30-Minute Creamy Vegan Mushroom Soup with Cashews
Feb 8, 2021 (Last updated Jun 17, 2026) by Hannah Sunderani
Say hello to this 30-minute creamy and decadent vegan mushroom soup. This vegan mushroom soup is made with cashews, vegetable broth, big chunks of cremini mushrooms, and fresh thyme. It’s a simple chunky mushroom soup that’s so easy to make, using with real-food ingredients – yet it tastes so decadent and gourmet.
Enjoy this vegan cream of mushroom soup in the cold winter months as a warming main dish; I like to serve alongside simple baguette or with my Warm Kale Quinoa Salad for an extra filling meal!
So, let me tell you exactly how to make this soup, so that you can enjoy it pronto!
Why You’ll Love my Recipe
Hands down, this is the best vegan mushroom soup on the internet! I’ve recipe tested my fair share and nothing beats this creamy vegan mushroom soup. It’s velvety and luxurious. This recipe uses 1.5 lbs of mushrooms – so we are not skimping on a having lots of mushroom chunks!
The recipe is made creamy by making a simple cashew cream – by blending together raw cashews and hot water. It’s a simple wholefoods option that delivers ultra creamy flavour and velvety texture to the mushroom soup that’s unmatched.
What I also love about this vegan cream of mushroom soup is that it’s a 1-pot recipe! Meaning it’s easy to make with minimal clean up. All-in-all, it’s a comforting soup recipe that I know you’re going to love.
Hannah xx
The Ingredients:
The ingredients for this recipe are simple and straightforward. Using fresh ingredients and simple pantry staples. Here’s what you’ll need:
- Raw Cashews: Used to make the simple cashew cream. Raw cashews are set in hot water for 10 minutes, and then blended together to make a cashew cream. It’s rich and delightful. There is no straining or long soak time required to make my cashew cream; which is why it’s my go-to!
- Vegetable Broth: Used as the base liquid for this recipe; any store-bought vegetable broth works great in this recipe – I don’t have a preferred brand.
- Cremini Mushrooms: Adds chunky texture and meatiness to our vegan mushroom soup! We’re loading this mushroom soup with thinly sliced cremini mushrooms cooked in a pot until beautifully browned. I also recipe tested this with white button mushrooms and it worked great! Wild mushrooms would also be a beautiful option.
- Fresh Thyme: Fresh thyme really elevated this soup to a restaurant-worthy dish! I highly recommend.
- Miso: Adds depth and umami to this dish; also elevating it to a restaurant-worthy mushroom soup. I prefer to use white miso because its a little more delicate and a little sweeter. Red miso will also work in this recipe.
How to make Vegan Cream of Mushroom Soup
It’s so easy to make this cream of mushroom soup! It takes just 30 minutes. In fact, you’ll be surprised by just how gourmet this recipe is with such little effort. Here’s what you’ll do:
Make this recipe with me!
Cook along with me as I make this Vegan Cream of Mushroom Soup on Vegan Afternoon with Two Spoons
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.
30-Minute Creamy Vegan Mushroom Soup with Cashews
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.
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This soup is so delicious. Thank you so much for the recipe!
Oh My Goodness!!! This recipe was soooo good and easy!! I have never successfully used cashews to make something creamy. With her directions I was able to achieve that wonderful creaminess My family missed from dairy! Will definitely make again!
So SO glad you enjoyed the recipe! Those cashews really do get so creamy!
The flavor! This recipe is a keeper. I used dried thyme (didnt have fresh) and blended it all to make a velvety soup. Delicious! Will be coming back to this
I’ve been keen to try this recipe for a couple weeks now and WOW, it is SO delicious. Making that cashew cream feels like it’s just opened a new world of possibilites. Thanks Hannah!
Stumbled on this recipe initially on Instagram a few months ago, and finally made it today – it is SO good! I love the cashew cream, hadn’t made this before. I used to love Campbell’s mushroom soup as a kid and this is 1000x better, but also reminds me of my childhood. Will definitely make this soup again.
So thrilled this worked out Lisette! This recipe is so good for the colder months!
Instead OF thickener I just puréed a bit of the soup. That thickened it without any flours. Yum
That is a great idea Rita! Thanks for sharing. I’m sure it will be helpful to other people with a similar request. 🙂 🙂
I adore mushroom soup. However I also require gluten free as well as low carb because I am diabetic. Vegan eliminates My dairy allergy concerns. What do you suggest to replace the flour? GF All purpose subs have very high carb values.
Hi Rita, thanks for your note! I’m not up to the latest research on diabetic diets, but if you’re looking for a gluten-free substitute to the gf flour then you could try using cornstarch or another thickener that you often use, which works with your diet. There’s just a little bit of GF flour in this recipe to thicken the soup. Alternatively, you could forgo the flour altogether and have a more brothy mushroom soup. 🙂 Hope this helps!
So good! Think I’ll try the wine next time (and there DEFINITELY be a next time!). I also added a bit of nutmeg and paprika.
So glad you enjoyed it Kathryn! A splash of white wine would be a delicious addition. 🙂
This is amazing!!! I think I’ll also add less veggie stock another time and put this over pasta. I cant Get enough of this soup!
So glad you enjoyed this recipe Linda! And such a delicious idea to make it a pasta sauce. If you like this soup I think you might also enjoy my Mushroom Stroganoff with pappardelle noodles – the sauce is very similar to this soup!
Delicious and healthy! Will definitely add this to my Soup rotation!
So happy to hear that Sally! So glad you enjoyed it!
Absolutely fantastic soup, Hannah! I added some white wine to the mushrooms when they were cooking.
Thank you so much for broadening my horizons with your recipes.
Oh Jill I am THRILLED that you enjoyed the recipe! What a nice addition with the wine as well. Thanks for the very kind comment. 🙂
OMG, this soup is amazing! My husband loves mushrooms and we’re trying to eat healthier. This is both delicious and healthy. Will definitely make this many more times.
Espectacular.
Gracias por compartir esta receta.
Spectacular.
Thank you for sharing this recipe
You are so welcome! Really glad that you enjoyed it. 🙂
Amazing! I made this for my husband tonight and it is so delicious. I didn’t have fresh thyme so I used 1 tsp of dried thyme. I also added 1 Tbsp of mushroom powder. So much flavor. This will be a regular dish in our home…SO GOOD! Thank you for the recipe. Love it!
I’m absolutely thrilled that you enjoyed this recipe Trisha!! Love how you modified it a little with what you had on hand. Thanks for the kind comment!
Simple,yet tasty
So happy that you enjoyed the recipe Stepheny! Thanks for the kind review.
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.
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!
Made this yesterday and it was absolutely delicious! Such a simple recipe (with minimal washing up) for such a tasty result!
SO thrilled that you enjoyed this soup Kate! We love it too! Thanks for the very kind comment. 🙂
Thank you for the very sweet comment Kate! I am so glad that you enjoyed this recipe!!
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.
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!!!!
this might be the best soup ever
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!
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. 🙂