Vegan creamy mushroom soup with rich earthy flavor and a silky cashew cream finish in 35 minutes. ♡
This vegan creamy mushroom soup tastes like the cozy diner version with zero dairy. Three kinds of mushrooms get deeply browned, then simmer with thyme and garlic until the broth is dark and savory, finished with cashew cream for that classic silky texture. For more ideas, see our Cajun Chicken Alfredo Pasta.
Cozy comfort food that proves plant based does not mean missing out. Let’s make it together.
Ingredients
Vegan Creamy Mushroom Soup
- 3/4 cup raw cashews, soaked in hot water 15 minutes
- 1 oz dried porcini mushrooms
- 2 cups boiling water, for porcini soak
- 3 tbsp olive oil, divided
- 1 lb cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stems removed and sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1/4 cup all purpose flour
- 4 cups low sodium vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, for garnish
How to Make Vegan Creamy Mushroom Soup
- **Soak.** Cover dried porcini with 2 cups boiling water and steep 15 minutes. Soak cashews in hot water in a separate bowl.
- **Brown.** Heat 2 tbsp olive oil in a Dutch oven over medium high heat. Add cremini and shiitake in a single layer. Do not stir for 4 minutes, then toss and cook 4 minutes more until deeply browned.
- **Sweat.** Push mushrooms aside and add the remaining oil with onion. Cook 5 minutes until soft. Add garlic and thyme and cook 30 seconds.
- **Thicken.** Sprinkle flour over everything and stir 1 minute until no white streaks remain. Chop the rehydrated porcini and add them to the pot.
- **Simmer.** Pour in vegetable broth, the porcini soaking liquid (avoid any grit at the bottom), and soy sauce. Simmer 10 minutes until slightly thickened.
- **Cream.** Drain cashews and blend with 1 cup of the hot soup broth until silky smooth, about 2 minutes. Stir back into the pot.
- **Finish.** Season with salt and pepper. Ladle into bowls and garnish with parsley.
Why This Recipe Works
Browning mushrooms hard is the move that separates a great mushroom soup from a sad one. Mushrooms are 90 percent water, so most cooks crowd the pan and end up with steamed gray slices. Spread them in a single layer and resist stirring for 4 minutes, and the maillard reaction builds the meaty depth that carries the whole soup.
Mixing varieties gives the broth its full flavor profile. Cremini brings the classic earthy backbone, shiitake adds umami glutamates that mimic that savory dairy richness, and a handful of dried porcini soaked in hot water gives the broth its deep brown color and forest scent.
Soaked cashews blend into a cream that emulsifies into the hot broth without breaking. The fat content of cashews matches heavy cream closely enough that the mouthfeel reads identical, and the natural mild sweetness balances the savory mushrooms perfectly. For more ideas, see our High Protein Turkey Chili.
Tips
- Soak 3/4 cup raw cashews in hot water for 15 minutes if you forgot to soak overnight.
- Save the porcini soaking liquid and add it to the broth for extra depth.
- Use a high powered blender for the smoothest cashew cream. A regular blender works with a longer run.
- Store leftovers in an airtight container in the fridge up to 5 days.
- Reheat on the stovetop over low heat. The cashew cream will not split.
- Common mistake: do not crowd the mushrooms in the pan or they steam instead of brown.
Variations
- Add 1 tablespoon white miso for an umami boost.
- Stir in 2 cups baby kale or spinach in the last minute.
- Top with crispy fried shallots for a crunchy finish.
- Add a splash of dry sherry with the broth for sherry mushroom flavor.
- Blend half the soup smooth and leave half chunky for texture.
- Use coconut cream instead of cashew cream for a tropical note.
Looking for more recipes? Try our Honey Garlic Chicken Thighs or Ground Turkey Sweet Potato Skillet next.
Common Mistakes to Avoid
- Skipping the dried porcini: They build the deep brown color and forest scent. Skip them and the soup looks pale.
- Crowding the mushrooms: Sear in 2 batches if needed. Mushrooms must hit hot empty pan space to brown.
- Using salted vegetable broth: Low sodium broth lets you control the salt as the mushrooms reduce. Salty broth ruins the balance.
- Not soaking cashews long enough: Soft cashews blend smooth, hard ones leave the cream gritty. Hot soak 15 minutes minimum.
Vegan Creamy Mushroom Soup
Ingredients
Method
- **Soak.** Cover dried porcini with 2 cups boiling water and steep 15 minutes. Soak cashews in hot water in a separate bowl.
- **Brown.** Heat 2 tbsp olive oil in a Dutch oven over medium high heat. Add cremini and shiitake in a single layer. Do not stir for 4 minutes, then toss and cook 4 minutes more until deeply browned.
- **Sweat.** Push mushrooms aside and add the remaining oil with onion. Cook 5 minutes until soft. Add garlic and thyme and cook 30 seconds.
- **Thicken.** Sprinkle flour over everything and stir 1 minute until no white streaks remain. Chop the rehydrated porcini and add them to the pot.
- **Simmer.** Pour in vegetable broth, the porcini soaking liquid (avoid any grit at the bottom), and soy sauce. Simmer 10 minutes until slightly thickened.
- **Cream.** Drain cashews and blend with 1 cup of the hot soup broth until silky smooth, about 2 minutes. Stir back into the pot.
- **Finish.** Season with salt and pepper. Ladle into bowls and garnish with parsley.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.
