Why You’ll Love This Vegan Cream of Mushroom Soup
- It’s unbelievably creamy without any dairy. The secret is a combination of soaked cashews and a little bit of starchy potato, which blend together into a silky, smooth base that feels incredibly indulgent.
- The flavor is seriously deep and complex. By using a mix of fresh cremini mushrooms and rehydrated dried porcini, we’re building a double-hit of mushroom flavor that’s just… wow. The soaking liquid from the dried mushrooms is pure gold—don’t you dare throw it out!
- It’s surprisingly simple to make. While the ingredient list might look a little involved, the process is mostly about patience—letting the mushrooms brown properly, simmering the soup to let the flavors meld. There’s no complicated technique here, just good, honest cooking.
- It’s a fantastic make-ahead meal. This soup tastes even better the next day, as the flavors have more time to get to know each other. It reheats beautifully, making your future self very, very happy.
Ingredients & Tools
- 30 g dried porcini mushrooms
- 2 tbsp olive oil (or vegan butter)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme (or 1 tsp dried)
- 900 g fresh cremini mushrooms, sliced
- 1 medium Yukon Gold potato (about 150g), peeled and cubed
- 120 g raw cashews, soaked
- 1 litre vegetable broth
- 2 tbsp tamari or soy sauce
- 1 tbsp nutritional yeast (optional, for cheesy depth)
- To taste sea salt and freshly ground black pepper
- For garnish: Fresh parsley, a drizzle of truffle oil, or toasted croutons
Tools: A large soup pot or Dutch oven, a high-speed blender, and a good knife.
A few notes on the stars of the show: using cremini mushrooms instead of basic white buttons gives you a much richer, earthier flavor. And those dried porcinis? They’re non-negotiable for that intense, restaurant-quality depth. The potato and cashews are our magic cream-makers—they create a body that’s thick and luscious without being heavy.
Serves: 4-6 | Prep Time: 20 minutes (plus cashew soaking) | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Soak those cashews! For the creamiest result, you’ll want to soak your raw cashews in hot water for at least 30 minutes, or ideally overnight in cool water. If you’re in a real pinch, a quick boil for 10 minutes can work, but a proper soak gives the best texture.
- Don’t rush the mushroom browning. This is probably the most important step. When you sauté the fresh mushrooms, they’ll release a lot of water first. You need to keep cooking until that liquid evaporates and the mushrooms actually start to brown and caramelize. This is where a ton of flavor develops, so be patient.
- Save that porcini soaking liquid! After you pour hot water over the dried mushrooms to rehydrate them, you’ll be left with a deeply flavored, dark liquid. Strain it through a fine-mesh sieve or a coffee filter to remove any grit, and then use it as part of your broth. It’s pure umami magic.
- Yukon Gold potatoes are your friend. Their waxy, buttery texture blends into a smoother puree than starchy russets, which can sometimes get a little gummy. They’re the perfect choice for this soup.
How to Make Vegan Cream of Mushroom Soup
Step 1: Rehydrate and Prep. Start by placing the dried porcini mushrooms in a heatproof bowl and covering them with about 2 cups of just-boiled water. Let them steep for 20 minutes. Meanwhile, you can dice your onion, mince the garlic, and slice all those fresh cremini mushrooms. Don’t worry about making the slices perfect—they’re all going to be blended anyway. Drain your soaked cashews and set them aside.
Step 2: Build the Flavor Base. Heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook for 5-7 minutes, until it’s soft and translucent. You’ll notice a lovely sweet aroma starting to fill your kitchen. Add the minced garlic and thyme sprigs (if using fresh) and cook for just one more minute until the garlic is fragrant—be careful not to let it burn.
Step 3: Brown the Mushrooms. Now, add all the sliced cremini mushrooms to the pot. It will look like a mountain, but don’t worry, they’ll shrink down dramatically. Sprinkle with a pinch of salt to help draw out the moisture. Cook, stirring occasionally, for a good 15-20 minutes. You’ll see the mushrooms release their liquid, then eventually that liquid will evaporate and they’ll start to sizzle and turn a beautiful golden brown. This is the key step for flavor, so don’t cut it short.
Step 4: Create the Broth. By now, your porcini mushrooms should be soft. Carefully remove them from the soaking liquid with a slotted spoon, giving them a rough chop. Strain the soaking liquid through a fine sieve to remove any sediment. Add the chopped porcinis, the strained liquid, the cubed potato, vegetable broth, and tamari to the pot with the browned mushrooms. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potato cubes are completely tender when pierced with a fork.
Step 5: Blend to Silky Perfection. Remove the pot from the heat. Fish out the thyme sprigs if you used fresh. Now, working in batches if necessary, carefully transfer the soup mixture and the drained, soaked cashews to your blender. Please be cautious with hot liquids—only fill the blender halfway, and hold the lid down firmly with a kitchen towel while you start on a low speed, gradually increasing to high. Blend until the soup is completely smooth and velvety. You’ll notice the color becomes a uniform, appealing pale brown.
Step 6: Final Seasoning and Serve. Pour the blended soup back into the pot. If it’s too thick for your liking, you can thin it with a little more vegetable broth or water. Stir in the nutritional yeast, if using. Now, taste it! This is the moment. Season generously with salt and plenty of black pepper. Let it heat through gently for a couple of minutes, and then it’s ready to ladle into bowls. Top with your favorite garnishes and enjoy that creamy, dreamy goodness.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, toasted sourdough — There’s nothing better for dunking and scooping up every last bit of soup. The tangy flavor of the sourdough is a perfect contrast to the earthy richness.
- A simple, crisp side salad with a lemony vinaigrette — The bright, acidic punch of the salad cuts through the creaminess of the soup beautifully, balancing the meal.
- Vegan grilled cheese sandwiches — For the ultimate comfort food experience, a crispy, melty (plant-based) grilled cheese is the only way to go. It’s a classic pairing for a reason.
Drinks
- A crisp, unoaked Chardonnay or Pinot Noir — The earthy notes in the soup pair wonderfully with the subtle fruit and acidity of these wines. For a non-alcoholic option, a chilled dry cider also works wonders.
- Earl Grey tea — The bergamot in the tea has a floral, citrusy quality that complements the umami of the mushrooms in a surprisingly elegant way.
Something Sweet
- A warm, spiced apple crumble — The soft, cinnamon-spiced apples and crunchy oat topping feel like a natural, cozy progression after a bowl of savory soup.
- A few squares of dark vegan chocolate — Sometimes you just want a little something. A high-quality dark chocolate (70% or above) provides a bittersweet finish that cleanses the palate perfectly.
Top Mistakes to Avoid
- Mistake: Not browning the mushrooms properly. I’ve rushed this step before, and the difference in flavor is night and day. Soupy, steamed mushrooms will give you a flat-tasting soup. You need that deep, caramelized flavor that only comes from patient browning.
- Mistake: Blending the soup while it’s too full/not being careful. Hot liquids expand rapidly in a blender. Always work in batches, don’t fill the blender jar more than halfway, and for heaven’s sake, hold the lid down tightly with a towel. A soup explosion is no fun for anyone.
- Mistake: Skipping the salt until the very end. Season in layers. Adding a pinch of salt when cooking the onions and mushrooms helps draw out moisture and build flavor from the beginning. Your final seasoning at the end will be much more accurate and balanced.
- Mistake: Using a weak blender. If your blender isn’t high-powered, the cashews might not break down completely, leaving you with a slightly gritty texture. If this is a concern, you can blend the soaked cashews with a cup of the broth first until super smooth, then add the rest of the ingredients.
Expert Tips
- Tip: For an even deeper flavor, add a splash of dry sherry or white wine. After the mushrooms are nicely browned, deglaze the pot with about 1/4 cup of sherry or wine, scraping up all the browned bits from the bottom. Let it cook until the alcohol smell evaporates, then proceed. It adds a wonderful complexity.
- Tip: Make it chunkier if you prefer. If you’re not a fan of completely smooth soups, simply reserve about a cup of the sautéed mushrooms before you blend everything. Stir them back in at the end for a bit of textural contrast.
- Tip: Freeze it for later. This soup freezes exceptionally well. Let it cool completely, then portion it into airtight containers, leaving some room for expansion. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Tip: Play with mushroom varieties. Feel free to use a mix! Swap out half the creminis for shiitake (remove the tough stems) or even a few wild mushrooms like chanterelles for a truly special treat.
FAQs
Can I make this soup nut-free?
Absolutely! The cashews are there for creaminess, but you can achieve a similar result with a can of full-fat coconut milk. Just be aware that it will impart a subtle coconut flavor. Alternatively, you could use about 1/2 cup of rolled oats (instead of the cashews) blended with the soup—they create a wonderfully creamy texture and are very neutral in taste. You might need to adjust the liquid slightly.
My soup turned out too thin. How can I thicken it?
No problem! The easiest fix is to simmer it for a bit longer on the stove, uncovered, to allow some of the liquid to evaporate. If it’s still too thin, you can make a quick slurry by mixing a tablespoon of cornstarch or arrowroot powder with two tablespoons of cold water. Whisk this into the simmering soup and cook for another minute or two until it thickens.
Can I use all fresh mushrooms and skip the dried ones?
You can, but honestly, you’ll be missing out on a huge layer of flavor. The dried porcini mushrooms provide an intense, concentrated umami punch that fresh mushrooms alone can’t match. They’re really the secret weapon here. If you absolutely must, try adding an extra tablespoon of tamari and a teaspoon of mushroom powder (if you have it) to boost the savoriness.
How long will this soup keep in the refrigerator?
Stored in an airtight container, this vegan cream of mushroom soup will stay fresh in the fridge for about 4-5 days. You might notice it thickens up a bit as it sits—that’s totally normal. Just thin it out with a splash of broth or water when you reheat it.
Is the nutritional yeast necessary?
It’s not strictly necessary, but it’s highly recommended if you have it! Nutritional yeast adds a subtle, savory, slightly “cheesy” depth that rounds out the flavors beautifully. If you don’t have it or don’t like it, the soup will still be delicious—just make sure you’re tasting and adjusting the salt and tamari at the end to compensate for that missing savory note.
Vegan Cream Of Mushroom Soup
Discover the ultimate Vegan Cream of Mushroom Soup! This dairy-free recipe is rich, velvety & packed with umami flavor using cashews & potato. Easy, comforting & 100% plant-based.
Ingredients
Ingredients
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30 g dried porcini mushrooms
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2 tbsp olive oil (or vegan butter)
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 sprigs fresh thyme (or 1 tsp dried)
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900 g fresh cremini mushrooms (sliced)
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1 medium Yukon Gold potato (about 150g, peeled and cubed)
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120 g raw cashews (soaked)
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1 litre vegetable broth
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2 tbsp tamari or soy sauce
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1 tbsp nutritional yeast (optional, for cheesy depth)
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sea salt and freshly ground black pepper (to taste)
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fresh parsley (for garnish)
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truffle oil (for garnish)
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toasted croutons (for garnish)
Instructions
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Rehydrate and Prep. Start by placing the dried porcini mushrooms in a heatproof bowl and covering them with about 2 cups of just-boiled water. Let them steep for 20 minutes. Meanwhile, you can dice your onion, mince the garlic, and slice all those fresh cremini mushrooms. Don't worry about making the slices perfect—they're all going to be blended anyway. Drain your soaked cashews and set them aside.01
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Build the Flavor Base. Heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook for 5-7 minutes, until it's soft and translucent. You'll notice a lovely sweet aroma starting to fill your kitchen. Add the minced garlic and thyme sprigs (if using fresh) and cook for just one more minute until the garlic is fragrant—be careful not to let it burn.02
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Brown the Mushrooms. Now, add all the sliced cremini mushrooms to the pot. It will look like a mountain, but don't worry, they'll shrink down dramatically. Sprinkle with a pinch of salt to help draw out the moisture. Cook, stirring occasionally, for a good 15-20 minutes. You'll see the mushrooms release their liquid, then eventually that liquid will evaporate and they'll start to sizzle and turn a beautiful golden brown. This is the key step for flavor, so don't cut it short.03
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Create the Broth. By now, your porcini mushrooms should be soft. Carefully remove them from the soaking liquid with a slotted spoon, giving them a rough chop. Strain the soaking liquid through a fine sieve to remove any sediment. Add the chopped porcinis, the strained liquid, the cubed potato, vegetable broth, and tamari to the pot with the browned mushrooms. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potato cubes are completely tender when pierced with a fork.04
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Blend to Silky Perfection. Remove the pot from the heat. Fish out the thyme sprigs if you used fresh. Now, working in batches if necessary, carefully transfer the soup mixture and the drained, soaked cashews to your blender. Please be cautious with hot liquids—only fill the blender halfway, and hold the lid down firmly with a kitchen towel while you start on a low speed, gradually increasing to high. Blend until the soup is completely smooth and velvety. You'll notice the color becomes a uniform, appealing pale brown.05
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Final Seasoning and Serve. Pour the blended soup back into the pot. If it's too thick for your liking, you can thin it with a little more vegetable broth or water. Stir in the nutritional yeast, if using. Now, taste it! This is the moment. Season generously with salt and plenty of black pepper. Let it heat through gently for a couple of minutes, and then it's ready to ladle into bowls. Top with your favorite garnishes and enjoy that creamy, dreamy goodness.06
