low sodium if needed
- ½-1 cup raw cashews , see note
- 5 cups sliced button mushrooms , crimini work best but white work too (about 1 pound)
- ½ cup white wine or sherry , or sub with broth
- 1-2 tablespoons fresh thyme , add more if you prefer
- ¼ teaspoon ground black pepper
- 2-3 teaspoons lemon juice , optional
Equipment
Instructions
- Sauté ½ cup of the onions and ½ the salt with oil or broth until just soft. About 3-5 minutes.
- Add the garlic and potatoes and sauté for 1-2 minutes until garlic is fragrant.
- Add 2 cups of the broth, cover and simmer until the potatoes are soft. About 7-8 minutes.
- Slowly add potato mix into a blender with the cashews, being careful not to burn yourself because it is hot. Blend until smooth.
- Meanwhile, saute the mushrooms, the other ½ cup of onions, wine (or broth), rest of the salt and thyme and a drizzle of oil (if using) until the mushrooms have released their liquid and are softened. About 8-10 minutes.
- Add the blended soup back into the pot with another 2 cups of the broth and mix well. Add more broth if you prefer a thinner texture.
- Bring to a simmer. Taste and add more salt if needed.
- Garnish with pepper and lemon juice if preferred and serve!
Notes
- My #1 Secret Tip for making my Vegan Cream of Mushroom Soup is to let the mushrooms cook without messing with them too much. I used to stir them constantly, but now I just let them sit in the pan so they can brown and get that deep flavor. It only takes a few extra minutes and really makes the soup taste so much better.
- Adjust seasoning after blending: I always taste the soup after everything is blended and simmered. Sometimes it needs a pinch more salt, pepper, or lemon juice depending on the broth I used.
- Use a splash of broth to loosen the texture: If the soup turns out too thick after sitting, I stir in a little more broth or water while reheating to get the texture right.
- Let it rest before serving: I let the soup sit for 5 to 10 minutes off the heat. It thickens slightly and the flavors deepen a bit more.
- Use warm broth when blending: Blending the potatoes and cashews with warm broth helps create a silky texture. Cold liquid can cause the soup to thicken unevenly or take longer to smooth out.
- Scrape down the blender sides: If I’m blending in batches or using a smaller blender, I stop and scrape down the sides with a spatula to make sure every bit of cashew and potato gets fully incorporated.
Nutrition
Calories: 322kcal | Carbohydrates: 30g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 545mg | Potassium: 854mg | Fiber: 4g | Sugar: 7g | Vitamin A: 202IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 4mg
