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
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.
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.
American, Canadian, vegan
8cupsof sliced mushrooms
1 1/2cupsraw cashews
6cupsof low sodium or salt-free vegetable broth
1tbsplow sodium soy sauceliquid aminos, or tamari.
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.
**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.
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!