Vegan Cream of Mushroom Soup

two bowls filled with creamy mushroom soup topped with whole mushrooms, salt, pepper, and fresh herbs with spoon

This gluten-free vegan cream of mushroom soup is comforting, savory, creamy, and rich in robust flavors! Topped with smooth cashew cream, this dairy-free soup recipe is the best and perfect for chilly days and nights.

5 from 1 vote

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 323kcal

Author: Sarah McMinn

Ingredients

Mushroom Soup

3 tablespoons olive oil
16 ounces button or cremini mushrooms, chopped
4 Garlic cloves, minced
1 yellow onion, chopped
3 cups vegetable broth
½ tablespoon fresh rosemary, minced
salt and pepper, to taste

Cashew Cream

1 cup cashews, soaked in warm water for at least one hour
½ cup + 3 tablespoons warm water
2 tablespoons lemon juice

US Customary - Metric

Instructions

First, make the cashew cream. Combine all the ingredients for the cashew cream in a high-powered blender and puree until completely smooth. Set aside.
To make the soup, chop the mushrooms, onion, rosemary, and garlic. Heat the oil in a large pot and add onion and saute over medium-high heat for 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add the garlic, rosemary/thyme and saute for another 2 minutes.
Add the chopped mushrooms, salt, and pepper. Saute 10-12 minutes, stirring occasionally, allowing mushrooms to release all their liquid. Add the vegetable broth and cook until it boils. Remove from heat and let the soup cool slightly.
Using a blender or food processor, blend the soup until smooth. You may need to do this in batches. Once smooth and creamy, return to the pot.
Stir in the cashew cream with the mushroom soup. Taste and adjust salt and pepper if needed.

Notes

Serving and Storing – Serve this soup alongside salads and other main meals. Store the leftover mushrooms soup in the refrigerator in an airtight container for up to four days. To freeze this soup, place the leftovers in a freezer-safe bag or container and freeze for four months.

Make in Advance - Prepare this soup ahead of time and store it in the refrigerator until ready to use. When ready to enjoy this soup again, simply reheat it in the microwave or on the stovetop until fully warm.

Recipe Tips

Be sure to constantly stir the onions and mushrooms while they cook to prevent them from sticking to the Dutch oven.
Instead of cashew cream, use unsweetened coconut milk.
You may need to add additional liquid like vegetable broth or water to thin the soup if it is too thick.

Frequently Asked Questions

What kind of mushrooms should I use for this soup? Any kind of fresh mushrooms will work like button mushrooms, cremini mushrooms, porcini, and baby bella mushrooms.

Nutrition