Go Back
mushroom soup in bowls from the top
Print Recipe
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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: vegan
Servings: 4


  • 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


  • 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.


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.