When the temperature drops or you’re craving something nourishing and hearty, nothing beats a bowl of creamy vegan mushroom soup. This happens to me everytime! With its velvety texture and deep, earthy flavor, this dairy-free soup is a staple for any season and it’s just as perfect for a cozy solo lunch as it is for impressing guests at a dinner party.
This guide will walk you through how to make a rich, flavor-packed soup using simple, whole ingredients. Whether you’re new to plant-based cooking or a seasoned vegan home chef, this recipe delivers big comfort with minimal fuss.
Table of Contents
Why You’ll Love This Creamy Vegan Mushroom Soup
This isn’t your average mushroom soup. It’s decadent without dairy, deeply savory, and surprisingly easy to whip up. Plus, it’s freezer-friendly, meal-prep friendly, and flexible enough for all kinds of dietary needs.
Creamy Texture Without Cream
Thanks to raw cashews blended into the soup, you’ll get that luxurious, silky finish that usually comes from cream or butter without any dairy at all. Blending just half the soup keeps some mushrooms chunky, giving you the best of both worlds: a smooth base and hearty texture in every bite.
Big on Umami, Low on Fuss
By combining fresh mushrooms with soy sauce, miso paste, and aromatics like garlic and onion, this soup layers in umami for days. It’s so satisfying, even meat lovers won’t miss the meat.
If you love meals built around bold mushroom flavor, check out this savory Stuffed Mushrooms Recipe for a bite sized companion or appetizer idea.
Simple Enough for Weeknights, Elegant Enough for Guests
With just a few steps sauté, simmer, blend you’ll have a restaurant-worthy soup on the table in under an hour. Bonus: it reheats beautifully, so you can make it ahead or freeze for later.
The Essential Ingredients for Creamy Vegan Mushroom Soup
A rich and flavorful vegan mushroom soup starts with the right ingredients. Each component plays a role in building a soup that’s comforting, crave-worthy, and nutrient packed. Let’s break down what you’ll need and why it matters.
Fresh Mushrooms
Mushrooms are the soul of this dish. Using a variety gives the soup complex flavor and texture.
- Cremini or baby bella: earthy and hearty
- Shiitake: bold and meaty
- Oyster or maitake: soft and aromatic
Tear some of them by hand to create a rustic texture that feels satisfying in every spoonful.
Raw Cashews
Cashews are the secret to a silky texture without any dairy. Once blended, they add body and richness that mimics cream.
- Use raw, unsalted cashews
- If not using a high speed blender, soak them in hot water for 20 minutes first
They’re also a great plant-based protein booster, similar to the base in these High Protein Breakfast Bowls.
Aromatics and Herbs
Flavor begins with sautéed onions and garlic. From there, fresh herbs like thyme, rosemary, or sage infuse the broth with warming, earthy notes. Don’t have fresh herbs? A pinch of dried Italian seasoning works, too.
Umami Boosters
To deepen the savory layers, stir in:
- Miso paste for that fermented depth
- Soy sauce or tamari for saltiness and umami
Both ingredients create a broth that’s bold and full-bodied.
Vegetable Broth
Choose a quality broth low-sodium if you want more control over seasoning. This forms the soup’s backbone, so it should taste good on its own.
Optional Add-ins
You can customize your soup further with:
- A spoon of Dijon mustard
- Nutritional yeast for a subtle cheesy note
- A splash of coconut milk for added richness
This mix of simple, plant-based ingredients creates a soup that’s hearty, wholesome, and satisfying from the first spoonful.
Step by Step Instructions for the Best Vegan Mushroom Soup
Once you’ve gathered your ingredients, it’s time to bring this creamy vegan mushroom soup to life. Don’t worry this process is straightforward, quick, and full of rewarding aroma and flavor.
Step 1: Prep the Mushrooms and Cashews
Start by prepping your mushrooms. Slice or tear them into bite-sized pieces. Tearing gives a more rustic look and better texture once cooked. If you’re using dried mushrooms, soak them in hot water for 20–30 minutes, then strain them to remove any grit.
If your blender isn’t hig powered, soak your raw cashews in hot water for 15–20 minutes so they blend smoothly later.
Step 2: Sauté the Aromatics and Mushrooms
In a large pot, heat a bit of olive oil and add chopped onions. Cook until soft and translucent, then toss in the garlic and cook until fragrant. Add your mushrooms and cook for 8–10 minutes until browned and tender.
This is where the umami begins to build. Add your soy sauce (or tamari) and miso paste, stirring well to coat everything and bring out those deep savory flavors.
If you enjoy hearty sides to complement your soup, consider pairing it with Cheesy Garlic Zucchini Steaks for a low carb, flavor-packed combo.
Step 3: Simmer with Broth and Herbs
Pour in your vegetable broth, along with fresh thyme or rosemary. If using rehydrated mushrooms, this is the time to add them (along with their soaking liquid, if strained). Simmer for about 20 minutes, allowing all the flavors to meld.
Step 4: Blend to Create Creaminess
Transfer half the soup to a blender along with your soaked cashews. Blend until silky smooth. Pour the blended mixture back into the pot and stir well. The combination of blended and chunky mushrooms gives the soup an irresistible texture.
Let it simmer for another 5 minutes, then taste and adjust seasoning with salt, pepper, or a splash more soy sauce.
Pro Tips to Make Your Vegan Mushroom Soup Perfect Every Time
This soup may be easy to make, but a few expert tricks can turn it into something truly unforgettable. If you want that ultra-creamy, deeply savory, just right bowl of plant based mushroom soup, these tips will help you get there.
Mix Mushroom Varieties for More Depth
Using a combination of mushrooms builds layers of flavor and texture. Mix cremini, shiitake, and oyster mushrooms for that deep, earthy profile. Tearing some mushrooms by hand rather than slicing adds more surface area for browning, which means more flavor.
Love mushroom rich dishes? Try adding Stuffed Mushrooms to your weekly rotation they’re great for appetizers or party platters.
Soak and Strain Dried Mushrooms Properly
If you’re using dried mushrooms, always soak them in hot water until soft and strain the soaking liquid to avoid any grit. That flavorful soaking liquid can go right into your broth it’s liquid gold.
Blend Cashews Smoothly for Creaminess
If you don’t have a high speed blender, soak your raw cashews first. You want a smooth blend, not grainy bits. Simmering them in the soup for 10 minutes before blending is another great shortcut.
Adjust the Thickness as You Like
If the soup turns out thicker than expected, just stir in a splash of broth or water. Too thin? Let it simmer uncovered for a few extra minutes to reduce. You control the final consistency make it yours.
Garnish Matters
Add a swirl of coconut milk, a drizzle of olive oil, or a sprinkle of chopped herbs like parsley or chives. Not only does it look good, it enhances the flavor and freshness of each serving.
Frequently Asked Questions About Vegan Mushroom Soup
Got questions before you grab your ladle? Let’s dig into the most common things people ask about this creamy vegan mushroom soup, so you can make it your own with confidence.
Can I make this without cashews?
Yes! If you have a nut allergy or want a nut free version, you’ve got options:
- Use white beans (like cannellini) for a creamy but mild substitute
- Try sunflower seeds, soaked and blended
- Add full fat coconut milk to create richness with a hint of sweetness
For more allergy friendly ideas, especially for family cooking, check out these Healthy Snacks for Kids at School.
Is this soup gluten free?
It can be! Simply swap out soy sauce for tamari or coconut aminos to keep the soup entirely gluten-free. Be sure to double check that your miso paste and broth are certified gluten free too.
Do I need miso paste? What’s a substitute?
Miso brings depth and a rich umami flavor, but if you don’t have it:
- Add extra soy sauce or tamari
- A spoonful of nutritional yeast can help mimic the savory effect
- Optional: Use a touch of Dijon mustard for tang
Can I make this without a blender?
You can, but it won’t be as smooth. To thicken it slightly without blending, mash some of the mushrooms and cashews with a fork or potato masher. Or enjoy it as a rustic, chunky style soup it’s still delicious.
How long does it last in the fridge?
Store in an airtight container and it will keep fresh for 4–5 days. Reheat on the stove and stir well to revive that creamy consistency. If it thickens too much, just add a splash of broth or water.
Can I freeze this soup?
Yes! Let it cool fully, then portion it into freezer-safe containers. It keeps well for up to 2 months. When reheating, stir gently after thawing, especially if you used coconut milk or cashew cream.
Serving Ideas, Storage Tips, and Meal Prep Inspiration
This creamy vegan mushroom soup is as versatile as it is comforting. Whether you’re enjoying it on its own, pairing it with a side, or freezing it for later, here’s how to make the most of every spoonful.
How to Serve Vegan Mushroom Soup
This soup stands strong as a main dish, but it’s even better with a simple side that complements its rich, earthy flavor.
Serve it with:
- Freshly toasted Cottage Cheese Flatbread for dipping
- A crisp green salad with lemon vinaigrette
- Steamed vegetables or roasted carrots
- A drizzle of coconut cream or olive oil and a sprinkle of chopped parsley
It also makes a delicious starter for a hearty main course or a cozy, plant-based dinner spread.
Smart Storage Tips
Store leftovers properly to keep the flavor and texture just right.
- Refrigerate in a sealed container for up to 5 days
- Let the soup cool completely before refrigerating
- Add a splash of broth when reheating to loosen the texture
- Warm gently over medium heat, stirring to re incorporate any separation
Freezing and Reheating
This soup freezes well perfect for batch cooking and meal prep.
- Freeze in individual portions for easy grab and go lunches
- Thaw in the fridge overnight, then reheat on the stove or microwave
- Stir thoroughly when reheating to bring the creamy texture back together
Want more plant-based, high protein meals for your rotation? These High Protein Breakfast Bowls are great for early mornings and keep your energy up all day.
Final Thoughts and Reader Favorites
By now, your kitchen probably smells incredible and you’re just a few steps away from enjoying a warm, comforting bowl of creamy vegan mushroom soup. Whether you’re here for the cozy vibes, the dairy free twist, or a nourishing way to use up mushrooms, this recipe delivers on every level.
It’s rich without being heavy, hearty without the need for meat, and versatile enough to suit weeknight meals, meal prep Sundays, or even holiday starters.
Looking for more delicious ways to showcase mushrooms? Pair this soup with an appetizer like these Stuffed Mushrooms for a double mushroom moment your guests won’t forget.
💬 What Readers Are Saying
“I made this on a rainy night, and it hit the spot perfectly.”
“Super creamy and flavorful my new go to vegan soup!”
“Easy, cozy, and packed with umami. Even my non vegan husband loved it.”
Tried the recipe? Share your version, leave a star rating, or drop a comment to let others know your tips and twists. The best thing about this recipe? It’s totally adaptable just like your kitchen should be.
When cooking with mushrooms, especially wild or unfamiliar varieties, safety is key. Always source your mushrooms from reputable suppliers and handle them properly. For expert guidance, refer to the FDA’s Mushroom Safety Tips to ensure safe selection, storage, and preparation.
Creamy Vegan Mushroom Soup
Equipment
- Dutch Oven or Soup Pot
- High-Speed Blender
- Knife
- Cutting Board
- Wooden Spoon
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1/4 cup dry white wine optional, for deglazing
- 16 ounces fresh mushrooms mixed varieties like cremini, shiitake, oyster; sliced or torn
- 0.5 ounce dried porcini mushrooms optional, soaked in 1 cup hot water
- 4 cups vegetable broth
- 1/2 cup raw cashews no need to soak if using high-speed blender
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon fresh thyme chopped, or 1/2 tsp dried
- 1 teaspoon fresh rosemary chopped, or 1/2 tsp dried
- salt and black pepper to taste
Instructions
- Heat olive oil in a soup pot over medium heat. Add onion and cook until softened, 5-7 minutes. Add garlic and cook 1 more minute.
- Add mushrooms, thyme, rosemary, salt, and pepper. Cook until mushrooms release their liquid and are browned, about 10-15 minutes.
- Deglaze the pot with white wine (if using), and cook for 2 minutes until most of it evaporates.
- Add mushroom soaking liquid (if using dried mushrooms), vegetable broth, soy sauce, and bring to a boil. Reduce heat and simmer for 15 minutes.
- Scoop out 2 heaping cups of the soup (including broth and mushrooms) and blend with cashews and miso paste until completely smooth.
- Return the blended mixture to the pot and stir well. Simmer for 5 minutes more to thicken slightly and meld flavors.
- Adjust seasoning to taste and serve warm with crusty bread.