Vegan Cream of Mushroom Soup

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 322kcal

Author: Anjali Shah

Equipment

Regular Blender

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

US Customary - Metric

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