This vegan mushroom soup proves you don't need dairy to achieve rich, creamy perfection. Cashews blended with broth create a silky base that rivals any cream-based soup, while coconut cream adds extra richness without any coconut flavor.
The mushrooms are the real stars here - sautéed until deeply golden to maximize their earthy flavor. This is comfort food that everyone can enjoy, regardless of dietary preferences.
Vegan Cream Options
- Cashew cream: Richest, most neutral
- Coconut cream: Adds silkiness
- Oat cream: Lighter option
- Blended potatoes: For nut allergies
Boosting Umami
- Soy sauce or tamari
- Miso paste
- Nutritional yeast
- Dried mushrooms
Serving Suggestions
- Fresh parsley
- Crusty bread
- Truffle oil drizzle
- Perfect for meal prep
Vegan Mushroom Soup
Creamy plant-based soup without dairy.
Nutrition per serving
195Calories
6gProtein
18gCarbs
12gFat
4gFiber
4gSugar
Ingredients
Instructions
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Make cashew cream. Drain soaked cashews. Blend with 1 cup broth until completely smooth. Set aside.
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Sauté mushrooms. Heat oil in a large pot over medium-high heat. Add mushrooms in batches and cook until golden, 10-12 minutes total. Set aside half for garnish. Add onion and cook 5 minutes. Add garlic and thyme. Cook 1 minute.
-
Build soup. Add remaining broth and tamari. Simmer 10 minutes. Using an immersion blender, blend until mostly smooth.
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Finish. Stir in cashew cream and coconut cream. Heat through gently. Season with salt and pepper. Serve topped with reserved mushrooms and fresh parsley.
Recipe Notes
- No soak shortcut: Boil cashews 15 minutes instead.
- Nut-free: Use blended white beans or silken tofu.
- Extra umami: Add 2 tablespoons nutritional yeast.
- Storage: Refrigerate 5 days. Freezes well.
