Why You’ll Love Velvety Vegan Cream of Mushroom Soup Recipe
This soup is creamy without cream, making it perfect for anyone avoiding dairy while still wanting a cozy, luxurious bowl of soup.
It comes together in just 20 minutes, so it is great for busy weeknights or quick meal prep.
The mushroom flavor is rich and satisfying, with garlic, vegetable broth, and cashews adding depth and body.
It uses simple ingredients and requires only one pot and a blender.
It is naturally vegan, comforting, and easy to customize with herbs, spices, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil, plus extra for drizzling
1 1/2 pounds cleaned and sliced or roughly chopped white button, cremini, or baby bella mushrooms
1/8 teaspoon salt, or a good pinch
A few turns freshly ground black pepper
2 cloves garlic, minced
4 cups vegetable broth, divided
1/3 cup unroasted and unsalted cashews, soaked for 2 hours prior to preparation, then drained
Snipped chives, optional, for garnishing
Directions
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the mushrooms, salt, and pepper. Cover the pot and let the mushrooms cook for 2 minutes, then uncover and stir.
Continue cooking for 3 to 4 minutes, stirring every minute or so, until the mushrooms begin to release their juices. Add the minced garlic and stir.
Sauté the mushrooms for another 6 to 8 minutes, stirring occasionally, until they are reduced in size and fully tender.
Add 1 cup of the vegetable broth to a powerful blender along with the soaked and drained cashews. Blend for 1 to 2 minutes, until smooth and creamy.
Add the sautéed mushrooms and the remaining vegetable broth to the blender. Blend for another 1 to 2 minutes, or until the soup is smooth and puréed.
Pour the soup back into the pot and warm it over low heat. Taste and adjust the salt and pepper as needed.
Ladle the soup into bowls and garnish with a drizzle of olive oil and snipped chives, if desired. Serve warm.
Servings and timing
Servings: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Cashew soaking time: 2 hours
Variations
For extra depth, add a splash of dry white wine while sautéing the mushrooms and let it cook down before blending.
For a thicker soup, reduce the vegetable broth slightly or add a few more soaked cashews.
For an herby version, add fresh thyme, parsley, or rosemary while the mushrooms cook.
For a lighter texture, use fewer cashews and add a little extra broth.
For a chunkier soup, reserve some sautéed mushrooms before blending, then stir them back into the soup before serving.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a saucepan over low to medium-low heat, stirring often until warmed through. Add a splash of vegetable broth if the soup thickens too much.
You can also reheat individual portions in the microwave, stirring halfway through.
This soup can be frozen for up to 2 months. Let it cool completely before freezing, then thaw overnight in the refrigerator before reheating.
FAQs
Can I make this soup without cashews?
Yes. You can use full-fat coconut milk, unsweetened oat cream, or a vegan cooking cream instead. The flavor and texture will be slightly different, but the soup will still be creamy.
Do I have to soak the cashews?
Soaking helps the cashews blend smoothly. If you have a high-powered blender, you may be able to use a quick soak by covering them with hot water for about 20 to 30 minutes.
What mushrooms work best for this soup?
White button, cremini, or baby bella mushrooms all work well. Cremini and baby bella mushrooms usually give the soup a deeper, earthier flavor.
Can I use a regular blender?
Yes, but blend carefully in batches if needed. Hot liquids expand when blended, so avoid overfilling the blender and let steam escape safely.
Can I use an immersion blender?
You can, but the soup may not be as smooth because cashews need strong blending to become creamy. For best results, blend the cashews separately first.
How can I make the soup thicker?
Use slightly less broth, add more soaked cashews, or simmer the blended soup for a few extra minutes to reduce it.
How can I make the soup thinner?
Add more vegetable broth a little at a time until the soup reaches your preferred consistency.
Can I add other vegetables?
Yes. Onion, leek, celery, or cauliflower can be added for extra flavor and body. Sauté them with the mushrooms before blending.
Is this soup gluten-free?
Yes, the recipe is naturally gluten-free as long as the vegetable broth you use is certified gluten-free.
What can I serve with vegan cream of mushroom soup?
Serve it with crusty bread, garlic toast, a green salad, roasted vegetables, or a simple sandwich.
Conclusion
Velvety Vegan Cream of Mushroom Soup is creamy, savory, and satisfying while staying completely dairy-free. With tender mushrooms, garlic, vegetable broth, and blended cashews, it delivers a rich texture and deep flavor in only 20 minutes. It is an easy, comforting recipe that works well for lunch, dinner, or an elegant starter.
