Quick Vegan Cream of Mushroom Soup

A quick and easy vegan cream of mushroom soup. This soup is dairy-free and extra creamy thanks to cashews. All you need is 30 minutes and 8 basic ingredients.

cream of mushroom soup in bowls from the top

The creamiest cream of mushroom soup, without the dairy. This recipe is as easy as it gets. Just throw all the ingredients in a saucepan, cook, blend and you’re done. To make it extra easy, the cashews are cooked and blended directly into the soup. There’s no need to make a cashew cream separately.

Not only is this soup easy, but it’s also packed with flavor from the mushrooms, vegetable broth, salty vegan butter, onions, garlic and thyme. Pair it with bread for a light and comforting meal or serve it as an appetizer.

mushrooms, cashews, garlic, onion and broth
mushrooms cooked in a saucepan
How to Make the Easiest Vegan Cream of Mushroom Soup

It’s very simple. Start by chopping your vegetables and preparing your ingredients. It’s best to have it all ready once you start cooking.

Sauté your onions and garlic for 5 minutes, then add the mushrooms. Cook for another 5 minutes, then add the thyme and salt. Cook 1-2 minutes and finally, add the cashews and broth. Bring to a boil, then simmer for 15 minutes, covered.

Once the soup is done cooking, you just need to transfer it to a blender and blend until creamy. Done!

You’ll get a creamy and flavorful bowl of vegan cream of mushroom soup.

mushroom soup in the blender
mushroom soup blended in blender
Notes on the Recipe
  • This recipe will work best with a high-speed blender. If your blender is on the weaker side, try soaking the cashews overnight. Note that the cashews will also soften a bit after cooking.
  • I used cremini mushrooms for a nutty flavor. Feel free to use white button mushrooms if preferred.
  • This recipe uses unsalted vegetable broth. If you’re using salted vegetable broth, reduce the added salt to taste. I suggest 1/2-1 teaspoon of salt for this recipe, but I always recommend starting at 1/2 a teaspoon. Taste the blended soup, then add more salt as needed.

Looking for more comforting soup recipes? Check out my creamy mushroom and dumpling soup, Instant Pot lentil fricot, simple lentil soup and creamy vegan cheesy broccoli soup.

cream of mushroom soup ladled into bowl
hand holding spoon in cream of mushroom soup
mushroom soup in bowls from the top
Print Pin
5 from 2 votes

Quick Vegan Cream of Mushroom Soup

A quick and easy vegan cream of mushroom soup. Cashews are cooked and blended directly in this soup to make it creamy. All you need is 30 minutes and 8 basic ingredients.
Course Appetizer
Cuisine vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons vegan butter
  • 6 cups (454g) cremini mushrooms, sliced
  • 1 teaspoon thyme, dried
  • 1/2-1 teaspoon salt, to taste
  • 1/2 cup raw cashews, unsalted
  • 4 cups vegetable broth, no salt added

Instructions

  • Start by chopping your vegetables and prepare all of your ingredients.
  • Heat the vegan butter in a medium saucepan over medium heat. Add your onion and garlic and sauté for 5 minutes or until fragrant.
  • Stir in your sliced mushrooms and sauté for another 5 minutes. Add your salt and thyme and cook for another 1-2 minutes.
  • Add your cashews and broth. Bring to a boil, then reduce heat and simmer over low-medium heat for 15 minutes, covered. Stir occasionally.
  • Once the soup is done cooking, carefully transfer it to a high-speed blender. Blend until smooth, about 30 seconds. If your blender is too small, work in batches.
  • Serve immediately or let it cool down and store it in an airtight container in the fridge for up to 4 days. You can also store it in the freezer.

Notes

If your blender is too weak to break down cashews, you can soak them overnight. Note that they will soften slightly when cooked with the soup. A strong blender should have no problem blending the cashews (a Vitamix works perfectly).
You can use white button mushrooms in this recipe if preferred. Cremini mushrooms do add a delicious nutty flavor to this soup.
This recipe makes 4 small bowls, perfect for an appetizer. If you want larger servings or if you’re serving a larger group, double the recipe. This soup is rich and I find that a little goes a long way. 
 

If you make this vegan cream of mushroom soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

3 Comments

  • Anja

    5 stars
    Caroline, I loved this soup! The effort-taste relation is amazing. It took me only about half an hour to prepare and it is just so full in aroma. My grandma used to substitute some broth with white wine for her mushroom sauce, so I might try that next time, because I will certainly make this recipe again soon!

  • Anja

    5 stars
    Caroline, I loved this soup! The effort-taste relation is amazing. It took me only about half an hour to prepare and it is just so full in aroma. My grandma used to substitute some broth with white wine for her mushroom sauce, so I might try that next time, because I will certainly make this recipe again soon!

    • Nourished by Caroline

      I’m so happy you loved it Anja! Thank you for taking the time to leave your feedback. I think replacing some of the broth with white wine would be delicious! I’ll have to try it too. Enjoy! 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

WELCOME!

Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!