Not only is this creamy mushroom soup the best tasting, it’s also the best mushroom soup for your health.
Mushroom soup for me is a comfort food because it brings me back to my childhood.
I LOVED (and still love) soup days.
This vegan version gets a healthy makeover using cashews instead of cream and drastically reducing the sodium content of a traditional canned cream of mushroom soup.
Why you’ll love this Creamy Mushroom Soup:
Not only does this soup make a hearty and nutritious lunch or appetizer, you can use the leftovers as a creamy sauce for veggies or a casserole the next day.
This vegan mushroom soup is:
- ultra-creamy and satisfying
- packed with all of the amazing nutritional benefits mushrooms have to offer
- 100% dairy-free
- oil-free
- low sodium
- gluten-free
- refined sugar-free
Ingredients you’ll need to make this creamy mushroom soup
The number 1 ingredient you’ll need isn’t an ingredient at all, but a tool.
You’ll see with a lot of my recipes that use cashews I’ll always recommend a Vitamix blender.
That’s because this blender packs a punch and can make those cashews ultra-creamy in an instant, without needing to pre-soak them.
I find that when I use any other tool, like a food processor or regular blender, I get a less smooth result (even if you do presoak the cashews first.)
This is especially true with this soup recipe as the texture is more important here than it is with a sauce or topping like my Cashew Sour Cream.
Besides the blender here are the other ingredients you’ll need to make this vegan mushroom soup:
- 8 cups of sliced mushrooms. You can use any variety you like. I usually use either white, cremini (brown), or a combination of the two.
- 1 1/2 cups raw cashews. Make sure you aren’t using roasted or roasted and salted cashews for this recipe. If you are using a regular blender or a food processor be sure to soak the cashews overnight up to 24 hours. Do not include the soaking water in the recipe.
- 6 cups of low sodium or salt-free vegetable broth.
- 1 large onion. Either white, sweet, or yellow will work well.
- White pepper.
- Ground sage.
- Onion powder.
- Garlic powder.
- Nutritional yeast. I use Bob’s Red Mill brand.
- Low sodium soy sauce, liquid aminos, or tamari.
How To Make My Vegan Mushroom Soup:
In a few easy steps you’ll have this soup on the table in under 20 minutes.
Here’s how to do it:
- Preheat a nonstick skillet over medium heat. I love using T-fal for all of my oil-free cooking. There is a large variety of cookware to choose from and I’ve always had great results.
- Slice all of the mushrooms and add them to the hot pan with 1-2 tbsp of water.
- Sprinkle the mushrooms with 1 tbsp of low sodium soy sauce, onion powder, garlic powder, sage, and white pepper.
- Stir and cook the mushrooms for 5 minutes, until they have browned.
- Remove half of the mushrooms and set them aside to be added back into the soup for texture once it’s been blended.
- To the remaining mushrooms add the diced onion and additional 1-2 tbsp water.
- Water saute the onion and mushrooms until the onion has softened, about 3-5 minutes.
- Add the cashews, vegetable broth, onion-mushroom mixture, and nutritional yeast to the blender.
- Blend on high speed for 2-3 minutes, until the soup is ultra-creamy. You may need to work in batches, depending on the capacity of your blender.
- Transfer the blended soup back to the large soup pot and stir in the reserved sauteed mushrooms.
- Taste the soup and add additional sage, white pepper, nutritional yeast, onion powder and/or garlic powder as desired.
- Swirl in some additional fresh cashew cream for a gorgeous presentation.
More vegan soup recipes to try
Like I said, I really love soup! Here are a few more recipes for you to try out next 😉
- Dairy-Free Creamy Butternut Squash Soup
- Smoky Sweet Potato Soup
- Beefy Lentil Barley Soup
- Easy Black Bean Soup
- Easy Vegan Minestrone Soup
Vegan Creamy Mushroom Soup
If you're craving comfort then this creamy vegan mushroom soup is the BEST recipe to make. Ultra smooth and hearty, creamy cashews come together with earthy mushrooms to give your body a nutritional boost while you enjoy this satisfying soup.
Ingredients
- 8 cups of sliced mushrooms
- 1 1/2 cups raw cashews
- 6 cups of low sodium or salt-free vegetable broth
- 1 large onion
- 1 tsp white pepper
- 1 tsp ground sage
- 1 tbsp onion powder
- 2 tsp garlic powder
- 1/4 cup nutritional yeast
- 1 tbsp low sodium soy sauce liquid aminos, or tamari.
Instructions
-
Preheat a nonstick skillet over medium heat. I love using T-fal for all of my oil-free cooking. There is a large variety of cookware to choose from and I’ve always had great results.
-
Slice all of the mushrooms and add them to the hot pan with 1-2 tbsp of water.
-
Sprinkle the mushrooms with 1 tbsp of low sodium soy sauce, and half of the onion powder, garlic powder, sage, and white pepper.
-
Stir and cook the mushrooms for 5 minutes, until they have browned.
-
Remove half of the mushrooms and set them aside to be added back into the soup for texture once it’s been blended.
-
To the remaining mushrooms add the diced onion, remaining spices and additional 1-2 tbsp water.
-
Water saute the onion and mushrooms until the onion has softened, about 3-5 minutes.
-
Add the cashews, vegetable broth, onion-mushroom mixture, and nutritional yeast to the blender.
-
Blend on high speed for 2-3 minutes, until the soup is ultra-creamy. You may need to work in batches, depending on the capacity of your blender.
-
Transfer the blended soup back to the large soup pot and stir in the reserved sauteed mushrooms.
-
Taste the soup and add additional sage, white pepper, nutritional yeast, onion powder and/or garlic powder as desired.
-
Swirl in some additional fresh cashew cream for a gorgeous presentation.
Recipe Notes
**Nutritional information is an estimate only
If you are using a regular blender or food processor be sure to soak the cashews at least overnight before adding them to the soup.
To soak raw cashews:
- Add raw cashews to a large bowl
- cover with water 2 inches above the cashews
- place in the fridge overnight up to 24 hours before making this soup recipe.
What to eat with this mushroom soup
I love pairing this soup with a large salad for and energizing lunch. The added fat from the cashew in this soup will help your body absorb added nutrition from raw greens.
This soup pairs beautifully with my 100% Oil-Free Whole Wheat Bread
For even more meal ideas, check out my oil-free, plant-based Vegan Meal Plans. This soup is featured in the Not Meat & Potatoes plan.
Make going plant-based easy with a sweet checklist!
I’ve got a great freebie for you that’s gotten a lot of awesome feedback.
It’s my Vegan Swaps Checklist.
This checklist will take you through all of the traditional animal based ingredients and shows you what healthy swaps you can make instead.
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[…] The BEST Creamy Vegan Mushroom Soup […]
I’ve had the pleasure of eating this soup (made by for me by Megan) and it is unbelievably delicious! Her recipe turned my idea of what Vegan food could be on its head. The soup is wonderfully creamy and nutty, and the spices perfectly balanced. It’s a must have recipe!
Thanks for the great comment Mallory! I’m so glad you liked it!!!
This tastes so good! Keep the recepies coming!
Thanks for the support Adam!