SGF

Vegan Cream of Mushroom Soup

This soup is creamy, velvety and luxurious, with lots of mushroom chunks! It's a simple soup recipe that's so gourmet.
Prep Time: 20 mins
Cook Time: 30 mins
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Vegan Cream of Mushroom Soup

Hi friends! Today I’m sharing this delicious recipe for Vegan Cream of Mushroom Soup! I don’t know about you, but it’s been absolutely freezing here in Toronto, and so my diet is consisting solely of  hot soup and tea to heat my bones. Brrrrrr. 

Honestly, when it comes to soup, I don’t think there is a single soup style that I don’t love – be it pureed, chunky or creamy. I just love soup!!

However, this vegan mushroom soup is hands down one of my favourite soup recipes I’ve ever made! (And Mr. Two Spoons agrees!). It’s so creamy, velvety and luxurious, with lots of mushroom chunks! Plus, it’s a vegan, 1-pot recipe, that’s so easy to make. All-in-all, it’s a comforting soup recipe that I know you’re going to love.

So, let me tell you exactly how to make this soup so that you can enjoy it pronto!

vegan cream of mushroom soup

Vegan Mushroom Soup Recipe

the ingredients

As a kid, I absolutely LOVED Campbells mushroom soup! Anyone else? I used to come home for lunch on school days, and my mum would  always warm up a bowl of canned mushroom soup. It was heaven!

However, my one complaint was that there was never enough mushrooms. So, my mum used to ladle out all the mushroom chunks from the soup into my bowl. (I realize now just how much she loved me, as she sat down to her bowl of cream-of-no-mushroom soup, while mine was full of them!)

So, in making my own mushroom soup recipe, it was imperative to load it with mushroom chunks! 

This Vegan Cream of Mushroom Soup is:

  • Creamy and comforting
  • Full of chunky mushrooms
  • Velvety and luxurious
  • Earthy and warming
  • 1-pot recipe
  • Easy to make
  • Vegan (of course)
  • 1 million x better than canned soup!

The recipe is inspired by Cafe Delights Cream of Mushroom Soup. What a gorgeous soup they’ve shared with the world! My version is modified to be vegan and healthier, yet still so gourmet. Just wait till you try it. 

How to make Vegan Cream of Mushroom Soup

It’s so easy to make this cream of mushroom soup! In fact, you’ll be surprised by just how gourmet this recipe is with such little effort.

It begins by sautéing the onion and garlic in olive oil. Then we add the mushrooms and soften for a few minutes.

how to make vegan mushroom soup

Next we add the flour and 1/2 cup of broth and bring to a simmer. (The flour helps to thicken the soup). Toss in the thyme and bay leaf and pour in the remaining broth. Simmer the soup for 10 minutes, or until the mushrooms are perfectly soft and cooked through. 

how to make vegan mushroom soup

Finally, we will add the homemade cashew cream and mix everything to combine. Scoop out the thyme and the bay leaf and you’re done!

how to make vegan mushroom soup

I told you it’s one hell of an easy recipe to make! I like to serve mine with some toasted sourdough slathered with vegan butter. It’s such a cozy combo.

Other recipes you might like:

If you’re digging this recipe you might also like these soups: 

Cream of Mushroom Soup

So there we have it! A very simple and gorgeous recipe for Vegan Cream of Mushroom Soup that is so luxurious, creamy and full of chunky mushrooms! If you’re a mushroom soup lover – I know you’re going to love this soup!

And, if you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

SGF

Vegan Cream of Mushroom Soup

This soup is creamy, velvety and luxurious, with lots of mushroom chunks! It's a simple soup recipe that's so gourmet.
vegan cream of mushroom soup
Prep Time 20 minutes
Cook Time 30 minutes
Serves 4 people

Ingredients

  • 1/2 cup raw cashews
  • 1/4 cup olive oil
  • 1 sweet onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 1/2 lb cremini mushrooms sliced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 6 sprigs thyme tied with twine
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1 tbsp miso white or red

Instructions

  • In a small bowl and the cashews and pour in boiling water to soak. Set aside.
  • In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
  • Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
  • Meanwhile, make the cashew cream: strain the cashews and add to a high speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
  • Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.

Notes

Recipe will keep for up to 5 days. Store in the fridge in an air-tight container. 
Recipe can also be frozen for up to 2 months. Let thaw before warming. 

Approvals

Nutrition

Calories: 321kcal | Carbohydrates: 28g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Sodium: 1230mg | Potassium: 1005mg | Fiber: 3g | Sugar: 9g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg
DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

MAKE THIS?
Approvals
  Newbie Cook ApprovedHusband ApprovedFiance ApprovedSkeptic ApprovedGirlfriends ApprovedChef ApprovedToddler + Kid Approved

Allergies

VEGAN – 1 POT – SUGAR-FREE

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  1. Absolutely amazing soup. Even non vegans will approve. No need to tell them it’s vegan. They won’t even know😉 I’ve made this 3 times in the last month and it’s not even soup season yet!

    • Oh Gayle! I am thrilled you love this soup recipe as much as we do! It’s one of my faves! 🙂 Thanks for the sweet message.

  2. I would love to try this recipe but I’m allergic to cashews. What do you suggest as a replacement ?

    • Hi Julie! Thanks for reaching out with this question. In this case I would recommend swapping the cashews for hemp hearts. When using hemp hearts, there is no need to pre-soak them in Step 1. You can add them right to the blender with water in Step 4. Hope this helps!

  3. Made this yesterday and it was absolutely delicious! Such a simple recipe (with minimal washing up) for such a tasty result!

    • Thank you for the very sweet comment Kate! I am so glad that you enjoyed this recipe!!

    • SO thrilled that you enjoyed this soup Kate! We love it too! Thanks for the very kind comment. 🙂

  4. This recipe is amazing! It tastes just like the creamy mushroom barley soup that I ate as a kid. Here are the changes we made:
    – added half cup of barley and 4 cups of vegetable broth and then simmered for 30 minutes (used extra mushrooms too)
    – used soy sauce instead of miso and added a bit of apple cider vinegar for the tang you’d get from sour cream
    – added kale and a little garlic powder before adding the cashew cream
    – served with a bit of vegan butter and nutritional yeast on top, plus bread.
    Easy and DELICIOUS!!!!

    • Hi Isabel, thank you so much for the very kind comments about my recipe! I am thrilled that you enjoyed it!! We love it too. The additions you made with the barley sound absolutely delicious!! I’ll have to give it a try. Thanks so much for the very sweet comment.

  5. This recipe is amazing! It tastes just like the creamy mushroom barley soup that I ate as a kid. Here are the changes we made:
    – added half cup of barley and 4 cups of vegetable broth and then simmered for 30 minutes (used extra mushrooms too)
    – used soy sauce instead of miso and added a bit of apple cider vinegar for the tang you’d get from sour cream
    – added kale and a little garlic powder before adding the cashew cream
    – served with a bit of vegan butter and nutritional yeast and bread.
    Easy and DELICIOUS!!!!

    • Aww gosh thank you Janelle! I absolutely love this soup and I’m so glad that you do too! Thank you for the very sweet comment. It made my day!

  6. WOW this is incredible! We loved it so much! I’m tempted to double the recipe next time so we can eat even more with leftovers for lunch the day after. Great recipe!!

    • I am so thrilled that you enjoyed this recipe Krystal. Doubling the recipe sounds absolutely perfect! haha. I might have to try doing this too as we gobbled it up. 🙂